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如何确定水的肉? « Live in China 混在中国

作者:企业资讯策划团队 来源:rwfb 发布时间:2010-06-26 浏览:155

问:
如何确定水的肉?

答:
您的感受充分利用,以确定水管肉! :
一只手触摸,粘滑,有潮湿的感觉!
2,看到颜色:注射的肌肉是浅灰色的颜色消退,或红色,一些黄色,臃肿,从湿观点方面的问题。肉类,肉类销售情况的水是湿的,有严重的水。冻猪肉卷注射透过塑料薄膜,可以看到一个白色的半透明的冰和红色的血冰。显然,后剖开,打破坚冰,Bingzha泄漏,肌肉解冻后,也看到,有很多的水渗漏。鲜猪肉的脂肪,白色,肌肉有光泽,红色均匀,看来有点干燥或略微潮湿,对抑郁症与你的手指按下瘦肉可以成为良好的弹性立即恢复。
3,闻味:正常的鲜猪肉特有的气味,不臊。

4:看弹性:指压测量弹性肉可以立即恢复经济大萧条后,弹性下降,而水的肉,xx院,大萧条后的缓慢复苏,来自方面的压力时,液体流量的能见度。

上述,这种方法的朋友也非常好!

最简单和xxx的方法是使用一纸在肉上你可以清楚地看到是否有水放在!
还有一种方法是看它的颜色,或给它一个尝试,甚至可以用手确定!

答:
渗水也属于苍白,无光。

答:
手感,粘滑,注塑,涩谷腥味没有水。灌溉之前屠杀。

答:
最简单而有效的方法是使用一纸在肉上你可以清楚地看到是否有水放在!
还有一种方法是看它的颜色,或给它一个尝试,甚至可以用手确定!

答:
新鲜猪肉脂肪,白色,肌肉有光泽,红色均匀,看来有点干燥或略微潮湿,对抑郁症与你的手指按下瘦肉可以成为很好的弹性立即恢复,而且是新鲜猪肉特有的香味正常。这
Zhushuizhurou肉由于含有多余的水来,导致肌肉削弱或浅灰色的颜色是红,有黄色,臃肿,湿从观点方面的问题。肉类,肉类销售情况的水是湿的,有严重的水。冻猪肉卷注射透过塑料薄膜,可以看到一个白色的半透明的冰和红色的血冰。显然,后剖开,打破坚冰,Bingzha泄漏,肌肉解冻后,也看到,有很多的水渗漏。

答:
水白色肉类苍白,手揉一辍学。

答:
不着色,湿手触摸增加涩感,奶油的感觉少。

答:
乔知识“肉水”
猪肉是人们日常生活的主要食品,许多家庭不能离开肉类几乎每天都有。如何识别肉注射?除了检验检疫,看看一章,卫生和防疫部门的专家还教给你的提示食谱:
颜色看看肉肌肉有光泽,机械化屠宰xx由于出血,颜色苍白,脂肪白色;并期待更多肌肉注射肉肿胀,血液从内部泄漏方面可以看出。
闻到新鲜猪肉的正常气味放心肉异味;新鲜猪肉注射比平常无味,与酸,或血腥味(因出血引起的不完整)。测量弹性xx
放心肉可以立即恢复经济大萧条后,弹性下降,而水的肉,xx院,大萧条后的缓慢复苏,来自方面的压力时,液体流量的能见度。
测试粘度肉类保持几秒钟后,他的手肌肉的感觉应该粘附;及肉注射了水的幻灯片明显的意义。
有一个简单的方法:用卷烟纸贴在去皮的比赛引发的肉类时刻点燃卷烟纸,有火,是在说明文件,肉油没有水,而不是肉,为水。
此外,在正常的水解冻冻肉,届时会有渗漏,但不要太多。如果血腥显着高于正常情况下高渗透,肉类应怀疑是水。

答:
没有光泽,美白。

How to identify water meat?

Question:
how to identify water meat?

Answer:
full advantage of your feelings to identify water tube meat! :
A hand touch, stick-slip, there are wet feeling!
2, see color: injection of the muscles was light gray color fades, or red, some yellowish, become swollen and wet from the aspect point of view. Meat, meat case sales water is wet, there is serious water. Injection of frozen pork roll through the plastic film, you can see a translucent ice white and red blood ice. Obviously, having cut open, broken ice and Bingzha spills, muscle after thawing, but also see that there are many seepage of water. Fresh pork fat, white, muscle shiny, red uniform, looks slightly dry or slightly moist, lean meat with your fingers pressed on the depression can be an immediate resumption of good elasticity.
3, smell taste: fresh pork of normal unique smell, not smell of urine.

4: look at flexibility: measuring elastic Meat acupressure can be restored immediately after the Depression; while elasticity decreased water meat, massage parlors, slow recovery after the depression, the pressure from the aspect when the visibility of liquid flow.

described above, a friend of this approach is also very good!

simplest and most effective way is to use a piece of paper placed on the meat you can clearly see whether the water had!
Yet another way is to watch its color, or give it a try can be identified even by hand!

Answer:
seepage is also within the pale, matt.

Answer:
hand touch, stick-slip, the injection of; Shibuya fishy s no water. Irrigation preceded the slaughter.

Answer:
simplest and most effective way is to use a piece of paper placed on the meat you can clearly see whether the water had!
Yet another way is to watch its color, or give it a try can be identified even by hand!

Answer:
fresh pork fat, white, muscle shiny, red uniform, looks slightly dry or slightly moist, lean meat with your fingers pressed on the depression can be an immediate resumption of good elasticity, and there is fresh pork unique smell normal. This
Zhushuizhurou meat containing excess water due to, resulting in muscle weakening or was light gray color red, some yellowish, become swollen and wet from the aspect point of view. Meat, meat case sales water is wet, there is serious water. Injection of frozen pork roll through the plastic film, you can see a translucent ice white and red blood ice. Obviously, having cut open, broken ice and Bingzha spills, muscle after thawing, but also see that there are many seepage of water.

Answer:
water meat pale white, hand-kneading a drop out.

Answer:
less coloration, hands touching the wet astringent sense of increase, creamy feel less.

Answer:
Qiao knowledge meat water
Pork is the main food of people in their daily lives, many families not leave meat almost every day. How to identify meat injection? In addition to the inspection and quarantine to see whether the chapter, the health and epidemic prevention departments of the experts also teach you the recipe for tips:
look shiny color Meat muscles, mechanized slaughter due to bleeding completely, color pale, fat white; and look more muscular injection of meat swelling, blood leaking from inside aspect can be seen.
smell the smell of fresh pork safe meat with normal odor; injection of fresh pork meat was tasteless than usual, with sour, or the smell of blood (due to bleeding caused by incomplete). measuring elastic acupressure
safe meat can be restored immediately after the Depression; while elasticity decreased water meat, massage parlors, slow recovery after the depression, the pressure from the aspect when the visibility of liquid flow.
test viscosity Meat hold his hand muscles after a few seconds should be the feeling adhesion; and meat injection has obvious sense of the water slide.
there is a simple method: using cigarette paper attached to the meat on a moment peeled off with a match lit cigarette paper, there is fire there is oil in the note paper, meat without water, instead of meat for the water.
In addition, the normal thaw frozen meat in the water, when there will be leakage, but not too much. If the seepage of bloody significantly higher than the normal case, the meat should be suspected to be water.

Answer:
no gloss, whiten.05-01-07

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