In the market, there are 55 Jin of sauce beef, 38 Jin of raw beef and 7 Liang of cooked beef. Where does the profit come from?
First, beef purchase channels.
The raw beef sold in the market is 38kg, which is the price of fresh beef. Generally, the beef in braised pork shops is imported frozen products. Generally speaking, according to the quality of frozen products, the wholesale price of a box of 40 kg is between 800- 1000. My friend who makes beef noodles and sauce beef basically buys frozen products. Or fresh beef mixed with frozen food.
Sauced beef made of fresh 38kg beef needs at least 1kg of 70 yuan, otherwise it is basically a loss.
Second, the production process
In order to ensure the meat yield, merchants usually choose low-temperature cooking to make sauce beef. That is to say, after the beef is soaked in blood, put it into the marinated soup and boil it with low fire for about 30 minutes, then turn off the torch and slowly soak the beef with residual temperature. Beef is always soaked in gravy. Generally, beef will go bad after two low-temperature stews. In this way, a catty can yield about six taels to seven taels, and beef is delicious.
Addition method of other ingredients: The meat yield per catty of this sauce beef is much higher, and carrageenan is the most common one. It's not unusual for this kind of raw beef to be cooked more than one catty. There is also adding starch and sugar to gain weight. This kind of sauce beef is more conscientious, and it is normal to give 7820 a catty. My friend sells sauce beef, which is basically cooked, and even the soup is wrapped in plastic wrap. After cooling, sell. Beef is easy to cut into shapes, and it can be fattened by adding some marinade, which reduces the cost a lot.
Third, the method of identifying good sauce beef
You can clearly see the fiber of beef in the cross section of the sauce beef, but you can't see the fiber of meat. It just sticks together and can't be separated when it swells.
Touch the surface of beef sauce with your hands, but you don't feel sticky, but you feel a lot of things on your hands. This kind of sauce beef generally contains a lot of starch and sugar. The reason why the topic says that the taste is heavy is because beef has more sugar and starch, and then it has been soaked in marinade to increase its weight.
In fact, the price is the last word. As long as it's a catty of sauce beef less than that of 75 yuan, it's basically doubtful. Because raw beef is usually cooked, it costs a little more than four taels per catty, because the water content of beef is particularly high now. If the price is less than one catty in 75 yuan, then either the meat has been processed or something was added in cook the meat.
It's a bit fishy to sell a catty of sauce beef to 55 yuan. Either there is a problem with the source of beef, or the ingredients added to braised pork exceed the standard. Otherwise, selling this price is "losing money and earning money."