The first thousand four hundred and forty-four chapters mature meat
Han Peacock looked at the two black bears slowly approaching him and felt that another species was about to be added to his chaotic space.
Such a big black bear is absolutely impossible to encounter in China. Even if it is purchased on the black market, it is not that easy. In the United States, this is not a problem at all.
When Han Peacock got closer, the female bear didn't react much. Instead, the little bear ran towards Han Peacock.
Han Peacock looked at the baby bear, which was probably only a few months old and not very aggressive yet, so he squatted down and prepared to communicate with it to see if he could lure them all into the chaotic space.
=;The estrus period of female bears is usually June. The sperm eggs will not develop while they are preparing for hibernation. They will develop rapidly in mid-to-late November, and a bear cub can be born in 10 weeks.
In other words, most bear cubs at this time are 2 months old. Two-month-old bear cubs are not very aggressive and a hyena can easily kill them.
Since there was no danger, Han Peacock didn't care about its approach. Han Peacock lowered himself and produced some spatial spiritual water, intending to use this tried-and-true weapon to lure the baby bear again.
Seeing the baby bear drinking happily, the huge black bear turned around and left.
Knowing that the black bear couldn't go far, the Korean peacock ignored it.
Soon the mother black bear came back, but she actually dragged back a dead moose.
Seeing moose, Han Peacock was not surprised, because he had brought a group back to the pasture before, but what he was curious about was, what did this black bear mean by bringing a moose over?
Even though the forest resources here are rich, a lot of animals freeze to death in winter. Black bears generally eat herbivores and scavengers in spring. They mainly eat fresh fruits and small animals in summer, and they mainly eat pine cones and salmon in autumn.
Wait, something doesn’t seem right. This moose seems to have been dead for a long time. This is a moose that was mostly eaten by other animals!
Han Peacock immediately covered his mouth and nose because the smell of blood on the moose was too strong.
The baby bear quickly ran towards his mother. The big black bear is clumsy most of the time, but the little bear is very flexible and runs back and forth like a puppy. It also knows that this is food.
"Huh? What does this black bear mean? Is it because I treated you just now and now it is returning the invitation?" Han Peacock looked at it with a smile. The black bear pulled the baby aside to prevent it from eating the moose. This is
Don't want it to eat carrion?
Bang, the mother bear really put the moose carcass next to the Korean peacock!
Han Kongque looked into the moose's eyes. The moose's severe fear seemed to have not dissipated.
The moose's eyes were already cloudy, and the carcass still had no smell, but even if it was not rotten, the smell of unprocessed moose meat was not pleasant.
"It's really not spoiled?" Han Peacock just took a quick look and found that the moose would not have been dead for more than a day at most. It is spring now, and the weather is not too hot, so it should not have spoiled.
Han Peacock took out the saber he carried with him and opened the moose's skin with one hand, revealing the black or dark red meat steaks, white fat, and parts of the internal organs and intestines that had not been eaten.
Although it is not rotten yet, it is just a hair away. This is already mature meat.
I have heard of aged meat, but this is the first time I have seen it. I heard that this aged meat tastes very good.
So after seeing this black thing that looked like rotten flesh, Han Peacock couldn't help but swallow a mouthful of spit.
Nowadays in Japan, "aged meat" has become more and more popular. The so-called "aged meat" refers to the natural fermentation of fresh meat at a specified temperature and humidity, making it more flavorful, softer and easier to chew.
Nowadays, many restaurants in Japan have begun to use this kind of aged meat to make dishes. Although aged meat looks like rotten meat, it is not the same as rotten meat.
The dark surface of mature meat wafts with the fragrance of meat. Although the appearance is similar to that of ordinary rotten meat, with a black surface and small rotten fuzz, the simplest and most direct way to distinguish it from rotten meat is the age of the mature meat.
smell.
Unlike rotten meat, mature meat has very high requirements on temperature and humidity during the fermentation process. Therefore, fresh beef, mutton, etc. are generally stored in a cold room at 1-4 degrees Celsius and a humidity of 60-80%.
, during the storage process, there are also high requirements for ventilation.
Generally, beef is best when left to ferment for about 40 days. At this time, the surface of the beef will appear black, and there will be small fluff blowing in the wind. From the appearance, it will not "stimulate appetite" or "look delicious"
"a feeling of.
If people don't know that this is mature meat, people usually simply think of it as rotten meat.
However, the cold room where marinated and mature meat is marinated will not have the sour smell of rotten meat, but will have a nutty fragrance. This fragrance obtained through fermentation is the best between mature meat and rotten meat.
Direct difference.
The number of amino acids in matured meat after fermentation is 5-6 times that of the original. Fermented matured meat is a very complex process, which requires high regulation of temperature, humidity and air flow. The meat needs to be allowed to mature under certain time and conditions.
The excess water in the product is air-dried, thereby making the protein and minerals highly concentrated.
During the air-drying process, specific microorganisms are allowed to adhere to the mature meat, and the enzymes they generate will gradually convert the concentrated protein into amino acids under the action of enzymes, and amino acids are important substances that make people feel delicious.
According to research, in aged beef marinated for 40 days, the amount of amino acids can be increased to 5-6 times its original value. At the same time, the fiber in the meat can be easily cut even if it is reduced by 20%.
In other words, not only will the beef become more delicious, but the texture will also become softer. For the elderly with poor teeth, eating beef will become easier and simpler.
When making mature meat, the right amount of beneficial bacteria is the key. Drying machines were actually developed in Europe and the United States. In Europe and the United States, red meat with high water content is the mainstream of the diet. How to make these meats softer and more delicious has been a long-term research by chefs.
theme.
It was later discovered that beef has more free water than pork and chicken, making it the most suitable for cooked meat.
In Japan, the method used to make aged meat is similar to the Chinese method of smoking bacon with pine branches. They believe that this method can allow the beef to attach microorganisms that the dryer cannot provide, while also allowing the meat to emit a miso-like aroma.
.
However, if you only allow the meat to ferment on its own, it is easy for harmful bacteria to attach to the meat, causing the meat to truly spoil. Therefore, during the fermentation process of meat, how to allow only an appropriate amount of beneficial microorganisms to attach to the meat and ferment it?
It is the key to making mature meat.
The Korean peacock sniffed it with his nose and cut off two pieces of meat!
One is dark red mature meat, and the other is fat that has not yet rotten!
Seeing such mature meat, Han Peacock felt hungry again, so he took out a chopping board from the chaotic space, condensed some water, washed it, and quickly cut it on the chopping board.
He also took out a charcoal stove and put the cut meat on the charcoal stove, intending to grill it and eat it. Naturally, such barbecue must be fully cooked or even slightly charred to taste best.
After a while, Han Peacock took off the things! Spread salt! Slice and assemble!
"The ripening of this piece of red meat is exactly the moment when it becomes extremely delicious!"
Han Peacock smiled and turned over the meat. Seeing that some were almost done, he immediately grabbed one and bit it!
"It tastes great! It's absolutely amazing! No wonder Little Japan likes to handle meat this way. When it comes to eating, Little Japan is no worse than the Chinese now. And when it comes to food research, they seem to have taken the lead. This
It’s no wonder that many high-end restaurants abroad are opened by themselves.”
Speaking of this, Han Kongque was a little depressed. As a large country, not only tea and porcelain have been surpassed, but now even food seems to have lost its advantage.
In fact, Han Peacock also knows how to cook moose meat. Although he has never really done it, he knows how to handle it.
The taste of sika deer meat should be between that of cow and pig. The meat of moose is relatively woody and should be similar to American red deer. Although ham meat chains now sell this kind of mature meat, Han Peacock has never bought it.
, and he has never tried using these meats to make mature barbecue.
Now that he has eaten it, it tastes really good. A large amount of amino acids and fat quickly entered his esophagus, making him feel the majesty of this moose in life. If it was not wild, it would definitely not have this taste.
After taking a long breath, the fragrance in my mouth actually didn't have any fishy smell of meat. No wonder some people like to eat the cooked meat so ugly. There's really no way to describe the taste.
"It's so delicious!" Han Peacock quickly picked up another small piece, stuffed it into his mouth, and finished it in a few bites.
Seeing that the Korean peacock seemed to be enjoying the meal, the black bear mother was okay. The baby bear never took his eyes off the Korean peacock. When he saw the Korean peacock, he wanted to get it again. He whined and looked at the Korean peacock pitifully.
"This is for you, so don't scream, otherwise your mother will want to kiss me." Looking at the a little irritable female bear, Han Peacock could only compromise, picked up a large piece of barbecue, and still
To the little black bear that kept getting closer.
The little black bear just licked it and immediately snatched it away. After stuffing it into his mouth, before chewing it, he moved his butt again towards his mother, and then started to eat it while whimpering!
This piece weighs a full kilogram, which is enough for it to eat now. A bear is a bear. I didn’t expect that this little bear baby, which is still half a year away from being weaned, can actually eat meat. The physique of the beast is indeed not comparable to that of humans!
Han Peacock handed the last and largest piece of barbecue to the black bear mother. The black bear mother only tasted a little and started eating fiercely. (To be continued.)