How to eat pork that is about to spoil, the manifestation of pork spoilage

The first thing to determine is whether it has gone bad, the fresh pork is tender pink and springy.

If it becomes hard and whitish, it is not recommended to eat it if it has been left for too long. If it smells, it must not be used.

However, if you must want to eat it, you should steam or fry it for a long time on high heat to kill bacteria. If you have a sour and foul smell when eating, you must not eat it.

Bamboo shoot vermicelli braised pork.

Method: 1. Prepare pork leg meat, soaked potato flour, soaked bamboo shoots, ingredients and seasonings.

2. Soak the meat in water for more than an hour, and then cut the meat into large pieces about an inch.

3. Put the meat into the soup pot and boil it over high heat, then remove it and wash it for later use. Put the meat in a soup pot and bring to a boil over high heat.

5. After boiling, remove the foam and put the ingredients and seasonings in a bowl.

6. Add dark soy sauce, light soy sauce and red milk to boil, turn to low heat and simmer for about 20 minutes.

7. Heat the wok, put the cool oil, the oil should be less, and the boiled meat is removed from the hot oil and put into the stir-fry.

8. When there is no excess water, add green onion and ginger and stir-fry, and then add a little light soy sauce.

9. Then take out the bamboo shoots and stir-fry them in the pork.

10. Add the soup of boiled meat, add rock sugar and soaked vermicelli after boiling, turn to medium heat and cook for about 10 15 minutes, collect a little soup and add a little salt and pepper to taste.

Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C, and the content of multiple vitamins and carotene is more than twice that of Chinese cabbage;

Cook first, then cook.

After spoiling, the color of pork will darken, and the surface color will change to gray or gray-green, and even white or black spots will appear. There is also a sticky surface, which is a sign of the beginning of spoilage. The elasticity of the flesh will also deteriorate, and the depression after finger pressure cannot be completely restored, which is a manifestation of deterioration.

What to do if the pork goes bad.

1. The color becomes darker.

Fresh meat has a shiny surface, red or reddish color, and white fat. With the extension of storage time, the color of the meat will gradually darken, and when the surface of the meat turns gray or gray-green, and even white or black spots appear, such meat is not edible.

2. The surface is sticky.

Fresh meat is slightly dry or moist on the outside, oily but not sticky. After the meat is spoiled, due to the large number of microorganisms, the surface of the meat will become sticky, and even the phenomenon of stringing will appear, indicating that the meat has begun to spoil.

3. Poor elasticity.

Fresh meat is tight and elastic, and the dent heals immediately when pressed with your fingers. After a period of storage, the protein and fat in the meat will gradually be decomposed by enzymes, losing their original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces.

4. How to store.

It can be refrigerated at 0 4 and consumed in 3 days. It can also be stored in the refrigerator freezer, and it is recommended to eat it within 1 month.

<>1. Poor elasticity: Fresh meat has a tight and elastic texture, and it will recover immediately after pressing the depression with your fingers. The longer it is stored, the protein in the meat will gradually be decomposed, the meat will lose its original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces.

2. Peculiar smell: Fresh meat has a normal meat taste, while spoiled meat will produce an obvious rancid smell due to the decomposition of proteins.

3. Darker color: Fresh pork is red or light red, and the fat is white. As the storage time is extended, the flesh color will gradually turn reddish-brown due to the dissipation of myoglobin.

The darker the color, the less edible it is. When the surface of the pork turns gray or gray-green, or even white or black spots, it can no longer be eaten.

4. Sticky surface: The appearance of fresh meat is slightly dry or moist, the cut surface is slightly moist, and it has an oily texture when touched by hand, but it is not sticky. After the meat is spoiled, it will cause the surface of the meat to become sticky and even stringy.

How to keep pork fresh and not discolored.

Cover the pork with plastic wrap and store in the refrigerator. Wrap the fresh pork that can not be eaten with plastic wrap and put it in the refrigerator for refrigeration, which can effectively keep the pork fresh and not change color, and can also effectively prevent the microorganisms in the air from interacting with the microorganisms in the pork, so that the pork deteriorates, and the low temperature storage environment of the refrigerator can reduce the activity of enzymes in the pork and keep the meat fresh.

Frozen storage method. Fresh pork is cleaned, drained, cut into small pieces (i.e. portions for each stir-fry), then divided into individual grocery bags and frozen. To use, take out a bag of meat pieces, soak them in cold or lukewarm water with salt, thaw them for a few minutes and serve.

Salt storage method. Put the fresh pork you bought on the board and make a few strokes with a knife to create a line of gaps of different shades. Then sprinkle it with salt and wipe it evenly with your hands, so that the surface of the pork is all covered with salt.

Next, you just need to put the pork in a cool, ventilated place so that it can be stored for at least a week. The principle of this is that table salt has a preservative effect and can effectively prolong the shelf life of ingredients.

1.You can soak the towel in vinegar, then wrap the fresh meat that has not been eaten, and then put it in a leeward place to avoid the vinegar from drying out, so that it can also be stored for a day or two;

2.There is salt at home, there is water, this can be used. Put the salt in the water, make it into brine, then soak the meat in the brine for half an hour or an hour, then take it out again, put it in a dry container, and put it in a normal kitchen to preserve.

3.If you want to keep it for a longer time, you can cut the pork into 3-inch square cubes, then coat the pork with honey, and then use a thread to string the meat and hang it in a ventilated place to store it for a period of time and the meat tastes more delicious.

Cover the pork with plastic wrap and store in the refrigerator.

Wrapping the fresh pork in plastic wrap and refrigerating it in the refrigerator can effectively keep the pork fresh and not change color, and can also effectively prevent the microorganisms in the air from interacting with the microorganisms in the pork, so that the pork will deteriorate, and the low-temperature storage environment of the refrigerator can reduce the activity of enzymes in the pork and keep the meat fresh.

Bought back pork saved:

1. Refrigeration and preservation.

Pork can be refrigerated directly in a low-temperature refrigerator, but if you want to keep it fresh for a long time, you need to freeze it.

2. Salt water preservation.

Put the pork in boiling water, add a little pepper and salt, and after cooking, remove it and soak it in water.

3. Soy sauce preservation.

Let the boiled soy sauce cool, then pour it into a container with pork and submerge the pork.

Tips for defrosting pork:

1: Prepare half a spoonful of refined salt, put it in a basin of warm water, then put the pork to be eaten in the refined salt water, add a few drops of white vinegar, and let it sit for 5 minutes. After five minutes, a piece of frozen pork completely melted.

2) Defrost aluminum basins.

When it comes to thawing pork in aluminum basins, many people may think it is incredible, but in fact, aluminum has good thermal conductivity, as long as it is used rationally and with a little skill, you can thaw pork in 10 minutes.

First we prepare two aluminum basins, one face down, put the pork on top, and then use the other aluminum basin face up and press on top of the pork, so that the aluminum can quickly thaw the pork through heat conduction. However, the premise should be noted that two pure aluminum basins must be used, otherwise the effect will not be obvious.

Keep it fresh overnight and not spoiled.

Vinegar is often a good helper in life, and the raw meat that has just been bought and planned not to be eaten on the same day is wrapped in a damp cloth soaked in vinegar, which can be kept fresh for a day and night without deterioration; Place the prepared mustard powder and fresh meat on a plate, then place them in an airtight container (like a pressure cooker, which can be stored all day without the meat spoiling). At the same time, you can also try to make a new dish with a different taste. In addition, depending on the requirements of cooking, for example, you want sweet and sour tenderloin.

Fresh meat can be cut into pieces, fried in oil, and stored for a short time.

Store for two to three days.

If you have a pressure cooker at home, you can put fresh meat into the pressure cooker, steam it until the exhaust hole is steaming, and then buckle the pressure cap valve to make a homemade "vacuum" environment, and the pork can be stored for two days and nights; Soaking fresh meat in peppercorns and brine that has cooled after boiling can keep it fresh for two or three days. If the balcony at home is ventilated, you can also cut the pork into cubes about 3 inches square, then coat the pork with honey, and then use a thread to string the meat and hang it in a ventilated place, which can be stored for a period of time, and the meat will taste more delicious.

Keep for a longer period of time.

Cook the fresh meat and add the freshly boiled lard while it is hot.

can be stored for a longer time; Or cut the meat into one-centimeter-thick slices, scald it with boiling water, coat it with an appropriate amount of salt after cooling, put it in a container, seal it with a gauze, put it in a ventilated and cool place, and it can be stored for 15 to 20 days on hot days. Note that if you need to store pork for a long time, it is best to wrap it in a double-layer plastic bag or aluminum tissue paper before freezing, and it can be stored for 3 months to half a year. If it is already cooked pork, if it is stored to be sealed, it is better to soak the meat in the gravy and freeze it at the same time, otherwise the moisture in the meat will disappear and it will become dry and hard.

Wrap it in plastic wrap and refrigerate it. Under normal circumstances, it will not change color overnight. But the temperature is too high now, it is recommended to freeze it, and if it is cryopreserved, it is normal to have a little discoloration.

1.Cut the pork into large pieces, place on a plate, sprinkle with salt, spread it out by hand, wrap it evenly with salt and place it in a cool and ventilated place; 2.Pour an appropriate amount of salt, pepper and cold boiled water into a basin, mix well, pour in pork, soak in water and preserve; 3.Pour some honey into the pork

Wrap the pork with gauze, put it in the refrigerator or a cold place and wait until the next day to sell, pay attention to the storage of pork must be covered with a clean cotton cloth, do not cover it with plastic film, the plastic film is not breathable and easy to stuff the meat. Is plastic wrap OK? What is the temperature in the crisper?

The next day, the meat does not change color and can be sold again [Question.]

1.Cut the pork into large pieces, put it on a plate, sprinkle with salt, spread it by hand, evenly coat it with salt, and place it in a ventilated and cool place; 2.Pour an appropriate amount of salt, Sichuan pepper, and cool white in a basin, stir well, pour in pork, and soak in water for preservation; 3.Pour some honey over the pork,

1.Cut the pork into pieces, put it on a plate, add salt, lubricate it by hand, wrap it evenly with salt and place it in a cool and ventilated place; 2.Pour an appropriate amount of salt and pepper into the basin, mix well with cool white, pour in pork, and soak in water; 3.Pour the honey over the pork,

Hello little lord, it is an honor to be here to communicate with you.

Pork can be eaten with a little discoloration, pork is frozen for a long time, and if it is not sealed, it will cause the moisture loss of pork to cause discoloration, which is not spoilage, boil it with water, and then cook it normally, there is no problem.

Hope mine is helpful to you.

There are many kinds of pork, for example, there are some colors that are not particularly normal, don't eat this, that is to say, if its color changes, you can't eat this is a bit weird, and there are special circumstances, there are all kinds of ways to eat, stir-fry, as well as boiling soup, and some make fresh meatloaf, pork balls can be made with fresh pork, it will not be affected.

It will be stinky, whitish in color, dry, and smell like fish.

After the pork is spoiled, the distinction is as follows:

1.First of all, it can be distinguished from the color, fresh pork is bright red, and the pork to be spoiled is whitish.

2.Secondly, it is from the smell that there is a smell, that is, it is not fresh to ask.

3.Finally, the indentation when pressed with your finger on the fresh pork can be restored immediately, and the elasticity is good.

1 Can you eat pork when it turns green.

It is better not to eat pork turning green. Fresh hot pork, especially fatter pork, if not stored properly, or if the fresh meat is kept in a poorly ventilated and warm environment without cooling, will make the meat "green", often accompanied by a sour smell, and should not be eaten again.

2 Why does pork turn green.

Poor temperature divergence in pork increases the activity of enzymes in muscle tissue, which will promote the breakdown of proteins and release sulfur-containing compounds, which will make the sulfur-containing hemoglobin formed green when combined with reduced myoglobin or hemoglobin.

3 Can you eat pork when it turns black.

The "blackening" of pork is also caused by the occurrence of "autolysis". Pork that has turned significantly black is not edible. If it's only a slight sauce color, it can be eaten, but it's best to remove the discolored parts, cut the meat into small pieces, put it in a ventilated place, and dissipate the bad smell before cooking.

4 Can you eat pork if it has changed its taste?

Don't eat the pork if it tastes bad. Under the right temperature and humidity conditions, bacteria will multiply and invade the interior, decompose proteins to produce ammonia, nitrogen, skatin and other foul-smelling substances, in this case, pork is no longer suitable for consumption.

5 How to preserve pork.

If the pork cannot be eaten immediately, it should be wrapped in a plastic bag and put in the refrigerator for freezing or refrigeration. If the next cooking time is short, it is recommended to soak the pork in cold salted water for half an hour and then put it in a clean container to keep the pork taste unchanged.