How to pick lamb, how to choose good lamb

1.Color identification. After thawing, the muscles of high-quality frozen mutton are bright and shiny, and the fat is white; After thawing, the meat color is slightly darker, and the meat and fat lack luster, but the cut surface is still shiny, and the fat is slightly yellow; After thawing, the spoiled frozen mutton is dark in color, the meat and fat are dull, the cut surface is also dull, and the fat is yellowish or light dark yellow.

2.Viscosity identification. The surface of high-quality frozen mutton is slightly dry after thawing, or there is an air-drying film, or it is moist but not sticky; After thawing, the surface of the inferior quality is dry or slightly sticky, and the new cut surface is wet and sticky; The surface of spoiled frozen lamb is extremely dry or sticky after thawing, and the newly cut surface is also moist and sticky to the hands.

3.Broth identification. After thawing, the broth of high-quality frozen mutton is transparent and clear, and the fat aggregates float on the surface, which has the inherent aroma or umami of fresh mutton soup; After thawing, the broth is slightly turbid, and the fat is floating on the surface in small droplets, with poor or no fragrance; Spoiled frozen lamb after thawing broth 3

Broth identification. After thawing, the broth of high-quality frozen mutton is transparent and clear, and the fat aggregates float on the surface, which has the inherent aroma or umami of fresh mutton soup; After thawing, the broth is slightly turbid, and the fat is floating on the surface in small droplets, with poor or no fragrance; Spoiled frozen lamb is thawed with cloudy broth with dark gray flocculent suspension and less fat floating on the surface.

Look at the appearance: the cut surface of fresh lamb is shiny, the color of the meat is red and the color is evenly distributed, if the color of the meat is dark red or dark red, it means that the meat may have been left for a long time. Look at the density of the meat:

If the meat of the lamb is firm and tender, it is fresh lamb. If the meat is fluffy, it is inferior lamb. Look at the degree of fat and thinness:

Fresh lamb lean meat is usually mixed with a little fat, and it is clearly defined and never mixed. <

1. Look at the appearance: the fresh mutton cut surface is shiny, the color of the meat is red and the color is evenly distributed, if the color of the meat is dark red or dark red, it means that the meat is placed for a possible time.

Relatively long. 2. Look at the density of the meat: if the meat of the mutton is hard and tender, it is fresh mutton, and the meat tastes the best, so you can buy it with confidence. If the meat is fluffy, it is inferior lamb.

3. Look at the degree of fat and leanness: Fresh mutton lean meat is generally mixed with a little fat, which is distinct and will never be mixed.

When buying mutton, look at the skin first and then the meat, and remember the following 4 tips to let you quickly pick fresh and good mutton.

Look at the skin of the meat: If the skin of the meat has red spots, it is generally not recommended to buy it, and there is a possibility of deterioration. Fresh flesh skin generally has no red spots and looks refreshing;

Texture: Many people will take it with their hands when buying meat to see the quality of the meat. In fact, fresh lamb is elastic, you can know it by gently pressing it with your hands, and if it returns to its original appearance immediately after pressing, it means that it is very fresh.

If the mutton does not return to its original shape for a long time after pressing, it means that the mutton is not very fresh;

Look at the color: Start by looking at the color of the meat. The color of fresh lamb is a crisp bright red and shiny, and the fat is also white or slightly yellowish, because the color of the fat varies depending on the type of mutton.

If the meat is dark red or dull in color, most of the white meat is water-injected mutton, and the dark red color is due to the change in meat quality caused by too long, so don't buy these 2 kinds of mutton;

Smell: Mutton is different from other meats, the smell of mutton is very strong, and fresh mutton can generally be smelled far away. If you can't smell the mutton when you pick up the meat, it means that it is not fresh, and some of it will have a bit of a foul smell and sour taste.

Stale lamb or mutton with additives generally has a lighter smell and needs to be very close to smell it.

The following three types of lamb must not be bought

Water-filled lamb: Meat that has been watered can add weight, and some vendors will fill the lamb with water. If when you go to buy mutton, it feels sticky to the touch, it is water-injected meat, don't buy it again;

You can't buy mutton with a peculiar smell, and the so-called peculiar smell is a somewhat pungent taste. The mutton itself has a foul smell, but it is not pungent. Only stale meat will give off a pungent taste, and this kind of lamb should not be bought again;

The color of the lamb is all red, and the normal one should be a bright red. If you see a pinkish color, you should pay attention, it is possible that this is fake lamb with other meats, although it is cheap, but it is best not to buy it again.