Introduction of beef venetian crispy

The beef scalp crispy extract is extracted from pure natural plants, contains no chemical ingredients, is hygienic and safe, and is environmentally friendly. It is a pure natural food additive for Niubai's deep processing of products.

Instructions:

1. The amount of enzyme used is 4‰ or 8‰, that is, 8g/1Kg of meat, and one kilogram of beef is placed in 4g.

2. The bovine venetian tenderizer is watered into a tenderizing solution, and the ratio of the weight to the meat is 1:1, ensuring that the surface of the cow venetian is just immersed in the liquid, and the agitation is better from time to time.

3. Soak the cow louver in the liquid for 30min~50min or 50min~60min.

4. After soaking, drain the single layer of the cow lobes on the inclined frame and drain the water for 10min~30min.

5, if you can not cook in time, you can wait until the drain, the cow venetian leaves in the refrigerator for quick storage.

6. If you want to speed up the tender time, you can double the amount of beef scalp crispy and reduce the tendering time by half.

7. Open fresh beef venetian crispy liquid every day.

Effect:

The beef stalk treated by the tender and brittle agent has a good tenderness effect, maintains the rich flavor and nutrition of the original cow venetian, and plays a role in water retention and color protection.

Storage Conditions:

Protected from moisture and light, sealed in a cool place; avoid contact with oxidizing agents, and should not be in contact with metal for a long time. The warranty period is one year.

Packing specification:

Packed in aluminum plastic bag, 1kg × 10 bags / box; 1kg × 20 bags / box.