All meat encyclopedia

All meat encyclopedia, meat can well supplement the various proteins and fats needed by the human body, and the benefits of various edible meats On the one hand, it tastes good, and on the other hand, it provides a variety of proteins. Below is a list of all meats. All meats 1

Pork, pig skin, pig trotters, pig pancreas, tenderloin, spine meat, hind leg meat, front leg meat, pork belly, blood neck meat, breast meat, forearm, Back elbow, pig heart, pig lung, pig intestine, pork liver, pork loin, bacon, pork stuffing, pig blood, pork belly, wild boar, pig tongue, pig head, pork bone, pork chop, pig small intestine, pork tube bone , pig brain, beef, beef tendon, beef hooves, beef pancreas, beef heart,, beef liver, beef stuffing, beef blood;

Beef tripe, bison meat, beef tongue, beef head, beef louver, Sirloin, T-bone, beef tenderloin, rib eye, cowboy bone, rice dragon (needle steak), cucumber strips (wine steak), forest meat (monk's head steak), rump (tail dragon steak), yellow melon strips, beef shank, Beef rump, beef rump, money rump, brisket, beef front, beef shoulder, raw beef, beef balls, beef whip, beef bone marrow, oxtail, yellow beef, mutton, goat meat, sheep meat, sheep heart ;

Sheep liver, mutton stuffing, sheep blood, sheep tripe, sheep tongue, sheep head meat, camel meat, dog meat, horse meat, donkey meat, donkey whip, rabbit meat, pigeon, yellow throat, deer Meat, deer penis, velvet antler, canned camel paw pork, ham, sausage, cured meat, meat floss, bacon, cured meat, sausage, chicken, hen, wood-fired chicken, rooster, chicken head, black-bone chicken, chicken wings, chicken legs, chicken feet, chicken breasts , chicken liver, chicken gizzard, duck meat, Peking duck, duck rack, duck tongue, duck head, duck leg, etc.

Meat selection

1. First, check the appearance. The skin of fresh poultry is shiny and the cut surface of the muscles is shiny; the surface of spoiled poultry is dull.

2. Secondly, you can test the elasticity and viscosity of fresh poultry with your hands. Slightly dry or slightly moist, non-sticky, and the dent can be restored immediately after finger pressure; while the deteriorated surface is dry or sticky, and the new cut surface is sticky, and cannot return to its original shape after being pressed with the hand, leaving a dent.

3. When purchasing pork, be careful not to be deceived by meat with "clenbuterol". If the subcutaneous fat is too thin and too soft, don't buy pork. When pigs grow on medication, the subcutaneous fat layer is significantly thinner, usually less than 1 cm; normal pigs will have a layer of fat between the cortex and lean meat, with fat of 1 cm to 2 cm.

4. Generally. In this case, pork containing "clenbuterol" is particularly bright red and bright. Therefore, if the lean meat is too red, the meat quality may be abnormal. At the same time, pay attention to if there is obvious separation between fat and lean meat, and there is a clear separation between lean meat and fat. If there is yellow liquid flowing out, it may contain "clenbuterol". All meats 2

Complete list of meat names

1. All must be included: including pigs, cattle, sheep, dogs, and donkeys. , rabbit, snake, horse, deer, deer, etc.

2. Take pig as an example. Pork trotters, pork ribs, pork loin, pork, pork liver, pig small intestine, pig lung, pig large intestine, pig ear, pork tongue, etc.

Meat classification

White meat

White meat is a nutritional term. In a broad sense, it refers to meat with fine muscle fibers, low fat content, and high unsaturated fatty acid content in fat. White meat can include birds (chicken, duck, goose, turkey, etc.), fish, reptiles, amphibians, crustaceans (shrimps, crabs, etc.) or bivalves (oysters, clams), etc. Although salmon, cooked shrimps and crabs are all red, they cannot be counted as red meat.

The color of cooked food cannot be used as a criterion to determine whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat (in the United States, overwhelming advertising calls it White meat is just a marketing technique).

Red meat

Red meat refers to the meat of mammals such as cattle and sheep.

Under normal circumstances, both white meat and red meat should be eaten to achieve balanced nutrition.

Nutritional value

Meat is rich in protein, generally between 10-20. Lean meat contains more protein than fatty meat. The protein contained in meat food is high-quality protein. It not only contains a comprehensive and large amount of essential nitrogen acids, but also has an appropriate proportion, which is close to human body protein and is easy to digest and absorb. The average fat content in meat is about 10-30, mainly various fatty acids and triglycerides. There are also small amounts of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories. For example, 100 grams of fatty pork can provide 830 kcal. All meat 3

Meat encyclopedia (seven common types of meat on Chinese tables)

1. Chicken

Chicken The meat is tender and delicious, suitable for a variety of cooking methods, rich in nutrients, and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing, but it is also a meat that is more suitable for cold eating. Chicken casserole, chicken stewed with mushrooms, three-cup chicken, etc. are all famous chicken delicacies.

2. Beef

Beef is a food loved by people all over the world. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite among meats". Beef that is highly praised includes beef tendon, beef tendon, beef jerky, soy sauce beef, etc.

3. Mutton

As the saying goes, "Eating mutton in winter is better than ginseng, and eating it in spring, summer and autumn will also strengthen your body." According to "Compendium of Materia Medica", mutton It "warms the body and replenishes deficiency, replenishes the body and replenishes qi, whets the appetite and strengthens the body, and replenishes kidney qi." It is a good product for supporting yang, replenishing essence and blood, and relieving strain. Eating mutton regularly is very beneficial to improving people's physical fitness and disease resistance. The natural mutton made from mutton, hot-boiled mutton, mutton skewers, etc. are all mouth-watering.

4. Pork

Pig has the characteristics of thin bones, less tendons and more meat. It is the most consumed meat in our daily life. And it is easy to raise, and many farmers have breeding in their families. When problems arise, farmers can consult experts on the "Cloud Farming" platform, which has become the world's largest agricultural technology question and answer website. Cloud farming has gathered tens of thousands of experts in planting and breeding, ensuring that every question raised will be responded to within 2 minutes.

Homemade pork recipes include pork and green onion dumplings, steamed pork with rice noodles, roasted pork with beans, etc.

5. Donkey meat

Donkeys have a docile temperament, are easy to raise and manage, and have poor feed. They mainly feed on wheat straw and cereal grass, but also eat sorghum, barley and beans. The proverb goes: If you want to live longer, eat donkey meat; if you want to be healthy, eat donkey soup. If you eat donkey liver and lungs, you can live a hundred years. Everyone has mentioned the advantages of donkey meat’s high nutritional value. The most common delicacy is donkey meat roasted. Are there other delicacies?

6. Fish

Whether it is freshwater fish or marine fish, their nutritional components are roughly the same, and their overall nutritional value is very high. The amount and ratio of essential amino acids contained in it are most suitable for human body needs, so it is a good source of protein for humans. Moreover, fish meat is rich in minerals, such as iron, phosphorus, calcium, etc. The muscle fibers of fish meat are very short and the water content is high, so the meat is tender and easier to absorb than the meat of livestock and poultry. There are many kinds of fish, so the cooking methods vary. With the improvement of living standards, most people now choose fish with less spines.

7. Duck meat

Duck meat is rich in protein and is highly digestible. Easily absorbed by the body. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. "Roast duck" has become a delicacy in the homes of Beijing officials as early as the Ming Dynasty. After Zhu Yuanzhang established Nanjing as his capital, the imperial chefs of the Ming Palace used Nanjing's fat and meaty Hu duck to make dishes.

In order to increase the flavor of the duck dish, the chef used charcoal fire to roast it. After the duck was cooked, it tasted crispy and fragrant, fat but not greasy. It was praised by people and was named "roast duck" by the court.