1, pig head meat: it includes upper and lower teeth and jaws, ears, upper and lower mouth tip, eye sockets, walnut meat and so on. Pork head meat skin thick, old texture, gum heavy. Suitable for cold, brine, pickled, smoked, sauce and wax.
2, phoenix head skin meat: here the meat skin is thin, slightly brittle, lean with fat, tender meat. Suitable for brining, steaming, burning and making soup, or back to the pot meat.
3, groove head meat (also known as neck meat): the meat of the old, fat and thin is not divided into suitable for making buns, dumplings filling, or braised, steamed and so on. (Containing more lymph is not advisable to eat more. Cheapest. (Southeast Asian cuisine charcoal grilled pork neck taken from here)
4, the front leg meat: this part of the meat half fat half lean meat older. Suitable for cold, marinated, burned, pickled, sauce wax, salted white (Brussels sprouts buckle meat) and so on. (Dumplings are also commonly used this)
5, the front elbow (also known as the front hoof): its thick skin, tendons, gum heavy. Suitable for cold, burned, soup, stew, brine, simmer, etc.. 6, the front foot (also known as the front hoof, pig's hand): the quality is better than the back hoof. Here only skin, tendons, bones, gum heavy. Suitable for burning, stewing, brining, simmering and so on.
7, loin skin meat: this meat is tender, fat and thin connected. Suitable for brine, cold, marinated, sauce wax or do boiled meat, fat parts can do sweet white.
8, Zhengbao ribs: this meat skin thin, fat and lean, meat quality is better. Suitable for steaming, brining, burning, simmering, marinating, can be cooked sweet roast white, steamed pork, braised pork, etc..
9, pork: this part of the meat due to a layer of fat layer of lean, **** there are five layers, so it is called pork. Its meat is more tender, fat and thin, thin skin. The amount is suitable for burning, steaming, salty burnt white, braised pork, Dongpo meat and so on.
10, milk breast meat (also known as the next five meat, dragging mud meat, etc.): it is located in the abdomen of the pig, the meat quality is poor, more bubble meat, more fat and less lean. Generally suitable for doing burned, stewed, fried crispy meat.
11, hind leg meat: this meat is good, tender, fat and lean, fat and lean, thin skin. Suitable for white meat (cold), brine, marinade, make soup, or back to the meat and so on.
12, after the elbow (also known as after the hoof): the quality is worse than the front hoof, its use is the same.
13, after the foot (also known as the back hoof): the quality is worse than the front hoof, its use is the same.
14, hip tip: tender meat, more fat and less lean. Suitable for cold (white meat), brine, marinade, make soup, or back to the meat.
15, pig's tail: more skin, less fat, gelatinous heavy, suitable for burning, brine, cold, etc.. Good and bad look at the color can be distinguished Buy pork, according to the color of the meat, appearance, smell, etc. can determine the quality of meat is good or bad. Quality pork, fat white and hard, and with flavor. The outside of the meat is often a layer of slightly dry film, the meat is tight, elastic, finger pressure immediately after the depression recovery. Fresh meat meat color is darker than fresh meat, lack of luster, fat is grayish white; surface with sticky, slightly rancid moldy smell; soft meat, little elasticity, light pressure after the depression can not be recovered in a timely manner; meat after cutting the surface of the wet, will ooze out of the turbid gravy. Deteriorated meat is sticky, dry surface, gray-brown in color; the meat is soft and inelastic, and the concavity cannot be recovered after finger pressure, leaving obvious traces. Neck and back muscle (No.1 for short) Front leg muscle (No.2 for short) Big chop muscle (No.3 for short) Back muscle (No.4 for short) Neck and back muscle (No.1 for short) refers to the neck and back part of the muscle that is chopped off from the middle of the fifth and sixth ribs; front leg muscle (No.2 for short) refers to the front leg part of the muscle that is chopped off from the middle of the fifth and sixth ribs; big chop muscle (No.3 for short) refers to the back part of the muscle that is chopped off parallel with the ribs at a point about 4-6cm below the spinal column. The muscle of the spine is chopped parallel to the vertebrae; the muscle of the hind legs is chopped from the joint between the lumbar vertebrae and the recommendatory vertebrae (one and a half section of the lumbar vertebrae is allowed); the muscle of the meat partitions No. 1-4 is kept intact, with the surface fat trimmed and the muscle membrane unbroken. Sensory indicators, color bright red or deep red, glossy, fat is creamy white or pinkish white, with the inherent smell of pork, no odor, freezing well, meat is compact, with a sense of solidity; boiling broth transparent and clarified, fat clusters on the surface, with a distinctive aroma.
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Ribs
The pork ribs are equivalent to the rib ribs and sarongs of the cow, and the pork ribs are mainly the longest muscle of the chest, which is tender
and also includes the longest muscle of the waist, which is why ribs are commonly used in large-meat dishes.
(The longest muscle of the chest connects the bottom of the tail to the chest and the loin)
The shoulder muscle
is the back meat above the shoulder. When cooking at home, you can choose to cook the muscle, which is rich in fat,
and choose the shoulder muscle, which is low in fat, for stir-frying and deep-frying, so that you can balance the amount of fat you consume. Shoulder muscle is firmer, tougher and more chewy than ribs, so it's a good choice for hot pot meat and Nanyang satay. Shoulder muscle is suitable for pan-frying, grilling and making chops
Meat: Shoulder meat contains tendons, suitable for thinly sliced soup or hot pot meat slices; shoulder meat is easy to attach fat, suitable for dietary supplements and stew dishes.
Smaller ribs (fili)
Pork fili belongs to the ribs attached to the inside of the lumbar vertebrae, and it is the pork that is not normally exercised, and because of its special location, it has become the softest, rarest, and noblest pork, and there are only two fili in a single pig.
Scapular heart
The meat between the front leg and the shoulder muscle is often used for thinly sliced or ground meat that does not have too much fat.
Plum Blossom Meat
The part of the shoulder muscle that rests on the chest, the texture of the meat stretches along the torso, so there is a thin layer of fat between the tendons and the meat. It is commonly used as slices of meat in hot pots, Taiwanese sweet and sour meat, or Yilan's bouillabaisse, all of which are full of flavor.
Ribs
The bones from the sternum to the lumbar vertebrae that connect the ribs to the muscle, and the bones that are removed from the meat can be used for cooking, e.g., those close to the small ribs are called small ribs and those from the ribs are called pork ribs; commonly used in dishes such as sweet and sour pork ribs and pork ribs.
Thigh meat
Often referred to as thigh meat, meat and fat distribution, rich in protein, fried, stir-fried commonly used.
Pork Tendon
The meat obtained after removing the bones from the front and back of the calf, tendon meat also has very little fat and does not need to be cut and trimmed, but because there are many connective tissues in the meat, it is very suitable for stewing and brining.
Pork
Picked from the fifth rib to the lumbar vertebrae, you can see the three layers of meat is also known as pork, also known as three layers of meat. Because from the
side, it is muscle and fat layered overlap, so it is named three layers of meat, it is the highest fat content of the whole pig. It is suitable for making lo mein rice. Braised pork, plum and vegetable buckle meat, generally the more layers the better quality.
Meat grinder
Commonly used in the meat or sandwich meat, the use of machines or chopping knife, the meat will be chopped into fine minced, and then according to the needs of cooking, made into meatballs or stuffing, and so on.
Big bones
Large bones such as shoulder blades or hip bones are essential for making soup.
Pork intestines, heart, loin.
The offal is washed in different ways, and is often used to make stews and stews.
Front and hind legs
The fat content of pig legs is more than twice as much in the front leg (pig's hand) than in the hind leg (pig's foot), so the best way to present a juicy and fresh flavor is by stewing, such as brining, roasting the front leg is more flavorful and mellow, and the hind leg is more sweet in the case of Jinhua ham and German pig's leg.
How to buy fresh pork
Meat color can be judged freshness
Bright red pork means fresh, pale meat without elasticity and wet is called (water meat) meat is tight and dry and
dark red meat is called (dark dry meat) to eat all the unappealing, there is a bad smell of pork means that it is not fresh or poor quality.
How to recognize the tenderness of meat
Pork is more tender, while scapula, hard muscle and buttock meat are older, so when you buy meat, please use different types and parts for different purposes.
Buying meat, elasticity is the key
Cooking technology is the main reason that affects the pork food is not appetizing, but the choice of material is also one of the key things, so when choosing pork, the first finger touch to feel the elasticity and hardness of fresh pork, hard and soft,
Meat with the elasticity of the hand can be held in the hands of the heavy and elasticity can still be felt.
The type of pig affects the taste
There are many types of pigs, and in terms of the eating habits of the people of China, they are divided into (black hairy pig) (white hairy pig) (flower pig)
Because the meat of black hairy pig is more compact and elastic, the taste is more fragrant and the number of white hairy pig is also less, so the price is a little bit higher,
The people who are concerned about the deliciousness of the cooking will pick (black pork)
The people who pay attention to the deliciousness of cooking will pick (black pork)
There is no need to worry about the quality of the meat.
Look at the texture of pork and fat
Meat color is bright red, the cut surface is glossy, the meat is tender, the tissue is strong and soft, the lean meat cut surface into a large
Reasonable stone grain, pork fat into a pure white, the texture of the softer and sticky.
Sow's meat tastes better than male pork
When choosing sow's meat, you can look at it, sow's meat skin is thick and hard, the pores are thick and deep, there are black spots,
there is no boundary between the skin and the fat. If the skin is peeled, the lean meat of the sow becomes dark red, and there is no dip in the hand.
Freshly slaughtered meat is not fresh enough
Freshly slaughtered livestock, meat flavor is not fresh, and the smell of fishy odor is thicker, butchered livestock and other meats for the post-ripening period process, it should be stored in a low-temperature (4 degrees or so) environment is best.