How to make meat tender and fresh, how to make lean meat more tender?

Pack in a plastic bag and soak in cold water.

1. Wrap the fresh meat with a damp cloth soaked in vinegar, which can be kept fresh for about 24 hours.

2. Put the fresh meat into the pressure cooker and steam it over high heat.

Until the exhaust hole is bubbling, then buckle the pressure reducing valve and leave the fire, which can be stored for about 48 hours.

3. Put the mustard in a small dish, put it together with the fresh meat, and store it for 4 to 5 days.

4. Cut the fresh meat into about 500 grams and put it in a clean basin. Put the soy sauce in a pot and boil it to sterilize, wait for it to cool and then put it in a basin, the soy sauce should be able to submerge the pork, and then cover the basin with a lid, and there will be no peculiar smell after 3 months.

The first thing to mention is the refrigerator that is closely related to meat food, because the nutritional value of food is not only the innate growth factors, but also the acquired preservation environment, if the refrigerator preservation function does not reach a certain index, the nutritional value of the food will accelerate the loss. Therefore, when buying a refrigerator, we should pay attention to ecological indicators such as temperature, humidity, gaseous, and antibacterial, which is also the first step in meat preservation.

Secondly, some traditional meat preservation methods can be used. One is low-temperature refrigeration, so that the meat will remain below 0 degrees Celsius for a short time without spoiling, but the frozen meat will lose moisture and become coarse and not delicious enough. So you can add small options, such as soaking the meat in the gravy and freezing it at the same time, or wrapping it in a double-walled plastic or aluminum tissue paper bag or aluminum tissue paper for storage.

The second is heat treatment, which plays a role in inhibiting bacteria and enzymes, such as cutting fresh meat into pieces and frying or boiling fresh meat, and putting it in freshly boiled lard while hot. In some cases, fermentation can also be performed.

In addition, there are many new ways to preserve meat food, one of which is to increase preservatives, such as various organic acids and salts, such as soaking fresh meat in boiled and cooled brine can keep fresh for two or three days, spraying fresh meat with glucose solution, which can keep fresh for more than a month. Here's another method that I've experimentally proven: soak the meat in a preserving solution to form a film that sticks to the surface of the meat, usually for a week at a temperature of 40 degrees.

The formula of this fresh-keeping solution is: 24 kg of water, kg of salt, kg of glucose, kg of maltodextrin, and the pH value can be adjusted into a mixture with citric acid.

In the future, the development trend of preservatives is natural preservatives, such as using the antioxidant and deteriorating properties in tea to preserve freshness, or extracting active ingredients from spices to sterilize and inhibit bacteria, which is safe and effective. Allicin and alliin in garlic, volatile oil in cinnamon, and clove oil in cloves all have bactericidal effects.

According to the family situation, vacuum packaging technology can be used, and its main functions are: inhibiting the growth of microorganisms, preventing secondary pollution, and slowing down the rate of fat oxidation.

With the change of people's lifestyle and rhythm, the exploration of this aspect will continue to deepen, and I believe that there will be more and more ingenious and simple methods continue to appear!

Hello landlord, I don't know such a method, so I looked for it, and I studied together It took a lot of effort to find it, I hope it will help you!

Seven ways to teach you to tenderize meat.

Starch method After cutting the meat slices, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry it in the pan, which can make the meat tender and not greasy in the mouth.

Beer method The meat slices are mixed with beer and dry starch to make the meat slices tender and refreshing.

Egg white method: Add an appropriate amount of egg white to the meat slices, stir well, and let it stand for 30 minutes before stir-frying, which can make the meat tender and smooth.

When frying shredded beef, add seasoning to the shredded meat first, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes and then put it in the pot to make the meat tender.

Brine method uses high-concentration brine to thaw frozen meat, and the meat is tender after cooking.

Wasabi method When boiling beef, you can evenly spread the mustard on the beef the night before and wash it with water before cooking, so that the beef is easy to cook and the meat is tender.

Soda method Soak the sliced beef in a baking soda solution and then fry it to make the meat soft.

Method:

1. Starch method.

After the meat slices are cut, pour in an appropriate amount of starch and grasp it well, let it sit for about 15 minutes and then fry it in the pot, the fried meat is very tender and not greasy.

2. Control the heat. Before putting the pork in the pot, it is best to control the oil temperature at 60 70. In addition, you should choose to stir-fry quickly over high heat, and start the pan before the meat has completely lost its moisture, so that the meat will be tender and tender as soon as you bite into it, which is very delicious.

3. Salt water method. Frozen pork can be thawed with a high concentration of brine to make the meat tender when it is ready.

Note: Frozen pork cannot be thawed with hot water. Defrosting with hot water will cause the pork to lose some of its protein and flavor substances, and will also form propionaldehyde, which is a strong carcinogen.

Choosing to thaw frozen pork in brine can shorten the thawing time and keep the pork tender.

4. Add egg white. First cut the pork into shredded meat or meat slices, then take an egg, knock a small opening, let the egg white flow out, drip it in the bowl containing the meat, stir evenly and let it sit for about ten minutes, and then fry it in the pot.

5. Edible oil method. In the shredded pork, add a spoonful of cooking oil and mix well, let it sit for a few minutes and then stir-fry, which can also solve the problem of how to fry your pork to be tender.

6. Rice wine method. For most stir-fried meat dishes, marinating it in rice wine before serving it will make the meat more tender.

Before stir-frying, put the cut meat in a utensil, add cooking oil and appropriate rice wine, stir well before putting it in the pan, and the fried meat will be tender and juicy.

A magic weapon to make slices of meat tender.

When stir-frying, you are worried that the meat slices are not tender, so you can use a few magic weapons to make the meat tender and smooth.

1.Starch. After cutting the meat slices, add an appropriate amount of dry starch evenly, let it sit for 30 minutes, and then stir-fry in the pan.

2.Beer. The meat slices are mixed with beer and dry starch to paste and hang the batter.

3.Egg whites.

Add an appropriate amount of egg white to the meat slices, stir well, set for 30 minutes, and then stir-fry.

4.Cooking oil.

When stir-frying shredded pork, add seasoning to the chopped shredded meat first, then add an appropriate amount of cooking oil and mix well, let it sit for 30 minutes before putting it in the pot. If you are stir-frying minced meat, you can mix a small amount of cooking oil into the meat and then chop the meat.

5.Soda. Soak the sliced beef in a baking soda solution before stir-frying.

1. Lemon. If the chicken is cooked, it is very good to use lemon juice to tenderize the meat, and before cooking the chicken, use a knife to make a few bites of the chicken and drizzle it with lemon juice evenly. Marinate for 15 minutes before cooking, and the chicken will become tender and smooth.

2. Soybeans. When cooking old chicken, duck, and goose, add a handful of soybeans to cook together, and the meat will rot faster.

3. Mustard. When boiling beef, you can spread the mustard evenly on the beef the night before to marinate, and clean the mustard with water before cooking the next day, so that the beef is easy to cook and the meat is tender.

4. Hawthorn slices. When stir-frying old beef, add a few slices of hawthorn and stir-fry together, and the beef is more likely to be soft and rotten.

5. Snow fern. When stewing old beef, add an appropriate amount of snow mushrooms to the pot, the beef is more likely to rot, and it is delicious.

6. Starch. One of the most common methods is to sprinkle the meat with an appropriate amount of dry starch after cutting it, stir well, and let it sit for 30 minutes before stir-frying it in the pan to make the meat tender and smooth.

7. Edible oil. After the meat is cut, marinate it with various seasonings, then pour in an appropriate amount of cooking oil, and let it stand for 30 minutes, the taste of stir-fry will be better.

8. Egg whites. Put the cut meat slices into an appropriate amount of egg white and stir well, let it stand for more than ten minutes, and the fried meat will definitely be tender and refreshing.

9. Baking soda. Add an appropriate amount of baking soda to the water and stir well, then put the sliced meat into the water and soak it for a while, and then stir-fry the meat will be softer.

10. Beer. The meat slices are marinated with an appropriate amount of spleen beer. The enzymes in beer break down the proteins in the meat, which in turn increases the tenderness of the meat, and it will have the flavor of wheat after marinating.

12. Aged vinegar. Stir-fry the meat until medium-rare, and when it is about to change color, add a little aged vinegar to make the meat quality.

1. The storage function of salting method is mainly to increase the osmotic pressure of meat through salt, remove part of the water, and reduce the oxygen content in the meat, resulting in environmental conditions that are not conducive to the growth and reproduction of bacteria. However, some bacteria are more salt-tolerant, and salting alone cannot achieve the purpose of long-term preservation. Therefore, salting is mostly carried out at low temperatures in production, and often combines salting and drying methods to make meat products of various flavors.

2. Fumigation, the storage function of fumigation is mainly to use the smoke of fuel is not completely burned to smoke food, and to change the taste of the product, improve the quality and extend the shelf life of a processing method by smoking. Smoked meat should be placed in a ventilated place, so that it can be stored for two to three years without deterioration, smoked meat, rich fragrance, solid meat, unique flavor.

3. Low-temperature cold storage method, low-temperature cold storage storage method is the most practical and effective method. The use of artificial refrigeration methods such as cold storage, when the temperature drops below minus 18, it can effectively prevent the decomposition and oxidation of meat enzymes and the growth and reproduction of microorganisms, so that the freshness and shelf life of meat products can be well extended.

1. Vacuum fresh-keeping box and vacuum fresh-keeping machine. When placed in a sterile environment, bacteria cannot survive, which makes the pork stay fresh for a longer time. At the same time, under pressure, the meat quality of the pork is firmer, so that the pork tastes better.

2. Refrigerator storage and dry grip method. Divide the pork into one-time portions and pack them in crisper bags. Place in the refrigerator and freezer compartment with reeds. Before each meal, take the meat out of the refrigerator and let it defrost at room temperature.

3. Pickling method. The pork is marinated with an appropriate amount of table salt. During the curing process, it is necessary to ensure that there is salt in every part of the pork. Place the marinated pork in a cool place. It can be stored for about 15 days.

4. Marinated cooking method. Put the pork with the skin mold in water or other sauce for marinating, and cook the meat, but do not boil it. Store directly with the sauce.

Wash the pork, cut it into slices of about 3 mm, add chicken powder and starch to the meat slices, grasp well, and marinate for 10 minutes to make the meat slices more tender. Here's how to do it:

Ingredients: pork, bitter gourd, chicken powder, ginger, garlic, salt, sugar, oil, starch.

1. Prepare bitter gourd, pork, chicken powder, starch.

<>3. Wash and remove the bitter gourd, cut it in half longitudinally, cut it into thin slices, wash the ginger and garlic, and cut it into minced pieces for later use.

4. Boil water in a pot, blanch the chopped bitter gourd in the pot for 30 seconds, drain and set aside.

5. Put oil in the pot and heat it until it is 60% hot, add the meat slices and fry until it changes color and breaks off, and then put it out for later use. The marinated meat slices with chicken broth will be very smooth when stir-fried.

6. Heat a little oil in the pot, pour the blanched bitter gourd into the pot, add salt and sugar and stir-fry evenly.

1. Quick freezing, send the freshly processed meat into the ultra-low temperature environment, so that it can be frozen into an "ice lump" in a short time, and then pour some water on the outside, so that the meat is completely frozen in the ice lump, so that the maximum insurance can be achieved, and if the storage environment is constant, it can be stored for at least half a year. However, this method has high requirements for equipment and storage environment, and only some processing plants and enterprises have the demand and ability to preserve quick-frozen meat, which is not suitable for ordinary people. The refrigerator used by the family, because of the slow freezing speed, even if the pork is frozen into ice lumps, its freshness is much worse.

2. Cooking, raw fresh meat is difficult to preserve for a long time, but if it is cooked into a semi-finished product, and then some permissible preservatives are added to it, in addition to extending the shelf life, it can also prolong its freshness. Take some sauce meat as an example, the reason why it is cooked is to extend its shelf life, and some seasonings and additives added during cooking can further preserve the umami of fresh meat, but this method is not a long-term solution, and there is no big problem in a short time.

3. Change the environment, if the fresh meat is only stored for a short time, then seal it directly, and then place it in a cool and dry place, or in a low constant temperature environment. In the early years, when there was no refrigerator, ice cube insurance was used, and some people with wells sealed the fresh meat in bags or wooden barrels, and then tied it with a rope and sunk it into the well to keep it fresh, which could prolong the freshness of the fresh meat. Now it is generally a low constant temperature state, and the bedroom cabinet that displays pork in the supermarket is a low constant temperature equipment, and fresh meat is stored in this environment, which can play a role in preserving.