How to distinguish authenticity or good and bad when buying lamb?

The only criterion for testing the truth - practice! If there is a second one, it is still practice. Take you to know the real "Xilin Dongsu" Sunit beef and mutton.

1. Looking at the source of origin, "Xilin Dongsu" Sunit beef and mutton is a national geographic indication protected product. The place of origin is the Xilin Gol League Sunit Left Banner (referred to as Xilin Dongsu). Most of the beef and mutton products produced and processed in other regions are not, and even if they are, they are very few, and they should not be so lucky to come across them.

Second, look at the process, "Xilin Dongsu" Sunit beef and mutton, the advocate of household beef and mutton, exclusively for the family meat of the people across the country. 95% of the production and processing process of the whole series of products is manual segmentation, processing, and vacuum packaging. It is more convenient for home storage and consumption.

3. Look at the production date, "Xilin Dongsu" Sunit beef and mutton, the whole process is free-range, and only one season is slaughtered every year, so the production date is regular. 99% of Sunit sheep are slaughtered from August to December every year, which means that only this worldly cycle is suitable for large-scale processing and production. Therefore, 99% of the beef and mutton in this time period when the production date is no longer "Xilin Dongsu" Sunit beef and mutton.

Fourth, look at the senses, "Xilin Dongsu" Sunit beef and mutton, using the Islamic slaughtering method, the first process is arterial bloodletting. So the Xilin East Susunit beef and mutton will not be very deep blood red. The lean meat of "Xilin Dongsu" Sunit beef and mutton is light red and the fat is milky white.

There is no smell and has a strong mutton aroma.

Fifth, look at the entrance, the cattle and sheep on the Xilin Dongsu grassland eat good natural pasture grass (mainly wild shallots), and drink grassland river water (natural spring water and rainwater), so the meat is fresh and tender, fat but not greasy. The entrance has a texture, that is, people often say that "crispy and tender" has a strong mutton flavor, and the second is not a "cotton" mutton flavor.

Sixth, depending on the state, because the "Xilin Dongsu" Sunite beef and mutton is naturally stocked throughout the whole process, and the production cycle exists, the products produced and processed are in a frozen state (-40 degrees of rapid freezing, -18 degrees of storage). Therefore, the fresh meat hanging in the market is said to be "Xilin Dongsu" Sunite beef and mutton, and 100% is impostored. Basically, it is not even Ximeng beef and mutton, let alone "Xilin Dongsu" Sunit beef and mutton.

People who don't know how to do it can't see it at all, they can only be fooled.

Buy freshly cut from sheep.

In terms of taste, sheep meat is more delicious than goat meat, and sheep meat has a higher fat content than goat meat, so the latter has a nourishing effect and is suitable for pregnant women and patients; For the former, it is best for patients to eat less, and ordinary people should avoid eating after eating, and it is best not to eat cold foods and fruits.

When buying meat, there are several ways to distinguish between sheep meat and goat meat:

One is to look at the muscles. The mutton meat is sticky, and the goat meat is divergent and not sticky.

The second is to look at the shape of the hair on the meat, the sheep meat is curly, and the goat meat is hard and straight.

The third is to look at the muscle fibers, the sheep meat fibers are thin and short, and the goat meat fibers are thick and long.

Fourth, look at the ribs, the ribs of sheep are narrow and short, and those of goats are wide and long.

In terms of how to eat, goat meat is more suitable for stewed and kebabs.

When selecting mutton, it should be identified in terms of color, elasticity, viscosity and smell.

Fresh mutton: the meat color is bright red and uniform, shiny, the meat is fine and tight, elastic, slightly dry in appearance, not sticky to the hand, the smell is fresh, and there is no other peculiar smell.

Stale lamb: the meat is dark in color, sticky in appearance, loose and inelastic, and slightly ammonia or sour.

Spoiled mutton: the meat is dark in color, dull and sticky in appearance, mucus, yellow-green in fat, peculiar smell, and even foul.

Old mutton: The meat color is dark red than Shanyu, the meat is slightly coarse, not easy to cook, and the smell of fresh old mutton is normal.

Lamb: The flesh is light red in color, firm and fine, and elastic.

1.Look at the texture: The white meat and red meat of good mutton are adhered to each other, and the texture is relatively clear.

2.Look at the color: good mutton red and white are regretful and the ears are even. Red meat is not dark red, but flushed or pink; The white flesh is not miserable white or white and yellow, but milky white and bright.

3.Smell the smell: This point is only for reference, no matter how clean the mutton is, you can also smell the smell of mutton, while the fake mutton is difficult to smell Bibu or the smell is unnatural, and the smell is too strong mutton is not recommended to buy.

5.Elasticity: Press the mutton with your fingers, it is really good that the mutton will recover immediately after the acupressure has a depression, and the bad mutton will take a little longer to recover or even not recover.

How to choose good lamb? It is very important to learn these 3 methods, and it is recommended to collect them!

1. Look at the color of the mutton.

When buying lamb, it is the most intuitive way to observe the color of the lamb with your eyes. High-quality fresh lamb, bright red overall, looks shiny, fat and thin. Pulsation socks.

If the lamb is dull in color and has no luster, it is not fresh. If the surface of the mutton is dry and the color is whitish, it is mostly water-injected meat, and such mutton should not be bought.

2. Touch the texture of the mutton.

Good lamb has a delicate texture, and the meat is firm and elastic. If the lamb returns to its original shape immediately after light pressing, it means that it is fresher.

If it does not return to its original shape for a long time after pressing, it means that the lamb is not fresh or has gone bad.

3. Smell the smell of mutton.

The biggest feature of mutton is its own smell, and it is precisely because of this special smell that we can distinguish the advantages and disadvantages of mutton by "smelling" when buying mutton.

Fresh mutton generally smells of no peculiar smell, such as half-horse mutton from Xinjiang, which is not fishy or smelly, and it smells of no taste, which is high-quality mutton, and you can buy it with confidence.

On the contrary, if the mutton smells sour, it means that the mutton is not fresh and should not be purchased.

1.Fresh lamb has a red appearance, and it looks very shiny on the underwear, and if there is a yellow one, it is probably clenbuterol.

2.Fresh mutton smells like a limb and will smell bad.

3.Fresh lamb is very elastic when pressed.

Does the quality of mutton depend on the amount of fatty meat? There's not a lot of fat, it's just some lean muscle. And then, this kind of lamb is good.

By smelling the smell of lamb.

Experts teach you how to distinguish between real and fake lamb x0d x0a and look at the color. The color of the lamb is generally bright. The pork is pink.

Lamb is slightly lighter than beef, but the texture of the meat is a bit finer. x0d x0a two look at the bones. Compared to pork and beef, lamb is generally thinner in its bones, which is a clear sign.

Since the melting temperature of mutton fat is higher than that of lard, when the temperature is lower, the fat of lamb is much harder than that of pork. x0d x0a five look fat and thin. Fake lamb rolls are usually fat and lean on one side, separated from each other, and will be separated by a pinch by hand, and even broken into pieces when cooked.

Now the mutton on the market is between 30 yuan and 40 yuan, and if the mutton roll is as low as 20 yuan or even more than ten yuan a catty, it will definitely not be pure mutton. x0d x0a also depends on the texture and shape of the meat. The texture of the lamb is delicate, and there is generally a white fat film on the outside.

Another point is that one of the major characteristics that distinguishes mutton from other meats is that the lean meat is mixed with fat, which is clearly distinguished, commonly known as "marbling". Pork and duck are not. Some fake lamb can also make this pattern by chopping the lean pork and then pressing it to the slices, but the fibres are messy.

Buying mutton is simply three sentences, one is bright red in color, the second is not sticky, and the third is that there is no unpleasant smell. This first condition is actually based on the specific situation, because generally fresh mutton is bright red, and the mutton injected with water will appear very light pink, and there will be water seeping out on the board, which we must remember. In addition, the mutton is relatively smooth to the touch and not very sticky.

Because the mutton is left for too long, or it is spoiled and expired, it will breed bacteria and produce some secretions so that it is sticky to the touch, this kind of mutton must not be bought, and eating it is dangerous to health. In the end, there is no unpleasant smell, everyone may know, but to grasp a degree, we all know that mutton itself has a smell, which is normal, so we should not generalize, the so-called bad smell is the smell of rot or drug preservatives, there are many black businessmen who add preservatives to mutton, which is a great threat to people's health, so it is necessary to ensure the freshness of mutton, but also to eliminate all preservatives.

The trick is simple, but in fact, it depends on your experience, and you must continue to accumulate in the process of buying meat on a daily basis, so that you can become your own unique skill and protect your family and your own health.