Acid removal is through a certain temperature, humidity to change the molecular structure of beef and pH to improve the nutritional value of beef, beef acid removal of the correct method is as follows:

1, the case of time: generally speaking, if the time is not in a hurry, the simplest method of acid removal is to freeze the beef at least a week after the natural thawing of the original blood out of the blood to ensure that the beef will not be acidic, but also more The most important thing is to let the blood flow out of the beef after freezing for at least a week.

2, time is not abundant situation: if only a day or two, you can first dry the beef on kitchen paper or clean cotton cloth, wrap it with plastic wrap, flat to the refrigerator (3 ℃ -5 ℃) for refrigeration, in the process of storing, the paper will be slowly soaked in blood, and then take out the beef, and then re-replaced the paper, the step repeated in about 12-15 hours to complete the acidity.