What is the difference between sour meat and hot meat and frozen meat? How to choose sour pork?
Fresh meat currently on the market, in addition to sour meat, there are hot and frozen meat. Hot fresh meat refers to the meat that has passed the sanitary inspection after the slaughter and processing of livestock. Usually slaughtered in the early morning, clear morning market, without any cooling treatment. From the slaughter to the market, the animals are only about 10 hours old. Because of the meat that has just been slaughtered, the muscle cells stop supplying oxygen. The accumulated lactic acid will cause myosin to coagulate, and the muscles will shrink and become hard and the joints will be fixed. The slaughter department refers to this meat as "immature meat." The dish is made with such meat, the tenderness is lowered, and the flavor and taste are not good. Moreover, from the processing to the retail process, there is no "post-ripening" ( usually 24 hours after slaughter ) treatment and acid removal process, so many microorganisms present in the body are not killed. At the same time, in the process of storage and transportation, it is polluted by air, flies, etc., and the meat temperature is higher in this process, which is more likely to cause bacteria to multiply. Therefore, the meat is very unsanitary. Frozen meat means meat after slaughter animal, after pre-cooling, frozen at minus 18 ℃ below the deep temperature of below minus 6 ℃ meat. Frozen meat, although less bacteria, is safe to eat, but needs to be thawed before consumption, which will lead to the loss of a lot of nutrients. These two kinds of meat are not as good for health as the acid. So how do you buy meat products? “Sour meat†is a high quality meat. Both pork and beef can be made into sour pork. However, due to the high processing requirements of meat processing on meat, there are some unqualified meats on the market. Qualified and unqualified sauer meat is difficult to distinguish from the outside. The two have slight differences in color, odor, elasticity and viscosity, but there will be obvious differences after making cooked food: qualified succulent meat Tender, when cooking, the pork can be fried without the egg mixture and starch, and the broth is more mellow and clear. Most of the sour meat on the market will be indicated on the packaging, and consumers are best to buy it in a supermarket with good reputation. It should also be noted that after the acid is bought, it cannot be frozen. If it is placed in the crisper, it can be refrigerated for 1 to 2 days. Choose meat according to cooking method Different parts of the meat, not only the nutritional value is very different, the cooking effect is also very different. Before you buy, find out what kind of dish you want to make, and then select the part of the meat as needed. For pork, the tenderloin is suitable for making fried pork, the back hip tip is suitable for making meat and pork, the front shoulder is suitable for making stew, the pork belly is suitable for making pork and the farmer's small fried meat, and the rib is suitable for soup. For beef, burdock is suitable for stewing soup, and the tenderloin is suitable for making beef curry or fried pork and sliced ​​meat ; sirloin is suitable for making beef sauce. In terms of fat content, pork belly is the highest, followed by ribs, followed by the buttocks. The loin is the least fat and has the highest protein content. Beware of the color of the meat When the meat is fried, the meat will change color when it encounters hot oil or hot water. The raw color of the beef is red, and it will turn into a dark brown when it is hot ; the raw color of the pork will turn into a light brownish white. But some meats are pink after they are cooked, even brighter than when they were born, because sodium nitrite is added to the meat. Sodium nitrite, which reacts with amino acids to produce carcinogenic "nitrosamines". Some cooked foods are dyed with synthetic red pigment, which is not good for health. Therefore, when buying meat, it is best not to have a variety of colors. What is the difference between sour meat and hot meat and frozen meat? How to choose sour pork? I have previously introduced the origins and advantages of the acid-discharging meat, because the beef after the acid is relatively tender, the nutritional value is also relatively high, and the acid-discharging process of the acid-removing meat can reduce the content of harmful substances in the meat; The low-temperature production process can avoid the pollution of meat quality by microorganisms, and is beneficial to the absorption and digestion of the human body. Therefore, here Qingdao Ancheng Slaughter Equipment Co., Ltd. recommends that you eat more sour pork. There are many kinds of meat on the market. What is the difference between sour meat and other meats? What kind of meat is sour pork? So how do we usually choose the sour pork? Here, my company simply explained to the family , I hope to provide some help to all of you.   Fresh meat currently on the market, in addition to sour meat, there are hot and frozen meat. Hot fresh meat refers to the meat that has passed the sanitary inspection after the slaughter and processing of livestock. Usually slaughtered in the early morning, clear morning market, without any cooling treatment. From the slaughter to the market, the animals are only about 10 hours old. Because of the meat that has just been slaughtered, the muscle cells stop supplying oxygen. The accumulated lactic acid will cause myosin to coagulate, and the muscles will shrink and become hard and the joints will be fixed. The slaughter department refers to this meat as "immature meat." The dish is made with such meat, the tenderness is lowered, and the flavor and taste are not good. Moreover, from the processing to the retail process, there is no "post-ripening" ( usually 24 hours after slaughter ) treatment and acid removal process, so many microorganisms present in the body are not killed. At the same time, in the process of storage and transportation, it is polluted by air, flies, etc., and the meat temperature is higher in this process, which is more likely to cause bacteria to multiply. Therefore, the meat is very unsanitary. Frozen meat means meat after slaughter animal, after pre-cooling, frozen at minus 18 ℃ below the deep temperature of below minus 6 ℃ meat. Frozen meat, although less bacteria, is safe to eat, but needs to be thawed before consumption, which will lead to the loss of a lot of nutrients. These two kinds of meat are not as good for health as the acid. “Sour meat†is a high quality meat. Both pork and beef can be made into sour pork. However, due to the high processing requirements of meat processing on meat, there are some unqualified meats on the market. Qualified and unqualified sauer meat is difficult to distinguish from the outside. The two have slight differences in color, odor, elasticity and viscosity, but there will be obvious differences after making cooked food: qualified succulent meat Tender, when cooking, the pork can be fried without the egg mixture and starch, and the broth is more mellow and clear. Most of the sour meat on the market will be indicated on the packaging, and consumers are best to buy it in a supermarket with good reputation. It should also be noted that after the acid is bought, it cannot be frozen. If it is placed in the crisper, it can be refrigerated for 1 to 2 days.