Here are some common marinating methods to make meat tender:1Salting: Cover the surface of the meat evenly with salt and let it sit for a while to allow the salt to penetrate into the meat, moisturizing and tenderizing. 2.Sour marinade: Using acidic ingredients such as lemon juice, vinegar, or alcohol to make a marinade, the acid is able to break down the proteins in the meat, making the meat soft. 3.Sugar curing: Sugar is added to the marinade, which helps to retain the moisture of the meat, keeping it tender and smooth. 4.Marinade: Condiments such as soy sauce, sauces, or sauces are used that contain the acidic components in soy sauce to marinate meat and make it tender. 5.Milk marinade: The meat is soaked in milk, and the lactic acid and calcium in the milk help break down the proteins in the meat, making it soft. 6.Fermented marinating: Fermented products such as flour, yeast or yogurt are used to allow the meat to gradually become tender during the long curing process. 7.Mixed marinating: Combines multiple marinating methods, such as sauce marinating and salting, to enhance the marinating effect. On top of that, different meats may require different curing times and recipes. Depending on your personal preferences and needs, you can try different marinating methods to find the one that best suits your taste. At the same time, before marinating, the meat is cut into thin slices or pierced on the surface with a perforator, which can better promote the penetration of the marinade and make the meat more tender.
There are many ways to marinate meat, and different curing methods can make the meat more tender or flavorful. Here's a closer look at a few commonly used methods of curing meat, as well as the dos and don'ts of using them.
Method 1: Use edible alkali.
Edible alkali is a kind of food loosening agent and meat tenderizer, which can make dry raw materials rise rapidly, soften fibers, and remove the sour taste of dough. When marinating meat, you can mix edible alkali and water at a ratio of 1:100, then cut the meat and soak it in alkaline water for about 30 minutes, and finally take out the meat and rinse it with water. The advantage of this method is that it makes the meat softer and smoother, and the disadvantage is that eating alkali destroys the nutritional value of the food itself.
Method 2: Use baking soda.
Baking soda is also a common meat tenderizer that makes meat more tender. When marinating meat, you can mix baking soda with water at a ratio of 1:10, then soak the meat in baking soda water for about 30 minutes after cutting it, and finally take out the meat and rinse it with water. The advantage of baking soda is that it is fast and effective, and usually about an hour of marinating can make the meat tender. However, it should be noted that baking soda-marinated beef will lack the flavor of the meat, and the original flavor of the ingredients will be lost more.
Method 3: Use ginger ale.
Ginger juice contains gingerin, which can promote the breakdown of proteins, resulting in softer meat. When marinating meat, you can mix ginger juice with water in a ratio of 1:1, then cut the meat and soak it in ginger juice for about 30 minutes, and finally take out the meat and rinse it with water. Meat marinated in ginger juice not only has a more tender taste, but also enhances the flavor of the meat and tastes more delicious.
Note: When marinating meat, you should choose the appropriate marinating method according to the type of ingredients and taste needs. If you want the meat to be more tender, you can use tenderizers such as edible alkali, baking soda or ginger juice;If you want to add flavor to the meat, you can marinate it with condiments such as salt, cooking wine, and light soy sauce.
When using edible alkali, baking soda and other tenderizers to marinate meat, the proportion and time should be strictly controlled, so as not to affect the taste and nutritional value of the meat. At the same time, it should be kept clean and hygienic during the marinating process to avoid food contamination.
When marinating meat, you can add the right amount of spices or condiments, such as green onions, ginger, garlic, chili, etc., according to personal taste, to increase the flavor of the meat. However, be careful not to overuse condiments, so as not to affect the original flavor of the meat.
When curing meat, it should be placed in an airtight container and kept in the refrigerator. At the same time, attention should be paid to the shelf life and shelf life of food and avoid eating expired and spoiled meat.