Beef sour removal method:

1. Dry sour removal: Dry tenderized beef is hung in the cooling chamber for a period of time. It is possible to cover the beef with muslin, but it is not airtight, which means the moisture in the meat will drain away. Therefore, the meat shrinks and the flavor is concentrated, but the acid discharge method also tenderizes the beef, forming a rich buttery flavor. A gray and moldy layer appears on the outside of the beef, which must be cut and trimmed before sale.

2. Wet acidification: The difference between wet tenderization technology and dry tenderization is that it seals the beef in a vacuum bag for acidification (sealing means that the water cannot evaporate), and requires The time is shorter. Wet-tenderized beef is "juicy" because it retains its own moisture.

How to identify beef

At first glance, look at whether there are red spots on the skin. If there are no red spots, it is good meat. If there are red spots, it is bad meat. Look at the muscles. Fresh meat is shiny. The red color is uniform, inferior meat is slightly darker in color; look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of spoiled meat is green.

On the second smell, fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.

Three touches, one is to touch the elasticity. Fresh meat is elastic, and the dents will recover immediately after acupressure. Defective meat has poor elasticity. The dents after acupressure will recover very slowly or even cannot be recovered. Deteriorated meat has no elasticity. Second, touch the viscosity. The surface of fresh meat is slightly dry or slightly moist and not sticky. The surface of sub-fresh meat is dry or sticky. The newly cut surface is moist and sticky. The spoiled meat is seriously sticky and the surface is extremely dry. However, some meat has serious water injection. It's not sticky at all, but it looks wet and not strong.

Reference for the above content: Baidu Encyclopedia - Beef