几种浆肉方法（Several methods of pulp and meat）.docVIP

几种浆肉方法（Several methods of pulp and meat） Master Huangs beef slurry scheme: Material selection Pulp beef products to achieve the effect is: beef slices (silk) red, full body, tender meat, the mouth is elastic. It is learned in material, commonly used parts of cattle shower (leg part above), the tenderloin (close to the spine part), Niu Mei (next to a lean suet), bracket (cow below shower). In order to beef piece for example, most of the hotel to cattle and cattle with plum as raw material, but I think the tenderloin is the best raw material for beef cattle, because all meat closely, strong, poor penetration and tissue tightness (because the rump in some places to exercise regularly and have the place not), although the section produced good shape, but the taste of the finished product is relatively uniform; Niu Mei although very good, but the cost is higher, and the forming is easy to disintegrate is not very ideal. The selection of the best cut cattle shredded meat foreshank, because of its fibrous tissue into filamentous, along the lines to shred forming, if beef fillet, cattle, cattle with plum as raw material, the fragile and easily broken, and heat the oil deformation greatly, easy to disperse, rotten. Pulping process After determining the choice of parts, process of slurry for beef tenderloin (play - fascia) into the refrigerator put the next day or overnight - section (or wire) -- at the blood - squeeze - bleaching pulp. Cut tenderloin should be used before the next day or overnight in the refrigerator for storage of chilled goods, because fresh beef fillet tissue is not completely dead, water molecules are not decomposed, causing great difficulty to the next step up, water slurry, so produced form difference, poor taste, Yi Shenshui. The next step is a knife shaped, beef slices to top cut wire, due to strong contraction of beef cut, slightly larger, thicker sheet, thickness of about 0.3-0.4 cm. A knife after forming, need to rinse blood, which is directly rel