I want to make meat tenderisation , how to use STPP along ...

1. Prepare a brine solution by adding 1 tablespoon of STPP per 1 cup of water. Stir well until the STPP is completely dissolved.
2. If desired, you can also add salt to the brine solution (usually 1 tablespoon per cup of water).
3. Place the meat in a container or resealable bag and pour the brine solution over it, ensuring that the meat is fully submerged.
4. If you prefer, you can add additional marinade ingredients to the brine solution, such as herbs, spices, garlic, or vinegar, to enhance the flavor. This step is optional.
5. Seal the container or bag and place it in the refrigerator to marinate. The recommended marinating time is usually 30 minutes to 2 hours, but you can adjust this according to your preference.
6. After marinating, remove the meat from the brine solution and discard the solution.
7. Rinse the meat thoroughly under cold running water to remove any excess brine solution and surface residue.
8. Cook the meat according to your preferred method, such as grilling, baking, or pan-frying.

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100% Pure Food Grade Sodium Tripolyphosphate is the secret weapon for making forced meat in minutes. Sodium tripolyphosphate is a phosphate salt that perfectly emulsifies meats by raising the pH of the meat. This allows for the proteins to retain more water, which enables easier fat emulsion. Sodium tripolyphosphate also creates a stronger emulsion so that during and after the cooking process the meat will not degrade and become mealy or greasy, resulting in a juicy, bouncy texture with a firm snap. Sodium tripolyphosphate may also be used for making cheese sauces. Other benefits to sodium tripolyphosphate is it slows oxidation and will help preserve the meat for a longer period of time. Anywhere you want better emulsification and water retention sodium tripolyphosphate can be used to do so.

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