Can you still eat the chicken when it turns black, can you eat it if there are black spots on the ch

When the chicken turns black, you can't eat it, so the muscles become eaten, and it may be that it is prepared, but it may contain a lot of bacteria, so the chicken is not edible when it is black.

I don't think it's edible, because it's spoiled, you see a normal chicken, what color is it? Then he changed, that is, the food that could no longer be eaten and the color changed, and it was some moldy food that had already had a chemical reaction and had become inedible.

If the chicken turns black, you can't eat it, and if it's not black chicken, the chicken is generally white, so you should keep it and eat it as soon as possible.

The chicken has turned black, it is better not to eat it, it will hurt your stomach and seriously affect your health.

I think that if you can't eat it, it means that the muscles have deteriorated and bacteria have been produced, and eating it will cause harm to the human body, and even cause food poisoning, so I said don't eat it.

The normal color of the muscles is not black, so when the muscles turn black, it means that the chicken has spoiled and cannot be eaten.

If it weren't for the residual blood, the blackened chicken would not be edible, and it would have basically gone bad.

You can remove the water from the chicken without eating the clear soup, that is, boil the chicken with water, boil the water for a minute, pour the water and then boil it into a soup pot The chicken first temporarily turns the chicken into about the chicken pieces, and then make ginger and garlic, cut them into slices, or directly pat them badly, pour oil into the pot, don't put too much oil, the oil is 70% hot, turn off the heat smaller, add the watercress and fry it, put the ginger and garlic together and fry it, fry it for about 20 seconds and put the chicken, fry it for a few minutes and then add the water, the stock is the best, just drown the chicken and then cook, When it is cooked quickly, you can add some vegetables, if the water is less, you can add some konjac, dried bamboo shoots, etc., so that it will be delicious, and it will not be tasteful, remember, after the chicken is added, you must fry a few more points, and fry until the pot is full of oil.

It cannot be eaten after the muscle is blackened, because the muscle itself is white meat, and after it is blackened, it must be spoiled, so that after the protein is spoiled, there are some harmful substances that prevent the production of substances.

Healthy meat should be free of different colors.

Regular, ordinary chicken, healthy and fresh, we will choose the primary color of chicken and the color of the meat.

If it's black, could it be mold or staining? Or the result of long-term freezing? You still need to pay more attention to try not to eat if you can.

Is the "blackening of the chicken kidney" a lesion? Can you still eat chicken? Experts give authoritative answers!

The black nutrient pigment can seep out of the chicken bones because it contains iron, which is safe to eat. In addition, according to relevant sources, the avian influenza virus is very sensitive to organic solvents such as ether, chloroform, acetone, high temperature and ultraviolet rays. Avian influenza viruses can be killed by heating at temperatures of 70 for a few minutes or in direct sunlight for 40 to 48 hours, or by using common disinfectants.

Chicken is the most typical representative of white meat, compared with other pork, beef and mutton, its nutritional value is mainly reflected in the high protein content, minerals and fat-melting vitamins are very rich, and it can achieve the effect, in addition to helping the body improve immunity, but also to improve malnutrition. Therefore, for people who want to strengthen their bodies or are relatively weak, eating chicken is very helpful.

Everyone should have the experience of eating chicken in their lives, and chicken has been tempered with a variety of different flavors by various cooking methods. It can be used to make chicken soup or fried chicken, in fact, no matter what the cooking form is, its taste has always been very popular with the public, so the nutritional value and efficacy of chicken are there.

High protein content.

Compared with other meats, the protein content of chicken is about five to six times that of others, which is why many ** people basically prefer to choose chicken breast when eating the main meal at noon, because this part of the chicken breast is not only extremely high in protein, but also low in fat, so if you want to be able to mainly supplement high-quality protein, but at the same time do not want to be fat, you can really eat more chicken and chicken breast.

Rich in fat-soluble minerals and vitamins.

Whether it is a variety of minerals or vitamins, or soluble fats are also very rich in muscles, in addition to meeting some nutrients necessary for the human body, the existence of these substances can indeed help the human body develop more perfectly, in the process of promoting human growth and development, these substances can more actively help the human body to absorb.

Efficacy. The main effect of chicken is reflected in the fact that it can improve the immune function of the human body, so the growth and development can be positively helped, and then supplemented with a variety of dietary fats and Ganoderma lucidum can help the human body improve various malnutrition, so as to no longer be afraid of cold, especially for those who often feel fatigue and fatigue, eating more chicken is actually better for body conditioning. In addition, some women with problems such as irregular menstruation can also be regulated through muscles.

Can you still eat chicken wings if they are a little dark.

The chicken wings are a little black and can no longer be eaten. If the chicken wings have black spots, it means that they are moldy and have deteriorated, and they are not allowed to be eaten again, otherwise they will get sick.

How to debone chicken wings.

First, drag the chicken wings slightly in hot water to make the chicken shrink slightly and make it easy to remove the bones; Then, make a knife in the middle of the junction of the two bones. After cutting, two bones appear. If you don't see it, just cut a little deeper and you can see the two bones.

At this time, two white bones can be seen, and it is easy to find these two bones by cutting the tendons connected to them with a knife. Next, you need to loosen the chicken wings. Hold a bone and turn it back and forth a few times.

This is done to separate the flesh and bones. It's convenient to drag it out for a while, and the same goes for the other one. Pinch and turn a few times. Well, the preparations are done.

Finally, deboning. Grab the end of the bone with your hand and twist it outward. The bones will be easily removed. It doesn't stick to the meat, and it's still very complete.

Simple, complete boneless chicken wings are done, and now it's time to make your favorite treat.

Preparation of spicy chicken wings in a dry pan.

1.Wash the chicken wings and make a few cuts on the surface with a knife, add cooking wine, salt, soy sauce, green onions, and ginger slices and marinate for 30 minutes. Remove the green onion and ginger slices, then sprinkle with a thin layer of dry flour and grasp well, taking care that only a little flour is enough.

2.Heat up the wok and add more oil to submerge the chicken wings. Wait until the oil is very hot (you can see that it is smoking), add the chicken wings and fry them, until the surface of the chicken wings is a little golden brown, shrink, and remove the chicken wings and set aside.

3.Leave a little oil in the wok, boil until 5 is hot, add dried chili peppers, Sichuan peppercorns, green onions, garlic slices, burst the fragrance, immediately add the chicken wings, quickly stir-fry, and remove from the pot.

1. The blackening of the chicken may be due to the fact that the blood of the chicken may not be cleaned when it is slaughtered, which is caused by bruising, but it is recommended not to eat it for the sake of prudence.

2. When cooking chicken, the nutrient pigment of the cracked black will seep out of the chicken bones, because it contains iron and is safe to eat.

3. There is a thin film between the chicken skin and the chicken, which keeps the meat moisture and prevents the fat from overflowing. Therefore, if necessary, the chicken should be peeled after cooking, which not only reduces the fat intake, but also ensures that the chicken tastes delicious.

4. Avian influenza virus is very sensitive to organic solvents such as ether, chloroform, acetone, high temperature and ultraviolet rays. Avian influenza can be killed by heating at a temperature of 70 for a few minutes or in direct sunlight for 40 to 48 hours, or by using common disinfectants.

Because the blood and water in the chicken were not removed, the skin and flesh shrank when the heat was suddenly dissipated, and it turned black. Blanch the chicken before cooking to remove the blood, and heat the water during the cooking process, and use cold water before the chicken is not heated. Here's how:

Ingredients: 500g chicken nuggets, 2 slices of ginger, 2 star anise, 2 dried red peppers, 2 chives, 30ml cooking wine, 30ml dark soy sauce, 20ml light soy sauce, 3g salt, 3g sugar

Production steps: 1. Wash star anise, dried red pepper, green onion and ginger, slice the ginger, cut the green onion into sections, cut the dried red pepper, and soak it in water, so that it is not easy to paste when boiling the pot.

2. Soak the chicken pieces in cold water for half an hour to rinse off the blood.

3. Stir-fry ginger slices, star anise, and dried red pepper under the hot oil pan.

4. Drain the chicken pieces and stir-fry them until they are bloodless.

5. Pour in the cooking wine and stir-fry.

6. Add light soy sauce and dark soy sauce to stir-fry slightly, then add enough water, pay attention to heating the water, otherwise the meat will shrink when it encounters cold water, and the skin and flesh will shrink, and the color will not be good-looking.

7. When the soup is soft and rotten, sprinkle salt and sugar to taste, here note that the dark soy sauce and light soy sauce are salty, a small amount of salt should be added, sugar only plays a seasoning role, and a small amount is added, after the seasoning is completed, add the green onion segment and stir-fry it, and put it on a plate.

8. Finished product drawing.

Because the hair follicle gland of the white-striped chicken will enlarge after the hair is removed, and it will shrink after high temperature heating, causing the chicken to turn black.

When dealing with chicken, the chicken's bitter gall bladder breaks, which causes the taste of the meat and internal organs to change, and the bile is revealed, affecting the taste, and then gradually the color turns black. After returning to the pot, add a little vinegar dust or tangerine peel and re-boil, which will improve.

Chicken contains vitamin C, E, etc., protein content and search ratio is high, variety, and high digestibility, easy to be absorbed by the human body use of chicken, has the effect of enhancing physical strength, strong body, in addition to containing phospholipids that play an important role in human life and development, is one of the important ** of fat and phospholipids in the dietary structure of Chinese.

Summary. Blackening of frozen chicken is a common food safety concern, and it is formed due to the fermentation of proteins in frozen chicken. Blackened chicken not only looks unsightly, but also tastes worse, and may contaminate the food and affect food safety.

First of all, proper storage methods should be taken to maintain the freshness of frozen chicken. Frozen chicken should be kept in a refrigerator room away from direct sunlight, which can effectively prevent protein fermentation and prevent the chicken from turning black. Secondly, the exposure time of frozen chicken should be minimized, even in the refrigerator, and it should be used as soon as possible to avoid blackening.

Finally, attention should be paid to the way the frozen chicken is heated and not to use high heat for cooking, so as not to destroy the protein structure and cause the chicken to turn black. In addition, the frozen chicken should be slowly heated in cold water, which will effectively protect the structure of the protein and prevent blackening. In conclusion, to prevent frozen chicken from turning black, it is necessary to adopt the correct storage, use, and heating methods to maintain its freshness and ensure food safety.

Blackening of frozen chicken is a common food safety concern, and it is formed due to the fermentation of proteins in frozen chicken. Blackened chicken not only looks unsightly, but also tastes worse, and may contaminate the food and affect food safety. First of all, proper storage methods should be taken to maintain the freshness of frozen chicken.

Frozen chicken should be kept in a refrigerator room away from direct sunlight, which can effectively prevent protein fermentation and prevent the chicken from turning black. Secondly, the exposure time of frozen chicken should be minimized, even in the refrigerator, and it should be used as soon as possible to avoid blackening. Finally, attention should be paid to the way the frozen chicken is heated and not to use high heat for cooking, so as not to destroy the protein structure and cause the chicken to turn black.

In addition, the frozen chicken should be slowly heated in cold water, which will effectively protect the structure of the protein and prevent blackening. In conclusion, to prevent frozen chicken from turning black, it is necessary to adopt the correct storage, use, and heating methods to maintain its freshness and ensure food safety.

Do you think I can eat this chicken? Is it fresh.

I can't eat it, dear.