2. Smell healthy pork without peculiar smell; Dead pork smells of blood, urine and corruption.
3. Feel elastic. Healthy pork is elastic. Dead pork is dark red, and the capillaries between muscles are congested and inelastic.
Buy beef 1. Look at the fresh beef muscle, which is even red and shiny, and the fat part is milky yellow or clean white; The muscle color of sub-fresh beef will be slightly darker, and the cut surface is still a little shiny, but the fat is dull; The meat color of spoiled beef will turn dark red and dull, and the fat will turn dark or even green.
2. Smell Fresh beef has a normal smell unique to fresh beef; Slightly inferior beef will taste a little sour; Deteriorated beef will have a rancid smell.
3. When buying beef, we press the beef with our hands, and the depression pressed by the fingers of fresh beef can recover quickly and be more elastic; The second beef depression recovered slowly and could not be completely restored; Deteriorated beef can't be recovered by pressing our fingers, and there will still be obvious traces.
Buy mutton 1. When touching and selecting mutton, gently press the mutton with your hand. If there are water droplets oozing out of the meat and the hands feel a little sticky, it means that the mutton is watered. Water injection is a good way for many black-hearted businessmen to make money. In this way, the quality of mutton can be improved. At the same price, customers can buy mutton with lower weight, because that part of the weight is occupied by water. Moreover, this watered mutton is not tender enough.
2. Smelling doesn't mean that mutton with bad smell is not delicious. This smell is characteristic of mutton. If there is no smell, it may also be fake mutton. However, the smell of mutton should also be graded. Fresh mutton has a light smell and needs to be close to smell it. The mutton has been stored for a long time, and with the passage of time, its smell will become stronger and stronger, accompanied by some pungent smells.
3. Look at the color of mutton with your eyes. The quality of mutton is bright red, even pink. At the same time, the fat and thin distribution of good mutton is very uniform, and the white of fat part is also very shiny. If the mutton is dark red or white, it means that the mutton has been stored in the refrigerator for at least 3 months, and then it is taken out and thawed before being sold. Secondly, the tighter the muscle fibers of mutton, the smaller the bones, indicating that mutton is tender.
Buy chicken for fresh poultry, buy 1, and buy white chicken according to color. Live chickens will bleed and turn white after slaughter. If the meat is red and black, the chicken is either sick or dead.
2, touch, smell If the outer layer of chicken is slightly dry, non-sticky, and does not touch hands, it will recover immediately after pressing with your fingers, and there is no odor, indicating that chicken is relatively fresh.
3, look at chicken feet, chicken, grass chicken, etc. They are all called free-range chickens, and the price is much more expensive. The identification method is to look at chicken feet; Generally, the feet of free-range chickens are thin, sharp and long, rough and powerful, while those of captive chickens are short, thick, round and thick.
Duck 1 purchase. The duck's body surface is smooth and milky white, and the cut surface is rosy, indicating that it is a high-quality duck. If there is slight grease on the surface of duck skin, you can see light red or light yellow color, and the section inside is dark red, indicating that the quality of duck is poor. A large amount of oil can be seen on the surface of the deteriorated duck, which is dark red or yellow in color, and the muscle section is grayish white, light green or light red.
2. A duck with good fragrance is full of fragrance; A duck of average quality can smell mildew in its abdominal cavity; If you smell a strong smell, it means that the duck has gone bad.
3. Distinguish high-quality ducks with fresh shapes, which are generally oblate in shape, with strong leg muscles and protruding breasts, and salt frost can be clearly seen on the inner wall of abdominal cavity; On the other hand, if the duck meat feels soft, and the abdominal cavity is wet or has mildew spots, the quality of the duck is poor, the muscles of the deteriorated duck feel soft and sticky, and there are a lot of mildew spots in the abdominal cavity.
Goose selection 1. According to the variety selection, geese can be subdivided into many small types, and among these types, white goose meat is the best, so when choosing goose meat, white goose meat should be chosen. The meat of white geese is tender, and the meat of white geese is the most and tastes the best. When choosing, you can ask the merchant about the variety of goose.
2. Look at the color of the meat. The color of fresh geese is very beautiful. The meat is reddish and looks tender, with no bleeding or only a small amount of blood on the surface. There will be a lot of blood on the surface of goose meat after long storage. The surface color of stale goose meat will be dark red, because goose blood reacts with oxygen in the air to form an oxide film.
3. Observe the elasticity of goose meat. We can gently touch the surface of goose meat with a meat clip or directly with our fingers. High-quality goose meat should be elastic and can be restored to its original state quickly after deformation.
4. Smell the goose with good quality and it smells a little fishy, while the goose stored for a long time will smell fishy and even moldy.
Choose fish to buy 1 for fresh aquatic products, depending on the eye. The eyeball of fresh fish is full and prominent, and the cornea is transparent, clear and elastic. The second fresh fish's eyeball is not prominent, the cornea is wrinkled and slightly turbid, and sometimes the blood in the eye is red. The eyeball of rotten fish collapses or shrivels, and the cornea shrinks or ruptures;
2. Smell the fresh fish gills. The fish gills are clear and bright red, and the mucus is transparent. They have the salty taste of marine fish or the earthy smell of freshwater fish, and there is no peculiar smell. Sub-fresh fish gills become dull and grayish red or grayish purple, and the mucus is slightly fishy and smelly. Rotten fish gills are brown or grayish white, with foul mucus and rancid smell;
3, touching the fish body Fresh fish has transparent mucus, the scales are shiny, close to the fish body, and it is not easy to fall off (except pomfret, large yellow croaker and small yellow croaker). Sub-fresh fish mucus is opaque, the gloss of scales is poor, it is easy to fall off, and the mucus is sticky and turbid. The surface of rotten fish is dull, with dirty mucus on the surface, and the scales are separated from the skin of fish, which has a rancid smell;
4, pinch fish fresh fish muscles are solid and elastic, the depression disappears immediately after finger pressing, there is no odor, and the muscle section is shiny. The muscles of Asian fresh fish are slightly loose, and the depression disappears slowly after finger pressing, with a slight fishy smell and shiny muscle section. Rotten fish muscles are loose and easy to separate from fish bones, and the depression formed by finger pressing can not be recovered, or fingers can pierce the fish;
5. Look at the fish belly. The fresh fish belly is normal, does not swell, and the anal orifice is white and sunken. There is no obvious bulge in the abdomen of sub-fresh fish, and the anus is slightly prominent. The abdomen of rotten fish is swollen, soft or broken, the surface is dark gray or with light green spots, and the anus is protruding or broken.
Shrimp selection 1. Look at these fresh-looking shrimps. The head and tail are complete, and the head and tail are closely connected with the body. Shrimp body is quite hard, with certain elasticity and curvature. However, the head and body, shell and meat of aged shrimp are loosely connected, and the head and tail are easy to fall off or separate, which can not maintain its original curvature.
2. Touch the fresh shrimp on the body surface, the appearance is clean, and it feels dry when touched by hand. If the shrimp shell feels sticky, it means that the shrimp has gone bad.
3, peeling shrimp shells Fresh shrimp shells and shrimp meat are closely attached. When peeling shrimps with your hands, the shrimps will stick to your hands. It takes a little effort to peel shrimp shells. If there is looseness, it means that the shrimp is not fresh.
4. Look at the bright color of fresh shrimp shells, the river shrimp is turquoise, the shrimp is bluish white (female shrimp) or egg yellow (male shrimp).
5. Smell the fresh shrimp and it smells like normal fish. If there is an odor or stink, it means that the shrimp has gone bad.
Hairy crabs buy 1, look at the shell first, and look at the shell color of hairy crabs. Generally, the shell color of hairy crabs is turquoise, and the shell is smooth and shiny. If the shell of the hairy crab is not smooth and dull, it means that the hairy crab has been placed for some time.
2. According to the month, female hairy crabs will mature earlier than male hairy crabs, so if you buy hairy crabs in May 438+1October, you can choose female hairy crabs, and if you buy hairy crabs after May 438+1October, you can choose male hairy crabs.
3. Look at vitality. Turn the hairy crab upside down, and then look at the elasticity and turnover of the crab's feet. If the vitality is strong, it means that the hairy crabs are fresh and can be preserved for a period of time. On the other hand, if the vitality is poor, you need to eat it as soon as possible.
4. Look at your eyes. Touch the hairy crab's eyes gently. If the eyes of hairy crabs are sensitive, it means that hairy crabs are very fresh. On the contrary, hairy crabs need to be eaten as soon as possible if their eyes are insensitive or motionless.
5. Smell the hairy crabs. If it smells rotten, it means that the hairy crabs have gone bad and can't be eaten any more.
6. Pull the crab claws. Pull the crab claws of hairy crabs by hand. If the hairy crabs contract strongly, it means that the hairy crabs have strong vitality. Otherwise, if the crab claws will break, it means that the hairy crabs have died.
When buying shellfish, remember the word "fresh" when buying shellfish such as clams, clams, Hong Bei and snails.
1. The shell of fresh shellfish is full of luster, the limbs are hard and elastic, the shell is complete, and the double shell is tightly closed, which cannot be broken by hand, or the double shell automatically cracks, and it will be closed immediately when touched slightly.
2. Shellfish can be put into water and turned by hand. The live shellfish will sink to the bottom of the water and the dead will float up.
3. See whether the water quality of shellfish is clear and whether there is excrement.
Scallop purchase >>
The difference between cold meat, hot meat and frozen meat in nutrition and hygiene is 1. Cold meat means that the livestock and poultry raised in pollution-free bases are slaughtered according to the specified standards after strict quarantine, and the slaughtered carcasses are rapidly cooled, so that the carcass temperature is reduced to 0-4℃, and the "post-ripening" stage of pork is completely completed, and the cold chain is always kept uninterrupted in the subsequent processing and circulation process. The advantage of chilled meat is that it is controlled by non-terminal cold chain under good slaughter and segmentation conditions, and has experienced a relatively full process of thawing and acid discharge, reducing the loss of nutrients and juice of meat. Therefore, cold meat has the advantages of hygiene and safety, delicious taste, delicate taste, easy to cook and rot, and high absorption and utilization rate.
2. Hot fresh meat refers to the meat that is directly sold after the slaughter and processing of livestock and poultry and passed the health inspection but has not been cooled. The production of hot fresh meat does not need special processing conditions, and it is usually slaughtered in the early morning and marketed in the early morning without any cooling treatment. The temperature of freshly bled livestock and poultry meat rises to about 40~42℃. At this time, the hot fresh meat contains a lot of bacteria, and the pulp temperature is too high, which provides a suitable environment for the growth and reproduction of microorganisms and shortens its shelf life. So it is easy to be polluted and deteriorated by microorganisms in high temperature season.
3. Frozen meat refers to the meat slaughtered by livestock and poultry after precooling and rapid freezing below minus 65438 08℃, so that the deep temperature reaches below minus 6℃. Frozen meat has long shelf life, less microbial pollution and high safety, but it needs to be thawed before eating, which often leads to the loss of a large number of nutrients and slightly affects its freshness and nutrition. However, the frozen meat produced by quick freezing below -38℃ and cold storage at-18℃ can better maintain the quality characteristics of meat.
The quality identification of frozen meat adopts quick freezing below -38℃, and the frozen meat produced at-18℃ can better maintain the quality characteristics of meat. The lower the temperature, the more nutritious and delicious it is, so the better the freezing effect is.
Good quality frozen meat is quick-frozen meat, the meat is frozen hard, the echo is crisp, and there is no thawing phenomenon. The muscles are shiny, the color is bright and uniform, the fat is white, the appearance and section are not sticky, the smell is normal, the soup is clear, and the smell and taste are similar to those of fresh pork.
Poor quality frozen meat is frozen meat that has not been precooled or cooled enough. The surface of the meat is frosted, and when it is used, the gravy loses a lot and the meat is damaged. Moreover, it is prone to the phenomenon that the surface quality of meat is good and the deep layer of meat deteriorates due to poor heat dissipation, and sometimes local fat turns green.
If the storage time is too long or the refrigeration temperature is slightly higher, the quality of frozen meat will be reduced. This kind of meat is dull, dark in color, wet and sticky in appearance and cut surface, yellow in fat, unpleasant in smell, turbid in broth, lacking in aroma and umami, and even having peculiar smell. Although low-temperature freezing can inhibit the reproduction of microorganisms and the activity of enzymes in meat, inhibition does not mean stopping. The slow loss of fat, oxidative rancidity and the reproduction of psychrophilic microorganisms will all lead to the decline of meat quality. So the storage time of frozen meat should not be too long.
Quality identification of thawed meat Frozen meat is to restore its muscle tissue to a state similar to fresh meat by air thawing, water thawing and electric thawing, that is, thawed meat.
1, high-quality thawed meat has luster, deep red color, white fat, elastic muscle tissue, slightly moist appearance, non-sticky hands, no odor, transparent and clear broth, and similar aroma and taste to fresh meat. The quality of good thawed meat should be the same as that of fresh meat, but because thawed meat is frozen at low temperature, its quality cannot be restored to the standard of fresh meat. Generally, the luster is slightly worse than that of fresh meat, because some blood flows out during thawing, so it will lead to a light color, a slightly moist surface, a slight loss of nutritional value and a decrease in the water retention of meat.
2. The thawed meat with poor quality is slightly dark red in color, lacking luster, slightly yellow in fat, with a small amount of mildew spots, soft or slack in meat, moist in appearance, slightly sticky in hands, oozing from the cut surface, and not sticking to hands; Slightly ammonia or sour; The soup is turbid, and the fat is in the form of droplets or rarely given to the surface, lacking fragrance and umami.
3. Deteriorated thawed meat is dark red, dull, with Huang Wu fat or grayish green, swimming, spotted, and loose meat quality; Wet appearance and cut surface, sticky hands; Having an ammonia, sour or foul smell.
Identification of zombie meat "refers to frozen meat that has been frozen for many years and then sold to the market." Generally treated with hydrogen peroxide or formaldehyde, so that meat can be preserved for a longer time. Harmful to human body, if used in large quantities, it will cause unpredictable problems to human body.
1. Look at the quality of frozen meat. Lean meat is mostly light gray, and fat and grease are white. You can see the luster with the naked eye. When you cut the meat, you can see that the subcutaneous fat is light yellow and the muscle part is rose. The surface of carrion is very dry, the muscle color is dark, and some even appear light green or gray, with mildew or mildew spots.
2. Smell the fresh and high-quality frozen meat without any peculiar smell. Second-quality meat may have a slight ammonia smell or sour taste, while completely deteriorated frozen meat can smell a serious ammonia smell, sour taste or bad smell.
3. By tactile judgment, the chilled meat with good quality feels dry, the meat quality is firm, and it has certain hardness and elasticity to the touch, while the meat color of the deteriorated frozen meat remains unchanged after being pressed with fingers. After thawing, the meat is loose and inelastic. When cutting, the good quality meat slices are slightly wet but not sticky, and the deteriorated frozen meat slices are excessively wet and sticky, and the gravy is turbid.
Identification of the quality of roast pig, roast goose and roast duck in the procurement of processed meat products; The muscle slices of roast pig, roast goose and roast duck are bright and shiny and red; The fat is light milky white (light yellow for geese and ducks); There is no blood when pressing, and the fat is slippery and brittle; No peculiar smell or peculiar smell.
The muscle sections of barbecued pigs, geese and ducks are reddish, and the fat is white, transparent and shiny. The muscle sections are compact, and the fat is compact and crisp, without peculiar smell or peculiar smell.
Identification of the texture of salted duck (salted duck) The surface of high-quality salted duck (salted duck) is bright and clean, yellow or milky white, while salted duck is sometimes gray, its abdominal wall is cracked like frost, and its muscle section is tight, shiny and rosy. It has the inherent taste of dried salted duck. After boiling, the soup is fragrant with meat, and there are large pieces of fat on the pages, and the meat is fresh and tender.
Inferior salted duck (salted duck) has reddish or yellowish body surface, a small amount of oil oozing out, damp abdominal cavity with mildew spots and dark red muscle section; The cut surface is loose and dull; The subcutaneous and intra-abdominal fatty oil has pungent smell, and the abdominal cavity has fishy smell or mild musty smell. After boiling, the soup and meat are not delicious and slightly spicy.
Quality identification of bacon ham 1. Good-quality bacon has bright color, bright red or dark red muscles, transparent or milky white fat, dry, firm and elastic meat, no obvious dent after finger pressing, and has the inherent fragrance of Cantonese or Sichuan bacon.
Deteriorated bacon has dull color, yellow fat, moldy spots on the surface, moldy traces after wiping, soft and inelastic meat, mucus, slightly rancid or rancid.
2. The high-quality ham muscle section is dark rose red or peach red, and the fat section is white or reddish and shiny; The microstructure is compact and solid, and the section is flat; It has the unique flavor or original flavor of ham, moderate salty taste and no other peculiar smell.
The muscle section of inferior ham is dark red or deep rose red, and the fat section is white or light yellow, which has poor luster; Dense, slightly soft, flat section; Slight soy sauce, lobster sauce or sour, slightly sour or astringent taste is allowed.
Texture identification of ham sausage and fragrant belly. High-quality ham sausage and fragrant belly are dry and close to the meat, without mucus and mildew, solid or elastic. The sliced meat is shiny, the muscles are grayish red to rose red, and the fat is white or reddish, which has the inherent flavor of sausage.
Inferior sausage (sausage) and sausage skin (or belly) are slightly wet or sticky, which is easy to separate the meat stuffing, but not suitable for tearing. The surface is slightly mildewed, but there is no trace after application, and it is soft and inflexible. The cut surface is neat, notched, the edge is soft, some meat stuffing is shiny, the muscles are dark gray or brown, and the fat is yellow. Fatty oil is slightly rancid, and sometimes the meat is sour.
How to buy ham sausage 1? First of all, we should choose products with "QS" logo, and secondly, we should pay attention to whether the product logo is standardized. Try to buy from some big shopping malls and reputable supermarkets.
2. Sausage products should be graded. The higher the grade, the higher the meat and protein content and the lower the starch content. The product label should indicate the product grade.
3. The manufacturer, address, telephone number, production date, production basis standard, shelf life, storage conditions and raw materials on the label shall be complete. If the label does not indicate that it is not produced according to national standards, it is best not to buy it.
4. Buy the newly produced products within the warranty period. The fresher the product, the better the taste.
5. Benzoic acid or sodium benzoate shall not be used as preservative, carmine shall not be used as colorant, the packaging bag shall not swell, the casing shall not be damaged, and the surface of ham sausage shall not be sticky.