How to deal with the meat when it tastes a little, and can you still eat it after the meat tastes a

Blanching to get rid of odors Blanching is a great way to reduce rancid smells. Note that the meat should be blanched in cold water, not hot or boiling water, otherwise the odor will be fixed in the meat. Add a little salt when blanching, and after the meat is cooked thoroughly, scoop up the meat, and then rinse it with water to remove most of the odor.

Wine wash to remove the smell Wine wash can also remove rancid odors. Use liquor with a relatively high degree to scrub the meat repeatedly, if it is a little extravagant, soak it in liquor, and if you save a little, you can also use liquor to scrub with water.

1. Wash it several times with salt water before eating, there is no major problem after cooking it with water, if the taste is too big when eating, then it is better not to eat it, throw it away, if the taste is not very big, you can add some vinegar or soy sauce to cover the taste.

2. If you fry it, put more ginger after the oil is hot, and then put in the ginger when squeezing out the oil, and then put in the ginger, which is more effective to remove the fishy smell of the meat, if it is stewed, you can put a lot of cooking wine, and the cooking wine will take away the fishy smell of the meat in the process of volatilization, which is also very good.

In the history of our cuisine, the previous human beings learned to make raw food into mature food, which is a milestone revolution, and in this process of raw to cooked, all aspects of the physical characteristics of the original raw meat will be greatly changed, such as removing the peculiar smell and proposing the fragrance.

And this heating method to remove the odor, the main removal is the kind of boiling point lower fishy substances, such as methyl mercaptan, ethyl mercaptan, etc., and some of the larger odor, can also be used for a long time cooking, such as stewing, marinating, burning, etc., or in the oil to let it volatilize quickly, etc., most of the odor substances have a certain degree of water solubility, can be blanched, boiling water and other methods to remove, such as ammonia, low molecular acid and other fishy substances, and then cooking seasoning.

Second, it is to neutralize and remove the fish.

The principle is actually acid-base neutralization, because most of the fishy substances are alkaline, such as trimethylammonia, methyl mercaptan, hydrogen sulfide, nitrogen-containing compounds, etc., these substances that can produce fishy odor are basically alkaline, we can use vinegar, tomato, citric acid, malic acid, etc., acidic substances to neutralize and decompose it, to achieve the effect of removing odor, such as tomato when cooking fish, you can remove the smell and so on.

3. Spices to remove fishiness.

This principle is mainly to use the substances contained in various spices and the substances that produce peculiar smells to produce a variety of chemical reactions, so that the peculiar smell is removed and the fragrance is proposed, such as anisalol contained in star anise, Sichuan pepper contained in pepper, volatile oil contained in cinnamon, organic acids, etc., they can make the odor of aldehydes, ketones and other fishy components oxidation reaction, acetal reaction or esterification reaction, etc., so that it decomposes and weakens, and fragrant.

Fourth, the alcohol is fishy.

There are also some non-alkaline fishy substances, the effect of removing the above methods is not good, then it is necessary to use alcohol, the main ingredient in alcohol ethanol, has good dissolution and volatilization performance of fishy substances, can be dissolved in fish and meat aldehydes, ketones, sulfur-containing compounds, etc., and then volatilized by heating.

Don't eat meat if it has a strange taste, as it may cause food poisoning.

When the pork is tasteful, it is necessary to decide whether it can be eaten and how to handle the pork according to whether the taste is caused by spoilage. If it is not the pork that has deteriorated and caused it to be flavorful, it can be eaten and blanched; If the pork has spoiled, causing it to be flavorful, it is generally not edible, and it is recommended to throw it away.

1. No deterioration.

If the pork has not deteriorated, but it feels tasteful, and the taste does not belong to the smell or peculiar smell, it may be the taste of the pork itself, which generally does not affect the consumption. Blanching can be carried out.

2. Deterioration. The main reason for the deterioration of pork is improper preservation and microbial pollution, raw meat is rich in protein, fat and other nutrients and water, after contaminating microorganisms under the conditions suitable for microbial reproduction, microorganisms will multiply in large quantities, so that raw meat protein decomposes to produce amines, fecal odorins, etc., and smells stinky.

Therefore, if the pork spoils, it may have a taste, and the taste will be foul. In addition, the color of spoiled pork will generally become darker or even gray or mildew, so it is recommended to throw it away directly, and it is not recommended to eat it to avoid food poisoning.

The right way to preserve pork

1. Cut the prepared pork into small pieces with a knife first, so that the pork can be stored separately when it is stored. When you usually eat it, you can eat as much as you want, and you can take as much as you want, which can well reduce the number of times the pork is thawed.

2. After the cut pork should be brushed with a layer of cooking oil on its surface to lock in the moisture in the pork, so that it will not lose water when it is preserved.

3. Prepare an appropriate amount of plastic wrap, wrap the pork evenly, and squeeze out the excess air inside, so that the pork will not have frost when it is preserved.

The above content reference: Encyclopedia - pork.

Summary. Hello dear, pork flavorful processing method: 1

Blanching: Pay attention to the use of cold water when blanching, if you blanch the meat with hot water or boiling water, the odor will be locked in the meat, when blanching the meat, put some salt in the water, and then rinse the meat with clean water after the meat is cooked thoroughly. 2.

Salting: For pork with a light odor that has not been processed, it can be salted for 3-4 hours, then soaked in concentrated brine for 1 hour, and then soaked in water for 1 hour, to remove most of the odor. 3.

Wine washing: Repeatedly scrub the meat with a higher degree of liquor, or you can soak it directly in white wine, or rub it with white wine and water, and then soak it in water for 15 minutes. 4.

White vinegar cleaning: There is no processed peculiar smell of meat, rub with white vinegar with water, and then soak it with water for about 15 minutes, you can also use white vinegar with water to blanch the meat, the water should be cold.

How to deal with the flavor of pork to remove the taste.

Hello dear, pork flavorful processing method: 1Blanching:

When blanching, pay attention to the use of cold water, if you blanch the meat with hot water or boiling water, the smell will be locked in the meat, when blanching, put some salt in the water, until the meat is cooked thoroughly, scoop up the meat, and then rinse the meat with clean water. 2.Salted:

Untreated lightly odored pork can be removed by marinating it in salt for 3-4 hours, then soaking it in concentrated salt water for 1 hour, and then soaking it in water for 1 hour. 3.Wine Wash:

Rub the meat repeatedly with liquor with a higher degree, or soak it directly in white wine, or mix it with white wine and water, and then soak it in water for 15 minutes. 4.White vinegar cleaning:

If there is no treated peculiar smell of meat, use white vinegar mixed with water to scrub, and then soak in water for about 15 minutes, you can also use white vinegar mixed with water to blanch the meat, the water should be cold.

How to tell if meat has gone bad: 1The surface is sticky. 2.Elasticity deteriorates. 3.Raw meat color. The darker the color of the meat, the less fresh it is.

It can be eaten without emitting a rancid smell of spoilage. Wash it with water before eating, blanch it with boiling water again, put some red wine or white wine in it when cooking the meat, and put some salt, garlic, ginger and other condiments in the pot when you go to the pot, so that the cooked meat has no taste.

Fresh meat has a normal meat taste, while spoiled meat has an obvious rancid smell due to the decomposition of proteins, fats, and carbohydrates by microorganisms, which will produce various amines, indoles, acids, ketones and other substances.

How to tell if meat has gone bad

1. The surface is sticky.

Fresh meat is slightly dry or moist on the outside, slightly moist on the cut surface, oily to the touch, but not sticky; After the meat is spoiled, due to the large number of microorganisms, sticky metabolites will be produced, causing the surface of the meat to be sticky and even stringy. Sticky meat is a sign of the beginning of spoilage.

2. Poor elasticity.

Fresh meat is tight and elastic and heals immediately when you press the indentation with your fingers. The longer it is stored, the protein and fat in the meat will gradually be decomposed by enzymes, and the muscle fibers will be destroyed, so 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.

3. The color of the raw meat.

Poultry meat** is pale yellow or white, and the meat is white and reddish. With longer storage time, the flesh color will gradually turn reddish-brown due to the oxidation of myoglobin. The darker the color, the less edible it is.

And when the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large number of metabolites, and such meat cannot be eaten.

4. The color of the soup base.

The broth is transparent when the fresh meat is cooked, and a large number of oil droplets gather on the surface of the soup. The protein in spoiled meat is broken down by microorganisms, which will produce many low-level metabolites scattered in the soup, causing the broth to be cloudy and the soup noodles are almost free of oil droplets.

If the taste is not very strong,You can wash it with vinegar, vinegar ginger and green onions, etc. can remove the peculiar smell, boil it in vinegar ginger water, pour out the water (repeatable) andEat it with a boiled boil, basically tasteless.

The taste is too big, and the meat stinksReuse, although it will not have any effect on the human body for the time being, butThere is a potential risk of pathogenesisIt's better to throw it awayOtherwise, you may get sick if you eat it.

Spoiled meat after spoilageThere will be a pungent smell, sometimes there will be a rotten stench, then it proves that the meat has been completely spoiled, is no longer edible, in addition to the frozen meat after removal, when it is dissolved and eaten, if there is also a peculiar smell, it also means that it has deteriorated,It cannot be eaten again

Handling of meat and spoilage judgment

How long does it take for meat to deteriorate has a lot to do with people's storage methods, fresh pork is not put in the refrigerator, you can directly wash it and cut it into pieces, put it in cooking wine and an appropriate amount of salt and starch to marinate, so that the meat will not deteriorate within three to five days. If the outside temperature is too high, fresh pork will spoil in two days without treatment. And when the pork is put in the refrigerator and refrigerated, it can be stored for a long time, and it can be stored for about a year without spoiling.

If you want to know whether the pork has deteriorated, you can also judge it by the feel, if you touch the pork with your hands, feel that the pork is sticky, and when you press with your fingers, you feel that the pork has no elasticity, it means that the pork has been or is about to deteriorate, if there are these symptoms, accompanied by peculiar smell, it means that the pork has been completely spoiled, and there will be a variety of pathogenic bacteria in the pork at this time.

The above content reference: Encyclopedia - Pork (Ingredients).