Dry Aging Beef yog dab tsi thiab vim li cas thiaj tsim nyog?
Kev laus qhuav yog qhov tseem ceeb ntawm kev tswj kev laus ntawm nqaij nyug siv sijhawm, qhov kub thiab txias, cua ncig, thiab av noo.
Nqaij nyuj yog sab laug qhib rau hauv tshwj xeeb aging tub yees, thiab dhau sij hawm:
Moisture maj mam evaporates → Cov ntaub ntawv qhuav qhuav ntawm cov nqaij → Ntuj enzymes hauv cov nqaij zom collagen thiab cov nqaij fibers → Cov nqaij ua kev sib tw → Cov tsw maj concentrates.
Kev laus kev laus tsis yog "tso nqaij nyug hauv lub tub yees," tab sis yuav tsum muaj qhov sib npaug ntawm qhov kub, av noo, huab cua ncig, thiab lub sijhawm laus.
Raws li kev laus lub sij hawm nce, lub ntuj enzymes nyob rau hauv nqaij nyuj maj mam zom cov collagen uas txuas cov leeg nqaij fibers, ua rau cov nqaij mos.
Nyob rau tib lub sijhawm, qhov nruam evaporation ntawm noo noo concentrates qhov tsw ntawm nqaij nyug.
Yog li ntawd, kev laus qhuav thaum kawg ua rau muaj ob yam tseem ceeb:
① Tenderness
Ntau cov nqaij mos
② Kev Txhim Kho Hniav
Ib tug richer nqaij nyuj tsw
Thaum lub sij hawm qhuav txheej txheem, noo noo evaporation ua rau poob phaus; tib lub sijhawm, lub plhaub sab nrauv qhuav ua rau ntawm qhov chaw, uas yuav tsum tau muab tshem tawm tom qab kev laus.
Qhov no yog vim li cas Dry Aged Beef feem ntau kim dua li cov steak li niaj zaus.
Lub caij nyoog qhuav qhuav muaj xws li 21, 30, 40, 50 thiab 60 hnub, nyob ntawm cov nqaij nyug txiav, qhov xav tau saj thiab kev laus.
Cov tub yees hauv tsev ib txwm tsis tsim los rau kev laus qhuav vim:
Qhov kub thiab txias tsis raug tswj kom muaj kev laus qhuav
Humidity tsis tuaj yeem tswj tau zoo
Ib txhij khaws cov khoom noj sib txawv xws li zaub, khoom noj siv mis, thiab zaub mov siav
Tsis muaj kev tswj hwm huab cua uas yuav tsum tau ua rau ib puag ncig kev laus
Lub hauv paus ntawm tus kws tshaj lij Dry Aging Cooler nyob hauv:
Kub tswj + Humidity Control + Air Circulation + Aging Time
