What is the difference between blanching beef and not blanching beef? How to thaw beef quickly

Beef refers to meat obtained from cattle and is one of the most common meats. Beef has high protein content and low fat, and has high nutritional value. How to thaw beef quickly? What is the difference between blanching beef and not blanching beef? What is the approximate fat content of beef? The following is the relevant content on this aspect compiled by Encyclopedia Knowledge Network, I hope it will be useful to you.

Contents of this article

1. The difference between blanching beef and not blanching beef

2. How to quickly defrost beef

3. Beef fat content

The difference between blanching beef and not blanching beef

Blanching beef can not only remove the blood in the meat, but also remove the fishy smell of the beef itself. The blanched beef has a certain elasticity, and it will be more flavorful when marinated or stewed. Beef that has not been blanched may contain blood and other dirt, and it will also have a fishy smell.

When blanching, you can add some seasonings to remove the fishy smell, such as cooking wine or green onion and ginger.

When blanching beef, you should pour the beef directly into cold or warm water and then heat it to boil.

The floating foam produced during the blanching process should be removed in time.

How to quickly defrost beef

You can use an aluminum basin to thaw frozen meat. Aluminum products have extremely strong thermal conductivity. When you place the two ends of the frozen meat tightly against the aluminum pot, the frozen meat will quickly exchange heat with the surrounding air through the aluminum basin. After continuous heat exchange, the frozen meat will thaw in a very short time.

Apply some edible salt on the surface of the frozen meat, then add cold water to soak it. It will take about ten minutes to thaw the meat without affecting the quality of the meat.

Thaw frozen beef in a sealed food bag in cold water.

Thaw frozen beef slowly in the refrigerator (not the freezer).

Beef fat content

The fat content in every 100 grams of beef is 2.3 grams, which is very low in fat. Beef refers to the meat obtained from cattle and is one of the most common meats. Beef has a high protein content and low fat, and has a high nutritional value.

Beef is rich in protein and amino acids, and its amino acid composition is closer to human needs than pork.

The beef carcass in my country is generally divided into twelve parts. Modern slaughtering and processing enterprises divide beef into tenderloin (beef fillet), sirloin, eye meat, top meat, brisket, shoulder meat, loin, shank meat, and belly meat.

The fat of fresh beef is white or light yellow, while the fat of inferior beef lacks luster and is green in color.