Why are pig s trotters purple after boiling?

There are two main reasons why pig's trotters turn purple after cooking:

1.The capillaries in the pig's trotters swell when heated, causing blood to flow out.

2.The bruises in the trotters were not cleaned up, and the blood was boiled out during the cooking process, causing the trotters to turn purple after cooking.

If you want to avoid the pig's trotters turning purple after cooking, you can carefully check for bruises when you buy them. If you notice bruises, you can put them clean before cooking. In addition, freshly slaughtered trotters may also appear purple during the cooking process if the blood is not cleaned.

The trotters turn purple after cooking.

This should not have been cleaned and there was bruise in it.

Although it doesn't look good now, it doesn't affect consumption.

Of course, it may affect the taste.

Pig trotters should first be burned off the pig hair on the surface of the pig skin with a blowtorch, soaked in water for a day (so that the blood can be soaked out), and then the pig hair on the surface of the meat skin can be shaved clean with a knife (this is not only to scrape the remaining pig hair, but also to scrape off the smell of roast pig hair left after the blowtorch spray), you can set it aside after scraping it clean, whether you want to braise it, or cook it in a pressure cooker, the purple color you said may not be caused by good soaking.

It was not soaked well, and there was blood and water in it that did not come out.

You can first consider whether it is caused by the following reasons, circovirus (1) sick pigs are mostly more than 40 pounds of shelf pigs and fattening pigs, and there are scattered spot-like papules on the skin of the skin, the papules are initially red, and then develop into round or irregular bulges, showing red, purple-red lesions, and then turn black from the central part, and gradually extend to the whole mound noisy and wide rash. (2) Lesions mainly occur on the back, buttocks and both sides of the body, and can extend to the lower abdomen and forelimbs, and in severe cases, they can cover all parts of the body. (3) If the symptoms of fattening pigs are mild, they can generally be gradually ** after a week.

2. Acute swine fever (1) There will be purple-red blood spots on the pigs, when the disease first occurs, 1-2 animals often die suddenly without symptoms, and a few days later, the pigs have become ill, and the body temperature rises to the point that it does not go away. (2) Loss of appetite or fasting of pigs, mental depression, sleeping, shivering, squeezing in a pile or drilling grass nests, standing and walking, arching and bending, weakness of limbs, slow movement, swaying unsteady, redness of the conjunctiva of the eye, purulent discharge, constipation first, and diarrhea. (3) There will be large and dense bleeding points on the visual mucous membrane and the root of the ear, abdomen, inner limbs, etc., which are ineffective with drugs.

In general, pigs' trotters can be eaten with purple bruises. If the trotters have not deteriorated, they can usually be eaten without significantly affecting their nutritional value, so there is no need to worry too much. When the pig's trotters are compressed or traumatized, local fractures may occur, resulting in rupture and bleeding of subcutaneous capillaries and causing local obvious congestion.

As the blood builds up on the surface of the trotters, it can lead to the formation of a pronounced purple color in the area of the bruises. As long as the pig's trotters have not deteriorated, the taste is normal and there is no blackening, it can be eaten, and it will not cause a significant loss of taste and nutritional value. After being processed and cooked, pig trotters have many benefits for human health, which contain collagen needed by the human body, and eating it in moderation can replenish collagen for the body and replenish some of the nutrients needed for the body.

It is necessary to pay attention to controlling the amount of pig's trotters to be eaten, and not to eat too much, so as not to affect the digestion and absorption of other foods.

Summary. Hello, it may be caused by circovirus or acute swine fever.

Hello, it may be caused by circovirus or acute swine fever.

Circovirus is mostly more than 40 pounds of shelf pigs and fattening pigs, ** scattered spotted papules, the papules are initially red, and then develop into round or irregular bulges, showing red, purplish-red lesions, followed by the center of the blackening, and gradually spread to the whole papules.

Acute swine fever refers to the appearance of purple-red blood spots on the pigs, at the beginning of the disease, often asymptomatic sudden death of 1-2 heads, a few days later the pig herd has become ill, the body temperature rises to, long-lasting.

Just weaned, 20 pounds.

Purple piglets are mainly caused by illness, such as swine fever, blue ear disease, paratyphoid fever in piglets, ring disease, atypical swine fever, swine erysipelas, swine streptococcal disease, swine lung disease, pig chest transmission, epierythrocytosis, toxoplasmosis, African swine fever, haemophilus suis and some poisoning diseases will appear purple. Prevention and control measures: for atypical swine fever, mainly by vaccine prevention; For paratyphoid fever in piglets, florfenicol, enrofloxacin or colistin polysulfate and other drug mixtures can be added to the feed; For PRRS, prevention and control measures include self-rearing; It is strictly forbidden to import pigs from epidemic areas.

Hello, it's a pleasure to be able to serve you. As far as I know, this is due to the fact that the surface blood in the pig's trotters has the same reaction as making pig blood, so it has become a red and simple color, and it generally does not affect consumption. The following is a detailed introduction to the practice of suckling pig's trotters:

Ingredients for suckling pig's trotters: Ingredients: 500 grams of pig's trotters.

Seasoning: barbecued pork sauce, pork rib sauce, star anise, bay leaf, cinnamon, light soy sauce, salt, monosodium glutamate, sugar, green onion, ginger, rice wine, red yeast rice. Teach you how to make suckling pig's trotters with sauce, how to make suckling pig's trotters with sauce to be delicious, wash the pig's trotters, blanch them, add seasonings and sauce to ripen them.

Tips for making suckling pig's trotters: There is a lot of old skin between the toes of the pig's trotters, which should be removed and washed. The practice of stewed pig's trotters with bone-penetrating grass is detailed in detail Cuisine and efficacy:

Arthritis Recipe Taste: Original Flavor Process: Original Stewed Pork Trotters Stewed with Bone Grass Production Materials:

Ingredients: 300 grams of pig's trotters Accessories: 20 grams of Herb Seasoning:

10 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 3 grams of salt, 3 grams of chicken essence, 3 grams of pepper, 30 grams of chicken fat teach you how to make stewed pig's trotters with bone-through grass, how to make stewed pig's trotters with bone-through grass to be delicious 1Wash the bone-penetrating grass and chop it, put it in a gauze bag and tie the bag tightly; 2.Wash the trotters after dehairing; 3.

Cut the ginger into slices, and cut the silver onion into sections; 4.Put the bone-piercing herb buns, pig's trotters, ginger slices, green onions and cooking wine together in a saucepan; 5.Add 1500ml of water, bring to a boil over fire, and simmer for 45 minutes; 6.

Add salt, chicken essence, chicken fat and pepper and cook slightly. I hope mine is helpful to you

I have encountered the same thing, boil more in clean water, boil all the dirty blood, and then stew the pig's trotters in clean water again after the water is dropped.