Why doesn t the self cooked beef in sauce have a green glow?

You cook your own beef, if we don't have green light, it's because your seasoning is different from it, and if you live in your own beef, you don't add any preservatives, or if you chase them in the moonlight, they have a lot of pigments between them, and you cook the beef yourself, if we don't have green light, it's because your seasoning is different from it, and if you live in your own beef, you don't add any preservatives, or they sell cattle in the moonlight, there are a lot of pigments added between them, as well as various spices and the like.

The reason why you didn't make the beef you scratched yourself is because the ingredients you use are very good. Didn't use those ones. Seasonings, there are a lot of seasonings for beef that are generally sold, and there are some black-hearted merchants who use miscanthus salt.

Miscanthus can get in and out of beef. Rotten drink. The fragrance does have a fragrance, and it tastes good, but this kind of thing can't be used.

Why is there no green light in self-cooked beef? Because your beef is even worse, is the beef a grade? There is beef and yellow beef to cook that kind of green light, and they use beef buns with a light focus color, which is green, so the quality of beef is different, then it is cooked, and there must be no such light.

Why doesn't the self-cooked beef in sauce have a green glow? I feel like I'm cooking the real thing. It's the best material, and it feels like he's not green.

The green fluorescence of sauced beef is a reflective grating effect. The muscle fibers of beef are severed, resulting in the formation of more regularly arranged concave and convex structures on the cross-section. When the light hits the section at a suitable angle, an optical effect occurs, and green, yellow, red, and other hues can be seen.

In addition, the color reflection of bird feathers, insect wings and computer discs is also the same principle.

The reflective grating effect generally occurs in cooked meats such as beef, pork, mutton, donkey, chicken, duck, fish, etc.

Adjust the angle of observation, and the general color will change or even disappear. If the color does not change after adjusting the angle, it may be caused by deterioration.

1. Sauce beef "greenish".

Food experts say that the "green light" in the meat is likely to be the effect of the "reflective grating effect". When cutting meat, the muscle fibers are cut off, and many regularly arranged concave and convex structures are formed on the cross-section. When light hits this section at the right angle, this optical effect allows you to see colors like a rainbow, ranging from green, yellow to red, as evidenced by the color reflections of bird feathers, insect wings, and computer discs.

This effect is not limited to beef, pork, lamb, donkey, dog, chicken, duck, and fish can all occur. However, this phenomenon usually only occurs on cooked meats.

If you look at it a little differently, if it is grating diffraction, the color will change or even disappear. If the color does not change, it is most likely caused by deterioration.

2. Men can't eat sauced beef often.

There are many misunderstandings about men's diet, men can't often eat sauce beef, and a survey by the Guangzhou Municipal Consumer Council shows that 73% of cooked meat products are unqualified. Nutrition experts say that the sauced beef and elbow flowers in many deli are pink and very brightly colored. This is mainly because it contains a lot of pigments such as nitrite, carmine, etc.

So how do we keep our diets healthy? Try to eat as little as possible the beef in the sauce that you buy outside, and be sure to choose carefully when you buy it. When a good sauced beef is cut, it is grayish-brown, dark brown or sauce-brown, and it is especially easy to tear by hand, and the meat is easy to spread out after cooking.

The bad sauce beef is red in color, very elastic, and the meat is cooked badly but does not fall apart. Not only sauce beef, but also other cooked foods should be eaten sparingly.

There are many misunderstandings about diet, the above is the misunderstanding of men's diet, which is very harmful to men's health, sauce beef often appears in men's diets, but men can not often eat sauce beef, and men can not often eat fried food.

The blue, green, pink or even gold color of the cut surface of the beef has nothing to do with the quality of the beef itself or the food safety.

Beef in sauce is a beef dish. Generally considered halal, it is especially popular in northern China. Sauced beef mainly nourishes the middle qi, nourishes the spleen and stomach, strengthens the muscles and bones, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.

Beef is rich in nutrition, rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, eating beef in the cold winter can warm the stomach, is the season's tonic good.

The night before boiling the old beef, the beef is coated with a layer of mustard, and the next day it is rinsed with cold water and then boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat quality becomes tender, the color is good and the taste is beautiful, and the aroma is tangy.

The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut crosswise, and the long fibers should be cut off, and not cut along the fibrous tissue, otherwise it will not only be unable to taste good, but also chew.

Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it.