What to do if the pork tastes a little after a long time How to deal with the pork if it tastes a li

1. Cut the meat into slices, put it in a plastic box, spray it with a layer of rice wine, cover it, put it in the refrigerator compartment, and store it for 1 day.

2. Put the boiled pepper brine into a container, let it cool, and put the meat in (let the brine cover the meat).

3. After spraying a little liquor on the fresh pork, put it into a clean, moldy and non-porous plastic bag to remove the taste.

Fourth, soak the meat in the wine, because the wine contains alcohol and a variety of enzymes, and the protein of the meat can make the meat soft, can keep the meat fresh, and the meat is tender and delicious after cooking.

5. Pork, also known as pork meat, is one of the main domestic animals.

1. Meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

1. If the pork has been placed for too long and the smell appears, it can be removed by blanching, but if the taste on the pork is too serious, don't continue to eat it, this pork has deteriorated and has no edible value.

2. After buying pork home, it is recommended to put it in the refrigerator to freeze, which can be stored for a long time. If the pork has a slight odor, you can put the pork in a pot for blanching, and blanching is a great way to reduce the rancid smell of pork. It should be noted that it must be blanched in cold water, not hot or boiling water, otherwise the odor will be firmly sealed in the meat.

3. In the process of blanching, add some salt, after the meat is cooked thoroughly, take it out, and then clean it with water to remove most of the peculiar smell on the pork. In addition, in addition to cleaning with salt, it can also be cleaned with liquor to remove rancid odors.

1. If the pork that has been stored for a long time has a peculiar smell, but it has not deteriorated, you can put it in a pot and blanch it, and add some cooking wine when blanching, so that you can get rid of the taste of pork.

2. You can also add some edible salt when marinating.

Then leave it for three or four hours, after marinating, rinse it with water, and then put it in salted water to continue to marinate for an hour, which can also get rid of the peculiar smell.

3. You can use liquor to scrub the surface of the meat, and then rinse it in clean water, which can also effectively remove the peculiar smell of pork.

4. The white vinegar used at home can also get rid of the peculiar smell of meat. You can use white vinegar mixed with water to scrub, or you can directly scrub with white vinegar and rinse with water, so that the peculiar smell of pork also disappears.

5. Lemon and orange peels that we eat in our daily life.

You can also get rid of the peculiar smell of pork, you can beat this food into a sticky shape, and then scrub the pork, which can effectively remove the peculiar smell.

6. If you plan to eat it within three days, you can store it in the refrigerator, if you don't plan to eat it in these days, you can store it in the freezer layer of the refrigerator, so that you can extend the shelf life of pork.

This is the smell of oil produced by fat, which is ammonia.

As a result, the normal metabolism of pigs will decompose some proteins, and after the protein is completely decomposed, water and carbon dioxide will be produced.

And ammonia gas is present in the muscles, ammonia is mainly collected through the blood, filtered by the kidneys, and produced by urine excreted from the body, the kidney function of pigs.

Weak, or in sub-health, the content of ammonia in the muscles tends to be more, and the smell of meat is heavy.

If it is shiny and elastic when pressed, it is fresh meat; If the meat is not firm and the color is not fresh, the fat contained in the meat will not taste good no matter how cooked it, and once the fat is oxidized, it is easy to cause stomach discomfort. Pork spoils three times faster than beef and should be kept with special care.

If the pork has been left out for a long time and has deteriorated, it is not necessarily because the pork has gone bad. Pork can be affected by oxidation, spoilage, or other factors that can cause spoilage or develop an off-flavor.

In the case of prolonged storage or improper handling of pork, the following situations may occur:

1.Oxidation: Pork that is exposed to air undergoes an oxidation reaction, resulting in a brownish change. At the same time, pork has the potential to develop a spoiled taste.

2.Spoilage: Bacteria that grow on the surface of pork can break down pork's proteins, creating foul-smelling odors and odors. If the pork goes bad, it will give off a sour and rancid smell.

Therefore, if the pork is spoiled, it will produce obvious peculiar smell, different color and other characteristics, and it can no longer be eaten at this time, and should be disposed of in time. Usually when storing pork, it should be avoided as much as possible from external factors, such as adequate sealing, storage at low temperature, etc., to prolong the shelf life of pork and avoid deterioration.

Many people can't eat the meat immediately after they buy it, so they put it in the refrigerator. However, if there is a problem with the refrigerator, or if the meat is left in the refrigerator for too long and not taken out, it will also cause the meat to taste good. So, how to solve the problem that the meat smells after being put in the refrigerator?

Let's take a closer look at the relevant level of expertise!

1. What should I do if the meat has been frozen in the refrigerator for a long time and has a heavy smell?

The peculiar smell that has been frozen for a long time may be the smell of other ingredients in the refrigerator, or it may be that the fishy smell unique to raw pork has changed to another taste after being refrigerated, or it is inconvenient that the meat has already changed its flavor before it is frozen. If you don't have a bad taste before you freeze it, you can still take it, but it's not good to boil it or steam it or stir-fry it, and you can only make more condiments with a strong flavor. For example, the ingredients for boiling noodles, fried, sauce, etc.

Raw pork is put in the refrigerator for a long time to freeze, its cell structure is destroyed, and there will be a certain outflow of water, at this time, the raw pork looks at the cyclone to turn yellow, astringent, and tastes like a block, there is no aroma, and the taste is not very good, this kind of meat belongs to storage for a long time, the texture of the meat has already changed, and the carcinogens in this kind of meat that has been refrigerated for a long time are also relatively high.

2. How long can frozen raw pork be stored in the refrigerator.

The refrigerator has a cold room, the temperature in the cold room is stable at -18, and the meat placed on this layer will also be frozen, but it does not mean that the meat after freezing is not easy to mildew, and the frozen meat in the refrigerator is only stored for 3 months, and it will deteriorate and mildew for a long time. As the storage time increases, the nutrients of raw pork will leak out, and the taste will deteriorate, and during the whole storage process, it will continue to produce a species called listeria"Psychrophiles"If the refrigeration time is too long, it should not be taken again. In addition, the refrigerator is often turned on during the whole process of refrigeration, which has an impact on the shelf life of the meat.

Third, the shelf life of different refrigerated meat products is different.

Meat products are frozen and placed in -18 The stored livestock and poultry meat has a long shelf life. According to national standards, the shelf life of refrigerated meat products is 2 years. Some of the work experience criteria are:

Red meat includes pork, beef, beef, etc., and has a shelf life of 10-12 months. Among them, the characteristics of beef and mutton are more stable than those of pigs and beef, and the lean meat of pork is stored for a longer time than white meat. Poultry products include chicken, duck, goose, pigeon meat, etc., and the shelf life is shorter than that of red meat products, from August to October.

Seafood, river fresh including fish, shrimp, turtles, shellfish, etc., because there are a lot of unsaturated fats that are easy for air oxidation, so the shelf life is shorter than that of poultry and meat foods, generally about half a year, it is best to take it within 4 months.

Most of your feelings are due to the oxidation and rancidity of fat, although it is harmless to the human body, but the taste will cause discomfort to people. Of course, it is also possible that bacteria are the cause, but most of them are harmless, and you can use oxygen-impermeable plastic wrap.

Wrap the meat to prevent the oxidation of fat, which is more common for pork and better for beef.

Blanch the meat with salt in cold water, and when the meat is cooked thoroughly, scoop up the meat and rinse it with water; Untreated light odor pork, marinate with salt for 3-4 hours and then soak in concentrated salt water for 1 hour, and finally soak in water for 1 hour, blanched meat, soak in brine for 30 minutes, and then soak in clean water for half an hour; It can also be washed and soaked with high-concentration liquor; Or with sour fruits, orange peels.

Lemon leaves, lemon zest, etc.

How to deal with the smell of pork Can you still eat pork if it smells a little stinky.

As we all know, meat is our indispensable nutritional ingredients, and many of our human body's nutritional intake is mainly meat, and pork is the meat we eat most often, not one of them. Most families will buy more pork at home at one time, anyway, they need to eat it every day, but if there is no proper storage at high temperatures, pork is easy to smell, so if the pork is delicious, can it still be eaten? How do you deal with flavorful pork?

How to deal with the smell of pork Can you still eat pork if it smells a little stinky.

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

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

2. Salting: The lightly smelled pork that has not been processed can be salted for 3-4 hours and then soaked in concentrated brine for 1 hour, and then soaked in water for 1 hour to remove most of the odor. Blanched meat can be soaked in salted water for about 30 minutes, and then scooped up and soaked in clean water for about 30 minutes.

3. Wine washing: Repeatedly scrub the meat with liquor with a higher degree, or soak it directly with liquor, or rub it with liquor with water, and then soak it in water for 15 minutes.

How to deal with the smell of pork Can you still eat pork if it smells a little stinky.

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

5. Deodorize sour fruits: sour lemon and star fruit.

Wait for the sour taste of the fruit to be pulped, add a little water appropriately, and then rub the meat repeatedly, and then soak the meat in clean water for 15 minutes; You can also slice the sour fruit and put it in a pot and blanch the meat with water.

6. Deodorization of orange peel, lemon peel or lemon leaves: Put lemon leaves, lemon peel, orange peel, etc. in a pot, add cold water to the pot, pour the meat into the pot and cook it, scoop up the meat, and then put it in clean water to soak for about 30 minutes.

The pork tastes a little in the refrigerator, indicating that the pork has gone a little bad. If you really want to eat it, you can boil the pork in boiling water and remove the water. Wash twice more with cold water. In this way, the flavor will be significantly reduced when burning, and you can also add more sauce to remove the flavor.

The pork itself is not fresh, if you throw it away for about a month, clean up the refrigerator and put in the lemon.

Put more seasonings, such as anthracene, ginger, garlic, soybean paste, etc. It's best to buy and make now.

It is recommended not to eat it and just throw it away.

It could be a problem with pork.

1. The variety is not good.

As we all know, the local pork is fragrant, and the introduced foreign varieties of pork are fishy. This breed is not easy to deal with. Our native breed, calculated according to the history of pig breeding in our country, has 10,000 years.

In other words, our pig breed has undergone 10,000 years of screening before it has today's fragrance. However, imported foreign varieties only want high yields, and they will be slaughtered in four months, how can the taste be compared.

Grow pork. Pork originally smelled bigger, and the boars and sows that had been reproduced were eliminated without standardized treatment, mixed into good meat and entered the market, accidentally bought, and when cooking, it must be bigger than good pork, and it was not a general fishy smell.

Sick pork. This type of pork is also difficult to find, because pig farms will slaughter it at the beginning of the disease, and it is no different from good pork. However, when cooking, you will find that the fishy smell is much greater than that of normal good meat.

It could also be a problem with your cooking.

It was not cleaned up in the early stage.

When the pork is bought, no matter what dish is cooked, the braised stew and steamed powder must be processed first. The main method is to soak and soak the blood inside, because the source of the fishy smell is the blood remaining in the meat. Specifically, depending on the dish you want to make, soak it in large chunks if you have enough time, and the time is about 12 hours.

If you are in a hurry, cut into small pieces and soak, and you can soak in 3-5 hours.

The medium term was not dealt with well.

After the pork is soaked, it does not mean that the inside is completely clean, and there is still blood and water remaining. Therefore, in addition to stewing and stir-frying, general dishes must be blanched again. If you blanch the water, you will find that when the water is boiled and you put in the pieces of meat, there will be brown foam after a while, which is the residual blood.

Only in this way can the inside of the meat be basically cleaned, and the cooking will not be fishy.

I didn't deal with it well in the later stage.

The late stage of cooking is mainly seasoning. There are certain rules for what dishes to use and which seasonings, and you can't make any dishes, peppercorns or something. For example, if you stew clearly, you can't put peppercorns, otherwise the stew will be unpalatable, and there will be no aroma of pork at all.

I can't say anything about this, otherwise it will be very long, and I will only give a general opinion. In general, the rules for the use of home-cooked pork dishes are: put green onions and ginger when stir-frying; Put spices and sweet wine when burning; Add salt, pepper and cilantro before cooking.

On this basis, add flavors according to your taste, only a little, not more.