Quality identification of pork tenderloin, how to identify pork tenderloin

Pork tenderloin people will not know how to buy when buying, so that the pork tenderloin they buy is not very high-quality, or even will deteriorate, or should choose to buy some pork tenderloin that looks shiny on the surface and is not very greasy, so that the taste of the food will become more outstanding, and do not go to tea immediately after eating pork.

Pork is one of the important animal foods on people's tables, pork loin contains rich high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest.

Nutritional analysis of pork loin:

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Pork Tenderloin Supplemental Information:

1.It is not advisable to drink a large amount of tea after eating pork, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and prolongs the retention time of feces in the intestine, which not only easily causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting health;

2.In butcher shops, the upper meat and the middle meat are often marked separately, and the softness of the meat can be seen by looking at the color of the meat. For the same pork, the redder meat color indicates that the meat is older, and this kind of meat is both coarse and hard, so it is best not to buy it, while the color is light red, the meat is softer and the quality is better.

3.Once the raw pork sticks to the dirt, it will be greasy and greasy when rinsed with water, but it will get dirtier and dirtier the more it is washed. If you wash it twice with warm rice water and then rinse it with clean water, the dirt will be easy to remove; In addition, you can also take a ball of flour and roll it back and forth over the dirty meat, which will quickly stick the dirt away.

4.The breeding pork is of poor quality, not cooked badly, and has a poor taste. Identification Method:

1. The skin of the meat is thick and hard, the pores are coarse, and the boundary between ** and fat is almost indistinguishable, especially in the shoulder blade area, and the fat after peeling and boneless is thick and hard, almost the same as the meat with skin. 2. The color of lean meat is dark red, the muscle fibers are rough, the lines are clear, the water is less, and the connective tissue is large.

2. Cut the meat into slices, then spread the meat slices in a metal basin, freeze them hard in the freezer, and then wrap the meat slices layer by layer with plastic film, and store them in the refrigerator freezer for 1 month. 3. Cut the meat into slices, stir-fry with oil in the pot until the meat slices turn color, put them out, and put them in the refrigerator after cooling.

Smell the smell.

For the selection and identification of beef tenderloin, it is also inseparable from the four-character Chinese medicine secret of "looking, smelling, asking, and cutting", and the selection can be made by smelling the taste of beef tenderloin. For example, if the meat is not fresh or of good quality, it will taste like a normal beef, but if the meat is not fresh or of poor quality, it will be slightly sour or other strange tastes. Feel the elasticity.

The second way to identify beef tenderloin is to touch it, although it is said that you need to get started, but you can really feel the real feeling of beef tenderloin, and choose beef tenderloin through the difference of touch. Fresh beef tenderloin is somewhat elastic and has good elasticity; In addition, the tenderloin is firmer than other meats, which means that the firmness of the surface can be felt, and the surface is relatively non-sticky. Look at the features.

Secondly, you need to learn how to look at what you can see by looking at the appearance of the beef tenderloin and other things that can be seen. For example, the skin of the beef tenderloin is a place with distinctive appearance characteristics, whether you can see some red spots on the skin of the meat, there are red spots are relatively second, and no red spots are the best.

Then, look at the fat part of the fresh beef tenderloin and distinguish it by the color and luster of the fat. In general, the fat part of fresh beef tenderloin will be pale yellow or slightly whiter, while the fat part of slightly inferior beef tenderloin will be a little heavier in color and lack the luster that normal fresh beef tenderloin should have.

The third aspect of looking at the apparent characteristics of beef tenderloin is to look at the muscular characteristics on the surface of beef tenderloin. In general, freshly slaughtered beef tenderloin looks like it has that attractive sheen, and the red color is relatively more even, which is more pleasing to the eye; If the beef tenderloin is inferior, then the color of his muscles may be a little heavier. Look fresh.

The last and most important thing is how to determine whether the beef tenderloin is fresh or not. Beef tenderloin, in fact, the first thing to choose is to be fresh, fresh beef tenderloin is firmer to eat, and the meat quality is relatively firmer, not only in color, but also in the texture of the surface.

Although eating in daily life is a common thing, if the food is not fresh, it will become particularly unpalatable, so we must also choose food when buying, so as to ensure the original taste of the food.

Pick the pork tenderloin.

Pork loin is divided into outer loin and loin. In the position of the back, the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine, flat meat, and hard spine, which is a tender lean meat (it is called 3 meat in the butcher shop, and some people also call it loin); The tenderloin is located on the lower side of the outer ridge, a piece of meat between the loin and the water-dividing bone, which is long and round, and the end is slightly thinner, and it is the most tender meat (also called loin fillet meat). Since the amount of tenderloin is too small (there is only one loin and loin in a single piece of meat), the loin is often substituted for the loin when cooking.

It is required to be ruddy in color, transparent in meat, tight in texture, elastic, able to recover quickly after hand pressing, and have a special pork umami taste.

Cut the pork properly.

Cut cattle and sheep horizontally, cut pigs vertically, cut chickens diagonally". The pork should be cut along the texture of the meat, that is, the texture of the knife and the meat is horizontal, and the cut meat slices have a texture in the shape of the word "Chuan". If you cut the pork against the texture, the fried meat will easily fall apart.

The above is an introduction to what kind of tenderloin is good, so that we can choose more delicious food when buying food, although it is a common thing, and mastering the method can also improve the quality of the diet.

The surface part of pork tenderloin has a thin film, which is a characteristic that other parts of meat do not have. The pork loin is long in shape, and the fibers on it are in the same direction, in a long direction. The pork loin is very red in color, which is different from the color of other parts of the meat.

Pork is one of the most important animal foods on people's tables, pork loin contains rich high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest.

Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius.

Eat pork, the taste of meat in different positions is also different, the tenderloin on the pig is the most tender, the meat at the tip of the back buttocks is relatively old, fry and eat to buy the front and rear buttocks, stew to eat and buy pork belly, fried lean meat is best to pass the spine, Duan Sou to make dumplings, buns to buy the tip of the front buttocks.

The color of the tenderloin is very bright, and the meat is transparent, and the texture is relatively tight and elastic.

If the color of the pork tenderloin is light red, it means that the pork tenderloin has been cut for a long time, and the color of the fresh pork tenderloin should be red.

Gently press the pork tenderloin with your hand, if the pork tenderloin can be ** back, it means that the meat is relatively fresh. Smell the pork tenderloin to see if there is a smell of pork, if the meat is a little fishy, it is about to go bad.

Pork loin is also divided into outer loin and inner loin. This kind of pork is in the position of the back, the top of the back is the outer loin, which runs through the entire back, so it is also called flat shoulder meat, this part of the meat is very tender, so it is called No. 3 meat in the butcher shop, the loin is located on the lower side of the outer loin, it is presented in a long circle, one end is relatively thin, it is the most tender meat, but this part of the meat is very little, so it is generally the outer loin instead of the loin.

Tenderloin is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other ingredients. 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.

The color of the tenderloin is very bright, and the meat is relatively transparent, and the texture is relatively tight and elastic.

Ribs (pork ribs) are ribs with good meat quality, and the dishes that can be made are: grilled ribs, sweet and sour pork ribs, garlic bones, braised pork ribs, steamed pork ribs, fried baked pork ribs, etc. The pork front rib is also a pork rib, but close to the neck, the bone is a bit big, and some will bring some neck backbones, which can be used to make braised pork ribs, sauce pork ribs, and soup.

Pork stick bones, also called tube bones, because of the thick pork bone marrow, can be used as soup, sauce stick bones, large bone pot, etc. (the flavor is stronger).

The lean meat is the tenderloin, and the fat and thin look at the plum head. Tenderloin is a good ingredient for lean barbecued pork and fatty barbecued pork. Pork is generally used to make barbecued pork, and pork tenderloin is used at the beginning, but there is not much tenderloin per pig, and the tenderloin is mainly lean, and the taste is not too good.

So later, I will choose different parts to make the barbecued pork. For example, barbecued pork is divided into thin barbecued pork and fat barbecued pork, and thin barbecued pork is also called thin barbecued pork, which will be used to cook pork neck, tenderloin and other parts.

Keel (pig's vertebrae, we call it tail keel) contains three parts: red meat, backbone, and spinal cord, which have a uniform taste and can be used as a stew soup with vegetable ingredients (pork bones in a stewed pork bone with horseshoe kudzu).

First of all, look at the appearance, the tenderloin is slender, similar to a flat shoulder, and then look at the fat content, the fat content of the tenderloin is very low, basically all lean meat, and finally pinch it, look at the tenderness of the meat, the tenderloin is very tender, very easy to identify, and the meat that meets the above three points is basically the pork tenderloin.

Tenderloin is meat that is close to the back bone of the pig and is the most tender meat on the pig. Pork loin, also known as flat meat, is the pork tenderloin equivalent to the rib muscles and sirloin of cattle, and is a lean meat under the spine that is connected to the large ribs.

I can say that the tenderloin is the most unpalatable if fried, this kind of meat looks very complete and has no tendons and fat, but this meat tastes very old, very firewood, generally used more in restaurants, and the chef uses it to make some craft dishes or porridge more.

The tenderloin is basically lean, there may be some small fat occasionally, this is also quite tender, suitable for fried crispy meat, sweet and sour tenderloin, slippery, fried can be, interested in using it to wrap the wonton blunt, can also be made lion's head, can also chop steamed eggs, can also fried eggs.

The tenderloin is slender, shaped like a flat shoulder, followed by the fat content, the fat content of the tenderloin is very low, basically all lean meat, and finally pinched with your hands, looking at the tenderness of the meat, the tenderloin is very tender, very easy to identify, and the meat that meets the above three points is basically the tenderloin of the pig.

Pork loin is also divided into outer loin and inner loin. This kind of pork is in the position of the back, the top of the back is the outer loin, which runs through the entire back, so it is also called flat shoulder meat, this part of the meat is very tender, so it is called No. 3 meat in the butcher shop, the loin is located on the lower side of the outer loin, it is presented in a long circle, one end is relatively thin, it is the most tender meat, but this part of the meat is very little, so it is generally the outer loin instead of the loin. [