Why is the yield of beef not high under normal circumstances? Beef production is mainly affected by several factors:
① protein content of beef.
The content of protein in beef and donkey meat is higher than that in pork. One of the characteristics of protein is denaturation and contraction after heating. The higher the protein content, the more obvious the contraction, especially the muscle fiber of livestock meat is thicker, so it contracts much more than that of poultry and fish, so the yield is low.
② Water content of beef
The water content mentioned here is not only the normal water content of fresh meat, but also whether you buy water-injected meat. When beef is processed, cells contract and water is released, and the meat with high water content has low yield.
③ The calories and additives of braised beef.
Beef marinated in sauce for a short time will taste tough and high, and after a long time, it will taste bad and low; If nitrate or nitrite is used now, it will promote the tenderness and water retention of beef, so the curing time of beef sauce will be shortened, the taste of beef will be tender and the yield will be higher. However, if the dosage of this additive is high, it will do harm to human body, so it is generally difficult for large meat processing plants to master it accurately. We also recommend buying cooked meat without nitrate or nitrite as much as possible, and we need to be careful to buy pink cooked meat (pictured above).
There are many ways to marinate beef in sauce on the Internet, all of which are very reliable. Let me offer some suggestions:
1 I want to buy beef. Generally, this kind of beef has little water, and the color of the meat should be chestnut, not bright red.
Beef tenderloin is the first choice, also called beef exhibition. To make beef sauce, you need to cut it and blanch it. It is suggested to put yellow wine to remove fishy smell when blanching, and soak it in cold water after taking it out.
The most critical step affecting the taste is that the beef with good sauce and marinated can't be taken out immediately and rolled into rolls for pressing. This is the customary practice in many restaurants, but this kind of beef has no taste in the middle, and it is served entirely by dipping the sauce. The beef can't be cured completely, but it's almost done when it's medium-cooked (probably cured)
2~2.5 hours), it is best to soak in soy sauce soup or marinade for one night, and then take it out the next day and put it in the refrigerator for refrigeration.
The biggest advantage of beef made in this way is delicious taste, but the disadvantage is that the shape is not easy to be regular.
Sauced beef or braised beef is high in protein and low in fat, which is especially suitable for people who want to lose weight. In addition, it is also suitable for the growth and development of children and adolescents. Sauté ed beef is also suitable for middle-aged and elderly people with basically sound teeth.