How to choose better beef is also the trouble of many consumers and shopkeepers, especially those who open snack bars. How to choose good beef and how to marinate tender beef? Next, let Huang Qi Snack Training be popularized for everyone.
Beef is graded in portions.
Super grade: loin; Level 1: upper brain and external spine; Level 2: cover plate and bottom plate; Level 3: ribs and chest; Level 4: Neck tendon.
Identification method of beef:
1 pipe
Fresh meat: even red, shiny, fat white or milky yellow.
Sub-fresh meat: the color is slightly dark, the cut surface is still shiny, but the fat is dull.
Deteriorated meat: the color is dark red and dull, and the fat is dark until green.
Smell the taste
Fresh meat: It has the normal smell peculiar to fresh beef.
Sub-fresh meat: slightly ammonia or sour.
Deteriorated meat: It has a rancid smell.
3 Look at viscosity
Fresh meat: the surface is slightly dry or has an air-dried film, which does not stick to the hands to the touch.
Secondary fresh meat: the surface is dry or sticky, and the new cut surface is wet.
Deteriorated meat: the surface is extremely dry or sticky, and the newly cut surface is also sticky.
4 test elasticity
Fresh meat: the depression after finger pressing can be recovered immediately.
Sub-fresh meat: after finger pressing, the depression recovered slowly and could not be fully recovered.
Deteriorated meat: the depression after finger pressing can not be recovered, leaving obvious traces.
How to distinguish old beef from tender beef;
The fat of tender beef is white, while the color of meat is deep red. It is mostly old beef that feels rough and rough. Don't buy it.
How to distinguish water-injected beef;
After beef is injected with water, the meat fiber is thicker and the exposed fiber is obvious. Careful observation of the meat surface often leads to water seepage; Touch by hand
Meat, non-sticky, wet; Put a Zhang Qian tissue on the surface of beef, and the paper will be soaked quickly.
Methods of tenderizing beef:
Beef fiber is thick and old, and it often tastes tough. To make beef tender, we should first pay attention to the knife edge, cut strips along the grain and cut strips horizontally.
Slice, add soy sauce, cooking wine, sugar, egg liquid, wet starch and a little baking soda (the ratio of meat to baking soda is 60 1, which is impossible.
Add more), beat into juice with clear water, mix well with the sliced beef, and marinate for 15 minutes.
In addition, ginger can be mashed to get juice, ginger residue can be used as seasoning, and ginger juice can be mixed into cut beef, every 500g cattle.
Adding 1 tbsp ginger juice to meat and cooking at room temperature for 1 hour can make the meat tender and delicious, with rich flavor.
If you still don't know anything about the curing or production of beef, you may wish to pay attention to the official account of WeChat WeChat: Qiangqiang Huangqi Catering. No matter whether you have catering experience or not, the technical training of Huang Qi snack training professional chefs will ensure that you learn the technology. If you need to know, please consult the following contact information.