The benefits of pork to human body
1, protein
Protein of pork is a complete protein, which contains a variety of essential amino acids. The proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein.
2. Lipids
The lipids in pork are mainly neutral fat and cholesterol. Among livestock meat, pork has the highest fat content, and the fat composition is mainly saturated fatty acids with high melting point. This is also the reason why lard is solid at low temperature. The cholesterol content in pork is lower in lean meat, higher in fat meat than lean meat, and higher in internal organs, which is generally about 3-5 times that of lean meat, and the highest in brain, reaching 2000mg/ 100g. Although cholesterol has a wide range of physiological functions in human body, it is also the main component of thrombosis and calculus. So eating too much high cholesterol food will lead to arteriosclerosis and increase the probability of hypertension.
What are the skills in choosing pork?
1. Choose pork that is neither fat nor thin. Although overweight pork tastes slippery, it always gives people a greasy feeling. Most friends don't like eating. Its fat content is also high, which will bring a serious burden to the liver after eating it, so friends who love fat should never damage the liver because of gluttony! Although the fat content of lean pork is much less, its taste is very poor, which makes people feel like eating wood. So to sum up the above statement, neither fat nor thin is just right, and everything is too much, so is pork, which coincides with China people? The golden mean? .
2. Look at the muscles. There is blood stasis between muscles, and most of them die before slaughter, which is caused by unclean bloodletting. Muscle color is bright red or crimson, which is mostly caused by adding drugs such as clenbuterol. If the color is gray, it means that there is a great possibility of injecting water into the meat. Pick up the pork and see if there are any water stains on the chopping board.
3. Look at the epidermis. This is why it is safer to watch the cut pork on the spot. Most of the red spots or bleeding spots on the epidermis are dead pork, and most of the pig skins are thick with large pores and dark red muscles.
How does pork taste better in salt water?
Ingredients: One bag of liao ribs concentrated marinade, 65438kg of pork+0-3kg.
Steps:
1. Wash chicken feet, blanch them with boiling water, and drain the water for later use.
2. Put the gravy into the pot, bring it to a boil, add chicken feet and cook for 40 minutes, then turn off the fire. Let the pork soak in the marinade and take it out when eating.
3. Cook the pork on low heat until it is cooked, turn off the fire and let the beef and soup cool thoroughly.
4. Take out the pickled pork and cut it into pieces. At this point, the delicious braised pork was successfully made.
5. When the marinade is reused, marinade can be added according to the amount of pickled food.