What are the ways to make beef less shrinkage when brining beef?

It seems that the questioner is to do brine business, see the market now more than 40 yuan a catty of beef prices, brine beef shrinkage is serious not only pain in the heart, but also did not have the money to earn it, otherwise if it is your own home to eat, you will not care about your brine out of brine beef, whether the shrinkage is more or less it, but it does not matter, the following old seven-star farmers with their own years of doing brine beef experience to share with you, I hope to be able to help you.

can prevent brined beef less shrinkage of one of the ways, the first step is to choose a good dry, not watered down before and after the leg of the beef key meat only, brined beef to prevent less shrinkage

we all know that when buying beef in the market, you must look at the two touches of three defense, a look is to look at the color of the beef, the general surface of the watered-down beef is white, the two touches is to dip the back of the hand on the surface of beef, to see if it is Sticky hands, watered down beef in general due to the water content is too high, there is no cattle blood coagulation so touch is not sticky hands, three to identify the true and false, watered down beef cut beef texture rough, beef and will also be running water, so you if you buy a watered down beef to brine, a catty of beef up to brine 2.5 two, and no watered down fresh beef can be brined up to 6 a catty of 7 two, then say before and after the legs of the beef, keys Compact meat, water content than the belly meat bottom more, compared to the really staggering.

Can prevent brined beef less shrinkage of the way two, is cut according to the texture of the block

Generally speaking, a pound of fresh beef can be brined to 6 a 7 two dry beef, you cut the block, in general, shall not be less than 0.5 pounds, the block hit a small hide water can not be lost, the loss of too much weight, if you hit a half a catty of fresh beef, brine out of the brined beef is just more than 3 taels, and also enough for customers to cut! A platter, add some garlic chili fried a dish, we buy up will not be deceived, right.

can prevent brined beef less shrinkage of the way three, is fresh beef before brine must be used to soak the water with salt

beef brine before it must be beaten into a half a catty piece, and then the ratio of 10:2 in the water to add salt to soak on the two or three hours, meaning you add 2 pounds of salt to soak in the water in the water to 10 pounds of salt to soak the water, beef in the blood out of the soak, and then let the salt taste in! This way soak out of the beef is tight, not only good flavor, and brine out of the beef four cut up into pieces, but will not fall apart is not it.

can prevent the brine beef less shrinkage of the way four, is that fresh beef must be blanched first, it is pre-cooked into a cooked, and then go back to the color and aroma

fresh beef soak brine 3 hours later, they fish up and wash and filter dry, and then pour the beef into the pot, in the pot to add some water, cinnamon anise into the pot, with a large fire until the pot boiled, and then cook for 15 minutes, then immediately start the pot, the beef into the pot, add some water, cinnamon anise into the pot, with a large fire until the pot boiled, then cook for 15 minutes. minutes on the immediate pot, the beef out of the spread cool, and then go to the brine on the brine on the 10 minutes, can into the incense on the color on the line, do not brine too long, otherwise the beef shrinkage will be the same serious.

So, seven stars old farmer personally believe that the best way to make brine beef less shrinkage, first of all, you must choose a good front and back legs without water and keys to beef with less water, home after they cut into half a catty a piece of, and cut to even, cut too much brine is not ripe, the inside will be stinky, cut the loss of a small and large, hide water can not, fresh beef brine must be soaked in brine, otherwise brine up! difficult to enter the salt flavor, must also be blanched with anise cinnamon first into the incense for 30 minutes, the beef cooked into a cooked, and then put them into the brine pot to go only color into the incense 15 bells is enough, this way, your brine beef shrinkage is much smaller, right!