What to do if the marinated meat is a little smelly? Can you eat pickled pork if it stinks a little

The cured meat should be thrown away if it tastes, the meat will have a peculiar smell after deterioration, at this time the cured meat has produced harmful substances and cannot be eaten, the cured meat should be in full contact with the salt grains and the meat in the process of making, and then put it in a sealed jar for storage, and the cured meat should be stored in the refrigerator for a maximum of 2 to 3 days after it is taken out, and it should be eaten in time.

Meat that can smell the stench is actually badly spoiled! The bacteria are already highly spoiled, and the taste is just one manifestation of the spoilage. If you don't buy a huge amount of commercial insurance, throw it away. These days, seeing a doctor is expensive!

Rinse with water: If the smell of bacon is not so serious, just some smoke and dust on the surface, you can rinse it with clean water to remove some of the smell of bacon.

Throw away the marinated meat directly, if it tastes, it should be thrown away directly, under normal circumstances, the meat smells peculiar, it means that there are bacteria or microorganisms breeding, the cured meat has deteriorated, and if you continue to eat it, it may affect human health, and it should be thrown away directly.

The marinated meat is a bit stinky. That's broken. Can't eat it. If you want to eat. Cut off all the meat on the outside. The rest of the thing may not stink. Try not to eat it is best.

In general, if the meat has a little taste, it means that it 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 boil it in boiling water, which can kill some microorganisms and the meat will have no taste, and put some salt or wine.

The most common way to remove the peculiar smell of cured meat is to boil it in boiling water, which can kill some microorganisms and the meat will have no taste, and put some 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.

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.

Method 1: Soak the marinated meat in cooking wine for about an hour, then add water and cooking wine to the pot, and cook the marinated meat together.

Method 1: Soak the marinated meat in cooking wine for about an hour, then add water and cooking wine to the pot, and cook the marinated meat together.

Method 2: Put the marinated meat in a bowl, add vinegar, garlic, ginger shreds, cooking wine, and red wine and knead evenly, then put it in the refrigerator for about five days, and finally hang it in a ventilated place without sunlight to air dry. Method 3:

Continue to add some salt to the cured meat, then let it dry in the sun.

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.

Summary. The remedy for the cured meat is a little smelly, you can wash it with hot water, or you can add a small amount of salt to the pot in an appropriate amount, and boiling it for a few minutes can have the effect of removing it, but the taste of the cured meat has an obvious smell, and it is best not to continue to eat.

Cured meat is a little smelly to choose an effective remedy according to the stinky situation, by adding a small amount of salt can play a role in changing the taste, can also remove the odor on the surface, but also can be cleaned with hot water, can play a quick removal effect, when eating can be made into a cold dish, you can also add some vinegar and pepper in moderation, the change of taste also has a good effect.

If the marinated meat stinks badly, it will not only have a significant change in taste, but also may breed undesirable bacteria and viruses, so you can no longer continue to eat it, even after boiling, there may be changes in the quality of the meat, and after eating, you will have abdominal pain and diarrhea.

What to do if cured meat stinks in brine.

The remedy for the cured meat is a little smelly, you can use hot water to clean it, or you can add a small amount of salt to the pot in an appropriate amount, and cook it for a few minutes to remove the effect, but the taste of the cured meat has an obvious smell, and it is best not to continue to eat. Cured meat is a little smelly to choose an effective remedy according to the stinky situation, by adding a small amount of salt can play a role in changing the taste, can also remove the odor on the surface, but also can be cleaned with hot water, can play a quick removal effect, when eating can be made into a cold dish, you can also add some vinegar and pepper in moderation, the change of taste also has a good effect. If the cured meat stinks badly, it will not only have a significant change in taste, but also may breed undesirable bacteria and viruses, so you can no longer continue to eat, even after boiling, it may be auspicious, there will be changes in the quality of the meat, and after eating, you will take abdominal pain and diarrhea.

Hope mine can help you.

The marinated meat is a little smelly, so it is best not to eat it again.

Food must be fresh and eaten without spoilage, so as to facilitate nutrient absorption and be more hygienic and safe.

The nutritional value of meat is very high, it contains fat, carbohydrates, and minerals, meat also contains vitamins, and vitamin B group, vitamin A content is very rich, and finally meat also contains a lot of protein, and it is easy to be absorbed by the human body, which is a high-quality protein.

However, although meat is rich in nutritional value, it is also necessary to eat more vegetables to achieve balanced nutrition.

Children are very fond of meat, and the nutritional value of meat is very high

1.Fat. The fat content of animal meat varies greatly depending on the degree of fat and lean weight and the part of the livestock.

The fat of the fat spring meat can reach more than 30%, if the lean mutton contains fat, the fat mutton can reach 35%; Lean pork contains fat, and fatty pork can reach. 2.Carbohydrates.

The carbohydrate content in livestock and poultry meat is very small, and it is generally widely present in animal tissues or tissue fluids in the form of free or binding.

The main form is glycogen. Muscles and liver are the main storage sites for glycogen. aa3.Minerals.

The mineral mass fraction of livestock and poultry meat is lean meat contains more minerals than fatty tissue. aa4.Vitamin. The vitamins in livestock and poultry meat are mostly concentrated in the liver, kidneys and other internal organs, and the B group is rich in vitamin A.

In contrast, the vitamin content of poultry meat is 1-6 times higher than that of animals, and it contains more vitamin A and vitamin protein.

Amino acids are close to the needs of the human body in terms of type and proportion, and are easy to digest and absorb, so the protein nutritional value of livestock and poultry meat is high, and it is an excellent protein with high utilization rate.

Rubbing the salted meat in kimchi water for a while can also help remove the fishy odor and make it taste more beautiful.

Dear, do you have any other questions that can be answered for you? If not, can you please give a like, thank you!

Or don't eat it, the main thing is that you put less salt when you marinate, 1》Bacon production.

Ingredients: 2 5 kg of pure lean pork, 100 grams of refined salt, 50 grams of sugar, 50 grams of brown sugar, 150 grams of soy sauce, 10 grams of monosodium glutamate, 100 grams of 60° liquor.

Preparation: First cut the lean meat into long strips or thin slices, each strip (piece) weighs about 50-250 grams, then immerse it in a pot of boiling water, immediately remove it and put it in a clean and leaky container, drain the water. In the meantime, mix the ingredients in another container and bring to a boil and let cool. Put the drained lean meat strips (pieces) into the cooled ingredient liquid, soak and marinate for 2 hours, and turn the tank once in the middle.

Baking: Take out the marinated meat strips, put them in the 50 oven and bake them for 2-3 days, until the surface of the lean meat has a dry and hard feeling, and the cut surface is light red.

Baconed meat is made by curing. Pickling is a cooking method for making cold dishes, which is a process in which seasonings are mixed with the main ingredients, and after a period of time, the flavor of the seasonings penetrates into the inside of the main ingredients. There is no need to use fire during the marinating process.

There are many types of pickles, such as salted, drunken, and dregs. Baconed meat is made using the method of salting. Salting is a method of rubbing raw materials with table salt or dipping them in brine, and it is the most basic method of salting.

In the process of drunken pickling and bad pickling, it is also necessary to go through the process of salting first. After salted food, water is secreted, salt seeps in, and the food is tender and delicious.

In the recipe for salted meat, some nitrate is sometimes added to make the meat red in color and delicious. But there are certain dangers associated with this. Because the nitrite of vulgar nitrite easily binds to the dimethylamine in meat, nitrosamines can be formed in the body after consumption.

Whereas, nitrosamines are very carcinogenic substances. Oh, don't be frightened by eating, in fact, as long as you go to some larger stores to buy, you can rest assured!

Cured meat is a very common delicacy in our lives, and the taste of cured meat is very good, it can be cooked or fried to eat, etc., and when the cured meat appears a little stinky or peculiar smell proves that the cured meat has deteriorated, you can cut the cured meat first and observe it carefully, if the cured meat also smells bad, try not to eat.

Can you still eat cured meat when it stinks?

Cured meat stinks, not edible, it is recommended to throw it away, cured meat stinks indicates that the meat has rotted and deteriorated, after eating, it will cause gastrointestinal discomfort, cause bloating and diarrhea and other symptoms, and in severe cases, it will lead to food poisoning. However, if the smell is relatively light, it can still be eaten after treatment. Cured meat is salted, also known as pickled meat, salted meat, and salted meat.

Cured meat is rich in phosphorus, potassium and sodium, and also contains fat, protein and other elements; Cured meat has the effect of appetizing and dispelling cold, eliminating food and so on.

What to do if the cured meat stinks.

Method 1: Cut the meat to see what the taste is inside, if the inside is also stinky and still fall off, if there is no smell in the inside when cooking, add some vinegar or chili pepper to change the flavor, or take the blade off the surface to eat, the general chef who has been dry for a long time likes this method.

Method 2: If there is only a proper smell, and it is a pity to lose it, the folk experienced housewives or the elderly usually wash this meat with hot water when handling this meat, and then get some wine, or put it in a pot and boil it in hot salt water for a few minutes, which has a good effect on removing the meaning.

How to make cured meat.

Cured meat processing: Cured meat is to add salt to the meat to make it hypertonic, so as to inhibit or kill some microorganisms in the meat, and the hypertonic environment can also reduce the oxygen content in the meat products and inhibit the activity of enzymes in the meat, so as to achieve the purpose of food preservation.

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent. Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

The hind legs of pickled pork do not stink, in fact, as long as it is cured meat, it should be the minimum standard if it does not stink! Otherwise, how can you eat it? The hind leg meat of pickled pork does not stink, in fact, it is understandable, how does pickled pork not stink?

First of all, when marinating meat, you must not touch raw water, a large part of the reason for the smell of pork is that when marinating, there is water on the pork, or the marinating tools are not dried, which will lead to the rotting and smelly meat.

Secondly, when marinating, not enough salt is put in, salt has the effect of sterilization, and when salting meat, too little salt is put in, and a large number of bacteria will multiply, which will make the meat deteriorate and stink.

Finally, improper storage after pickling, for example, after pickling, put it out to dry, there is nothing wrong with itself, but if it is placed in a damp and dark place, it is easy to breed other bacteria, which will also cause the cured meat to deteriorate.

Summary: Cured meat does not stink, first, avoid raw water, second, salt content, third, storage to keep dry and pollution-free, so that it can be preserved without smell.