How does Cow Gong get sour? What to do if boiled beef is sour

There is a certain process of fermentation in the countryside. And this fermentation is generally carried out in that kind of large pit.

If the cow dung is to ferment, it is necessary to put some straw in it, and then cover it with a film to ferment.

How is cow dung fermented? I think that if the cow worker wants to ferment well, he should leave it for a period of time and ferment naturally.

You can put it directly into a fermentation tank, and then it can ferment directly in the fermentation tank.

How does cow gong sour, you can put it in a clear plastic bottle and put it in a cool place.

Cow dung piled up for him. After burning it with fire, seal it with plastic sheeting and let it ferment on its own. This kind of cow dung will be very vigorous when it ferments.

The fermentation of cow dung should be to concentrate the cow dung together. Then mix with loess. Cover it up. After Yidong, it can be used in the field the following spring.

How is cow dung fermented? You divide the cow among her and put it in a pile, find a large plastic sheet for it, cover it with the inside and the temperature will rise, and after a long time, it will ferment.

How to ferment cow dung Pile cow dung directly together, so that cow dung can actually heat up and ferment.

How does cow dung sour? Dig a large septic tank and put cow dung in it, and after a while it will become sour.

If you want to ferment cow dung, first squat in a damp place, and then cover it with plastic sheeting, so that there is a lot of moisture in it, and then the fermentation effect is good.

You can pile cow dung into a big pile, cover it with plastic sheeting, and then it will ferment.

Of course, the cow dung is covered with that kind of plastic, and if you cover him, won't he just send it? If you don't give him five, she won't be sour.

The acidity of cow dung is very simple, dig a pit in the soil, bury the cow dung deep in it, and use it after three months.

If cow dung happens, you can put it in a room, and it seems that if you don't cover it, she will laugh after a long time.

How are parts fermented? Cow dung, the pile is then covered with a layer of soil, after the sun shines, the cow dung will quickly ferment the pile.

How to ferment cow dung to make it sourPut cow dung together, cover it with something, and it will naturally be sour.

If you want to make a sour, you can see whether you haven't saved it yourself, or look at the instructions for how to use the preservation method.

For this, they have a special fermentation system and a process.

How does cow dung sour this, if you add vinegar to it, it will be sour.

Manure and cow manure can be mixed for fermentation.

The elements needed for blended fermented plants complement each other and promote plant growth.

In general, mixed fermentation of multiple ingredients is more effective than single fermentation.

The nutrients of various fermented raw materials are different, and mixed fermentation can make the nutrient content in the feed richer and the proportion more moderate, and it can also better prepare livestock and poultry feed or even directly ferment it into full price feed. For example, sweet potatoes and bran raw materials (bran, rice bran, general bran, etc.) have high crude fiber content, low protein content and poor quality, and lack of methionine and cystine; Raw materials such as blood meal and feather meal have high protein and amino acid content, but less available energy. In general, plant-based feeds have a low calcium and phosphorus content and an unbalanced ratio, while animal feeds have a high calcium and phosphorus content and good quality.

Therefore, when these raw materials are fermented with microbial preparations - Gymboree Starter Culture, the effect of mixed fermentation of different nutritional raw materials is better than that of fermentation alone.

Something very high has been added, and this control has developed a lot of things.

You can look up fermentation methods online.

It is normal for beef broth or beef bone broth to have a sour taste, because after the cow is killed by people, the cells are forced to undergo anaerobic inhalation, and the result of anaerobic respiration is the production of some lactic acid, which is the main reason for the sour taste of beef broth or beef bone broth.

Acid discharge is to decompose lactic acid into carbon dioxide, water and alcohol and then volatilize it according to the time when the carcass enters the acid depot at a certain temperature (0-4 within 24 hours), humidity and wind speed.

At the same time, the macromolecular adenosine triphosphate in beef cells is decomposed into a fresh substance - glycoside (i.e., IMP, the main ingredient of monosodium glutamate) under the action of enzymes, the pH of meat is changed, and the metabolites are decomposed and discharged to the greatest extent.

Therefore, it is not the same thing as the sourness of the taste, and the sourness produced by the taste is not necessarily bad, but the change of meat quality caused by excessive temperature loss, or repeated freezing and thawing. Acid removal only excludes bad things, and does not mean that beef will not be sour.

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.

Beef recipes. 1.There are many ways to make beef, if it is braised beef, just marinated fresh beef, the taste is very delicious, it is very refreshing to eat, there will be no sourness, if it is a little sour, it proves that the beef has been put for too long, it may be spoiled, and it is best not to eat it at this time.

2.According to the practice of beef, some are sauced beef, but the method is different, the taste of beef is also different, especially some sauced beef, when it is just made, it is a little sour, if it is due to the combination of taste, it will be sour, and at this time the beef is a little sour and can be eaten.

3.Beef is a little sour, according to the practice of beef, the practice of beef is different, the taste is also different, if it is done, it is the taste of spice, then at this time if you feel that the beef is a little sour, you can't eat it, but if the taste is slightly sour, at this time the beef is a little sour and you can eat.

The beef was sour and was thrown away by my mother, so I went to find it for a long time and picked it up, and after this treatment, the sour taste was gone.

There are several main problems with sour beef, the first is that you may put too much vinegar in your seasoning, because vinegar is sour after all. Finally, there is a possibility that your beef has been spoiled, because it may change its flavor if it is broken, so it will be a little sour to eat, it is recommended that you still distinguish which situation it is, if your vinegar is relatively small, but your beef is still sour, then your beef may be bad, and it is best not to eat such beef. This is because if you eat this kind of beef, you may have a bad stomach or get food poisoning, so it will be more troublesome.

1. If it is sour, it is recommended to throw it away, as eating it will be harmful to the body.

2. If you are reluctant, or the sour is not very strong, add a little edible alkaline noodles with boiling water, boil it, and then add more garlic, green onion and ginger when stewing.

About beef: 1. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues.

2. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

1. If it is sour, it is recommended to throw it away to avoid causing yourself trouble.

2. If you are reluctant, or the sour is not very strong, add a little edible alkaline noodles with boiling water, boil it (more than 10 minutes after the water boils), and then add more garlic, green onion and ginger when stewing. Although this can help you get rid of the sourness, it will destroy some of the nutrients of the beef.

The next day, it will change its taste, there should be no big problem, don't waste it, you can add some ingredients to re-cook it, or make it into "grilled meat strips" as long as you reprocess it is no problem!!

When you don't eat it, you should boil it before putting it away, and then put it in the refrigerator after cooling it naturally. (When the weather is cold, there is no need to put it in the refrigerator, it is best not to put it, don't move the utensils after it is cold, it will change the flavor when you move), and it will be tasteless when you boil it when you eat it again.

Cut off the surface layer with a knife and put some more, green onions, ginger. Cooking wine, re-boil.

Remember that you can't finish these dishes on the same day, and if you boil them in the evening, they won't spoil.

After it has been boiled and cooled, put it in the refrigeration and it is good to go.

It's better not to eat.

Bad things contain aflatoxin that causes cancer.

Did you steal the water? The acid is because the blood in it is not clean, it is not blanched, if the blood foam is skimmed when it is cooked, then the next time it will be over the water.

1. Soak the purchased beef or beef bones in clean water, change the water several times in the middle, and try to soak out the blood water in the beef or beef bones thoroughly, and the lactic acid in the beef or beef bones will basically be soaked out.

2. If you are preparing to stir-fry beef or braised beef, grasp the cut beef with slurry before cooking, and put it in the refrigerator for more than 2 hours before stir-frying or braising it.

3. When soaking beef or beef bones, and when making soup with beef or beef bones, you can add a small amount of edible alkali to neutralize lactic acid, but because eating too much edible alkali is not conducive to health, this method is not recommended for everyone.

4. Directly purchase the finished sour beef or sour beef bones.

1. It must be blanched, and it is best to freeze it after blanching. 2. The cooking time should not be too long, and the meat can be cooked thoroughly.

Because when the cow dies, the muscle contains lactic acid.

Lactic acid does not carry hail during beef processing. Therefore, it has a sour taste when eaten, and the beef can be placed in an environment of zero to four degrees Celsius for acid removal treatment, so that lactic acid can be converted into alcohol and water. Wildness.

In the Middle Ages in Europe, raw pork and beef were the meat of ordinary people, and beef and mutton were the high-end meat products of the royal family and nobles. So, how do you remove acid when making steak?

How to properly drain acid from space steak.

How does steak drain acid:

There is a process in the steak making process called acid draining. 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 properly drain acid from space steak.

How long does it take for steak to marinate:

According to my work experience, it is generally best to marinate beef and mutton overnight, or 32 hours, because in that case, the taste can be truly tasted. Here I would like to remind everyone to pay attention to a point, don't put too much salt to marinate beef, otherwise it will taste salty, and there are also people who can add some chicken essence to pickle, and use MSG if you want to be physically and mentally healthy. That way, the beef and mutton will be more delicious.

1. Defrost the refrigerated steak for storage, please do not wash it by hand, if it is a fresh steak, you can marinate it with red wine, salt and black pepper, the time does not have to be long, about 20-30 minutes;

2. Heat the frying pan, put in a small amount of unsalted butter or cooking oil, (I like unsalted butter, because it also has a very milky flavor), and the oil temperature is heated to a small amount of kitchen fumes;

3. Put the steak into the heated pan and fry (the meat must be turned over once in about 20-30 seconds, and it can be fried until it is 7-8 medium cooked in about 2 minutes).

4. Since you are not a professional Western chef, it is recommended that you buy the existing steak sauce as a condiment and pour it on the fried steak, emphasizing that if the steak sauce is heated with a simmer, the taste will be stronger.

How to properly drain acid from space steak.

The difference between sour pork and hot fresh pork.

Compared with the hot fresh pork slaughtered in the morning and sold in the morning, the sour meat is placed at the refrigeration temperature (0 -4) for 12-24 hours, so that the growth and development of most microbial strains are inhibited, Clostridium botulinum and Staphylococcus aureus have no endotoxin, and the enzymes in the meat produce efficacy, decompose a part of the protein into carbohydrates, and drain the blood and blood accounting for 18%-20% of the rest weight, thereby reducing the composition of harmful substances and ensuring the health and safety of meat food; Compared with frozen meat, sour meat has undergone a relatively sufficient whole process of destiffening, and its meat texture is soft and malleable, easy to rot, delicate in taste, delicious and delicious, and has high nutritional content.

Why does frying steak sour?

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 meaning of shirking responsibility, but Red Chef can tell everyone seriously today 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.

What is "resting" a steak?

The so-called "resting" of the steak is to let the steak fry on the iron plate, let the temperature enter the inside, open its blood vessels, accelerate the flow of blood inside, and then leave the surface after discoloration, let the excess blood water (with a sour taste) flow out, leave it for about 5 minutes, let the blood water drain (but will retain its juice) and then fry it to the maturity you need. The process of this placement is to let the steak rest.

For example, you need a steak that is 7 minutes cooked, and you have to move it until it is 3 minutes cooked, leave it for a period of time, and then fry it until it is 3 minutes cooked, and you must pay attention to turning it over in 15 seconds during the frying process, so as to ensure that the cooked places on both sides are equal when you cut it.

The necessity of "resting" the steak.

There are two things that distinguish between a steak that is not rested and that has been rested:

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.

This is the difference between beef that has not been rested and that has been rested.