Category:catering food
Question:
market to buy pork, what is good, is a problem, who do have any tips to share?
Answer:
How to distinguish between good and bad pork?
1 First of all is to look at the color. Good pork color was pink or red, unsafe pork is often dark red or purple color. Pig fat layer of appropriate thickness (usually should be about 33% of the total) and is a clean white, no yellow fat color, the meat carcasses were covered with pork for health inspection chapter. In addition, you can also identify ways to cook, bad pork into the pot with a lot of burning water, there is no fragrance of pork flavor, the soup did not thin fat layer, and then mouth a bite of meat is very hard, thick muscle fibers.
2 fresh pork skin is milky white, fat, white and shiny. Muscle was evenly red, slightly dry or slightly damp surfaces, but the non-stick in hand, good elasticity, massage parlors, depression immediate recovery, with the inherent fresh pork, fragrant smell. Normal meat was a solid sense of thawed muscle color, odor, moisture content Deng Jun normal no peculiar smell.
3 and feed the poor quality of meat caused by drugs such as waste water or odor; pathology are caused by grease, fecal odor, corruption, and other strange sweet smell. Kinds of sows with the public than the red muscles, connective tissue and more resilient, difficult Zhulan or fried, taste bad.
4 injection the meat was white or light gray, light green, meat surface, water leakage, non-stick hand fingers touch the surface of the meat. Frozen pork thawed out of a large number of light red bloody water.
5 dead carcass of pork skin and congestion was purple, fat, ash red, black clots blood vessels, the length of time different from the smell of death is different.
6 The simplest way is by hand, if the meat is very fresh and quickly bounce if you dropped the note
Answer:
1, is very dry; 2, bright color; 3, elastic flesh; 4 No special odor; 5, skin and fat fat years without stasis or blood spots.
Answer:
go to the supermarket to buy bar! more comfortable to eat .. my favorite is brand of pork.!
Answer:
sometimes Supermarket Well the meat is not recommended to eat beef.
Answer:
1. watch their color: pale pink color is the best. If it is bright red, may be used Clenbuterol; if it is dark red, may be an old pig, or a public pork.
2. heard the taste: fresh pork in general has no smell.
3. touching their bodies: fresh pork in general feels, a little hair slightly astringent sticky hands. If you feel very wet is very light, there may be water or the old pork meat.
Answer:
1, fresh pork characteristics: flexible, soft with hard, using finger pressure, will soon be restitution, its flesh was red;
2, Zhushuizhurou features, flexibility is poor, with finger pressure, it is difficult or slow to eliminate the fingerprints, and no sticky fingers sexy, its flesh is white;
3, plague pig meat characteristics: rice pork, lean meat has bean size, translucent-like small blisters, bubble-like swelling on the skin within the grain of rice. Other diseases of pork: muscle inelastic, bleeding spots on the skin, flesh-colored dull red dull, fat was pink or yellow;
4, mother of pork characteristics: Yong Shounie, when, as with a sand-like; pores deep and large; leather thick yellow, dry and yellow adipose tissue and muscle separation; lean meat was dirty red stripes rough; rib bones, thick, curved large.
[effect] to provide high-quality pork for human protein and essential fatty acids, can improve iron deficiency anemia.
[prompt] 1, transfer cooked should, it will also become a
2, should not be a large number of tea after eating. Likely to cause constipation, but also an increase of toxic substances and carcinogenic substances, absorption, affect health.
3, obesity and high blood lipids are advised not to eat, do not eat charred meat.
Answer:
1, is very dry; 2, bright color; 3, elastic flesh; 4, without special odor; 5, skin and fat fat years without stasis or blood spots.
Answer:
proposed eat or not eat pork! The more the more physically weak to eat!
designed to eat beef and mutton bar! Will become increasingly strong!
also from cardiovascular disease!
Answer:
fresh pork is the slaughter and processing, the health examination qualified without the frozen meat. Outer surface layer of micro-dry or slightly moist film, are pale red, shiny, slightly moist but not sticky aspect. Fresh pork with the smell of fresh pork to normal. The texture of fresh pork tightly and flexible, with a finger press immediately after depression recovery. Fresh pork fat, white, with shiny, and sometimes muscle was red, soft and elastic. Fresh pork broth transparent, aromatic, soup, gathered a large number of surface oil droplets, oil smell and taste delicious.
deterioration of pork extremely dry or sticky surface film hands, gray or light green, hair sticky and have mildew phenomena aspect also showed dark gray or light green, very sticky, muddy grave gravy. Metamorphism, which means that spoilage of meat, regardless of the surface of the meat have a foul odor, or deep.
metamorphic pork was severely broken down due to their own, organizations lose their elasticity and varying degrees of decay, press with your fingers can not be restored after the Depression, and sometimes the fingers can also pierce the meat. Deterioration of pork fat, surface contamination, there is mucus, mildew, was light green, fat tissue is very soft, with the smell of oil rancidity. Metamorphic pork broth is very turbid, soup floating floc of Lanrou film, the surface of soup almost no oil droplets, with a strong smell of oil rancidity or significant odor of corruption.
how to identify Zhushuizhurou?
pork too much water, the water will drip from the meat on the down. Cut a piece of lean meat, on the plate, then wait a moment, there is water out. With tissue or absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, with matches lit, if it can not burn, then inject the meat in the water
how to identify Zhushuizhurou?
pork too much water, the water will drip from the meat on the down. Cut a piece of lean meat, on the plate, then wait a moment, there is water out. With tissue or absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, with matches lit, if it can not burn, then inject the meat in the water
how to identify Zhushuizhurou?
pork too much water, the water will drip from the meat on the down. Cut a piece of lean meat, on the plate, then wait a moment, there is water out. Use toilet paper or absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, with lit matches, if it can not burn, then inject the meat in the water
Reference: Food Forum
Answer:
the color pink, try another stick in hand, indicating no water.
Answer:
too much red meat bad
Answer:
look at pork The coloring, the surface layer of micro-dry or slightly moist film, pale red, shiny, slightly moist but not sticky aspect and has a normal odor of fresh pork is fresh pork. The texture of fresh pork tightly and flexible, with a finger press immediately after depression recovery. The new toilet paper, or with absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, lit with a lighter, if it can not burn, then inject the meat in the water, not fresh meat of.
Answer:
how to distinguish good and bad pork?
1 First of all is to look at the color. Good pork color was pink or red, unsafe pork is often dark red or purple color. Pig fat layer of appropriate thickness (usually should be about 33% of the total) and is a clean white, no yellow fat color, the meat carcasses were covered with pork for health inspection chapter. In addition, you can also identify ways to cook, bad pork into the pot with a lot of burning water, there is no fragrance of pork flavor, the soup did not thin fat layer, and then mouth a bite of meat is very hard, thick muscle fibers.
2 fresh pork skin is milky white, fat, white and shiny. Muscle was evenly red, slightly dry or slightly damp surfaces, but the non-stick in hand, good elasticity, massage parlors, depression immediate recovery, with the inherent fresh pork, fragrant smell. Normal meat was a solid sense of thawed muscle color, odor, moisture content Deng Jun normal no peculiar smell.
3 and feed the poor quality of meat caused by drugs such as waste water or odor; pathology are caused by grease, fecal odor, corruption, and other strange sweet smell. Kinds of sows with the public than the red muscles, connective tissue and more resilient, difficult Zhulan or fried, taste bad.
4 injection the meat was white or light gray, light green, meat surface, water leakage, non-stick hand fingers touch the surface of the meat. Frozen pork thawed out of a large number of light red bloody water.
5 dead carcass of pork skin and congestion was purple, fat, ash red, black clots blood vessels, the length of time different from the smell of death is different.
6 The simplest way is by hand, if the meat is very fresh and quickly bounce if you dropped the note
1, fresh pork characteristics: flexible, soft with hard, using finger pressure, will soon return to the status quo ante , its flesh was red;
2, Zhushuizhurou features, flexibility is poor, with finger pressure, it is difficult or slow to eliminate the fingerprints, and no sticky fingers sexy, its flesh is white;
3, plague Pork features: rice pork, lean meat has bean size, translucent-like small blisters, bubble-like swelling on the skin within the grain of rice. Other diseases of pork: muscle inelastic, bleeding spots on the skin, flesh-colored dull red dull, fat was pink or yellow;
4, mother of pork characteristics: Yong Shounie, when, as with a sand-like; pores deep and large; leather thick yellow, dry and yellow adipose tissue and muscle separation; lean meat was dirty red stripes rough; rib bones, thick, curved large.
[effect] to provide high-quality pork for human protein and essential fatty acids, can improve iron deficiency anemia.
[prompt] 1, transfer cooked should, it will also become a
2, should not be a large number of tea after eating. Likely to cause constipation, but also an increase of toxic substances and carcinogenic substances, absorption, affect health.
3, obesity and high blood lipids are advised not to eat, do not eat charred meat.
fresh pork is the slaughter and processing, the health examination qualified without the frozen meat. Outer surface layer of micro-dry or slightly moist film, are pale red, shiny, slightly moist but not sticky aspect. Fresh pork with the smell of fresh pork to normal. The texture of fresh pork tightly and flexible, with a finger press immediately after depression recovery. Fresh pork fat, white, with shiny, and sometimes muscle was red, soft and elastic. Fresh pork broth transparent, aromatic, soup, gathered a large number of surface oil droplets, oil smell and taste delicious.
deterioration of pork extremely dry or sticky surface film hands, gray or light green, hair sticky and have mildew phenomena aspect also showed dark gray or light green, very sticky, muddy grave gravy. Metamorphism, which means that spoilage of meat, regardless of the surface of the meat have a foul odor, or deep.
metamorphic pork was severely broken down due to their own, organizations lose their elasticity and varying degrees of decay, press with your fingers can not be restored after the Depression, and sometimes the fingers can also pierce the meat. Deterioration of pork fat, surface contamination, there is mucus, mildew, was light green, fat tissue is very soft, with the smell of oil rancidity. Metamorphic pork broth is very turbid, soup floating floc of Lanrou film, the surface of soup almost no oil droplets, with a strong smell of oil rancidity or significant odor of corruption.
how to identify Zhushuizhurou?
pork too much water, the water will drip from the meat on the down. Cut a piece of lean meat, on the plate, then wait a moment, there is water out. With tissue or absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, with matches lit, if it can not burn, then inject the meat in the water
how to identify Zhushuizhurou?
pork too much water, the water will drip from the meat on the down. Cut a piece of lean meat, on the plate, then wait a moment, there is water out. With tissue or absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, with matches lit, if it can not burn, then inject the meat in the water
how to identify Zhushuizhurou?
pork too much water, the water will drip from the meat on the down. Cut a piece of lean meat, on the plate, then wait a moment, there is water out. Use toilet paper or absorbent paper attached to the fat of lean meat, the hand pressed until after the wet paper Jiexia Lai, with lit matches, if it can not burn, then inject the meat in the water
Chinese:如何鉴定猪肉的好坏?
类别: 餐饮食品
问题:
市场买猪肉,什么是好的,是个问题,有谁有什么窍门可以分享吗?
回答:
如何辨别猪肉好坏？
1 首先是看颜色。好的猪肉颜色呈淡红或者鲜红，不安全的猪肉颜色往往是深红色或者紫红色。猪脂肪层厚度适宜（一般应占总量的33％左右）且是洁白色，没有黄膘色，在肉尸上盖有检验章的为健康猪肉。此外，还可以通过烧煮的办法鉴别，不好的猪肉放到锅里一烧水分很多，没有猪肉的清香味道，汤里也没有薄薄的脂肪层，再用嘴一咬肉很硬，肌纤维粗。
2 鲜猪肉皮肤呈乳白色，脂肪洁白且有光泽。肌肉呈均匀红色，表面微干或稍湿，但不粘手，弹性好，指压凹陷立即复原，具有猪肉固有的鲜、香气味。正常冻肉呈坚实感，解冻后肌肉色泽、气味、含水量等均正常无异味。
3 而饲料所致的劣质肉有废水或药等气味；病理所致的有油脂、粪臭、腐败、怪甜等气味。种用公母猪肌肉较红，结缔组织多，韧性大，不易煮烂或炒熟，口感差。
4 注水肉呈灰白色或淡灰、淡绿色，肉表面有水渗出，手指触摸肉表面不粘手。冻猪肉解冻后有大量淡红色血水流出。
5 死猪肉胴体皮肤淤血呈紫红色，脂肪灰红，血管有黑色凝块，因死亡时间长短不同臭味也不同。
6 最简单的方法是用手按,肉如果很快弹起来就说明很新鲜
回答:
1、非常干爽；2、色泽鲜亮；3、肉质富有弹性；4、无特殊怪味；5、猪皮和肥膘里无淤血或血点。
回答:
去超市买吧! 比较放心..我最喜欢的吃的是"爱生"牌的猪肉.!
回答:
有时候超市的肉也不好啊,建议吃牛肉.
回答:
1.观其色:颜色为淡粉色{zj0}.如果是鲜红色,可能用了瘦肉精;如果是暗红色,可能是老母猪或公猪肉.
2.闻其味:新鲜猪肉一般无任何异味.
3.摸其身:新鲜猪肉一般摸起来,微微有一点发涩粘手.如果感觉很湿很光,就有可能是注水肉或老猪肉.
回答:
1、新鲜猪肉的特征：富有弹性，软中带硬，用手指一压，会很快恢复原状，其肉色呈红；
2、注水猪肉的特征，弹性差，用手指一压，指印很难或缓慢地消掉，且指间无粘性感，其肉色呈白色；
3、瘟猪肉的特征：米猪肉，瘦肉中有黄豆大小、半透明状的小水泡，泡内有米粒样疙瘩。其他病变猪肉：肌肉无弹性，肤上有出血斑点，肉色暗红无光泽，脂肪呈粉色或黄色；
4、老母猪肉的特征：用手捏时，象带有砂粒状；毛孔深而大；皮子厚呈黄色、脂肪组织干涩且黄，并与肌肉分离；瘦肉呈污红色，条纹粗糙；排骨骨头粗，弯曲较大。
[功效]猪肉为人类提供yz蛋白质和必需的脂肪酸，能改善缺铁性贫血。
[提示]1、调煮得宜，它亦可成为“长寿之药”。
2、食用后不宜大量饮茶。容易造成bb，而且还增加了有毒物质和致癌物质的吸收，影响健康。
3、肥胖和血脂较高者不宜多食，烧焦的肉不要吃。
回答:
1、非常干爽；2、色泽鲜亮；3、肉质富有弹性；4、无特殊怪味；5、猪皮和肥膘里无淤血或血点。
回答:
建议少吃或不吃猪肉！越吃身体越虚弱！
专吃牛羊肉吧！会越来越强壮的！
还远离心血管疾病！
回答:
新鲜猪肉是指屠宰加工后，卫生检验合格的未经冷冻的肉。外表面有层微干或微湿润的薄膜，呈淡红色，有光泽，切面稍潮湿而无黏性。新鲜猪肉具有鲜猪肉正常的气味。新鲜猪肉的质地紧密且富有弹性，用手指按压凹陷后会立即复原。新鲜猪肉的脂肪呈白色，具有光泽，有时呈肌肉红色，柔软而富有弹性。新鲜猪肉的肉汤透明、芳香，汤表面聚集大量油滴，油脂的气味和滋味鲜美。
变质猪肉表面薄膜极度干燥或粘手，呈灰色或淡绿色、发黏并有霉变现象，切面也呈暗灰色或淡绿色，很黏，肉汁严重浑浊。变质猪肉，即腐败变质的肉，不论在肉的表层还是深层均有腐臭气味。
变质猪肉由于自身被严重分解，组织失去原有的弹性而出现不同程度的腐烂，用手指按压后凹陷不能复原，有时手指还可以把肉刺穿。变质猪肉的脂肪表面污秽，有黏液，霉变，呈淡绿色，脂肪组织很软，具有油脂酸败的气味。变质猪肉的肉汤十分浑浊，汤内漂浮着絮状的烂肉片，汤表面几乎无油滴，具有浓厚的油脂酸败味或显著的腐败臭味。
如何鉴别注水猪肉？
猪肉注水过多时，水会从瘦肉上往下滴。割下一块瘦肉，放在盘子里，稍等片刻，就有水流出来。用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用火柴点燃，若不能燃烧，则说明肉中注了水
如何鉴别注水猪肉？
猪肉注水过多时，水会从瘦肉上往下滴。割下一块瘦肉，放在盘子里，稍等片刻，就有水流出来。用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用火柴点燃，若不能燃烧，则说明肉中注了水
如何鉴别注水猪肉？
猪肉注水过多时，水会从瘦肉上往下滴。割下一块瘦肉，放在盘子里，稍等片刻，就有水流出来。用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用火柴点燃，若不能燃烧，则说明肉中注了水
参考：食品论坛
回答:
颜色淡红,另外试试粘手,说明没注水.
回答:
猪肉太红不好
回答:
看猪肉的呈色外，表面有层微干或微湿润的薄膜，呈淡红色，有光泽，切面稍潮湿而无黏性且具有鲜猪肉正常的气味的是新鲜猪肉。新鲜猪肉的质地紧密且富有弹性，用手指按压凹陷后会立即复原。新用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用打火机点燃，若不能燃烧，则说明肉中注了水，不是新鲜肉了。
回答:
如何辨别猪肉好坏？
1 首先是看颜色。好的猪肉颜色呈淡红或者鲜红，不安全的猪肉颜色往往是深红色或者紫红色。猪脂肪层厚度适宜（一般应占总量的33％左右）且是洁白色，没有黄膘色，在肉尸上盖有检验章的为健康猪肉。此外，还可以通过烧煮的办法鉴别，不好的猪肉放到锅里一烧水分很多，没有猪肉的清香味道，汤里也没有薄薄的脂肪层，再用嘴一咬肉很硬，肌纤维粗。
2 鲜猪肉皮肤呈乳白色，脂肪洁白且有光泽。肌肉呈均匀红色，表面微干或稍湿，但不粘手，弹性好，指压凹陷立即复原，具有猪肉固有的鲜、香气味。正常冻肉呈坚实感，解冻后肌肉色泽、气味、含水量等均正常无异味。
3 而饲料所致的劣质肉有废水或药等气味；病理所致的有油脂、粪臭、腐败、怪甜等气味。种用公母猪肌肉较红，结缔组织多，韧性大，不易煮烂或炒熟，口感差。
4 注水肉呈灰白色或淡灰、淡绿色，肉表面有水渗出，手指触摸肉表面不粘手。冻猪肉解冻后有大量淡红色血水流出。
5 死猪肉胴体皮肤淤血呈紫红色，脂肪灰红，血管有黑色凝块，因死亡时间长短不同臭味也不同。
6 最简单的方法是用手按,肉如果很快弹起来就说明很新鲜
1、新鲜猪肉的特征：富有弹性，软中带硬，用手指一压，会很快恢复原状，其肉色呈红；
2、注水猪肉的特征，弹性差，用手指一压，指印很难或缓慢地消掉，且指间无粘性感，其肉色呈白色；
3、瘟猪肉的特征：米猪肉，瘦肉中有黄豆大小、半透明状的小水泡，泡内有米粒样疙瘩。其他病变猪肉：肌肉无弹性，肤上有出血斑点，肉色暗红无光泽，脂肪呈粉色或黄色；
4、老母猪肉的特征：用手捏时，象带有砂粒状；毛孔深而大；皮子厚呈黄色、脂肪组织干涩且黄，并与肌肉分离；瘦肉呈污红色，条纹粗糙；排骨骨头粗，弯曲较大。
[功效]猪肉为人类提供yz蛋白质和必需的脂肪酸，能改善缺铁性贫血。
[提示]1、调煮得宜，它亦可成为“长寿之药”。
2、食用后不宜大量饮茶。容易造成bb，而且还增加了有毒物质和致癌物质的吸收，影响健康。
3、肥胖和血脂较高者不宜多食，烧焦的肉不要吃。
新鲜猪肉是指屠宰加工后，卫生检验合格的未经冷冻的肉。外表面有层微干或微湿润的薄膜，呈淡红色，有光泽，切面稍潮湿而无黏性。新鲜猪肉具有鲜猪肉正常的气味。新鲜猪肉的质地紧密且富有弹性，用手指按压凹陷后会立即复原。新鲜猪肉的脂肪呈白色，具有光泽，有时呈肌肉红色，柔软而富有弹性。新鲜猪肉的肉汤透明、芳香，汤表面聚集大量油滴，油脂的气味和滋味鲜美。
变质猪肉表面薄膜极度干燥或粘手，呈灰色或淡绿色、发黏并有霉变现象，切面也呈暗灰色或淡绿色，很黏，肉汁严重浑浊。变质猪肉，即腐败变质的肉，不论在肉的表层还是深层均有腐臭气味。
变质猪肉由于自身被严重分解，组织失去原有的弹性而出现不同程度的腐烂，用手指按压后凹陷不能复原，有时手指还可以把肉刺穿。变质猪肉的脂肪表面污秽，有黏液，霉变，呈淡绿色，脂肪组织很软，具有油脂酸败的气味。变质猪肉的肉汤十分浑浊，汤内漂浮着絮状的烂肉片，汤表面几乎无油滴，具有浓厚的油脂酸败味或显著的腐败臭味。
如何鉴别注水猪肉？
猪肉注水过多时，水会从瘦肉上往下滴。割下一块瘦肉，放在盘子里，稍等片刻，就有水流出来。用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用火柴点燃，若不能燃烧，则说明肉中注了水
如何鉴别注水猪肉？
猪肉注水过多时，水会从瘦肉上往下滴。割下一块瘦肉，放在盘子里，稍等片刻，就有水流出来。用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用火柴点燃，若不能燃烧，则说明肉中注了水
如何鉴别注水猪肉？
猪肉注水过多时，水会从瘦肉上往下滴。割下一块瘦肉，放在盘子里，稍等片刻，就有水流出来。用卫生纸或吸水纸贴在肥瘦肉上，用手紧压，待纸湿后揭下来，用火柴点燃，若不能燃烧，则说明肉中注了水
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