DIY Oishii Film

https://zh.oishiifilm.com

動物剛死亡時肉是軟的，過了一陣子後肌肉蛋白質收縮會開始變僵硬，再繼續放置一段時間後(牛肉約一天)，酵素開始破壞結締組織，進入「熟成」階段，以前的人沒有冰箱，吃不完的食物也會利用風乾熟成方式保存食物，像是魚、牛肉、豬肉、乳酪...等，經過一定時間的熟成會使肉質軟嫩，也會提高風味。

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Category: Food & Drink

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Country: Hong Kong (HK)

Currency : HKD

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Platform: Ecwid

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