Beef tenderloin (fascia removed)-put it in the refrigerator the next day or overnight-slice-wash blood-squeeze water-beat.

Aside from other steps, let's say pulping. Taking 5kg beef slices as an example, the beating process is as follows:

1. Put the beef slices into a basin, add 25 grams of edible powder and 30 grams of salt, and knead until the viscosity of the beef slices increases and becomes thick.

2. 20g of orange-yellow food pigment, 4g of orange-red food pigment, 5g of chicken essence, 5g of monosodium glutamate, 8g of American fresh soy sauce, 5g of oyster sauce, 200g of white sugar 10g, 200g of beer (beer has the function of enhancing fragrance and smoothness), 250g of clear water, and King brand tender meat powder 15g, and then mix them well and pour them into a bowl filled with beef slices.

3. Take 250 grams of clean water, add 150 grams of ordinary raw flour and 300 grams of super raw flour, mix well, add beef slices, and stir until the beef slices fully absorb water. When the wet and dry condition is moderate, add 3 eggs into the beef slices and mix well, put them in a box, spread a layer of salad oil on the surface and refrigerate for 2-3 hours.

Remarks: Before cutting beef tenderloin, you should choose to store chilled products in the refrigerator for one day or one night. Because the tissue fiber of fresh beef tenderloin has not completely died and the water molecules have not been decomposed, it is difficult to make the pulp firm and absorbent, so the product has poor shape, poor taste and easy water seepage.

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1. Ordinary raw flour will not stick to beef slices like super raw flour, which plays a good role in adhesion, while super raw flour has strong gluten and plays a role in making beef slices full.

2. Material selection: Niuyuelin, beef tenderloin, beef prune and beef leg (below Niuyuelin) are the most commonly used slurry beef.

If it's beef slices, most hotels use Niuyuelin and Niumei meat. I think beef slices made from beef tenderloin have the best effect. Because Niuyuelin meat is dense, compact, poor in permeability and relatively elastic in tissue, although it is well shaped after slicing, its taste is relatively uneven. Although the quality of beef and plum meat is good, the cost is high, and the shape is easy to disperse and fragile, which is not ideal. If it's shredded beef, it's best to choose beef ham, because its tissue fibers are filamentous, and shredding along the lines is beneficial to molding. If beef tenderloin, Niuyuelin and Niumei meat are selected as raw materials, one of them is fragile and easy to break, and the other is greatly deformed by oil temperature heating.

3. After the beef slices are treated with knife, they need to be washed with blood. If there is blood, not only the finished product is dull and dark, but also the water in the beef slices should be squeezed out one by one with cotton towels.

A New Method of Pickling Fish Slices

Lv Liangde: Senior teacher of Wuyi Cooking Training School, Nanping City, Fujian Province, and judge of China Chef Assessment.

Sichuan cuisine "Boiling Fish" and "Boiled Fish" have always been popular with customers, and the click-through rate remains high. As a result, the "second-generation boiled fish" is popular all over the country. But on the other hand, there are more and more ways to eat fish fillets, which are favored by people. But at present, few people can make the tenderloin paste tender, crisp, elastic and unbreakable, and the method is even more mysterious. After dozens of studies, Lu Chengde, a teacher from Fujian, finally found the best method, which will be published in this magazine for the reference of chefs and friends.

The specific pickling method is as follows:

Raw material: 500g of pure grass carp.

Marinade: Andorff pine meat powder 4g, salt 3g, egg white 10g, special elastin 1.5g, raw flour 5g, salad oil 8g and monosodium glutamate 4g.

Production: 1, grass carp washed and cut into pieces with a length of 6 cm, a width of 4 cm and a thickness of 0.3-0.4 cm. 2. Put the fish into the basin, add special high elastic elements and stir well. After melting, add Andorff pine meat powder and stir well. Let it stand for about 5 minutes to fully absorb the taste. 3. Add raw flour, egg white, salt and monosodium glutamate and mix well. Finally, add salad oil and mix well.

Features: the meat is crisp and tender, and it is not easy to break when washing the pot.

Working principle: Elastomer is a chemical additive. Its main component is phosphate, supplemented by other substances. When used within the specified range, it has no influence on human body. This substance can change the structure and organization of meat and increase the attraction between molecules, thus making the organization of meat raw materials more compact and not easy to break. Andorff pine meat powder can make the raw material tissue softer. So the raw materials processed in this way are crisp outside and tender inside, not crisp or rotten. When you rinse hot pot, the fish fillets processed by the general method will be broken after being cooked in soup, while the fish fillets marinated by this method will not be broken within 3-5 minutes under the same conditions, and the taste and taste of the raw materials will not change. The use of other seasonings can be increased or decreased according to local customs, only the amount of elastin can not be changed.

Production key:

1, this method has no special requirements for the selected meat raw materials, as long as it meets the edible standards. Fresh and quick-frozen raw materials can be used without affecting the effect.

2. When curing raw materials, you must first put the elastomer, wait until the pine meat powder melts, then put it in, and finally put other gravy. If the elastomer is added first, the raw materials will undergo chemical changes to achieve the expected purpose, because other marinades contain salt more or less, which will destroy the function of the elastomer and affect the effect. The purpose of adding pine meat powder in the second step is the same.

3, the dosage of high elastic element must be strictly controlled, can't exceed the standard. In general, the amount of elastin should be 0.3% of the raw materials. Too much will affect human health, although the elasticity of raw materials will be bitter, affecting the taste of dishes.

4. Under the condition of not affecting the effect, the dosage of pine meat powder can be appropriately increased or decreased.

5. When the pickled raw materials are stored in the refrigerator, the surface should be sealed with oil, and the temperature should be controlled between 3 and 5 degrees. Storage time is usually within one to two weeks.

6. If the amount of elastin is too much, the fish fillets should be marinated for a period of time and then washed with cold water, and then the tender meat powder should be added for processing.

After testing, the pickled shark's fin and dried abalone have good effect, full shape and elasticity. When marinating abalone and shark fin, the concentration of water should be 5%. This method can also be used to pickle beef tenderloin, goose intestines and tribute vegetables, and all of them can achieve ideal results. Pickling raw materials are mostly used in hot pot, such as pickled fish, boiled fish, boiling fish and so on. The raw materials are not only compact, but also chewy, and even the fillets of fish bones are not broken. These raw materials can also be used for cooking, such as fried beef tenderloin and fried fish fillets, with good results.