Name of Food Additive:
Tito's Chicken Meat Tenderizer
Ingredient List:
Water, Protease Enzyme
Net Quantity:
5 l
Physical Structure:
Liquid
Lot No:
For backward traceability, the lot numbers of allraw materialsand packaging materials are recorded.
The product lot number is located on the product packaging.
Foods to which Food Additives can be added:
It is used in permitted finished products in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués, taking into account the relevant limitations.
If the necessary information cannot be found in the regulations and communiqués, the relevant country's legal regulatory authorities can be consulted.
Special Storage Use Conditions:
Keep tightly closed in a cool, dry place.
Commercial Name and Address of the Food Business:
Smart Kimya Tic. ve Dan. Ltd. Sti.
Manufactured in the Ege Industrial Site Balatçik Neighborhood, 8901 3 Street, No:3 3AO Çigli Izmir facilities.
Manufacturer's Business Registration Number:
TR-35-K-047442
Usage Instructions:
In accordance with the Turkish Food Codex Food Additives Regulation, the finished product produced or planned to be produced should be used in accordance with the vertical communiqués, taking into account the foods to which it can be added, the conditions of use, maximum amounts, and restrictions.
If use is planned in countries other than Turkey, the relevant country's legal regulations should be taken into account.
Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.
Before determining the optimal usage amount, trials should be conducted with minimum quantities, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use Purpose of Sale:
For food use.
Technical Information:
10-20 ml of meat tenderizer is used for 1 kg of meat and should be left to marinate for at least 1 hour. This may vary depending on the thickness of the meat and the desired degree of tenderness. It's recommended to use a trial-and-error method to check the meat until it reaches the desired tenderness. It's important to refrigerate the meat during the marinating process. Marinating at room temperature can lead to bacterial growth and jeopardize food safety. Remember that meat becomes more tender after marinating with meat tenderizer, so it cooks more quickly during frying. Therefore, don't fry the meat immediately after marinating it's recommended to let it rest at room temperature for 15-20 minutes before frying. Instead of frying the meat over high heat, you can cook it longer over medium heat to prevent it from drying out more quickly.
