1, don't eat these parts of poultry.
Chicken, duck, pork, fish and other meats are all essential foods in our daily diet, but some parts of these poultry are prone to health problems, and they are also prone to health problems after eating human bodies. Therefore, these parts of the following poultry must not be eaten.
The "sharp wing" of a bird
Birds such as chickens, ducks and geese all have long tail feathers at the top of their butts. The scientific name "bursa on the cavity" is the place where lymph glands are concentrated. Because macrophages in lymph glands can devour germs and viruses, even carcinogens can be swallowed, but they cannot be decomposed, so the "sharp wings" of birds are a "warehouse" for hiding evil and tolerating evil.
Rabbit "smelly gland"
The rat gizzard located under the skin on both sides of the back of the external genitalia, the brown rat gizzard next to the rat gizzard, and the rectal glands on both sides of the rectum have extremely unpleasant smells, which will make the rabbit meat difficult to swallow if it is not removed when eating.
"Three Glands" of Livestock
Thyroid gland, adrenal gland and pathological lymph gland are three kinds of "physiological harmful organs" in animals such as pigs, cattle and sheep.
Sheep "hanger bar"
Also known as "hoof white bead", it is generally round and granular, and it is a pathological tissue in sheep's hoof.
Fish dressed in black
There is a black coating on both sides of the abdominal cavity of fish, which is the most fishy and earthy part, and contains a lot of lipid-like, lysozyme and other substances.
2. Suggestions on poultry meat selection
1, commonly used chicken breeds
(1) Huang: It is a famous broiler, originally from Shandong. It is named for its yellow flight feathers and large size. Chicken is tender and soft, and contains more body fat.
(2) Langshan Chicken: Matang, Shigang, Chahe and Pincha, which are native to Nantong, Jiangsu. 1872 This kind of chicken was born in England. Because it was exported from Langshan Mountain in Nantong, it was named Langshan Chicken. The chicken has fine bones, well-developed chest muscles, tender meat, fat accumulated in the body and evenly distributed in the muscles, and its carcass is clean and beautiful. It is a well-known chicken species in the world poultry pedigree.
(3) Shouguang Chicken: Named after its origin in Shouguang County, Shandong Province, it is an excellent egg and meat dual-purpose type. Adult chickens weigh 3.5-4 kg, and hens weigh about 3 kg. They lay eggs 100- 130 a year, with good meat quality.
(4) White Rock Chicken: originally from the United States, meat type. The cock weighs 4.5-5 Jin and the hen weighs 3.5-6 Jin, so the meat quality is poor.
2. Commonly used duck varieties
(1) Beijing Duck: It is native to Yuquan Mountain in the western suburbs of Beijing. Ducks grow fast, are easy to fatten, have good meat quality and are rich in fat. Due to artificial breeding, its digestive system is developed, its legs are short and its chest is full. Adult male ducks weigh 3.5-4 kg, and female ducks weigh 3-3.5 kg. It is a world-famous meat duck and a special duck for "Beijing Roast Duck".
(2) Loumen Duck: Originated from Loumen, Suzhou, Jiangsu Province, it is a good duck with both meat and eggs. It is big, full-chested, with moderate fat content, tender and white meat and delicious taste.
(3) Gaoyou Duck: native to Gaoyou, Jiangsu Province, it is most famous for producing double yellow eggs. The adult male duck weighs about 2.6 kg, and the female duck weighs 2.5 kg, which is both egg and meat.
(4) Jianchang Duck: It is produced in Xichang, Sichuan, and can be used for both eggs and meat. The duck has the advantages of fast growth, large body, early maturity, fat liver, fat but not greasy, and rich flavor.
3. Commonly used goose breeds
(1) Lionhead Goose: It is a large goose, native to Raoping County, Chaoshan County, Guangdong Province. Goose head has big eyes and small eyes. There are many black sarcomas on the male goose's face, which increase with age, so it is named after it is slightly like a lion's head. This kind of goose has fast growth, early maturity, excellent meat quality and high net meat rate. Adult male geese weigh 10- 15 kg, and female geese weigh 9- 12 kg.
(2) Fenghua Goose: Mainly produced in Fenghua, Zhejiang Province, this kind of goose is tall, with white feathers, developed chest ribs, plump buttocks and fresh bones. Goose grows fast, and it usually takes only 60 days from hatching goslings to adult geese. Adult male geese weigh 7-8 kg, and female geese weigh 6-7 kg, belonging to medium-sized geese.
How to choose safe eggs
Unclean eggshells may carry viruses such as salmonella and bird flu. It's best to put the bought eggs in plastic bags before storing them, so as not to pollute other foods in the refrigerator. If you are worried that cleaning will affect the preservation quality, you can clean the eggshells with more impurities with a dry cloth, and then bag them and put them in the refrigerator for preservation.
No matter what kind of eggs, the same protein and yolk have almost the same nutritional components. Choosing eggs is not to choose their nutritional components, but to choose eggs with high freshness, pesticide residues, drug residues and less bacteria. For packaged eggs, first of all, you must buy big brands of assured products; Secondly, depending on the date of production, it is best to buy it within 7 days. Such eggs can ensure freshness. For bulk eggs, there are generally three ways to choose.
First look at the appearance.
It is best not to buy eggs with sand spots on the eggshell, because its eggshell is thin and bacteria can easily enter the egg.
Second, listen to the sound.
Pick up the egg and shake it in your ear. If there is no sound, it is a relatively fresh egg. The sound of water shaking is old eggs.
Third, use blisters.
Eggs bought home, put for a long time, can be put in water for testing. Pour a small pot of water and put the eggs in the water. If the egg sinks quickly, it means it is fresh, and the eggs floating on the water can't be eaten.
The inedible part of poultry meat.
Three glands of domestic animals
Thyroid gland, adrenal gland and pathological lymph gland are three kinds of physiological harmful organs in pigs, cattle and sheep.
Sheep tendon suspension
Also known as hoof white bead, it is generally round and granular, and it is a pathological tissue in sheep hoof.
Rabbit smelly gland
Rat gizzard located under the skin on both sides of the back of the external genitalia, brown rat gizzard beside the rat gizzard, and rectal glands on both sides of the rectum are very unpleasant, which will make rabbit meat difficult to swallow if it is not removed when eating.
Bird pointed wings
Chickens, ducks, geese and other birds have long tail feathers above their buttocks, which are technically called the bursa of fabricius, where lymph glands are concentrated. Because macrophages in lymph glands can devour germs and viruses, even carcinogens can be swallowed, but they can't be decomposed, so the sharp wings of birds are a warehouse that hides evil and practices evil.
Yukichi
There is a black coating on both sides of the abdominal cavity of fish, which is the most fishy and earthy part, and contains a lot of lipid-like, lysozyme and other substances.
In addition, after eggs are opened, the yolk of fresh eggs is almost hemispherical and elastic. At the same time, we can see that protein is divided into coarse and fine parts. The fresher the egg, the more obvious the protein boundary.
Some people say that eggs with rough eggshells are fresher, and it is impossible to judge whether eggs are fresh or not from the smoothness of eggshells. Because many manufacturers clean eggs, they will be cleaned and disinfected before leaving the factory, and then coated with a layer of oil, so the shell of eggs is very smooth. The reason for this is that the birth canal and fecal canal of chicken are combined, and chicken manure is easy to stay on the surface of eggs. If it is not cleaned, the bacteria in chicken manure will enter through the pores on the eggshell surface, leading to pollution, so it is safer to choose clean eggs.
How to eat poultry meat
Eggs, ducks, eggs and preserved eggs must be cooked and eaten.
Eggs have always been the first choice for people's nutritious breakfast. Some people like to drink raw eggs or eat half-cooked eggs. Even if they eat fried eggs, they will fry them over. "Immature yolk tastes good." Gao Xiao, a citizen, said that he often eats like this and has never had a stomachache.
In fact, even if there is no bird flu, eggs should be cooked and eaten. Liu Zheng, vice president of the Municipal Health Association and professor of nutrition, said that the best way to absorb the nutrition of eggs is to cook and eat. There is an ingredient in protein for raw eggs that will hinder the absorption of nutrients. In addition, microorganisms outside the eggshell may enter the egg through capillary holes, and bacteria will multiply in large numbers at a certain temperature and humidity. Eating infected eggs raw may cause symptoms such as diarrhea, abdominal pain and fever.
Eggs should not be overheated, and protein solidified in too "old" eggs is not conducive to digestion and absorption. Generally, eggs should be fully cooked after 5-6 minutes of boiling. "At this time, the temperature of egg white is about 65,438+000℃, and the temperature of yolk center is about 65-70℃, which can completely kill germs." Because it is impossible to judge the cooking time of preserved eggs and salted duck eggs in the market, citizens had better cook them again before eating them to kill harmful bacteria.
Change the practice of cutting chicken and drooling chicken to mature chicken
"Bird flu makes me afraid to eat chicken with saliva." Ma Xiao, a citizen, said that she likes Sichuan food very much. Every time she goes to Sichuan cuisine restaurant, she always orders some saliva chicken, but recently she has temporarily given up this hobby. "Cold dishes such as saliva chicken and boiled chicken, if the chicken is not cooked, is it harmful to the body?"
According to reports, the boiled chicken made by traditional cooking methods is really not completely cooked. "In the past, when the chicken was boiled in water, the chicken was put in boiling water and heated for 15~20 minutes on low fire to ensure that the water in the pot did not boil. Soak the chicken with the heat of water, so that the chicken will be tender, but not cooked, and there will be blood in the bones. The situation is special now. For food safety, the restaurant changed its practice and cooked the chicken in boiling water until it was fully cooked. " Yu Xiansheng said.
The same cold dish of saliva chicken is usually boiled for more than ten minutes and then simmered for 10 minutes for taste. Although the temperature can reach 100℃, the chicken is just cooked. Now, for the sake of safety, some Sichuan restaurants have changed their practices and cooked the chicken thoroughly before mixing the seasoning.
Don't eat roast chicken wings with bloodshot neck.
In April, activities such as seaside barbecue and barbecue buffet increased. When barbecuing, chicken wings, chicken necks, chicken feet and other delicious foods are indispensable. However, due to the different degrees of charcoal fire, people often can't judge whether the chicken is cooked or not from the time.
Barbecues often have undercooked meat, and eating undercooked poultry is really harmful to health. Some kebabs are only roasted on one side in pursuit of taste, but the correct cooking method is to turn the meat pieces back and forth on charcoal fire until there is no bloodshot inside, forming and solidifying. In addition, raw eggs and raw chicken should be washed with water before cooking, and gloves should be worn when cleaning to avoid contact.