Magic Tender Warger Mix

In Japan, the consumer is particularly fond of tender meats, juicy, tastes. Japanese restaurateurs regularly use a waiting mixture called Magic Tender.

Presented in the form of a powder, it is elaborated from plum vinegar, a regulator of acidity, dextrin and sweet potato starch cake and cassava.

Diluted in the water at a rate of 2 to 4%, it promotes:

• Reducing retraction at cooking, performance improvement

• The reduction of retraction due to browning thus increasing the volume of cooked meats.

• The tenderness of meat and seafood (shrimp)

• The increase in the juity of cooked flesh.

The reduction of retraction with cooking makes tender and juicy meat. No enzyme being used, the flesh retain their natural texture.

• The improvement of the umami of meat and seafood baking brings out the umami flavor of meat and seafood. What's more, Meat Tender also reduces the smell of strong meats and frozen fish.