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How to make and process food?
First, the knife cutting method of different foods

1. mutton

There are many membranes in mutton, so remove them before shredding, otherwise the meat will rot and harden after frying. It tastes hard to swallow.

2. Fish

Cut the fish into pieces. Fish meat is delicate, short in fiber and easy to break. When cutting, the fish skin should be facing down and the knife edge should be inclined. It is best to cut it neatly along the fishbone, so that the shape is complete after frying.

3. Beef

Beef should be cross-cut, because there are many tendons in beef, which are mixed with meat fibers. If you don't observe them carefully and cut them conveniently, many tendons will remain in the whole, so it is difficult to chew the fried beef shreds.

4. Pig liver

Pork liver should be cut and fried now. After fresh pig liver is cut and left for a long time, liver juice will flow out, which not only loses nutrients, but also condenses many particles on the fried pig liver, which affects the appearance and quality. Therefore, after sliced pork liver, it should be quickly mixed with seasoning and water starch and cooked as soon as possible.

5. Pork

Pork should be cut diagonally, and all kinds of practices such as stewing, frying and burning should be cut diagonally.

6. Sticky food

Cutting sticky food often sticks to the knife, which is not easy to cut, and the cut food is ugly. You can cut a few radishes with a knife first, then cut sticky food, and you can cut it smoothly.

Second, frozen meat should be thawed naturally.

At present, most of the meat sold in the market has been frozen and stored. Therefore, the frozen meat people buy must have a thawing process.

The scientific method to thaw frozen meat is to soak it in cold water or thaw it naturally at 6℃ ~ 9℃. This is because in the process of quick freezing, the tissues and juices of meat are completely frozen into ice, and crystals are formed among the meat fibers. This crystal is the most valuable protein and delicious substance in gravy.

When the meat is slowly thawed, the crystals of this juice will slowly melt again and return to juice and penetrate into the fibers of the meat, so that the meat can restore its original properties, thus maintaining its proper nutrition and delicious taste.

Third, the minced meat with a knife tastes delicious.

The umami taste of meat mainly exists in muscle cells, which are dissolved or suspended in the water in the cells, that is, the umami taste of meat comes from gravy.

When chopping meat with a knife, although the muscle fibers are repeatedly cut and chopped by the blade, the mechanical extrusion of the meat pieces is not balanced, so the muscle cells are less damaged, and some gravy is still mixed or dispersed in the meat, so the umami flavor is relatively strong.

When the meat stuffing is ground by machine, a large number of muscle cells are broken because the meat is forcibly torn and squeezed in the meat grinder, and the protein and amino acids contained in the cells are greatly lost, resulting in poor umami.

Fourth, boiled lard is oily and fragrant.

Add a little water when boiling lard, and the oil is not only white, but also fragrant. This is because the unique flavor of lard comes from a small amount of volatile aromatic substances contained in the oil, such as glycerol palmitate and glycerol stearate. These aromatic substances dissipate more at high temperature, and the fragrance will naturally not be rich after cooling.

If a little water (generally 500g lard and half a bowl of water) is added to the pan, when the oil temperature rises above 100℃, the water will boil, and the vaporized water will take away part of the heat, so that the temperature in the pan will not rise sharply, the aromatic substances will escape less, and the oil residue will not easily coke due to high temperature. The cooled lard is white in color and rich in flavor.

5. Live fish is not suitable for cooking.

After the death of fish, a series of changes continue to take place in the internal tissue, which can be roughly divided into several stages such as rigidity, autolysis and corruption.

Once a fish dies, its body will gradually become stiff. Before and during the stiff stage, protein in muscle tissue didn't decompose to produce amino acids, so it tastes hard, which is not conducive to the human body's absorption of nutrients.

When the fish becomes highly stiff, it begins to soften and enter the autolysis stage. The protease in fish gradually decomposes protein into various amino acids which are easily absorbed by human body. The fish at this time is soft, easy to digest and quite delicious.

Fresh fish after reasonable freezing is generally in autolysis stage, and its edible value is not lower than that of fresh fish without freezing.

6. The pickle jar should be salted along the water.

After the pickle jar is covered, the edge should be filled with water, which is an important part to ensure the quality of pickle. If you forget to add water, the water along the altar will quickly dry up due to the evaporation of air, which will make bacteria invade and affect the quality of kimchi.

If a certain amount of salt is added to the water along the altar, the evaporation of water along the altar can be slowed down, and the amount of salt can at least reach the level that the altar cover can touch.

Because the water along the altar becomes a salt solution, bacteria are not easy to reproduce, and the quality of kimchi can be guaranteed.

Seven, mushrooms should not be soaked in cold water.

Mushrooms are rich in a variety of amino acids, vitamins and minerals, which are beyond the reach of ordinary foods. There are 8 kinds of amino acids that the human body cannot synthesize.

Mushrooms not only have high nutritional value, but also taste delicious. Using it to stew chicken, stew meat or make hot pot dishes can be described as delicious and beautiful, because the delicious mushroom is due to the existence of ribonucleic acid.

When RNA is soaked in hot water at 60℃ ~ 80℃, it is easy to hydrolyze to generate uridylic acid, which makes the taste more delicious. Therefore, edible mushrooms should not be soaked in cold water.

Eight, the prevention of nitrite in pickled food

1. Adding 400 mg (4 large pieces and 8 small pieces) of vitamin C or 50 mg of preservative benzoic acid per kilogram of vegetables or meat and fish can prevent 75% and 98% of nitrite production respectively.

Moreover, this method can also prevent pickles from moldy, without rancidity and odor. However, vitamin C cannot be added to hot water, otherwise, vitamin C will be destroyed and the expected purpose will not be achieved.

2. Whether pickled vegetables, pickled fish or pickled meat or eggs, enough salt should be put in proportion, and the amount of salt added should not be less than 15%. When vegetables are naturally air-dried at room temperature, nitrite usually appears within 4 ~ 5 days. Therefore, the sealing time of pickled vegetables in the tank is at least 8 days, and pickled fish, bacon and eggs are generally eaten after 15 days.

3. Pickled vegetables should be dried in sunny days and washed with salt water before drying. After chopping, the salt should be mixed in proportion in time and the jar should be sealed. Don't leave it for too long, the jar should be pressed with heavy objects such as stones.

4. Whether it is pickled vegetables, eggs, fish or meat, you should choose fresh goods for pickling.

5. Preserved food should be stored in a dry, ventilated and clean place, and chemical fertilizers, pesticides and other dirty things should not be placed around.

Nine, adding alkali can make vegetables crisp and tender.

When pickling vegetables, as long as about 0. 1% alkali is added according to the weight of vegetables, chlorophyll can be protected from being destroyed, and the pickled vegetables are bright green.

If 0.5% lime is added according to the weight of vegetables, the pectin in vegetables will not decompose, and the pickled vegetables will be crisp and tender.

But be careful not to put too much lime, or it will taste tough but not brittle.

Ten, common sense to prevent pickles from turning yellow.

After pickled vegetables, lactic acid will be produced by fermentation, so vegetables will easily turn yellow. The brittleness of vegetables is related to the protopectin in vegetables. After pickled and fermented vegetables, the original pectin will be decomposed into pectin and pectin acid, and the brittleness of vegetables will be gone.

Therefore, after vegetables are pickled, the cans should be emptied every once in a while to give off a strange smell, so that the fermentation of vegetables will be slower, lactic acid will be less, and the original pectin will be less decomposed. Can keep the vegetables green and crisp.

Of course, the quality of pickles is also related to the following factors: (1) Picked pickles should be fresh and harmless; Vegetable jars should be cleaned; Use enough salt; Low temperature, suitable for dry and wet, and well sealed.