Can you wash the pork head meat and continue to marinate it if it stinks?

Don't eat the pork head meat if it stinks, even if it has been washed, it's best not to eat it, the taste is not good, and the food safety is not guaranteed.

The pig's head meat stinks and can not be continued to marinate after washing, because such pig's head meat is already spoiled, and eating it is not good for health.

If the meat stinks, it's better not to eat it.

The pickled pork stinks, it is not suitable for eating, it is recommended to throw it away, the smell of pickled pork indicates that the meat is already perishable, and it will cause stomach discomfort after taking it, resulting in intestinal diarrhea and other diseases, and in severe cases, it will cause food poisoning. However, if the odor is relatively light, it can still be taken after it has been resolved. Cured pork is salted with edible salt, also known as pickled meat, salted meat, and bacon.

The components of phosphorus, potassium and sodium in cured pork are rich and colorful, and it also contains elements such as human fat and protein; Pickled pork has the functions of strengthening the spleen, appetizing, dispelling cold, and aiding digestion.

What to do if the pickled pork stinks.

Method 1: Cut the meat to see what the taste is inside, if the inside is also stinky and still fall, if there is no smell in the case of cooking vegetables, add some vinegar or pepper to the sky, change the flavor, or take the knife head off the surface to eat, the general chef has a long dry time and loves this method.

Method 2: If there is only a moderate peculiar smell, and it is lost, however, housewives or elderly people with work experience in folklore solve this kind of meat, and generally wash it with boiling water, and then get some wine, or put it in a pot and use hot salt water to cook for more than ten minutes, which has a very good practical effect on removing the meaning.

Due to poor storage of cured pork, the fatty tissue can produce hydrolysis reactions and air oxidation of unsaturated fat itself under the effect of gas, sun and other factors, and even produce deterioration, resulting in a reduction of nutrients.

Because the addition of edible salt can dissect the raw water of fresh pork, the meat part will be dehydrated, which will cause the loss of some water-soluble vitamins such as B vitamins, and carbonate is also damaged to a certain level. Even so, because the curing of meat products has the characteristics of easy production and processing, low cost, and cured pork has a certain taste.

Answer: If the meat you buy is not stored properly, it will lead to spoilage, and in general, if the meat has a little taste, it means that the inside has not completely deteriorated, but it has been decomposed by microorganisms, and it is edible in this case. At this time, you need to remove the peculiar smell of the meat, the most common way is to put it in boiling water and boil it, which can kill some microorganisms The meat will not have a taste, and put a little salt or wine to remove the odor. Of course, in ordinary life, once this smell appears, it is best not to eat it again, so as to avoid gastrointestinal poisoning and cause more serious digestive reactions, in order to save a little meat, which is worth the loss.

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. What to do if the meat smellsBlanching to get rid of the smell Blanching is a good way to reduce the rancid smell.

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. Salt water soaking to deodorize salt treatment is also a good way to remove the rancid smell of meat.

Untreated lightly odored meat can be removed by first marinating it with a large amount of salt for three or four hours, then soaking it in concentrated salt water for one hour, and then soaking it in water for another hour. For blanched meat, you can soak it in salt water for about half an hour, and finally soak it in clean water for another half hour. Wine washing to remove the smell can also remove the rancid odor.

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. After scrubbing with wine, brew with water for about 15 minutes. White vinegar to remove the smell of white vinegar is also a good thing to remove the rancid smell of meat.

For untreated meat, you can use white vinegar mixed with water to scrub, and finally soak in water for about 15 minutes. You can also use the method of vinegar water hot river to deodorize, the specific method is the usual cooking of blanching, but the white vinegar is mixed with water to blanch, note that it is cold blanching. Sour fruits deodorize sour fruits are also a good thing to deodorize.

Find sour fruits such as sour lemon and star fruit, you can beat them into a pulp, mix them with some water, then scrub the meat, and then soak them in water for 15 minutes; You can also slice the sour fruit, add it to the pot, add water, and cold blanch the meat. The peel can also be deodorized by orange peel, lemon peel or lemon leaves, and lemon leaves are the most effective. Put the lemon leaves in the pot, add cold water, then pour the meat into the pot and cook thoroughly, and finally scoop up the meat and soak it in water for about half an hour.

What should I do if the pig's head is a little sour?

1.Rinse with clean water and blanch with boiling water. When cooking the meat, put some red wine or white wine, and put some salt, garlic, ginger and other seasonings in the pot, so that the cooked meat will have no taste.

2.Untreated slightly smelly meat products are first marinated with a large amount of salt for three or four hours, then soaked in concentrated salt water for one hour, and then soaked in water for one hour to remove most of the odors.

3.Rub the meat repeatedly with high-strength wine, or soak it in wine, or rub it with white wine. After wiping, rinse with water for about 15 minutes.

4.Scrub with white vinegar and water, and finally soak in water for about 15 minutes.

5.Look for sour lemons and star fruit.

and other sour fruits. You can paste them, add some water appropriately, then knead the meat well and soak it in water for 15 minutes; You can also slice the sour fruit, put it in a pot, add water, add cold boiled water, and stir well.

Is pork head meat hard to eat?

Whether the pork head meat that has been left for a long time can be eaten again depends on whether it has deteriorated. If it's already broken, don't eat it. But even if it hasn't spoiled, I don't recommend you to eat it, because the pork can be stored in closed conditions for about 1 week, and it won't spoil with other ingredients in the refrigerator.

After this time, the latent bacteria will start to work, and the pork will slowly become sour and spoiled.

How many days does pork head meat last?

1.The meat can be kept fresh for about 3 days. It is recommended that you use the fresh meat you bought as soon as possible, otherwise it will be easy to rancid.

2.Meat can last for about 3 months in the freezer compartment of the refrigerator. For the freezer compartment of a refrigerator, the temperature is constant at minus eighteen degrees Celsius.

Frozen meat in the refrigerator can only be stored for about three months because meat products are easy to spoil if stored for too long. When the storage time is still increasing, the nutrients of the pork are lost. If it is frozen for too long, it is actually not suitable for re-eating.

3.Meat can last in the refrigerator for about a week. The constant temperature inside the refrigerator is mainly about -5 degrees, but the storage time of the meat in this compartment will be affected by how often the refrigerator is opened.

Opening the refrigerator frequently accelerates the flow of air, which affects the preservation of meat and accelerates the rancidity of pork. The quality of the meat in the freezer will change, and the nutrients of the meat will be lost if it has been frozen for a long time. At this time, it is better to choose fresh meat.

Can you fry pig's head?

The chewy and elastic pork head meat, coupled with the delicious and rich taste, is really cute, and now it is easy to buy pork head meat in the market or delicatessen, and it is not expensive. It is indeed a good choice for eating and drinking.

It is best not to eat the pork head meat if it is a little tasty, because the meat quality has changed, if you eat it again, it will cause gastrointestinal discomfort, if the pig head meat is in a cold and fresh environment, it can generally be stored for about 3 days, but these meat products are best bought and eaten, and the meat quality will become less delicious if it is stored for too long.

The meat can be kept fresh for about 3 days. It is recommended that you use the fresh meat you bought as soon as possible, otherwise it will be easy to rancid. Meat can last for about 3 months in the freezer compartment of the refrigerator.

For the freezer compartment of the refrigerator, the temperature is constant at minus eighteen degrees Celsius, and the frozen meat in the refrigerator can only be stored for about three months.

Rinse with clean water, then boil with boiling water, put some red or white wine when cooking meat, and put some salt, garlic, ginger and other seasonings in the pot, so that the cooked meat will have no taste. When the pig's head meat is preserved, it should be packed in a fresh-keeping bag and stored in the refrigerator for refrigeration, which can be stored for 1 or 3 days without deterioration.

Cut the meat to see what it tastes like, if it stinks inside, it will still fall off, if it doesn't smell inside, add some vinegar or chili pepper when cooking, change the flavor, or take a blade off the surface and eat. If there is only a proper smell, it is usually washed with hot water and then made with some wine, or it can be put in a pot and boiled in hot salted water for a few minutes, which has a good effect on removing the smell.

1: Soak After buying fresh pork head meat, soak it in water for 3-4 hours, and add a little salt to the water during the soaking process, so that the blood water comes out more cleanly.

Here in Chengdu, the pork head meat purchased is cut, and it can be soaked directly at home. In some places, the whole pig's head is sold, and you need to cut it open and soak it yourself when you take it home. The cleaner the blood soaks, the less fishy the smell of the pig's head meat will be, and the better the color will be.

2: Cleaning. After the pig's head meat is soaked, use a knife to scrape the fine hairs on the surface of the pig's head meat.

In the sales process, no matter how good you taste, if the pig hair is not cleaned up, the customer will see the same unappetizing. Therefore, this link is particularly important. Pig head meat can also be burned with fire, but the skin color of the burned pig head meat is not very good-looking, which affects the appearance a little.

There is also a way to remove pig hair without affecting the skin color. After the pork head meat is soaked, hang it to dry the surface moisture for later use. Then take the high liquor into a bowl and light it, use chopsticks to pick a small piece of sleepy cloth, dip it in the ignited liquor and apply it to the surface of the meat skin, so that the liquor burns on the surface of the meat skin, so that the pig hair on the surface of the meat skin can also be burned.

This method can not only remove the pig hair from the epidermis, but also has a good deodorization effect.

3: Marinate. The marinade is to make the pork head meat taste better.

When marinating, according to 125 grams of salt, 10 grams of spice powder, 10 grams of Sichuan pepper, ginger slices, green onions, and cooking wine per 10 catties of pig's head meat. The specific method is: first fry the salt until it is slightly yellow, let it cool slightly, put in the spice powder and Sichuan pepper, and use the residual temperature of the salt to blanch the spice powder and Sichuan pepper.

When marinating the pig's head meat, first evenly wipe the cooking wine on the pig's head meat, then evenly spread the fried salt on the surface of the pig's head meat and put it in a basin, put in ginger slices and green onions, marinate for 24 hours in winter and 12 hours in summer.

4: Blanch. After taking out the marinated pork head meat, wash it with warm water and set aside. Take a stainless steel pot and add water, add ginger, cooking wine, green onions, add pork head meat, bring to a boil over high heat and turn to medium heat to blanch for 10-15 minutes, during which the water is blanched while skimming off the blood on the water surface with a spoon.

5: After blanching, take the pork head meat out of the pot, put it in clean water and clean it again, pluck out the remaining pig hair with tweezers, and then use a knife to scrape off the white skin at the corner of the mouth, and then freeze and preserve, and take it with the marinade.

Pickling method: Ingredients required: a boneless pig's head, 500 grams of salt, 30 grams of Sichuan pepper, and an appropriate amount of high-concentration liquor.

1. Put the pepper and salt together in a hot pot and fry it, turn off the heat and set it up after the fragrance is stir-fried.

2. Scrape the pork head meat off the surface hair, split it in half, and then rub the skin with white wine, completely inside and out.

3. After kneading the liquor, continue to sprinkle pepper and salt on the surface of the pig's head meat, and rub it vigorously everywhere.

4. Sprinkle all the remaining pepper and salt.

5. Put the pig's head meat into a large basin, marinate for half a month, and pour out the marinade.

1. Find a large pot, fill it with cold water, rinse the raw pig's head meat slightly and put it in, put it on the stove, **, turn the fire to the minimum, half an hour later, you will find that the whole pot of water is red, and there is a layer of impurities floating on it, but the meat is still raw, the water is only warm, pour out the water, rinse and rub the pig's head meat with warm water, so that the pig's head meat can be completely fishy.

2. Of course, if you want pork in general parts, add spices to remove the fishy, you can use green onions, ginger and garlic, or you can use pepper, pepper, star anise, etc. to remove the fishy, and cinnamon can also be used. If it is pig offal and other parts, the fishy smell will be stronger, and you need to blanch it first and then use spices to remove the fish.

3. Also, add a little lemon juice or white wine! If it is fishy, you can marinate it in advance with cooking wine, vinegar, or green onion and ginger, and you can also smear some rice wine and salt on the pork to add flavor, which can not only remove the fishy smell, but also increase the flavor of the meat.

1. Soak fresh or frozen pig's head, be sure to soak it in water first, soak it in 2-3 hours, you can add some salt and cooking wine in an appropriate amount, add salt to make the pig's head meat quickly soak in blood foam, soak to the surface of the pig's head white, so that the effect is the best 2, after the blanching is soaked, you need to blanch the pig's head meat, soaking alone can not completely remove the clean blood foam, the method is as follows, put the pig's head in cold water, ginger, garlic, cooking wine, add some in moderation, open medium heat, Boil the water for 3-5 minutes, pick it up and rinse it clean, if you are a large batch of braised pork head meat, you must operate it like this, otherwise the pig head meat pretreatment is not done well, and no matter how good the brine is, it will be wasted by the peculiar smell of the pig head meat. If you use semi-finished products, this kind of need to polish your eyes, more contrast, many semi-finished products are not in place, and it is useless for you to come back and reprocess.