What is the pickling method of fried meat?

Beef is divided into Chinese and western styles, and it is also made in two pie types: \ x0d \ x0d \ 1. China: Proportional formula of pickled beef (for hotel use, family reference, the dosage is decreasing in proportion) \x0d\( 1) 5000g of beef, 0/00g of feed powder/kloc-0, 50g of monosodium glutamate. \x0d\(2) 5000g beef, Teresin (compound phosphate)15g, edible powder 30g, American fresh soy sauce 500g, white soy sauce 300g, white sugar10g, raw flour 200g, clear water150g, and raw oil. \x0d\(3) 5000 grams of beef, 50 grams of edible powder, 40 grams of ginger juice, 80 grams of soy sauce, clean water 100 grams, raw flour 160 grams, and 250 grams of raw oil. \x0d\(4) 5000 grams of beef, 30 grams of Teresa, 5 grams of edible powder, 60 grams of sugar, 70 grams of refined salt, 3 grams of monosodium glutamate, 0/50 grams of raw flour/kloc, and 250 grams of clean water. \x0d\(5) 5000 grams of beef, 30 grams of tender sausage, 20 grams of edible powder, sorbitol150g, vitamin c10g, 0.2g of sodium caseinate, raw flour10g, refined salt100g, etc. \x0d\ The above five methods are basically the same, except that sodium caseinate is added as emulsifier in the fifth formula, so there will be no "dealkalization" water seepage under the condition of large water inflow. \x0d\ Beef is stripped of white gluten, and cut into pieces according to the grain, with a thickness of about 0.3cm, not too thin, otherwise it will affect the elasticity of beef, lose the smooth and elastic texture, and easily lead to messy texture of beef. \x0d\ The steps of curing beef are divided into two groups. \x0d\ School is to put food powder or trisodium first, and put ginger juice together, and throw it gently with your hands. \x0d\ Its function is to make edible powder or trisodium penetrate deep into beef and make it swell. \x0d\ The step of throwing and fishing beef is a key step, but remember not to throw and fish for a long time, so as not to make the beef sticky during throwing and fishing. Glue will greatly affect the smoothness. Overfishing will also cause beef to stick together easily during cooking, which will make it feel slippery and lose its smooth texture. This is a technical difficulty and experience. \x0d\ After fishing, wait a little longer. This step is called "balancing" on the production line, and the purpose is to let the seasoning and beef penetrate for a period of time. Then add salt, sugar, monosodium glutamate and fresh soy sauce (some put it, some don't put it). The former is bright red in color, and the latter takes the primary color) or white soy sauce. Stay a little longer, and water can be supplied. After mixing well, wait for a while. After the beef is expanded and shaped, add the raw flour and mix well. Cover with raw oil (it is not advisable to stir too hard after adding raw flour to avoid sticking to raw flour). \x0d\ The other school doesn't think it's necessary to go to so much trouble. It can be done in two steps. Step 1: Mix edible powder, ginger juice (if any), refined salt or delicious soy sauce or soy sauce, white sugar and water with beef. Stay a little longer. After the beef swells, add the raw flour and mix well, then add the raw oil cover. \x0d\(6) 5000 grams of beef, 60 grams of Chencun water, 50 grams of soy sauce 150, 50 grams of sugar, 25 grams of monosodium glutamate, 250 grams of clear water 1000, 250 grams of raw flour and 50 grams of raw oil. \x0d\ Mix Chencun water, light soy sauce, white sugar, monosodium glutamate, clear water and cornmeal into paste, then put the cut beef into it and mix well, and marinate it with a crude oil cover for 30 minutes before use. \x0d\(7) 5000 grams of beef, 5000 grams of clear water, 40 grams of edible powder, 0.5 grams of trehalose 15, 0.3 grams of calcium chloride, 50 grams of refined salt, 25 grams of white sugar 120, 25 grams of American fresh soy sauce, 5 grams of pepper and 200 grams of eagle millet powder. \x0d\ The operation of this recipe is complicated, but the texture of beef is better than the above recipe, and the phenomenon of "dealkalization" is also slow. \x0d\ First, mix clean water and edible powder evenly to form "edible powder water" with a PH value of about 8. Put 0.3cm thick beef slices into a steel basin, stir with both hands, and inject 4800 grams of edible powder water in five times. \x0d\ At this time, pasty colloid will appear on the surface of beef, so don't pay attention to it. Because these gums are water-soluble protein, they are the "culprits" that affect the smoothness of meat. \x0d\ After stirring for about 15 minutes, pour the beef into flowing water and wash off the gum. After the gum is washed off, control the water content of beef, add Tris, stir evenly, and inject the remaining 200 grams of "powder water" while stirring. After the powder water is completely absorbed by beef, add a seasoning bag made of vitamin C, calcium chloride, refined salt, white sugar, delicious soy sauce, pepper and eagle corn flour, mix well, and cover it with raw oil for 3 hours before use. \x0d\x0d\ II: Foreign countries: \ x0d \ The above is the practice of beef in China. In fact, the cooking method of fried beef is commonly used abroad, which means it is commonly used in western food. For beef in western food, it is much tender than domestic beef, and it can be eaten raw directly, with the highest nutrition. So western-style beef is used in western food, such as Angus beef tenderloin, sirloin steak and Australia. Basically, just add some salt, black pepper and other simple things before frying, and the sauce will be ready to dip. It won't be too much trouble to marinate, because westerners generally don't fry beef, and it's normal to cook it medium-ripe and medium-ripe, which can keep the nutrition from being destroyed, which is very different from the concept of Chinese food. So westerners are afraid of mad cow disease because it has not been heated to death!