1, fake beef is what do
Many people are very curious about this issue, fake beef is generally what do it? According to the current market practice, the general selection of pork to fake. There is a practice: the pork injection of water, and then put into the pot with the head of cattle, cattle, cattle, cattle and other cooking, to be seven or eight minutes cooked when the fish up a little cold compressed, fake beef that is concocted to complete. As a result of repeated injection of water, thick fiber like beef, the general public is difficult to identify. This "beef" although false, but because of the real "cow head, cattle, cattle, cattle underwater, etc." with the cooking, after all, there is a bit of real beef flavor.
There are beef paste to disguise, beef paste is an additive, is a kind of edible flavor, the main ingredient is fresh meat, a variety of amino acids, monosodium glutamate, hydrolyzed proteins and so on. Typically, a one-pound bottle of beef paste can make 50 pounds of pork into beef.
Also with a practice worse artificial beef: in 1 kilogram of egg white, mixed with 35 grams of ___ powder, so that it is fully inflated, dissolved, and another appropriate amount of salt, glutamic acid, gluten, soy protein, flour, trisodium phosphate and calcium carbonate, etc., pre-mixed, added to the above egg white and ___ powder in the mixture, fully mixed, and then add 10 grams of butter and a small amount of beef juice. Mixed with sodium hydroxide adjusted to PH10, made of slurry, then extruded by the nozzle to steam heating to 105 - 110 degrees Celsius into a sealed container made of silk, and then invade the silk 5% gluconic acid and processing, and then dozens of fibers side by side hot pressed into a block, cooled, that is, made of artificial beef. ___ powder is konjac flour, calcium carbonate should be limestone, trisodium phosphate MS is a boiler cleaner, are consumed on the human body is very harmful to the things.
Then there is today to explain to you, with other cheap meat and a variety of additives made of fake beef, such as duck meat, cat meat and so on.
2, fake beef how to identify
(1) from the color:
Fresh beef compared to pork, the overall color is darker, redder, more glossy meat, the color of the fat is white or creamy yellow. While fake beef is relatively slightly lighter in color, the meat color is also uneven, and the muscle fibers are dull.
If the beef is cooked: beef whitens when exposed to oil, while pork soaked in beef paste begins to yellow on the surface when exposed to hot oil.
(2) from the smell to pick:
Pork has a characteristic sweet smell, while the smell of beef with a small amount of fishy. Fake beef will smell and taste strange, and unfresh meat will have a rotten odor.
(3) from the feel of the points:
Touch, beef is harder, pork is softer. Take a knife and cut the two pieces of meat along the grain, you will find that beef is difficult to cut, while pork is easier. Then look at the cut surface of the meat, beef has a rougher texture, compact meat, clear and long lines. And real beef pressed down, good elasticity, can return to the initial appearance. Fake beef cut meat is smooth and tender, the meat is loose, poor elasticity, the edge has been scattered, the resilience of the meat is obviously not strong, can not return to the initial appearance. The meat is also coarser and feels uncomfortable to the touch sticky.
(4) from the taste to distinguish:
Generally speaking, beef meat will be more difficult to chew, eat chewy. Beef fiber length is longer, the meat structure is coarse and compact, eat beef feel old meat, eat pork feel tender meat. Fake beef is easy to boil into a small piece of a small piece, eat like bean dregs, chewing taste poor
In addition to the above aspects, you can also use to talk to the boss to distinguish, you can talk to the boss, ask for the origin of the beef and the time of purchase. If you often buy meat in the same, with the boss more familiar, you can ask for relevant information. Generally face old customers, the boss will have to keep customers psychological, will be more honest to answer your questions. However, this article is more ineffective for the old and cunning boss. But you through his answer, you can observe whether he has lied, dishonest boss, it is difficult to sell good food, be careful to buy.
3, how to buy picking beef
1, picking beef
(1) whether the beef is tender depends on how often and to what extent the cow uses the part, so the closer to the middle part of the cow's meat is also more tender.
(2) Beef meat tenderness is also related to the breed of cattle, the general yellow cattle beef meat is better, while the buffalo beef meat is relatively poor taste.
(3) Observe the color of beef, fresh meat tender beef color red and shiny, fat is white; and meat is very old or very poor quality of beef color is darker without luster, fat dark.
(4) smell the smell of beef: fresh beef generally taste normal, and not fresh or spoiled beef generally have a sour or rotten smell.
2, processing beef
(1) I believe that people who go to eat beef hot pot have noticed that those who deal with beef masters will be long time to beat the beef and then processed. This is because slapping the beef with a knife makes the muscle fibers of the beef loosely broken and easier to cook, and it's not hard to chew.
(2) Beef has a distinctive grain pattern, so you should cut it perpendicular to the grain to cut the muscle fibers.
3, cooking beef
(1) when cooking beef try to cut the beef thinner;
(2) in the stir-fry beef can be thickened with a little starch to prevent the beef from getting old;
(3) stewed beef should not be stewed all the time with a high fire, all the time with a high fire to cook the beef will make the cow become difficult to chew, try to use a small fire stew.