What color is pork sausage? Why is the large intestine of pigs red?

Good pork intestines are red or jujube red, and the fat is milky white, red and white are distinct in color and have sub-luster; The color is a little yellow, and then there is a little texture of the casing, which may be pure natural; Inferior pork sausage is bright in color and has added pigments; If it looks very clean, it may be an artificial casing. And even if it is an artificial casing, if it is with collagen.

If it is made, it is also safe to eat and is not harmful to the body.

Color discrimination:Good pork intestines are red or jujube red, and the fat is milky white, red and white are distinct in color and have sub-luster; Inferior pork sausage is bright in color and has added pigments;

Taste identification:Good pork sausage smells fragrant and has the unique flavor of pork sausage; Inferior pork sausages smell peculiar, hala.

Slice identification:Good pork sausage slices, tight, flat, no holes, no visible foreign bodies and impurities; Inferior pork sausage can be seen with white particles to the naked eye, and it rustles to the touch, indicating that a large amount of starch is added to the pork sausage.

Steaming and discernment:After the good pork sausage is steamed, the fat part is translucent; After the inferior pork sausage is steamed, the fat is not so translucent, and there is pigment steamed out of the bottom of the plate.

The skin of a good sausage is brownish-red, the fat meat is feather-white, there are stone grains on it, and the pattern is shown due to the drying of water, the intestine is firm, it tastes fragrant, the lean meat is firm, and the fat is crispy, so the sausage is a good sausage. If the color becomes darker, gray and matte, there are mold spots on the surface, and the intestines are soft, it is an expired sausage. Bright red and other colors that are too bright cannot be selected, and it is easy to add illegal additives.

In addition, sausage meat that has gone spoiled or is about to spoil is yellow, and fatty meat is pale yellow. Please pay attention when purchasing.

When making pork sausages, many people will choose pure lean meat or pure pork belly, in fact, this taste is not very good, when making pork sausages, you should not only prepare a piece of lean meat, but also prepare a piece of pork belly, in addition, the lean meat should not be chopped all, to leave a little lean meat cut into diced meat, there is lean meat, pork belly and pork intestines with diced meat taste is the best, and then the meat can be added to the appropriate amount of starch, but must not add too much, add a little bit to make the meat more tender, but add more, It will affect the taste of pork sausage.

Depending on the processing process, the color is different, some are pink, some are dark brown, and some are white, and of course the taste is also different. Usually the pink ones are made with red yeast rice powder, and the dark brown ones are processed with soy sauce and smoked. The white one may be glutinous rice sausage, with different flavors and different flavors.

The pork sausage in the restaurant must be marinated before making dishes, and the normal one is marinated with red wine koji rice (southern milk), and the kind of lo-mei restaurant is.

The pork sausages made by yourself are gray and red.

The intestine is a mixture of pork, mutton, beef, and chicken, so it cancels each other out so that the color is evenly drawn, so it is also white.

Looking at the color, the beef sausage is dark red in color, and the pork is light red.

Some pork sausages will have added coloring, so it's hard to say.

Pork intestines are light red.

The red color of the pig's large intestine is mostly because the large intestine has been soaked in nitrite, although it can improve the tenderness of the meat, but it is easy to cause poisoning if eaten excessively, so it is not recommended for everyone to eat.

Pig large intestine has a long history of eating in China, also known as fat intestine, which is deeply loved by some people and has a wide range of applications in China's major cuisines.

Pig intestine is a very common ingredient in daily life, ** is not cheap, so what should you pay attention to when buying, let's take a look:

1. Color: Generally speaking, the color of fresh pig large intestine is gray, if the color is darker, or even black spots or red spots, these types of large intestine are not recommended to buy or eat.

2. Taste: Generally speaking, the cooked pig intestine has a very fragrant taste, which is the natural aroma of the pig casing, if it has a strong spice taste, this pig intestine is not recommended for everyone to eat, because excessive additives are added, which will affect our health.

3. Choose a thicker large intestine:

When buying pig large intestines, try to choose thicker pig large intestines, because this kind of pig large intestine tastes better to eat, and the meat will be more chewy and richer.

The yellow and yellow in the pig powder intestine is fat, the pig powder intestine is a part of the transverse colon, and the pig small intestine and the pig large intestine are used to absorb nutrients.

The connected part of the small intestine is thicker than other small intestines, crispy to eat than other small intestines, and contains more nutrients. Of course, it is not easy to buy in the market, because many people compete to buy it and like to eat pig intestines.

will buy first.

Pig intestines are the internal organs of pigs that are used to transport and digest start-up food.

It has strong toughness, not as thick as pork belly, and has an appropriate amount of fat, and the large intestine of pigs is also called fat intestines, which is a common pig offal non-staple food.

According to the function of pig intestines, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, and the intestine head is the fattest. Stir-fried pork intestine is the most delicious, Hunan cuisine generally likes to stir-fry, and it is very delicious to eat while hot.

It is not recommended for everyone to eat a pig intestine with pimples like this, especially if you buy it outside. This is lymphatic meat.

In the fat in the large intestine, there are pimples that are slightly smaller than mung beans and have pinkish pimples, and the position of the pimples is symmetrical, which is obviously a cross-section of the pimples. On the outer wall of the large intestine, there may also be small holes the size of a pin's eye that are dark.

The lymph is one of the immune organs of the body, in the lymph of pigs actually contains a variety of bacteria and viruses, if the frequent consumption of pork lymph meat will lead to viruses and bacteria to invade our human body, if the diarrhea is serious, it will lead to the occurrence of some diseases, affecting our health.

Many black-hearted merchants will beat the pork neck meat into meat filling, so that you can not easily see it, either ** for passers-by who don't know the clan hall, or cheap** for the street to make buns for small business vendors, because the cost is low and unhealthy, even the butcher stall owner himself actually rarely eats.