Does meat need to be blanched and why should meat be blanched

Pork doesn't have to be blanched. Because it is not delicious to blanch the pork with water, if you feel unhygienic, blanch it with water. Generally speaking, pork should be blanched in a pot of cold water, that is, cold water and pork are put into the pot to blanch, but the time should not be too long, as long as the meat is white.

Also, in fact, when blanching, you can add some ginger to the water, which can remove blood and fishy odors.

Because there are many capillaries in the muscles of animals.

After the animal has been slaughtered, there is also a lot of blood left in these capillaries. When the meat is cooked, the blood dissolves into the broth, which is insoluble in the fat and cholesterol of the water.

When heated, it turns into a liquid and floats on the surface of the broth, forming a foam.

Blood is responsible for transporting oxygen and nutrients, and metabolic waste products are also transported by blood, so the foam in the broth also contains a lot of metabolic waste. Most of the animal metabolic wastes have adverse effects on human health, such as nitrogenous compounds that increase the burden on the liver and kidneys. Sometimes, there may also be some toxic substances in the animal's feed, which are absorbed by the body and enter the bloodstream.

Finally, the liver is required for metabolic detoxification.

Whether the meat needs to be blanched or not depends mainly on the taste requirements of the finished dish. If it is considered from the aspect of health and fishiness, meat can be blanched before cooking; However, if the taste of the finished dish is required to be tender, it should not be blanched.

As far as all kinds of meat are concerned, blanching refers to the blanching of raw meat in water for a short time before formal cooking, so as to remove the odor of blood and water in the meat. After blanching, the blood in the meat will be separated in the form of blood foam, so as to remove most of the fishy smell of the meat, and the meat will reach a half-cooked or fully cooked state. There are two main effects and effects that can be played by blanching:

One is to remove the fishy smell of the meat, and the other is to make the meat half-cooked or fully cooked. In other words, by blanching, the bloody smell of the meat is removed, which shortens the time it takes for the meat to mature in subsequent cooking, but at the same time loses the tender taste of the meat.

The reason why meat should be blanched is because some livestock are more susceptible to parasite infection, and the larvae inside can be boiled out by using hot water, which is beneficial to human health, and the meat contains a lot of blood juice, and the blood juice in it needs to be boiled out before boiling the soup, so that the taste of eating will be better. If you do not blanch the water, it is difficult to remove the blood juice and bacteria from the meat.

Why should the meat be blanched

Generally, a pot under cold water is needed when blanching meat, because the meat contains blood, and boiling the pot will make the blood in the capillaries on the surface of the meat suddenly coagulate, so that the blood inside the meat can not be gradually forced out, which will affect its taste and color of the meat.

Blanching is usually a step before stewing, which can shrink the protein on the surface of the meat, and then stew so that the nutrients in the meat can be retained in it and will not be fully integrated into the water.

If you use it directly, the blood juice in the meat can be boiled out, if you use it directly, the blood juice will turn into blood foam, which will look very dirty and scary, and if it is used to make soup, it will make the soup appear turbid and have a strong fishy smell.

Yes, otherwise there will be a fishy smell.

Blanch the meat and don't wait until the water boils. Blanching is to eliminate blood stains and meat smell, hot water in the pot, the meat will quickly coagulate the surface protein due to heat, which is not conducive to sewage discharge. It will also make the meat turn into firewood, and it will taste very hard, resulting in a bad taste.

Put the meat in the water in a pot under cold water, and as the water temperature slowly increases, the meat has adapted to such a temperature, and slowly cooks from the outside to the inside, and the meat will taste very good.

Blanching method: one is to blanch in a pot of boiling water; The other is to blanch in a pot of cold water. The general rule is to use boiled water for dishes and cold water for meat.

Blanching in a pot of cold water: Blanching in a pot of cold water is to put the ingredients in the pot at the same time as the cold water. The water is submerged and then boiled in order to mature the raw material for further processing.

Potatoes and carrots are not easy to ripen due to their large size, so they need to be boiled for a longer time. Some animal-based raw materials such as; White meat, beef laver, tripe collar, etc., are also heated and matured in a pot under cold water before further processing.

Some are used as animal-based ingredients for soups; It is also necessary to use a pot under cold water to gradually overflow the nutrients during the heating process and make the soup delicious, such as using a hot water pot, which will cause protein coagulation.

The main function of blanching is to remove blood and fishy smell, for cooking and stewing, and meat stir-frying, frying, and frying do not need to be blanched.

In addition to meat, spinach can also be blanched, which can remove harmful substances by blanching and also prevent the loss of calcium.

Meat is very rich in protein, which can promote the normal growth and development of the human body, and maintain various physiological metabolism and physical activities.

Meat is very rich in fat, soluble and water-soluble vitamins, as well as rich in trace elements, especially liver trace elements.

When cooking meat, some of the protein may be leached into the broth, and some are hydrolyzed into amino acids, which makes the broth delicious and nutritious.

When meat and cereals are mixed, they can supplement the amino acid deficit necessary for protein and improve their nutritional value.

Meat also contains a lot of inorganic salts, which can increase iron absorption. The main form of iron in meat is heme iron, which has high bioavailability, is not disturbed by food or other factors, and can also increase the absorption of other non-heme iron and inorganic iron in food.

Pork ribs can be eaten without blanching. The reason why the ribs are blanched before stewing is to remove the blood from the ribs, so that it can have the effect of removing the fish. If you forget to blanch the pork ribs before stewing, the pork ribs can continue to be eaten, but the taste may not be so good, and it may taste fishy.

In this case, it is recommended to add a little cooking wine to the subsequent stew to improve the taste of the pork rib soup.

If the meat is fresh, you can not blanch it. And it doesn't have to be blanched. You can soak the blood and impurities in water and continue cooking.

Meat is edible without blanching.

The main function of meat blanching is to remove blood and fishy smell, mainly for roasted vegetables and stews, while meat stir-frying, frying, and frying do not need to be blanched.

And some vegetables also need to be blanched, such as broccoli or cauliflower, etc., this cauliflower food is very difficult to cook without blanching.

In addition, eating meat can also supplement vitamins. Meat is rich in B vitamins, especially vitamin B1 (which is higher in pork), niacin, pantothenic acid, folic acid, etc.

They are all essential nutrients for the body's calorie metabolism, and without them, it is difficult for the calories you eat to be consumed, and they will all end up as fat accumulation.

When cooking meat dishes, we should not only pay attention to retaining the nutrients in the food, but also when cooking meat dishes, reasonably match some vegetables, fruits and other alkaline foods to neutralize the acidity and prevent the occurrence of nutritional metabolic diseases.

1.You don't have to put salt too early in making meat dishes.

The main ingredient of salt is sodium chloride, which easily reacts with the protein contained in the meat, making the meat smaller and the meat harder. And it's not easy to fry.

2.Control the heat and don't make it too big.

Eating vegetables cooked over high fire is very likely to cause cancer and stomach ulcers.

3.Do not add cold water to meat and bones while cooking.

Because meat and bones are rich in protein and fat, cold water is suddenly added during the stewing process. It will cause the temperature of the soup to drop rapidly, make the fat and protein coagulate quickly, make the meat and bones not easy to cook, and have an impact on the umami of the meat and bones themselves.

No, it depends on what you do with the meat to decide whether it needs to be blanched. Be careful not to overcook the meat when blanching.

Not all meat needs to be blanched before making, the meat that needs to be blanched, generally pork belly, pork ribs and some chicken need to be blanched to remove the fishy, when blanching, if we want to remove the fishy smell, you can put some cooking wine and green onions in it, as well as ginger, it is best not to put the meat when the water is boiling, because then the blood will be sealed in the meat, and it will not be blanched.

Yes, definitely. When blanching, you must pay attention to the duration of blanching, and you must not blanch it too long, which will blanch the meat and rot.

Not all meat should be blanched, like some fresh or self-raised poultry meats, you can not blanch. When blanching, pay attention to the control of time, if you cook for too long, it will affect the taste.

Pretty much blanching shouldn't take too long, and wait until the color of the meat has basically turned white before it comes out of the pan.

Not all meat has to be blanched, anyway, I don't blanch lean meat in general stir-frying. Blanching should not be too long, it is easy to boil old, there is foam when blanching, you should skim off, it is that fishy smell.

Blanching the meat should be boiled under cold water, because the meat contains blood, and boiling the pot will cause the blood in the capillaries on the surface of the meat to suddenly coagulate, but not to make the blood inside the meat be gradually forced out, thus affecting the taste and color of the meat. If this step is used for meat, it is generally a step before stewing, which can shrink the protein on the surface of the meat, and then stew when the nutrients in the meat can be retained in it and will not be fully integrated into the water.

During the blanching of the pork ribs, a layer of yellowish-white foam will float on the surface of the water. This floating foam is not the same as the foam that flickers when boiling water. It can carry dirty-looking substances, and as the boiling water gurgles and bubble, it won't be long before it can take over the entire pot.

Replace the pot of water and then make the soup, and the soup will be much clearer.

Some people say that this kind of foam is full of dirt on the meat and some toxic and harmful substances, and eating it in the body will make people feel uncomfortable and even get sick.

Seeing this statement, I really want to cry out for these ingredients.

How could a pig from an innocent and good family turn out a bunch of harmful things as soon as it was cooked? You can eat it, please don't hurt it

In fact, these foams are mainly composed of fat in meat and protein in blood. The spatial structure of hemoglobin in pig blood is destroyed by the water temperature of 100, resulting in the exposure of polypeptide chains in proteins. These peptide chains combine with the bubbles in the boiling water to create what we see as dirty foam.

So since the fat and protein in these scum are quite harmless ingredients, why do we need to remove the scum when we cook meat? Is this obsessive-compulsive disorder and can't see the soup noodles clearly?

Of course not. The odorous substances in pork – the source of those things that make you feel fishy – are found in large quantities in pig blood and body fluids. These substances, including aliphatic amines, aldehydes and ketones, and heterocyclic compounds, are more soluble in fats than water.

For a pot of soup, they will have a portion dissolved in the upper layer of fat and foam containing a lot of fat. If you don't get rid of these foams, you are allowing the smell of fishy smell to drift freely in the soup pot. There is nothing wrong with eating, it's just the taste, and the difference is not a little bit.

Blanching meat is done to remove blood and smell from the meat.

Blanching vegetables is done to remove oxalic acid and other harmful substances contained in them.

Others such as potatoes, sweet potatoes and other types of blanching are done in order to cook quickly and to the degree of cooking.

Blanching ingredients is a friend who often cooks, a necessary skill, blanching has a wide range of applications, most vegetables and meat ingredients with a fishy smell need to be blanched. If some ingredients are not blanched when they are made, it is easy to change color when they are made directly, and if they are blanched in the operation, they will be avoided, and the color is refreshing and good-looking after blanching, and there is appetite.

Blanching is the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes, and plays a key role in the color, aroma, taste, especially color of the dish. Blanching, also known as water and flying water.

Among the meats, the ones that are suitable for blanching in cold water are the fishy smell and bloody mutton, as well as the large intestine and offal of pigs. If these ingredients are heated in boiling water, the outside will shrink immediately, and the blood and fishy smell on the inside will be difficult to remove, so they must be heated with cold water.

The main reason for blanching the meat is that it can remove impurities and blood from the pork, and it can also shape the pork and the taste will not be too greasy. For the operation of blanching meat, it is best to boil and blanch in cold water, which can completely clean out the impurities and bacteria in the meat.

It is difficult to form a piece of meat if it is not blanched, but it can be shaped by blanching, because the meat shrinks and deforms when heated. But blanching, doesn't mean cooking.

Blanching the meat can effectively remove the impurities and residual blood in the fairy game. The light coffee-colored foam that floats on the shredded meat is the impurities in the meat. If you don't blanch, just rinse it with cold or hot water, it is difficult to clean up the impurities in the six, and if there are some bacteria and impurities in the meat, it is also very bad for our health.