Generally, what is the best color of freshly cured meat?

The kind that is a little black and red is normal.

Cured meat color change causes, the substance that forms the color of meat The color of meat is essentially produced by myoglobin (MB) and hemoglobin (HB). Myoglobin is the pigment protein of the meat itself, and the color of the meat is related to its content. Hemoglobin is present in the blood, and its effect on the color of the meat depends on whether the phlebotomy is adequate.

If there is more blood residue in the meat, the hemoglobin content is also high, and the meat is dark. The flesh is normal if the blood is sufficient, and the flesh is dark and dark if the blood is not fully bled or not bled (cold slaughter). Changes in myoglobin Myoglobin itself is purplish-red, and when combined with oxygen, oxymyoglobin can be produced by oxygenation, which is bright red and is a symbol of fresh meat; Both myoglobin and oxymyoglobin can be oxidized to form methemoglobin, which is brown in color and darkens the flesh; Myoglobin reacts with nitrite to produce nitroso myoglobin, which is bright red and is the typical color of cured meats when heated.

Factors influencing changes in muscle color.

1) Oxygen content in the environment The amount of oxygen in the environment determines whether myoglobin forms MBO2 or 2

mmb, which directly affects the color of the meat.

2) Humidity If the humidity in the environment is high, the oxidation will be slow, because there is a water vapor layer on the surface of the meat, which affects the diffusion of oxygen. If the humidity is low and the air flow rate is fast, the formation of methemoglobin is accelerated, and the flesh is browned quickly. Such as beef in 8?

When refrigerated, the relative humidity was 70%, and it turned brown in 2 days. The relative humidity was 100% and browned in 4d.

3) Temperature: High ambient temperature promotes oxidation, and low temperature promotes oxidation. Such as beef 3, 5?After 9 days of storage, it turned brown, 0?It turns brown after 18 days of storage. Therefore, in order to prevent the meat from browning and oxidizing, it should be stored at a low temperature as much as possible.

4) PH Animals consume too much glycogen before slaughter, and the limit pH of meat after mortem is high, which is prone to physiological abnormalities, and DFD meat appears in beef, which is darker in color than normal meat. Pigs, on the other hand, tend to introduce PSE meat, which makes the meat pale.

5) Microorganisms: Contaminating microorganisms during meat storage will change the color of the meat surface. pollute bacteria, break down proteins and make meat stained; Contaminated mould forms white, red, green, black and other spots on the surface of the meat or fluoresces.

Why is the cured meat bright peach. Cured meats sometimes turn green. Dark spots:

It is more common in refrigerated meats, cured meats and cured products, and is mainly caused by Mycomycetes spp., such as C. cerebrophyllum and melanin-producing black mold. These molds tend to penetrate deep into the flesh, causing the meat to spoil. For mildew, it can be eaten after scraping with a knife, and if it is deep moldy or accompanied by spoilage, it cannot be eaten.

The practice of marinating meat in oil (altar meat).

1) Cut the pork into pieces 18 cm long, 10 cm wide and about 8 cm thick, put it in a steamer and steam it until it is six mature, take it out, smear salt and five-spice powder on the meat pieces with heat, cool thoroughly and set aside.

2) After the oil is refined, the slag is discarded, the temperature is reduced to about 45, vitamin C is added and mixed well, first poured into some cushions in the altar, and then the cooled meat is soaked in oil, and then the remaining oil is poured into the altar, the meat pieces are all submerged, and the mouth of the altar is sealed after the oil solidifies, and it is placed in a cool and dry place. Note: The inside and outside of the jar must be coated with glaze, and the mouth of the jar is flat and smooth, which is easy to seal; Every time the meat is taken, the oil in the jar should be re-refined and the meat should be buried; Vitamin C should be added to the refined oil to prevent the oxidation of the oil and its degeneration.

Features: Pork is salty and fragrant, nutritious, and can be stored for a long time.

The practice of storing cured meat in plant ash.

1) After cutting the meat, steam the meat and smear it with salt, smear five-spice powder, etc., and soak the marinated meat in the same way.

2) Wrap the meat pieces in hemp paper separately. At the bottom of the box, a layer of grass ash with a thickness of about 10 cm is laid, and then a layer of meat is rubbed with salt and five-spice powder, and a layer of plant ash is placed, so that the layers are alternately stacked, and the general wooden box can be placed in 2-4 layers of meat pieces. Finally, it is capped with plant ash, and the wooden box is placed in a dry and cool place.

Note: The thickness of each layer of plant ash is not less than 10 cm; The distance between the meat and the surrounding walls should not be less than 10 cm. This method is not suitable for wet and rainy areas.

Characteristics: mellow meat taste, salty and delicious.

Simple Version:

1.It is best to buy two-knife meat and sitting mound meat, and use a knife to scrape the dirt on the meat (do not wash it with water).

2.Heat the salt and peppercorns together until the salt turns yellow.

3.Spread the fried salt evenly on the meat (the salt is about half a catty, you can master it according to your own taste), we here (I am from Chengdu) probably put the salted meat in the basin to marinate for 7 days, and turn it once a day.

After the day, take out the meat and dry it, and be sure to dry it in a particularly ventilated place!

5.After a week of drying, remove the meat, spread the mash juice directly on the meat, and let it dry for another 1-2 weeks. (You can also rub the mash twice more during this period).

6.The most important point: be sure to use the wind to blow! This is the point of the wind blowing bacon!

7.When you want to eat it, take off the bacon, wash the moromi and cook it if it tastes salty, and steam it if it tastes right. (The steaming time is about 20-40 minutes, according to the size of the fire) the fat is still white, and the thin is dark red.

After a little longer, the fat ones will be a little dull yellow, and the thin ones will be gray and earthy.

1. Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste and long-term storage, it is very popular with consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat.

2. Cleaning of cured meat: rinsing the cured meat with clean water can not achieve the purpose of salt removal, if you rinse it with brine (but the concentration of the brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

If it is not colored, it is white with light yellow.