How to make delicious lamb chops?

First of all, no matter what the taste of roast lamb chops and leg of lamb is, the roasting method of this large piece of meat can be roughly divided into two ways: raw roasting and cooked roasting.

Let's start with raw roast. Raw roasting, as the name implies, is to roast raw meat directly, which generally needs to be wrapped in tin foil for a long time, not a short time.

Why?

This is determined by the performance of muscle fibers when heated.

The structure of muscle tissue is mainly composed of muscle bundles, which are composed of muscle fiber cells. The basic structure of each cell is mainly myofibril, which accounts for 50%-55% of total muscle protein. Because of a series of characteristics such as gelation and water retention, it will have a decisive impact on a series of taste-related factors such as juiciness, hardness and chewiness of meat.

Myofibrillar protein is a complex composed of myosin, actin, actin and regulatory protein. When myofibrillar protein is heated at 30-32℃, the non-bond will be dissociated and the helix will be untied. Yes, these are the following two commodities.

Once the helix is unwound, the reactive groups will be exposed, especially the hydrophobic groups of myosin contribute to the interaction of protein. Therefore, with the increasing temperature, the denatured protein will cross-link to form a gel with larger molecules, which will expel water molecules and gather around the dense muscle fiber cell bundle, as shown in the following figure, and the water will be squeezed to the edge of the muscle bundle.

This is what the subject said, why a lot of juice will flow out after being wrapped in tin foil and baked. Therefore, once the raw roast mutton is not well grasped, it is easy to cause a series of problems such as dried meat and Jiao Wai coke. ...

Therefore, raw roast mutton often needs various combinations to achieve better results, such as:

1. Fresh and non-frozen fresh mutton is used, and the muscle has not undergone rigid contraction, so the juice holding capacity is good.

2. Marinate in advance. At the concentration of 3% saline, the protein supporting muscle contraction will be partially dissolved, and at the rate of 5.5%, the myofilament itself will also be dissolved, so the biting difficulty of meat is reduced and the subsequent water holding capacity is increased.

3. Using water-retaining agent, such as compound phosphate, phosphate can combine with Ca2+ ions bound to muscle structural protein, increase electrostatic repulsion between carboxyl groups, loosen the inside of myofilament protein and increase water capacity.

4. Slow roasting at low temperature for a long time reduces the possibility that the meat loses a lot of water due to excessive heating and is finally roasted at high temperature on the surface.

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The above methods are generally used in combination, but for families, there are still certain operating thresholds and cooking thresholds, which may eventually lead to poor products.