How to choose safe, high quality and delicious bacon

The ways to choose safe, high-quality and delicious bacon are:

Clause. 1. Look at the color. High-quality bacon with bright color and glossy surface.

The lean meat is dark red in color and bright red when cut. The fat has a translucent feel and has a milky white appearance. If the wax moon looks dull and dull, and there are mildew spots in the corners, and there is a musty smell after drying, it is best not to buy it.

Clause. Second, press the feel. Good quality bacon, the meat quality is relatively dry, and when you press it with your fingers, it feels firm and elastic.

Pay attention to the fact that it is not sticky when pressing, and the surface is dry and salt-free is high-quality bacon. If the meat is loose and loose, it will not rebound for half a day, and it will feel sticky. It means that the quality of this bacon is very poor, and it is best not to buy it.

Clause. 3. Smell the smell. Good bacon has a special flavor that is cured and smoked.

Small pieces of bacon can be broken a little to smell the inside. If it is a large piece of bacon, it is best to insert a chopstick into the lean meat, stir a few times, smell the chopsticks, if it smells, you must not buy it. This is due to insufficient salt, or a bad pickling environment, or not enough smoking time.

Clause. Fourth, look at the raw materials. If you want to make a good piece of bacon, you can't do without high-quality raw materials and careful production technology.

The production of bacon generally uses pork hind leg meat, which has a lot of lean meat, tender and firm meat, and good taste, while eating local pork raised by natural grains is the best choice for making bacon.

If you master the above skills, you can buy safe, high-quality and delicious bacon.

Choose a high hardness. Bacon with high hardness generally takes a long time to curry and is of good quality.

Pick the skin of the meat and connect it tightly with the meat. Generally speaking, bacon that is tightly attached proves that the pork belly is well connected.

Choose lean meat with an even ratio of fatty meat. Generally speaking, six lean meats and four fatty meats are more appropriate.

Smell it. Choose meat with a sun-like flavor or a smoky taste, and the weather is good and normal when this kind of meat is cured. If there is a strange taste of bacon, don't buy it.

Look at transparency. The higher the transparency, the better the bacon, because it means that the weather is good, the sun is sufficient, and the marinade is good. The fragrance is strong.

Look at the color. Fresh bacon is different from aged bacon in color, fresh color is not so black, so dry, dark color, are not good bacon.

Summary:1Choose a high hardness.

2.Look at transparency.

3.Smell it.

4.Choose lean meat with an even ratio of fatty meat.

5.Choose the skin and the flesh is firm.

6.I buy it for a fresh color.

Method 1: Look at the recipe table of bacon.

When choosing bacon, in addition to looking at the production date and expiration date, you should also look at the recipe table. There is only pork on the recipe list, and the quality of bacon with salt and nitrite is better. The less ingredients are used in the recipe table, the better the quality of the bacon.

If the recipe list has bacon with flavors and pigments in addition to nitrite, don't buy it. Flavors and pigments are chemical additives, and excessive consumption is not good for the body. And although the flavor can make the bacon more fragrant, the original fragrance of the bacon will be covered by the flavor, and it is not the original bacon.

Method 2: Look at the color of the bacon.

The most important step in curing bacon is smoking, and long-term smoking will make the color of the bacon become darker and darker, and finally appear dark red, and the surface is shiny, so the color of high-quality bacon is dark red, and the surface is more shiny. Some bacon is light in color, and even has moldy white spots, which means that the bacon has not been smoked for long enough, and there is still more moisture in it, so it has become moldy and spoiled after storage. The light red bacon may also be cleaned by the merchant with water, and the taste has completely changed, so when you choose bacon, you should choose the bacon with a dark red color and a shiny surface.

Method 3: Press a button to feel the meat quality of the bacon.

Whether the bacon on the market is bagged or directly exposed, you can feel the meat quality of the bacon by pressing it with your hand. If the bacon is smoked with fresh pork, it will feel hard to the touch, but it still has a rebound effect when pressed. If you press it, it will not rebound when it appears in the print, and the bacon with a sticky feel may be marinated with stale pork.

Therefore, when choosing bacon, it is necessary to choose those bacon that are more elastic and do not stick to the hands, so that the bacon will be more fragrant and the storage time will be longer.

Method 4: Use a paper towel to identify.

When buying bulk bacon, we can also use a paper towel to distinguish the quality of bacon. Take a paper towel and cover the bacon and press gently, if the moisture on the paper towel smudges quickly, it means that the bacon is frozen bacon. When the frozen bacon is returned to the room temperature environment, it will become more humid and have more moisture on the surface.

Frozen bacon has deteriorated in taste and is not shelf-stable, so it is not recommended to buy it.

1. Look: High-quality lap mei bridges have obvious trademarks, origins, production dates and other label contents regardless of packaging and bulk. The color of the product is smooth, natural red or jujube red.

Many of the inferior lap-mei products are three-no products, generally without label content or ambiguous, gray in color, fat and thin confusion, and may have added starch, pigment and other fillers.

2. Touch: high-quality cured meat feels dry, the casing is close, natural and elastic, the cut surface is smooth and porous, and the texture is good. Inferior cured meat is moist to the touch, the texture is puffy, the clothes and flesh are separated, it is easy to bend, it becomes soft and moldy when wet, and the meat on the cut surface is loose and hollow.

3. Smell: The high-quality cured meat has a strong aroma, a prominent meat aroma, and a strong Cantonese cured meat's inherent sugar, wine and other aromas. The cut noodles of inferior cured meat have no wine aroma and fresh meat flavor, and some also exude the smell of stale rancidity or chemical reagents.

4. Cutting: When cutting with a rock acacia knife, the feeling of the meat to the knife is that it is tight, that is, it is not that stiff, nor is it very loose. Slice the cured meat, if it is high-quality bacon, the red and white are distinct. If the meat is purple and the fat is yellow, it may be made from dead pig meat.

Delicious, Changzhi bacon, Shangdang bacon.