Raw beef is usually soaked for a few hours

Raw beef generally needs to be soaked for 1-2 hours, and the actual time is affected by factors such as meat thickness, blood water content, and deodorization requirements. Thin beef slices or cuts soaked for about 1 hour can effectively remove surface blood. Fresh beef has less blood, and the soaking time can be shortened appropriately. The key is to repeatedly change the water until the water quality is clear. If used for hot pot or quick stir frying, after soaking for a short period of time, use kitchen paper to absorb the moisture to avoid affecting the taste. When soaking in a refrigerated environment, the water temperature should be kept below 4 ℃ to prevent bacterial growth.

Beef chunks or bony parts with a thickness exceeding 3 centimeters are recommended to be extended for 2 hours, and if necessary, water can be changed 2-3 times during the process. After thawing frozen beef, the soaking time should be extended, especially when there is obvious bruising. Some Western cuisine is soaked in salt water before cooking, and the time should be controlled within 1.5 hours to avoid excessive sodium content. Special parts such as beef tripe need to be treated separately and are not recommended to be soaked together with meat. After soaking, it is recommended to rinse with running water and cook immediately. Elderly people and those with weak digestive function can extend the soaking time appropriately, but should not exceed 3 hours, to avoid nutrient loss. During the processing, attention should be paid to separating raw and cooked meat, and containers that come into contact with raw meat should be thoroughly disinfected.