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

2. Wrap it in breathable paper and place it flatly in a refrigerator (3℃-5℃). The acidification time of beef takes 12-15 hours.

3. During the storage process, the paper will slowly become soaked. It doesn't matter. Just take out the beef and replace the paper. After the acidification is completed, take out the beef and you will find that the surface of the beef is dry. It doesn't matter. Just remove the dry surface and use it.

Extended information:

Sour beef means that after the cow is slaughtered, the body cells lose the oxygen supply from the blood and undergo anaerobic respiration, thus producing a harmful substance to the human body. Substance - lactic acid. According to the time when the beef carcass enters the acid discharge library, the lactic acid is decomposed into carbon dioxide, water and alcohol at a certain temperature (dropped to 0℃-4℃ within 24 hours), humidity and wind speed and then evaporates. At the same time, the beef The large molecule adenosine triphosphate in the cells is decomposed into a fresh substance - glucoside (i.e. IMP, the main component of MSG) under the action of enzymes. The pH of the meat is changed, and the metabolic products are decomposed and excreted to the greatest extent.