Does pork need to be blanched, does pork need to 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.

Should meat be blanched?

Before the question, let's take a look at what blanching can do

1. Remove residual blood, which can also be said to remove impurities. When the meat is blanched in water, the light brown foam will come out, and the impurities on the meat will also be boiled.

2. Stereotyping. Braised pork, if not blanched, is generally not a square shape, and the meat will definitely shrink and deform when heated. But after blanching, be careful not to cook it, and then cut it into pieces, and the meat will be flat.

3. Taste. Braised pork is usually made of pork belly with skin, which is relatively fatty, and it will not be so greasy after blanching before cooking.

In this way, blanching is still necessary.

But it's not absolute.

There are also those who believe that pork with good meat quality does not need to be blanched. Because if the fresh pork is blanched, it will lose a bit of meaty taste, and the stewed meat will not be so fragrant.

If you do need to blanch, what are the precautions?

1. Directly cut into pieces of the same size to blanch, when cutting, the pieces are slightly larger, even if they shrink after blanching, it will not affect the appearance. After all, the appearance of the food is also very important.

2 When to put the meat in the pot, many people have a misunderstanding, thinking that blanching is just boiling in the water to go to the fishy, often when the water is boiling, in fact, this is not the optimal choice, pork blanching must be boiled under cold water and then heated to force out the blood in the meat, if the boiling water is directly in the pot, the surface of the meat locks the moisture inside, and the blood water will not come out.

Pork does not have a strong smell like beef and mutton, so pork only needs to be cleaned before making, but when cooking pork, it needs to be cooked in a pot under cold water. This allows the nutrients in the meat to be fully broken down into the soup.

Among the meats, pork has the lowest protein content and the highest fat content. Moreover, lean pork has a high protein content, which can contain up to 29 grams of protein per 100 grams, and contains 6 grams of fat and is larger. After boiling and stewing, the fat content of pork will also decrease.

In addition, pork is also rich in vitamin B, and pork meat can also provide essential fatty acids.

The purpose of blanching pork is mainly to remove the fishy smell and peculiar smell of pork, so that pork tastes more delicious!

Whether the pork is blanched or not depends mainly on the method of pork, if it is fried meat slices or fried shredded pork, there is no need to blanch. Soak the pork in cold water several times, soak in the bloody water, and rinse well. Marinate the sliced shredded meat in cooking wine for more than ten minutes to remove the fishy smell of pork.

If pork is used for stewing, braising it, steaming, or making soup, it is generally cut into pieces, and it is easier to remove the smell when blanched. It should be noted that the pot should be boiled under cold water when blanching, and should not be boiled. If you blanch the pot under boiling water, the pork will shrink quickly, and the taste will be very woody.

When blanching, you can add cooking wine, ginger, green onions, peppercorns, etc., and you should also skim off the floating water.

In addition to pork, many animal ingredients are blanched before processing to remove the fishy smell, such as chicken, duck, pork ribs, pig trotters, and so on.

3-5 minutes. Don't blanch the meat for a long time, generally wait for the pot to boil, blanch the round blood water inside, it is about 3-5 minutes, and then turn off the fire and take it out piece by piece. It is recommended that you put some ginger when blanching the orange branches and dates to remove the fishiness.

1. Cold water blanching method (suitable for meat with a lot of peculiar smell, heavy blood stains, and thawing, such as pig's trotters, mutton, etc.) 1. Pour water into the pot and heat it;

2. Add cooking wine and put in the pig's trotters;

3. Foaming, turning from time to time during the period;

4. Remove the water after boiling;

5. Put it in cold water to wash off the blood stains.

2. Blanching method in boiling water (suitable for fresh meat with less blood stains, such as chicken, duck, etc.) 1. Boil water in a pot and put in chicken;

2. After the water boils again, turn to low heat;

3. Skim off the foam;

4. Put it in hot water at 70 or 80 degrees Celsius to wash off the blood stains.

3. Rapid blanching method (suitable for squid, octopus and other seafood).

1. Take half a pot of water and turn on high heat;

2. Add green onion knots and ginger slices and boil until boiling;

3. Cook for about 30 seconds and remove from;

4. Over ice water.

Pork can be fried without blanching.

Compared with other meats, pork has no excess fishy smell, and pork has finer and softer fibers, less connective tissue, and more intermuscular fat in muscle tissue, so it can be fried directly without blanching.

Pork is a good mineral of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements are more abundant, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) tend to be lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.

Introduction:

Blanching is the process of cooking, pronounced chāo shuǐ, which refers to the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then removed for further cooking or seasoning.

It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish. Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched.

Blanching is also known as water, flying water, and water. The Northeast region is called "Tight", the Henan area is called "Shan", Sichuan is called "Lu", and Guangdong is called "Zhuo".

After the meat is blanched, it should be fried, and the meat blanching can discharge the blood stains in the raw materials of poultry meat and animal meat, and can remove the fishy, tangy, shameful, and odorous odors of pigs, cattle, mutton and internal organs. At the same time, some meat raw materials are more convenient to cut and process after preliminary cooking.

Questions. Don't eat it, put it there.

Then you might as well put fresh meat directly in the refrigerator to keep it fresh.

Or marinate with salt and hang to air dry.

Questions. There is no refrigerator in the construction site, if you don't eat today, you will eat tomorrow.

Oh, then marinate it with salt or boil it in water for a longer time, remove and drain the water, and put it in a ventilated and cool place, pay attention to cook thoroughly.

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.

It is recommended to blanch the water and remove the blood foam, so that the soup tastes better!

In addition, it is recommended to blanch the meat before adding the soup, and I recommend using hot water for the soup!

Stir-fried meat marinated to taste!

On behalf of personal opinions, is there a chef to make a professional answer!!

The pork bought back is first soaked in clean water, the purpose is two, one is to wash the dirty things on the outside, and the other is to soak out the blood and lymph inside the pork, which is the root of the pork odor, and the water should be changed two or three times in the middle, and the standard for soaking is: there is no blood color in the water, which is the first step of blanching. So, do you use cold or hot water when blanching pork?

Pay attention to these three points to ensure that the meat will not get old.

1. If it is frozen meat, it is good to blanch with cold water (of course, warm water is also fine). Because blanching with cold water, the pork is slowly heated, and the pork is thawed thoroughly. When the hot water is thawed, the water is often boiled, and the ice inside has not yet melted (friends who often cook know).

There is also cold water blanching to eliminate the smell of blood!

Second, pay attention to the taste and save time with hot water blanching. Blanching with hot water is less nutrient loss machine than cold blanching, because the hot water blanching time is shorter, so as to maintain the umami taste of the meat to the greatest extent. It is better to make soup.

3. Eat more healthily and use cold water. Modern people do not lack quiet hand nutrition. Fear of high fat and high acid. Cold water takes longer to boil than hot water, which can more effectively remove the fat, blood deficit and toxins in the dissolved meat. In this way, the meat is not greasy to eat, and it is more comfortable to eat.

First cut the pork to be used, then put it in a pot, pot it under cold water, bring it to a boil, remove it and rinse it with cold water.