In fact, acid discharge is also divided into dry discharge and wet discharge. What's the difference between them?

Dry acid discharge: dry boiled beef is hung in the cooling room for a period of time. You can cover the beef with a fine cloth, but it is not sealed, which means that the water in the meat will be drained. Therefore, the meat will shrink and the flavor will be concentrated, but the way of discharging acid will also make the beef tender and smooth, forming a rich creamy flavor. There is a gray and moldy layer on the surface of beef, which must be cut and trimmed before selling.

Wet acid removal: The difference between wet cooking technology and dry cooking technology is that it removes acid by sealing beef packaging in a vacuum bag (sealing means that water cannot volatilize), and the time is shorter. Wet fermented beef is "juicy" because it retains its own moisture. But remember, "juicy" does not mean more delicious. It just means more water, even boring water. Some critics believe that wet curing does reduce the flavor of meat itself, they just reduce the cost, make the meat mellow and extend the shelf life before sale.

Why should beef be acidic?

The intracellular macromolecule adenosine triphosphate is decomposed into umami glycoside -IMP (the main component of monosodium glutamate) under the action of enzyme. After acid removal, the taste of beef is greatly improved, the taste is fresh and tender, the pH value of the meat is changed, the metabolites are decomposed and discharged to the maximum extent, and the meat is harmless. At the same time, the molecular structure of the meat is changed, which is beneficial to human absorption and digestion.

Compared with traditional fresh meat, sour beef is more convenient to cook, with better meat quality, more fragrant taste, easy to chew and digest, and high absorption and utilization rate of nutrients.