The price of bacon is uneven, how to choose?

Look at the origin of bacon. Generally, Sichuan, Jiangxi, Hunan bacon is more popular, kneaded hardness. Harder meat proves that it has been smoked for a longer time, is more well smoked, and is of better quality.

A good piece of bacon always looks like an appetite. In fact, when choosing bacon, the color of bacon must be investigated, and the delicious bacon looks yellow and reddish, and the color is bright.

Good bacon has a dry, bright red or reddish-brown appearance and no odor, so you can choose according to the color of the bacon, the date of production and the product label.

If you want to choose a good piece of bacon, you should first smell the bacon. If the bacon has a smoky smell, then the bacon tastes very good.

1. Look: High-quality lap mei bridges have obvious trademarks, origins, production dates and other label contents regardless of packaging and bulk. The color of the product is smooth, natural red or jujube red.

Many of the inferior lap-mei products are three-no products, generally without label content or ambiguous, gray in color, fat and thin confusion, and may have added starch, pigment and other fillers.

2. Touch: high-quality cured meat feels dry, the casing is close, natural and elastic, the cut surface is smooth and porous, and the texture is good. Inferior cured meat is moist to the touch, the texture is puffy, the clothes and flesh are separated, it is easy to bend, it becomes soft and moldy when wet, and the meat on the cut surface is loose and hollow.

3. Smell: The high-quality cured meat has a strong aroma, a prominent meat aroma, and a strong Cantonese cured meat's inherent sugar, wine and other aromas. The cut noodles of inferior cured meat have no wine aroma and fresh meat flavor, and some also exude the smell of stale rancidity or chemical reagents.

4. Cutting: When cutting with a rock acacia knife, the feeling of the meat to the knife is that it is tight, that is, it is not that stiff, nor is it very loose. Slice the cured meat, if it is high-quality bacon, the red and white are distinct. If the meat is purple and the fat is yellow, it may be made from dead pig meat.

The ways to choose safe, high-quality and delicious bacon are:

Clause. 1. Look at the color. High-quality bacon with bright color and glossy surface.

The lean meat is dark red in color and bright red when cut. The fat has a translucent feel and has a milky white appearance. If the wax moon looks dull and dull, and there are mildew spots in the corners, and there is a musty smell after drying, it is best not to buy it.

Clause. Second, press the feel. Good quality bacon, the meat quality is relatively dry, and when you press it with your fingers, it feels firm and elastic.

Pay attention to the fact that it is not sticky when pressing, and the surface is dry and salt-free is high-quality bacon. If the meat is loose and loose, it will not rebound for half a day, and it will feel sticky. It means that the quality of this bacon is very poor, and it is best not to buy it.

Clause. 3. Smell the smell. Good bacon has a special flavor that is cured and smoked.

Small pieces of bacon can be broken a little to smell the inside. If it is a large piece of bacon, it is best to insert a chopstick into the lean meat, stir a few times, smell the chopsticks, if it smells, you must not buy it. This is due to insufficient salt, or a bad pickling environment, or not enough smoking time.

Clause. Fourth, look at the raw materials. If you want to make a good piece of bacon, you can't do without high-quality raw materials and careful production technology.

The production of bacon generally uses pork hind leg meat, which has a lot of lean meat, tender and firm meat, and good taste, while eating local pork raised by natural grains is the best choice for making bacon.

If you master the above skills, you can buy safe, high-quality and delicious bacon.

Choose a high hardness. Bacon with high hardness generally takes a long time to curry and is of good quality.

Pick the skin of the meat and connect it tightly with the meat. Generally speaking, bacon that is tightly attached proves that the pork belly is well connected.

Choose lean meat with an even ratio of fatty meat. Generally speaking, six lean meats and four fatty meats are more appropriate.

Smell it. Choose meat with a sun-like flavor or a smoky taste, and the weather is good and normal when this kind of meat is cured. If there is a strange taste of bacon, don't buy it.

Look at transparency. The higher the transparency, the better the bacon, because it means that the weather is good, the sun is sufficient, and the marinade is good. The fragrance is strong.

Look at the color. Fresh bacon is different from aged bacon in color, fresh color is not so black, so dry, dark color, are not good bacon.

Summary:1Choose a high hardness.

2.Look at transparency.

3.Smell it.

4.Choose lean meat with an even ratio of fatty meat.

5.Choose the skin and the flesh is firm.

6.I buy it for a fresh color.

Method 1: Look at the recipe table of bacon.

When choosing bacon, in addition to looking at the production date and expiration date, you should also look at the recipe table. There is only pork on the recipe list, and the quality of bacon with salt and nitrite is better. The less ingredients are used in the recipe table, the better the quality of the bacon.

If the recipe list has bacon with flavors and pigments in addition to nitrite, don't buy it. Flavors and pigments are chemical additives, and excessive consumption is not good for the body. And although the flavor can make the bacon more fragrant, the original fragrance of the bacon will be covered by the flavor, and it is not the original bacon.

Method 2: Look at the color of the bacon.

The most important step in curing bacon is smoking, and long-term smoking will make the color of the bacon become darker and darker, and finally appear dark red, and the surface is shiny, so the color of high-quality bacon is dark red, and the surface is more shiny. Some bacon is light in color, and even has moldy white spots, which means that the bacon has not been smoked for long enough, and there is still more moisture in it, so it has become moldy and spoiled after storage. The light red bacon may also be cleaned by the merchant with water, and the taste has completely changed, so when you choose bacon, you should choose the bacon with a dark red color and a shiny surface.

Method 3: Press a button to feel the meat quality of the bacon.

Whether the bacon on the market is bagged or directly exposed, you can feel the meat quality of the bacon by pressing it with your hand. If the bacon is smoked with fresh pork, it will feel hard to the touch, but it still has a rebound effect when pressed. If you press it, it will not rebound when it appears in the print, and the bacon with a sticky feel may be marinated with stale pork.

Therefore, when choosing bacon, it is necessary to choose those bacon that are more elastic and do not stick to the hands, so that the bacon will be more fragrant and the storage time will be longer.

Method 4: Use a paper towel to identify.

When buying bulk bacon, we can also use a paper towel to distinguish the quality of bacon. Take a paper towel and cover the bacon and press gently, if the moisture on the paper towel smudges quickly, it means that the bacon is frozen bacon. When the frozen bacon is returned to the room temperature environment, it will become more humid and have more moisture on the surface.

Frozen bacon has deteriorated in taste and is not shelf-stable, so it is not recommended to buy it.

Look: When choosing bacon, you must first look at the color. Good bacon:

The color should be distinct, the lean meat is bright red or dark red, and the fat meat is transparent or milky white. Inferior bacon: the meat is gray and dull, the fat is yellow, mildew, the meat is soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

Press: High-quality bacon: The meat is firm and has no obvious dents after acupressure.

Inferior bacon: the meat is too soft, indicating that the air drying is not enough, the moisture content is relatively large, it is easy to mold, and it is not suitable for preservation. Smell:

High-quality bacon: It has the special flavor of bacon. No peculiar smell, no musty smell and no hala smell.

Inferior bacon: The smoky flavor is too strong, it is made by smoking in a short period of time, only the skin is blackened, and the flavor is not inside. Preserved Fish Look:

The color of the preserved fish should be milky white, with a little yellow. If the color of the preserved fish is black, it may be made from dead fish. Press:

Press the body of the fish with your fingers, and feel that the meat is firm and slightly elastic. This kind of preserved fish has a good taste and is more chewy. It is also easy to preserve and does not deteriorate easily.

Smell: It is rich in the unique fish flavor of preserved fish, and the fishy smell of good preserved fish is lighter. Dachshund Look:

The color of high-quality sausages is light red, the color of fresh pork is light red, and the sausages after drying are also meat color, and the sausages that are too red are dyed with artificial pigments, and it is unhealthy to eat. There are four types of sausages: fat (fat and lean ratio 4 6), general (3 7), lean (and full lean (all lean meat). Except for the whole lean sausage, the other fat and lean ratios should be evenly proportioned, and the fat and lean meat should be evenly distributed, and there should not be too much fat or too much lean meat.

Press: Press with your fingers, meaty sausages, as long as it is a sausage made of fresh pork, whether it is semi-fat or completely lean, it should be firm and elastic to the touch. Smell:

Fresh sausages have the umami taste of pork and do not contain preservatives, so the flavor of pork is the same before and after steaming. High-quality sausage: the cut noodles have a strong aroma, the meat flavor is prominent, and there is a strong sugar and wine flavor and cured aroma inherent in Cantonese cured meat.

Inferior sausages: The cut noodles do not have the aroma of wine and fresh meat, and some also exude a stale and rancid taste. Supplement When buying packaged lap-mei, as long as you look for QS certification, you can buy it with confidence, and when buying bulk lap-mei, you can take the method of seeing, touching and smelling to identify.

Look: See if the color of lap-mei is uniform and natural. Good lap-mei:

It looks bright in color, the muscles are red, the fat is transparent or milky white, the red and white are distinct, and the color is shiny. Poor cured meat: it looks slightly lighter in color, the flesh is dark red or brown, the fat is light yellow, there can be mildew on the surface, there is no trace after wiping, and the cut surface is shiny.

Touch: You can use your hands to directly touch the cured meat products to try the softness and hardness. Good lap-mei:

It feels that the flesh is firm, with natural wrinkles, and the cross-sectional structure is compact. When cutting meat, it feels dry to the touch, the casing is tight, curved and elastic, and the cut surface is smooth and free of holes. Inferior cured meat:

It feels greasy to the touch, the texture is loose, the clothes and flesh are separated, it is easy to bend, it becomes soft after being wet, the meat is loose on the cut surface, and there are large cavities. Smell: High-quality lap-mei:

When smelled with the nose, the aroma is strong, and the meat aroma is prominent. Inferior cured meat: the cut noodles do not have the aroma of wine and fresh meat, and some also exude the smell of stale and rancidity, as well as the obvious smell of chemical reagents.