I was using baking soda as a tenderizer as part of velveting some meat to stir fry. I used 1/4 tsp of baking soda per pound of meat and I definitely got the texture change but I also noticed the taste of the baking soda in the final dish and I want a way to minimize that taste as much as possible while getting the same tenderizing effects.

Can I use sodium carbonate instead of sodium bicarbonate and get the same alkalinity while adding less carbonate molecules to the meat? (and hopefully therefore reduce the flavor that comes with baking soda). If so, what ratio should I use sodium carbonate as a substitute for baking soda?

I have a digital scale that goes to 0.01 grams accuracy for measuring it.

My understanding is the alkalinity is the source of the tenderizing, not the carbonate molecule in particular, and that the carbonate ions in solution are the source of the bad taste associated with baking soda, so my hope is a stronger base will get me more bang per carbonate ion and since baked baking soda is so easy to make I am wondering if it is a good solution.