What is the difference between Red Seal Pig Blue Seal Pig?

When you buy pork at the vegetable market, you may also notice that the pork usually has a stamp on it. Some pork is covered with a blue stamp, and some pork is covered with a red stamp. In fact,The red and blue marks on pork are related to the type of pork

First of all, we need to know why the seal is attached to the pork. In fact,The seal is affixed to the pork, mainly because the pork has been inspected and certified to be qualified pork。Stamped pork is safe to purchase.

If there is no seal on the pork, it is likely that the pork has not been tested. Buying pork is prone to problems, so we should pay more attention.

There is another reason, that isGender differences。In general, pork is covered with a blue stamp, indicating that it is a boar, and covered with a red stamp, indicating that it is a sow. After buying pork, the method is different.

Some people can use it directly to stew soups, while others can use it directly to stir-fry vegetables. If it is a stir-fry, it is better to choose the male pork with the blue seal. The meat of sows is relatively old, it is not easy to fry, and the taste is not very good.

You may also have the question of whether the seal needs to be removed. Some people will directly remove the stamped pork skin after buying it, thinking that the stamp will have certain toxins, and the stamped pork skin cannot be eaten, so it is better to remove it. In fact, there is no need to worry about these aspects at all.

The seals on the pork are all made of food coloring. People should not be unfamiliar with food coloring. Many foods have food coloring added to them, so they can be eaten with confidence.

For example, when you buy a cake at a pastry shop, you will find that the top of the cake is very bright and beautiful. These are food colorings that do not cause harm to your health. In addition, when buying pork, you can rub the seal with your hands to see if it is easy to erase, it is a fake seal and should be reported in time.

Blue seal pigs are all identified by manufacturers, and red seal pigs are a sign of grade.

This is definitely a difference of breed, but people pay more attention to the quality of the meat.

It's just a different variety, the meat quality is also different, and the others are nothing special.

This should be the difference between the breeds, and the difference in meat quality.

There is essentially no difference between the pork red badge and the blue badge, the main difference is the color.

The difference between the red and blue badges of pork is mainly in color, and these two kinds of sheets actually mean that the pork is more qualified, but it may be due to the difference in the local friendship area, and the color of the seal used in each place is different. However, as long as it is stamped, it usually meets the food quality standards. You can rest assured, and all the pigments on the stamp are usually edible and will not affect the health of the body, so don't worry too much about this seal.

x" seal. The pork is stamped with an X-shaped seal, which means that this kind of pork is forbidden to be sold and cannot be used, and this seal is actually a destruction seal. Triangle.

Chapter. If the pork is stamped with a triangular stamp, it means that the pork must be processed at high temperature for a specified period of time before it can be sold.

Rectangular chapter. The pork is stamped with a rectangular stamp, this kind of pork can not be sold directly, nor can it be eaten directly by friends, and it needs to be refined into oil before it can be sold oval stamp. Pork is stamped with an oval stamp, this pork is not edible, it can only be used for industrial oil refining, if you encounter this pork, do not buy it.

Pork is one of the most common types of meat in everyday life. Usually used in stir-frying. Pork can be cooked on its own or in combination with other dishes. In any case, the choice of pork is an important issue, and it is necessary to choose the right pork to make it taste good.

1. The meaning is different.

One is the animal inspection and quarantine seal stamped after the animal quarantine station is responsible for the inspection. One is the food inspection seal stamped by the designated slaughtering enterprise.

2. The color is different.

The quarantine seal is a long roller seal, and the trouser mold is currently uniformly printed with blue ink, which is generally printed on both sides of the back line of the pig's body; The pass seal is a round seal, and the color of this seal is not strictly specified, there are blue, red, purple and even green.

In addition, the unqualified pork seal is generally triangular slippery.

The high temperature seal and the X-shaped destruction seal, the oil is red, and the pork with this seal is generally sealed by the quarantine personnel, and the slaughterhouse must implement harmless treatment.

3. Different shapes.

x" shape seal This is the pork "destruction seal", and the pork stamped with this seal is forbidden to ** and eat. The triangle chapter is a "high temperature chapter", and the pork must be processed at high temperature within a specified time before it can be sold.

Rectangular chapter which is "cooking oil."

Zhang Hu slowed", this kind of pork cannot be sold and eaten directly, and it must be refined into oil before it can be sold. This is the "craft oil chapter", and this pork can only be used as a refining industrial oil.

The above content refers to People's Daily Online and qualified pork must be stamped with two seals.

Different colors:The seal stamped by the General Health Licensing Department on slaughtered pigs is blue-green, but in some places a different color stamp is also used. The blue seal and the red seal are only different in color, and the pork is the same in nature, so they are both qualified pork.

According to China's "Regulations on Pig Slaughtering", qualified pork should have "two chapters and two certificates". Among them, the animal epidemic prevention supervision agency issued the "Animal Product Quarantine Certificate", stamped with a roller-shaped strip "meat inspection seal". The designated slaughtering enterprise is stamped with a round "meat quality inspection seal", which will mark the slaughter date, and the official veterinarian on site will also issue a "meat quality inspection certificate".

Pork buying tips

Fresh pork, the skin is white and delicate, the fat is thicker but evenly distributed, the fat part is shiny and natural white, the lean part is light red in color, elastic, the appearance is not sticky to the hand, the meat is relatively tight, there is no sour taste and no rancid smell.

Frozen pork, high-quality frozen meat is shiny, the meat is red, and the fat part is white and free of mold spots. It feels firm to the touch, the meat is relatively tight, the cut surface is slightly moist but not sticky, and there is no peculiar smell.

The above content refers to Encyclopedia - Pork.

The difference between the red and blue badges on the pig is:

The blue seal is a rolling quarantine stamp stamped by the animal quarantine station to check whether the pork is worth eating with confidence. The red one is the meat quality inspection seal stamped by the designated slaughtering enterprise to check whether the pork is qualified.

Article 10 of the Regulations on the Administration of Pig Slaughtering clearly requires that the pigs slaughtered in the designated pig slaughterhouse (farm) shall be quarantined by the animal health supervision agency in accordance with the law and accompanied by a quarantine certificate.

The "Management Regulations" also stipulate that in addition to passing the quarantine, the pork must also go through quality inspection, and the pork that passes the inspection must be stamped with the meat quality inspection certificate seal or attached with the meat quality inspection mark.

Pork on the top chapter type:

1. Circular stamp.

This round official seal represents the pork that has passed the inspection, we can buy and eat it with confidence, and there is a time and place of quarantine on it, which is safe and harmless, and can be eaten directly.

This is all pork that has passed the acceptance of the relevant part, and the detailed letter of the pork in it is very reassuring. Generally, we will find that the official seal on this pork has two colors, one is red, the other is blue, the blue represents the boar, and the red represents the sow, and the two kinds of pork generally taste not very different.

2. Triangle stamping.

Sometimes we will see a triangular seal on it in the market, and it is not recommended to buy this kind of pork, because it is pork that can only be sold in the market after special treatment.

After this special treatment, pork may also contain some harmful substance residues, and regular consumption may cause certain harm to the body, so it is not recommended to buy pork with a triangular official seal at any time.

3. Oval stamp.

Some pork is stamped with an oval seal, and the pork stamped with this seal is generally used for industry, mainly for refining industrial oil, so this kind of meat generally does not appear in the market, but we should also pay attention to it when buying pork, and must not be deceived by unscrupulous merchants.

4. Rectangular stamp.

Pork containing rectangular chapters cannot be used directly to consumers or for consumption, and is generally refined into oil. Moreover, this kind of coarse pork is generally not circulated in the market.

5. X-shaped chapter.

Pork stamped with this seal can not be used, no matter what the use can be, this kind of pork is a problem pork, eating a lot of harm to the body, all in the market we can not see, if you see this must be bad business to deceive consumers.

The differences between pork red and blue badges are:

1. Blue chapters.

The blue seal is also common to us, generally we will see a long roller stamp and a round inspection seal on the back of the pork, the blue roller seal is generally a sign that the pork has been inspected, that is, the certificate mark.

Meat with such a seal means that it is pork that has passed the inspection, and we can buy and use it with confidence, and there is a quarantine time and place on it, and this kind of pork is harmless and can be eaten directly.

2. Red chapters.

In addition to the blue seal, there is also a red one, which is related to the quality of pork, generally to ensure that the quality of pork is qualified, it is best to bring a red long such a chapter, which is different from others, not simply to evaluate whether it is qualified to withstand the cover God, but to distinguish more about the quality of pork.

The shape of the pork seal is:

1. X-shaped seal - like a cross on pork, indicating that it cannot be sold or eaten, also called "destruction seal". Seeing this kind of seal, I resolutely cannot buy it.

2. Rectangular seal - pork stamped with this stuffy hall seal cannot be sold at a loss, let alone eaten, no matter how cheap it is, don't buy it.

3. Triangle.

Seal – This pork must be processed at the specified temperature and time before it can be sold, and the word "high temperature" is included in the seal.

4. Oval seal - it means that it cannot be directly ** or edible, and must be refined into edible oil as soon as possible.

of raw pork. 5. Round seals and long seals - raw pork that has passed the inspection and is considered to be of good quality and suitable for consumption, with a date on it, as well as the words "inspection qualified" and "certificate".

Different colors:The red and blue medals are just different in color, and the nature of pork is the same, both are qualified pork. The stamp stamped by the General Sanitary Licensing Department on pigs is blue, but red is also used in some places.

Therefore, the blue badge and the red badge are just different colors, and they do not represent the quality of pork. As long as there is a seal that meets the regulations, no matter what color, it is qualified pork.

Qualified pork must have two chapters, two certificates and one report. The two chapters refer to the quarantine extension seal, the quarantine certificate seal and the meat quality inspection certificate seal; The two certificates include the animal quarantine certificate and the meat quality inspection certificate; One report is the African swine fever test report. The pork with these things is qualified pork, and you can buy it with confidence.

Pork precautions.

Some people often soak the fresh pork they buy in hot water, which will cause the pork to lose a lot of nutrients. The muscle tissue and adipose tissue of pork contain a large amount of protein, which can be divided into myolytic protein and myosnoprotein. The freezing point of myolytic protein is 15 16 and it is highly soluble in water.

When pork is soaked in hot water, a large amount of myolytic protein is lost.

At the same time, myolytic protein contains organic acids, glutamic acid and sodium glutamate salts, and the loss of them will affect the taste of pork. Therefore, the pork should not be soaked in hot water, but should be quickly rinsed with cool water.

There is no difference.

The national standard only stipulates that seal pigments must meet the requirements of edibility, and does not regulate the use of colors.

In accordance with the relevant regulations, pork must go through pre-slaughter quarantine and quality inspection, have the "Meat Inspection Certificate", "Animal Quarantine Certificate", "African Pig Buried Plague Test Report", and stamp the surface of the pig skin with a qualified seal, that is, have "two chapters, two certificates, one report" to enter the market.

The meat quarantine seal is generally marked with the province, prefecture and city, the date of production, and the words "meat inspection" and "certificate"; The meat quality inspection seal is generally marked with the full name of the slaughtering enterprise, the slaughterhouse number, the production date, and the words "inspection qualified".

The meat quarantine seal is unified across the country, and it is a blue long roller-shaped seal; The shape and color of the seal of the meat quality inspection are carried out according to the documents of each place, which causes the seals in different regions to be varied and have different shapes.

Difference Between Pork Red Badge and Blue Badge:1. Different definitions:

The red seal on the pork refers to the food inspection seal; The blue seal refers to the animal inspection and quarantine sound on the back cover of the animal quarantine station.

2. Dry matching makes the color different:

The pass seal is generally red, purple, or even green, and some unqualified pork needs to be harmless by the slaughterhouse; The quarantine seal generally uses the blue ink of the cherry blossoms, which is usually printed on both sides of the back line of the pig's body, in addition, some qualified seals will also use the blue seal.

3. Different shapes.

The shape of the red seal is round and X-shaped, and the X-shaped seal generally refers to the destruction seal, and pork with such a seal is forbidden to be eaten; The blue seal is generally rectangular, and the pork stamped with this seal cannot be eaten and sold directly, and the pork must be refined into oil before it can be sold.