The Chinese New Year is coming, and pork is an indispensable ingredient on the table of Taiwan Province people. How to choose good pork?
Taiwan Province pork brand "Investigate Good Pig" founded by Xiangpu Industry adopts one-stop operation from feeding, cutting and packaging. Wu Jiheng, the company's chief operating officer, is also the brother of jason wu, a well-known fashion designer. He recommended that the quality of pork directly frozen after slaughter is more guaranteed.
However, warm pork in the traditional market is still the favorite of mother-in-law, and it is also the largest source of pork purchase in Taiwan Province at present. Black pork with good taste and sweet taste is more popular among housewives. Crystal, which runs the Facebook fan group Crystal Kitchen, is a natural cooking teacher and also makes handmade meat for sale. She mentioned that if you want to buy meat in the traditional market, you must master the principle of "going early and returning early". The following are the tips for buying pork provided by two experts:
In the traditional market, you should buy meat early, press it and smell it.
When buying meat in traditional markets, Wu Jiheng and Crystal both mentioned the principle of "the earlier you buy, the better". The reason is that pigs are usually slaughtered in the middle of the night and sent to the traditional market at about 6: 00 in the morning. When buying, you should buy them at home as soon as possible to avoid the meat from breeding bacteria and rotting at room temperature for too long.
Crystal also pointed out that paying attention to the freshness of meat and the environment of vendors are also the principles of buying meat in traditional markets.
How to judge the freshness of meat? Crystal pointed out that fresh pork, regardless of parts, is mostly ruddy and not dull, and it is elastic when pressed. Wu Jiheng also mentioned that if pork smells fishy, it means that the breeding environment is poor or improper. If the number of raw bacteria is too high, it will have a rotten smell, while the odor is that the oil has been oxidized.
When buying, we should also pay attention to market environmental sanitation. Crystal pointed out that it is best to find a vendor you know when buying pork, or a large-scale stall with many meat choices, and you can talk with the boss to observe the selling situation. Check whether there is a certification mark on the pigskin. All pigs that pass the slaughter hygiene inspection are covered with inspection marks to avoid eating dead pigs.
Step 2. Supermarket or online shopping; Frozen meat is branded and guaranteed.
Both frozen and chilled meat need to be preserved. Zeng Qianyi
Good pork needs to be strictly controlled throughout the whole process. For chilled and frozen meat ordered in supermarkets or online, Wu Jiheng suggested choosing reputable brand meat, which can be traced back to the source and the quality can be directly guaranteed. When consumers go to the store, they can observe whether the refrigeration or freezing equipment meets the meat storage standard in the excellent meat certification specification: The storage temperature should be kept below 7℃ to the freezing point, while the frozen storage temperature should be below-18℃.
Wu Jiheng reminded that frozen meat should be eaten as soon as possible when it is bought back for no more than 2 ~ 3 days, and it should be stored separately from food when it is stored in cold storage to avoid polluting other ingredients or cooked food.
If it takes a few days to cook, he suggests buying frozen meat directly. The frozen meat sold after rapid freezing can keep the taste and taste of fresh meat better than the meat bought back from raw meat or frozen meat and put in the freezer at home, because the ice crystals of the meat quickly frozen by professional equipment in Dachang are small, and the nutrients and taste of the meat will not be affected when the ice is removed, and it is relatively fresh and sweet. When the frozen meat is defrosted, it should be slowly retreated, but it can be moved to refrigeration the day before to restore the delicious meat taste. Credible brand meat, from breeding, slaughtering to cold chain transportation, loading and unloading, etc., is strictly controlled in terms of hygiene and temperature, and it is relatively guaranteed and can be eaten with peace of mind.
Step 3: cook once, store separately and use in batches.
Teacher Crystal reminded me that it is best to finish eating warm pork on the same day. If it is not eaten on the same day, it must be classified and packaged first, and the air in the bag should be squeezed out and then sealed and frozen. Remember to label the meat part and storage date.
Many mothers are troubled, sometimes the meat is bought as a whole piece, which is more than one meal for a small family. What should I do if I want to cook it once, but I don't want to eat the same dish every day? Teacher Crystal suggested that "one meat can be used for multiple purposes". First, the first step of cooking, such as scalding or frying, is done according to the parts, and then the meat is cut and packaged. After the parts and dates of the meat are marked on the packaging bag, it is frozen and stored, so that it can be taken out at any time in the future, extending and changing many different dishes.