How does beef and mutton drain acid, and why does beef and mutton drain acid? How do I remove acid?

Take fresh beef and mutton, clean it, absorb the water and set aside; Wrap the meat in breathable paper and put it flat in the refrigerator (temperature is 3-5), and the acid removal time takes 12-15 hours; During the storage process, the paper will be slowly soaked, remove the meat, and replace the paper again. <

1. Take fresh beef and mutton, clean it, absorb the water and set aside;

2. Wrap the meat flat in the refrigerator with breathable paper (the temperature is 3-5), and the acid removal time takes 12-15 hours;

3. During storage, the paper will be slowly soaked, take out the meat, and replace the paper again.

Other methods of acid excretion:

1. Wash the mutton, absorb ten waters, and put it on plastic wrap; Pinch the ends of the plastic wrap, roll forward, and roll the lamb tightly with the plastic wrap; Tie the ends of the plastic wrap tightly; Take a clean cotton cloth and wrap the lamb rolls flat in the refrigerator, the mutton takes 7-12 hours to remove acid.

2. After slicing and dicing the mutton, soak it in cooled black tea for 1 hour; Soak the mutton in water for 10 minutes to rinse off the blood, then put it in a pot and boil, and add 5 red dates; After slicing and putting the mutton into a pot of boiling water, add an appropriate amount of rice vinegar, and remove the mutton after boiling.

Beef Cutlet Sour Method:

1. Take fresh beef, wash the beef, and absorb the water.

2. Use breathable paper, wrap it flat and put it in the refrigerator (3-5), and the acid removal time of beef takes 12-15 hours.

3. During storage, the paper will be slowly soaked, it doesn't matter, take out the beef and replace the paper again.

The reason why the beef and mutton bought in the market needs to be deacidified is to remove all the spoiled things. Acid removal refers to a series of processes that are cooled after the livestock have been slaughtered. In this way, most of the vitamins in the beef will no longer grow and reproduce, and it is hoped that the structure of the meat can be changed.

Beef must be eaten with the best texture, otherwise it will feel very tough. After all the processing work is done, this is helping the beef to cut acid. <>

When you buy beef and mutton, you must identify it in time to see if you are buying beef that has been drained of acid. They are very demanding after slaughter, and they must be well packaged and stored. If their steps are not reached, the meat cannot really be called sour meat, and it is very unqualified.

You can go and see how they make it, and you must be careful when buying beef and mutton. Once you buy back the beef and mutton that has not been soured, the damage to the body after eating it is very great. <>

When buying meat, you must pay attention to the disadvantages between hot fresh meat and frozen meat, and you must buy qualified meat. If it is slaughtered in the early morning and the market is not cooled in the morning, it is likely to be polluted a lot. Don't think that the pig that is killed is the safest, there are many disadvantages in it without acid excretion.

Only by freezing the meat can the meat reach a certain standard. After all the bacteria in it are eliminated, this meat is the best to eat. <>

In general, when buying beef and mutton during the Chinese New Year, you must pay attention to yourself. Don't be happy when you see other people's cattle and sheep killed after buying them, in fact, there will be more of these bacteria. Meat should be strictly controlled in every processing process, so that people can eat healthier.

While eating meat, we should also pay attention to eating with vegetables, so that we can accurately absorb nutrients.

The advantage of this is that after the lactic acid in the meat is dissolved, the meat will become softer, and it will be easier to cook after we cook it, so it will taste more tender and delicious. After some animals are slaughtered, the muscle tissue will definitely produce certain changes, if it can be left for a period of time to cool and remove acid, it will be of great benefit. In life, if we do not deacidify some meat, then it will definitely not be so tender and delicious when eating, and the taste is relatively poor.

After some animals are slaughtered, there will be more or less certain impurities on the meat, and there will be a certain amount of blood residue, in order to reduce the fishy smell, or in order to reduce the trembling smell, only after cooling and acid discharge, the taste will not be so heavy, the peculiar smell will not be so strong, and there will naturally be no impact when eating。There is another reason, that is, after acid removal, the meat will become more beautiful, the color will be more vibrant, and it will naturally not taste so fishy. Whether it is a cow or a sheep, there will be some impurities and toxins more or less, in order to make people eat more assured, after acid excretion, there will often be no toxin residue, and it will be more assured to eat.

The way of acid removal is generally through this cooling, and this acid removal process generally takes 12 to 24 hours. For example, after we clean some meat, then put the meat in the refrigerator to cool and remove acid, like this method, the meat that depletes acid is also called deacidification and cooling meat. <>

It is very easy to identify this sour meat on the market, after the sour meat, then we touch it with our hands, there will be a smoothness and moisture, and it is not easy to stick to the hands, the meat that has not been deacidified will be more sticky, and the water is often not much.

Beef that has not been deacidified affects the taste. You can put the beef in the refrigerator and let it sit for 24-48 hours to complete the acid removal.

Because they are also at risk of the virus. Usually, just like us, just stuff a cotton swab into their meat.

Because the virus is not only infected by people, but also by those objects. This is usually done with a test strip.

Beef Cutlet Sour Method:

1. Dry acid drainage: Dry beef is hung in the cooling room for a period of time. It is possible to cover the beef with a muslin cloth, but it is not sealed, which means that the moisture in the meat will be drained.

As a result, the meat shrinks and the aroma concentrates, but the acid removal also tenderizes the beef, creating a rich, creamy flavor. Grey and moldy layers appear on the surface of the beef and must be cut and trimmed before being sold.

2. Wet acid discharge: The difference between wet and dry acid removal technology is that it seals the beef in a vacuum bag for acid removal (sealing means that the water cannot volatilize), and it takes less time. Beef that has been wetted is "juicy" because they retain their own moisture.

How to identify beef

Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green.

Second, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell.

Three touches, one is to touch the elasticity, fresh meat is elastic, the depression after acupressure immediately recovers, the elasticity of defective meat is poor, the depression after acupressure recovery is very slow or even can not be recovered, spoiled meat is inelastic; Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

The above content reference:Encyclopedia – Beef

To be precise, sour meat should be called "cooled sour meat". It is a kind of meat post-maturation process advocated by modern meat hygiene and nutrition. As early as the 60s, developed countries began to research and promote sour meat, and today, sour meat has reached almost 100% market share in developed countries.

After the animal is slaughtered, the transformation of muscle tissue into edible meat undergoes certain changes, including stiffening, destiffening and maturation of the meat. For example, lactic acid is produced in the body due to biochemical processes after the death of animals, and if it is not cooled in time, the lactic acid accumulated in the tissues will damage the quality of the meat.

Compared with the hot fresh meat slaughtered in the early morning and listed in the early morning, the sour meat is placed at a cooling temperature (0 -4) for 12-24 hours, so that the growth and reproduction of most microorganisms are inhibited, Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and the enzymes in the meat act to decompose part of the protein into amino acids, and at the same time empty the blood and body fluids accounting for 18%-20% of the body weight, thereby reducing the content of harmful substances and ensuring the safety and hygiene of meat; Compared with frozen meat, sour meat has undergone a more adequate destiffening process, and its meat is soft and elastic, easy to rot, delicate in taste, delicious in taste, and has high nutritional value.

After people eat pork, enzymes in the human stomach convert the protein in the meat into amino acids for easy absorption by the body. Through the artificial processing method of sour meat, part of the protein in the pork is converted into amino acids before people eat it, but this transformation is partially completed in advance. Compared with ordinary pork, sour pork does not change the nutritional structure of the meat, that is to say, sour pork is basically the same as ordinary pork in terms of nutritional composition.

Because the sour pork does exclude some of the things in the pork, it is easier to cook, easy to rot, and will taste better.

Foods like this that convert protein into amino acids before eating them are especially beneficial for patients after surgery.

2.Pinch the two ends of the plastic wrap, roll forward, and roll the lamb tightly with the plastic wrap 3Tie the ends of the plastic wrap tightly;

How do you drain acid from lamb that has been cut?

Find a larger crisper box, put a chopstick rest at the bottom of the box, spread the lamb on the chopstick rest, then cover the lid and put it in the refrigerator for 24 hours.

Hope it helps.