[How to save fresh beef_How to save fresh beef]

Beef is a very important meat in life and an important source of protein.

Beef, like other meats, has many methods. Many people choose to buy raw beef for cooking.

However, it is impossible to eat more beef every time you buy, and fresh beef that cannot be eaten must be kept. The specific method is also a concern for many people.

So, how to save fresh beef?

Let’s take a look below.

1. Before freezing beef, first check whether the refrigerator will be set to the correct temperature.

The meat is about to break through and the best refrigerator is at 0 ° F (about -18 ° C).

Too hot a temperature will cause ice crystals to form quickly and spoil the flavour and size of the meat.

If the temperature rises too much, then the bacteria can grow and beef.

2. When frozen beef, especially raw beef, it should not be frozen. The packaging is not frozen when purchased.

It is important to make sure that the meat is wrapped in a thick object to prevent moisture from entering the meat, as this prevents burning in the refrigerator.

This may involve several layers of refrigerated bags, heavy aluminum foil bags, or even just a few layers of aluminum foil.

The goal is to create a barrier to moisture that can reach previously captured beef or completely block moisture.

3. Time is important when freezing beef raw materials.

If the meat used for two seconds is not purchased, then it should be frozen as soon as possible.

This will preserve the meat, as well as its thickness and taste when it is finally cooked.

For convenience, the meat can be divided into usable portions.

Another method is to flat the meat in a bag, stagger the meat with the shorter ends of the utensil, and after freezing, the trough will allow large pieces of meat to be easily broken and used, leaving the rest to freeze the bag.

Preservation Tips After buying the raw beef, salt it immediately and do not wash it with water.

Generally, 10 pounds of beef are mixed with meat and salt 5-6 times, knead together with the meat evenly, marinate for 3-4 days in winter, and then air-dry for half a day, and then braised to make stewed beef or spiced beef.Add it to the refrigerator for cryopreservation.

How to choose fresh beef with fresh color and lustre: uniform red, shiny, aunty white or creamy yellow.

Sub-fresh meat: slightly darker in color, the cut surface is still shiny, but slightly dull.

Metamorphic meat: dark red, dull, slightly darkened to green.

Smell fresh meat: It has the characteristic normal smell of fresh beef.

Less fresh meat: slightly ammonia or sour.

Deteriorated meat: rancid.

Touch fresh meat: the surface is slightly dry or air-dried film, not sticky hands when touching.

Sub-fresh meat: the surface is dry or sticky, and the new cut surface is moist.

Deteriorated meat: the surface is extremely dry or sticky, and the new cut surface is sticky.

Exploring the elasticity of fresh meat: The depression after finger pressure can be recovered immediately.

Sub-fresh meat: The pits recovered slowly after shiatsu and cannot be fully recovered.

Deteriorated meat: The depression after shiatsu cannot be recovered, and obvious marks remain.

Check broth good quality frozen beef (thawed meat): The soup is transparent and clear, and the aunt reunites and floats on the surface, with a certain fragrance.

Sub-frozen beef (after thawing): The soup is slightly turbid, slightly floating on the surface, and the flavor and taste are poor.

Deteriorated frozen beef (after thawing): The broth is cloudy, with yellow or white flocculent matter, very few aunts floating on the surface, and odor.