What s the deal with steak sourness and why is frying steak sour?

The sour taste of steak is a not-so-good component of beef that is discharged and has nothing to do with the texture of beef. One of the reasons why the beef is sour after frying may be that the steak is moldy. Another possibility is:

The strange taste caused by the taste is not necessarily spoiled, but it is caused by the change of meat texture due to the wrong temperature condition, or the refrigeration and unfreezing are caused by repeated refrigeration.

If the steak is fresh, it may not be done well in the actual operation, beef, mutton is to go through acid removal to solve, indicating that the acid discharge is not complete, can be taken normally, but if the long-term refrigerated steak has a peculiar smell, you can not take it again.

Steak acid drain method.

There is a process in the steak making process.

This is called acid drainage. Refrigerate fresh pork for at least one week. Then take it out and of course melt.

Let the original blood drain out. Don't run too dry, otherwise the beef and mutton will not have the original taste. This has two benefits.

First, the steak is more flavorful. The second is to get rid of the strange smell of the original blood belt. There is also a point that you can't add too much light soy sauce, too much will also bring a strange taste.

Before frying, the steak needs to be deacidified and marinated, which can make the steak more flavorful and flavorful. If you find it inconvenient, you should buy pickled ones immediately, and you can dry them immediately without the fragmentary process of acid removal and pickling.

How to defrost the steak.

1. Of course, unfreeze at room temperature: do not open the plastic packaging bag, and put it at room temperature for 1 hour to unfreeze, and the winter time is longer.

2. Brew tea to unfreeze: Do not open the plastic packaging bag, immediately put it in cold water and soak it for about 20 minutes to completely unfreeze.

3. Freezing and unfreezing: Put the steak in the refrigerator the night before, and completely unfreeze it the next morning. This type of thawing method actually works best.

The steak has a sour taste because of the poor acid excretion, which causes lactic acid to remain in the beef, so when eating the steak, you will feel that the meat has a distinct sour taste. Acid depletion refers to a series of processes that make meat soft and juicy and enhance flavor. In a normal environment, it takes about 10 to 14 hours for beef steak to be sour from slaughter to full maturity.

Therefore, if the steak has a sour taste, it may be that there is not enough time to remove acid.

The sour taste of steak is due to the anaerobic fermentation of glycogen in the muscle to produce lactic acid ATP due to fear and other factors when the animal is slaughtered, which is decomposed into phosphoric acid, and the pH value of the meat drops to 5,4-5,6 to reach the minimum. That's the term"Rigidity"。When the meat is in the stiff phase, the meat is hard, dry, and inelastic.

How to remove the sourness of beef when cooking steak:

The first is that the rested steak will clearly feel juicy when it is cut, but there will be no blood flowing out when it is served. A steak that hasn't rested may have blood all over the place when it is served, and there is no juice when it is cut.

Second, the steak that has not been rested will taste sour, and the juice is not very sufficient when eating, and the taste will be a little old: and the rested steak will overflow with juice as soon as you bite into it, and it is a rich meat aroma, and you can't feel the sour taste of meat at all.

As we all know, when cattle are slaughtered, there will be a process of acid removal, and as long as it is not cooked, it will keep repeating this process, and some harmful substances will enter the blood vessels in the process of acid excretion, thus affecting the quality and taste of beef.

And there are often chefs who fry the steak quickly with high heat to the desired maturity, and want to use high fire to seal the juice of the steak, but the end often backfires in the end, when the steak is on the plate, the blood leaves a plate, which seriously affects its beauty and the appetite of the guests.

Maybe many chefs really think so, and there is no intention of shirking responsibility, but today I can tell you seriously that this is a very serious mistake! It's not the juice that comes out of the steak you're frying, it's the blood of the steak! This happens when the steak is not allowed to "rest" while frying.

Acid removal can be performed.

Acid excretion is to hang the freshly slaughtered ketones for at least 48 hours at a temperature of 0-4 degrees and a specific humidity and wind speed to promote the decomposition of lactic acid in the ketone body into carbon dioxide, water and alcohol and then fully volatilize. This process is relatively short, and it is also known as ketone acid excretion.

Why is pan-fried steak sour? It must be that the beef is not fresh anymore, or the seasoning is not very good.

The reason why frying steak is sour, I think it means that your seasoning has reacted with which seasoning.

You can put less edible alkali, one is to remove acid; Second, it can improve the taste of meat. You can also put it in the refrigerator and freeze it, take it out after 3 to 5 days, and wait for it to slowly melt and drain blood. It's as simple as that, even if it is the best beef, if it is not deacidified, the muscle fibers are not dissolved, and the taste of the meat will be greatly reduced, and acid detoxification is the key to directly affecting the taste of meat dishes.

Extended information: Acid excretion is because when animals are slaughtered, due to fear and other factors, glycogen in the muscle is anaerobically digested to produce lactic acid ATP, which is decomposed into phosphoric acid, and the pH value of the meat drops to 5,4-5,6 to the minimum. That's the term"Rigidity"。

When meat is in the stiff phase, the meat is hard, dry, and not elastic.

Acid excretion is according to the time when the carcass enters the acid depot, at a certain temperature (0 -4 within 24 hours), humidity and wind speed, lactic acid is decomposed into carbon dioxide, water and alcohol and then volatilized, at the same time, the macromolecular adenosine triphosphate in beef cells is decomposed into fresh substances under the action of enzymes - glycosides (i.e., IMP, the main component of monosodium glutamate), the pH of meat is changed, and the metabolites are decomposed and discharged to the greatest extent.

1. Put fresh beef in the refrigerator or freezer and store it for 12 to 24 hours to achieve the effect of acid removal.

2. Chilling fresh beef in ice water can also achieve the effect of acid removal.

It's definitely broken, and only when it's bad will it be sour.

There is also a possibility that if the beef is fried and a little sour, it may not be because it is spoiled and sour, but it is a normal reaction of the lack of oxygen in the meat. Because after the cow is slaughtered, the blood stops circulating and can no longer provide oxygen to the cells of the body. But the cells didn't die right away, they were still breathing.

Due to the lack of oxygen, cells throughout the body can only undergo anaerobic respiration. As a result, the temperature of ketone bodies rises and a large amount of lactic acid and other harmful substances are produced that are harmful to the human body. Usually, muscle soreness after excessive exercise is the experience of insufficient oxygen intake and anaerobic respiration of muscles, and the muscle soreness at this time is caused by the accumulation of lactic acid.

Therefore, the slaughtered beef must be treated with acid discharge, which is to hang the freshly slaughtered ketones for at least 48 hours at a temperature of 0-4 degrees and a specific humidity and wind speed to promote the decomposition of lactic acid in the ketone body into carbon dioxide, water and alcohol and then fully volatilized. This process is relatively short, and it is also known as ketone acid excretion.

Steak is sour because of the poor storage environment, which causes the steak to spoil. Steak generally needs to be placed in the freezer under low temperature conditions to better maintain the taste and nutrition of the steak.

One reason why beef is sour after frying may be that the steak has gone bad. Another possibility is that the sourness of the mouthfeel is not necessarily spoiled, but the change in meat quality caused by excessive temperature loss, or repeated freezing and thawing.

The acid excretion of chilled steak is to remove the bad components of the beef through technical means, and it has nothing to do with the taste of the beef. One reason why beef is sour after frying may be that the steak has gone bad. Another possibility is:

The sourness of the taste is not necessarily spoiled, but rather the change in meat quality caused by excessive temperature loss, or repeated freezing and thawing.

The reason why the beef is sour after frying may be because the steak has gone bad. Another possibility is that the meat quality changes due to excessive temperature loss, or it is caused by repeated freezing and thawing.

If the steak is fresh, it may not be done well during the operation, because the beef and mutton are to be processed by acid discharge, if the steak is sour, it means that the acid discharge is not complete and can be eaten normally, but if the steak that has been frozen for a long time has a sour taste, it can no longer be eaten.

The sour steak should be due to improper refrigeration of the steak, and the finished steak has been infected by bacteria, so don't eat it again.

Sour steak means that the steak is spoiled and cannot be eaten, fresh steak has no sour taste, eat steak to eat fresh steak, don't eat it if it's sour, throw it away.

First of all, the steak has no sour taste, if the steak at home has a sour taste, it proves that it has deteriorated, just take clean water and wash it, rest assured.

If this happens, it means that it has deteriorated, and it is recommended that you do not eat it again.

What's going on with the sour steak, the sour steak may be due to the deterioration of the beef, and there may be a problem with the seasoning, otherwise the steak is impossible to be sour.

The sour steak may be caused by the steak going bad, or it may be caused by excessive temperature loss of beef, or the beef has been frozen and thawed repeatedly.

Hello, it's not normal, but it shows that the quality of the steak in this restaurant is not very good. The sour taste of the steak is that the not-so-good ingredients in the steak are discharged and have nothing to do with the texture of the beef. One of the reasons why the beef is sour after frying may be that the steak is moldy.

Another possibility is that the taste is caused by the strange taste, which is not necessarily spoiled, but only causes the wrong temperature state, resulting in a change in the quality of the meat. Or it may be caused by repeated thawing.

A sour steak is not necessarily bad, but may be caused by improper handling during acid draining. In addition, after the steak has been frozen and thawed repeatedly, the meat will also have a certain odor. If the sour taste of the steak is very noticeable and there are black spots on the surface of the steak, it is likely that the steak has gone bad and it is not recommended to continue eating this steak.

It's normal for steaks to have a sour taste, as long as the meat looks fresh, it's all edible, and there is no problem with personal testing, and I've also eaten sour steaks.

If the steak has a sour taste and has deteriorated, in this case, the steak must be replaced in time and not eaten again.

It depends on how the sour taste you describe is formed, if it is a raw steak that is not frozen in the refrigerator in time, then it is normal to have a sour smell especially in the summer, but it cannot be eaten, and it is easy to spoil your stomach if you eat it at this time.

When making steak, wash it with clean water and control drying, put it in the refrigerator and turn it into a greenhouse -3 to -5 degrees Celsius and freeze it for about a week to achieve the purpose of acid removal.

I don't eat much steak, I always feel that the taste is not enough, one day someone wants to eat, so I bought a steak from the supermarket and came back, added steak seasoning and marinated for 1 hour, but the taste of the fried was beyond my expectations, haha, I was happy to catch up with him and praise my cooking skills.

Ingredients: 1 serving.

Steak 120 grams.

Broccoli in small amounts.

Carrots in small amounts.

A small amount of onion. Excipients: a small amount of butter.

Steak sauce to taste.

Steak seasoning to taste.

Step 1: A complete list of lazy pan-fried steaks.

Prepare the ingredients.

Step 2: How to make the lazy version of the pan-fried steak**.

Pat the steak with the back of a knife to make it more flavorful when marinated, and the fried steak is more tender.

Step 3: A home-cooked recipe for a lazy pan-fried steak.

Add the Cook 100 Tuscan steak dressing and marinate for about 1 hour.

Step 4: A simple way to make a lazy pan-fried steak.

Cut the onion into cubes. Step 5: How to eat the lazy version of pan-fried steak.

Cut the broccoli into small pieces and soak in lightly salted water for ten minutes; The carrot is pressed out of the pattern with a mold. Finally, blanch with boiling water and set aside.

Step 6: How to make the lazy pan-fried steak.

Add butter to the pan and melt when heated.

Step 7: How to fry the lazy version of pan-fried steak.

After the oil is hot, add the steak, fry over high heat for 2 minutes, then turn over, fry the other side, and then remove from the pan after 2 minutes; It is not advisable to fry the steak over slow heat for a long time, so that the steak will be too old to bite into.

Step 8: How to cook the lazy version of pan-fried steak.

Stir-fry the onion until fragrant.

Step 9: How to stew the lazy version of pan-fried steak.

Arrange onions, broccoli and carrots, squeeze them into a plate with black pepper steak sauce, add the fried steak, and serve.

Finished product diagram cooking tips.

Pat the steak with the back of a knife to make it more flavorful when marinated, and the fried steak is more tender.

Marinating the steak in the sauce for a longer period of time will make the steak more flavorful.

Butter can be replaced with cooking oil.