What is the reason why a lot of white things appear when the meat is cooked and put on the table in

In fact, this foam is the blood of animal raw materials, and of course it also contains a certain amount of protein, and meat food is heated at high temperatures, including collagen.

The ingredients are destroyed to form a gum, which is present in the surface area.

into foam, coupled with the suspended solids in the blood water, we see gray-white foam, which affects the appearance and appetite. People who are a little more careful will find that when different meat is cooked, the foam produced is different, such as the meat on the back of the pork has clear lines and capillaries.

If the texture is complex and the capillaries are rich, such as the meat on the shoulder, it is difficult to clean the blood, so there is more foam when cooking the meat.

Does this layer of white foam have any health effects].

Hemoglobin in pork when boiled when the water rises to 100 degrees.

It will denature, destroy the structure of hemoglobin, and then combine with the bubbles in the soup to expand the volume of the protein and form a foam, in fact, this layer of foam is the foam formed by hemoglobin binding gas and increasing the volume of hemoglobin.

So this kind of foam has no effect on health, but the hemoglobin changes its form, but it is still a protein.

First of all, the bloody smell of this layer of white foam is too strong, and if it is not removed, it will affect the taste and appetite of the soup, making it difficult to swallow.

When we cook meat at home, we should first soak the ingredients in clean water for a long enough time, change the water several times, and then blanch the ingredients in boiling water to blanch the blood, and then add various condiments such as green onions, ginger and garlic to stew, so that there will not be so many white foams on the cooked broth!

1. Most of the small white particles on pork are because of the purchase of rice pork, and these small white particles are parasite larval eggs, most of which are in the form of rice grains. 2. The color of rice pork is not bright, and most parts of the meat contain rice-shaped sacs, which is very harmful to the human body, so it is recommended to distinguish carefully when buying.

There is white foam because the blood in the meat has not been removed, you only need to blanch the meat before cooking, or boil the version, you can remove the white foam right, the following is the method:

Ingredients: 350 grams of pork, 100 grams of fungus, 50 grams of Hangzhou pepper, 10 grams of Sichuan pepper, 3 slices of ginger, 2 pieces of garlic, 1 spoon of Lao Gan Ma (bean paste), 1 teaspoon of salt, 5ml of liquor (cooking wine).

Production steps: 1. Clean the pork and cut it into two pieces for later use, soak the fungus in warm water, cut off the hard bumps on the fungus with scissors, and wash it many times to prevent sand.

2. Boil water, put more water, follow-up use, after the water boils, put in 5 grams of pork, Sichuan pepper, 1 slice of ginger, 5ml of liquor (cooking wine), cook for 10 minutes on medium heat, remove the smell of pork, remove foam.

3. During the cooking of the meat, shred the Hangzhou pepper, shred 2 slices of ginger, and crush the garlic. After 10 minutes, the surface is cooked, then remove the slices (the thickness of the tip of the chopsticks) and set aside.

4. Heat the oil in a hot pan, stir-fry the meat over low heat, and be careful to splash the oil and burn.

5. Stir-fry until browned, boil out the fat in the fatty meat, and then add 5 grams of prepared ginger, garlic, Sichuan pepper, and Lao Gan Ma (bean paste) to stir-fry until fragrant.

6. After stir-frying, add the fungus and stir-fry for 2 minutes to let the fungus absorb the aroma of lard and accessories.

7. Then add the Hangzhou pepper and stir-fry for about 1 minute.

8. Put 1 teaspoon of salt to taste, stir-fry evenly, and then remove from the pot.

The main blood (from the bone marrow, bruising, etc.), fat and other substances. The meat is best served in a pot under cold water, which dao

In the gradual heating of the center, the blood foam in the meat will be boiled out little by little. The second is that the fishy smell or bad smell of some animals is in the fat.

It is because there are blood lipids, tissue fluid, and small broken particles in the meat. In particular, the stewed bones have the most white foam. The white foam contains a lot of dirt and toxic substances (hormones secreted in response to stress, etc.), so it is best to float away.

Therefore, before stir-frying the meat, blanch the meat in boiling water before stir-frying, so that the white foam will not appear!

Water-injected meat, which I used to be, was particularly unpalatable and salty.

It is recommended not to eat food that has been refrigerated for a long time, the inside of the food will still change, and low temperature can only inhibit the rapid reproduction of bacteria, but it cannot kill bacteria, and bacteria will still break the change in the quality of their flesh.

If there are white spots on raw pork, or something that is white in the shape of a strip, it may be cysticercosis.

When you talk about cooked pork, you can rule out the possibility of pork getting sick.

This phenomenon is similar, pork is dried, bacon is eaten in the south, and a similar phenomenon will occur in the process of doing bacon air drying. It is a process in which the raw meat is smoked and grilled, and then the meat is hung outdoors using air humidity, air drying, air temperature, etc. The phenomenon you mentioned will occur during the drying process, but it is raw meat, and the white spots disappear with the drying time.

Yours is cooked meat, the situation is similar, but it is a phenomenon of rotting, spoilage. It can also be used, boiling water boils, and the white spots float naturally. Then you can remove it. However, a slight smell of the meat will appear. This is called chronic deterioration.

Personal advice, don't eat it. For people who do not have a good stomach, nausea, retching, and diarrhea will occur after eating.

Life experience, I hope it will help you.

If this happens, it is generally a bacterial breed, and the eggs of flies must not be edible, throw them away directly, and there is a possibility of diarrhea if they are eaten by mistake, and if you feel uncomfortable, you need to seek medical attention.

How to preserve pork:

Cook the meat and put it in the freshly boiled lard while it is hot, so that it 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.

It may be that the meat is covered with flies, and the pork has been left overnight, and there are piles of white things like eggs that are the larvae of flies.

That's a fly egg, it's best to wrap the food in plastic wrap, if it's too hot, wrap it in plastic wrap and put it in the refrigerator.

Throw it away, it may be a worm, and you must not eat it.

It's lard or fat or something.

It is a parasite that will remain in the stomach if eaten, which is not good for the body, so you must be careful before eating!

It's all bugs, so there must be something wrong with the meat.

This kind of meat is called sinus meat, which is a parasitic insect in the meat, don't eat it, you have to look at the general meat, I don't buy ground meat in the wild, they don't wash it, and it's bloody, and my hands don't know what I've touched, it's very disgusting, it's better to chop it yourself, don't be lazy.

Rice pig bar! Rice pork refers to diseased pork containing parasite larvae, and the meat has more or less rice-grain-like sacs, which can cause many diseases if eaten by mistake. This kind of meat is very harmful to the human body and cannot be eaten.

People who eat rice pork will get human porcine taeniasis, which will grow up to 2 to 4 meters long in the small intestine, and discharge a section of white worms in the feces, called inch white worms, inch white worms are long inches, which is actually a proglottid of tapeworms, and each proglottid can contain up to 40,000 eggs containing embryo bodies.

Excuse me, if the white particles fall off when they are cut, and if they fall down, they will be packed into rice grains, so don't eat them. Most likely pork tapeworms. People make mistakes, which will lead to reproduction in the human body, and pork tapeworm is a very good parasite cure.

I don't think you're describing the eggs of flies. In general, chicken does not appear white millet grains after cooking. If these white things are not inside the chicken, but are distributed on the surface, then they may be the eggs of flies.

The appearance of fly eggs on the surface of cooked chicken may be due to the chicken being contaminated by flies during transportation or storage. These flies lay eggs in the right environment, and these eggs form small white particles on the surface of the chicken. These small particles are usually harmless, as long as they are removed before consumption.

If you are concerned about the hygiene of your chicken, it is advisable to carefully inspect the surface of the chicken before eating it and wash the chicken thoroughly. Also, if you have concerns about the hygiene of your chicken, it is best to consult a professional body or doctor.

That's the fat of it, and this kind of chicken looks like a broiler, and it's a very common phenomenon!!

On the cooked chicken thighs, there's a bunch of white millet grains like that's the shape of the chicken's fat after it has coagulated.

There are piles of white millet grains, this thing is very abnormal, there is no such thing when the general healthy chicken thighs are cooked, I think such chicken drumsticks are really scary, I can't eat them.

This is when you cook the chicken thighs, you didn't skim off the layer of white foam that came out of itself, and when it dried, you could see white millet grains when you stood on it. It's scary.

First of all, when the raw meat is washed and put into the pot to start stewing, because of the high temperature boiling, a large amount of brown white foam will float on the surface, and there is a lot of blood, impurities and dirt left in this white foam, which is what we usually call blood foam First of all, when we stew meat, we generally need to clean the meat we bought, and then put it in the pot to cook after cleaning, and in the process of cooking meat, we will also find that there will be a bubble, <>

If you are making foam at the beginning of cooking, such foam is due to the reason of high temperature boiling, and the impurities and blood water hidden in the pork are boiled, and the foam at this time is inedible, and this part of the white foam is dirty. After the raw meat is washed and put in the pot, the white foam produced at the beginning is indeed not clean, and the fat, blood residues in the blood vessels, impurities and other dirty things will also be in it, although eating it will not be too harmful to health, but the foam at this time is usually not the right color, dirty, and <>

Foam produced later: do not need to skim off. We found that as long as the fire was on when cooking meat, foam would always be produced, but not as much as it was at the beginning, and over time, the whole pot of soup would become cloudy and milky white.

There are also a lot of nutrients in the white foam produced in this later stage, because protein is very easy to cause foaming, whether it is stewed meat or other foods we cook, as long as the food is rich in protein, there will be foaming, <>

Now the meat is not as pure as before, basically relying on feed breeding, raising a few months can be slaughtered, so now the meat contains more dirt and impurities, blanched boiled white foam is blood and dirt, this is to be skimmed. Therefore, in the process of stewing, there will be foaming, and the proteins are dissolved in water, so this soup is also very nutritious, and the white foam in the later stage should not be skimmed off.

It's the blood that remains in the bones. So try to salvage it cleanly, otherwise the soup will be very turbid, and it will not taste good, and it will smell fishy.

Most likely blood foam. Therefore, many meats should be blanched before eating to remove these white foams, so as to make it cleaner.

It's some impurities and some dirt, and there's some blood in it, so people have to get rid of it.

Chicken breastWhen cooked, it has a white milky texture because chicken has a lot of protein.

The meat of chicken breast is delicate, delicious and suitable for a variety of cooking methods, and is nutritious and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soups, but also for cold meat. However, it is important not to eat too many chicken foods such as chicken wings to avoid obesity.

Eating chicken is contraindicated.

1. Do not drink soup and discard meat when eating.

2. It is forbidden to eat multi-year-old chicken heads.

3. It is forbidden to eat chicken rump tips.

4. It should not be eaten at the same time as rabbit meat.

5. It should not be eaten at the same time as carp. Chicken & Carp: Chicken is sweet and warm, and carp is flat. The chicken complements the yang and helps the carp, and the carp is good for the water, and the sexual taste is not reversed but the function is multiplied. Fish are rich in protein and trace elements.

enzymes and various bioactive substances; The composition of chicken is also very complex.

The white emulsion of chicken breast is mainly produced by the mixing of blood or oil precipitated when the raw meat is stewed in the soup, and this layer of white emulsion is best not eaten. Because it will affect the taste of the soup, there is even a distinct smell of meat. Therefore, during the cooking process, if a white milk appears, it can be scooped off with a spoon.

If you want to avoid this, you can blanch the blood with boiling water before cooking the raw meat, so that the white milk is not easy to appear.

The chicken breast has a white flocculent mass when cooked. That is, the impurities in the meat are dripping out of the soup. It should be skimmed off when the water boils.

That's the fat mixture secreted by the meat, which is the foam when boiling, normal, don't worry, just remove it.