If the skin of a pig is very hard, does it have to be a female pork?

Pork rindVery hard, not necessarily female pork. Because the boars that have been raised for a long time (domestic pigs) or are free-range, the skin will also be thick, and the old female pork can be eaten, but it is relatively old, and it is generally very small (the breeding pigs are originally a small number), and not many people eat them.

Female pork is poorly nutritious and has no fragrance. What's more serious is that female pork contains immunoglobulins, a substance that is harmful to the human body.

In particular, the content of sows before farrowing is higher, so it is necessary to understand the basic characteristics of female pork, carefully identify it, and prevent accidental purchase and accidental eating.

Precautions for handling pork skins

When cleaning, you can first boil the skin in boiling water, and then quickly put it in cold water, and after taking it out, the fine hairs can be easily plucked. You can also burn an iron product red and rub it back and forth on the skin of the flesh, so that the fine hairs can also be scalded.

After cooking, it has normal color, aroma and taste, soft taste, good toughness, transparent and clear broth, and colorless jelly after cold storage. Therefore, if the pigskin you are dealing with has not yet reached such characteristics, it is a sign that your treatment has not been successful enough.

The above content refers to Encyclopedia - Pigskin.

The pork skin is very hard, which does not mean that it is female pork. If the skin is thick and hard, then it probably is. And its fat is off-white, and the meat tastes crunchy. Let's take a look at how to choose high-quality pork.

The following methods can be used in the process of purchasing high-quality pork:

1) Look. Observe with your eyes whether the surface (muscle, fat) tissue of the meat is normal, the muscle is bright red, the fat is milky white, the color is uniform and shiny, and the tissue structure is tight. If the muscle color is dark, the fat is cloudy and dull, and the tissue structure is loose, it is stale meat.

2) Smell. Fresh pork has a specific normal meat odor, while those with a drug smell, bloody smell, rotten smell, etc., are stale meat.

3) Touch. Touching the surface of the meat with your fingers, it is dry and slightly moist and not sticky, with a firm feeling, and the acupressure is dented, and the meat returns to its original state immediately after letting go. If the surface is moist and sticky, the acupressure depression cannot be restored immediately, and there is a feeling of softness, it is stale meat.

4) Boil. When buying meat at home, look at the broth when cooking the meat, such as fresh meat that is transparent, aromatic, and has a large number of fat globules gathered on the surface; On the contrary, if the broth is cloudy, not fragrant, and has a sour taste, it is stale meat.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

The skin of the pig is very hard and difficult to cook, so it must be a sow or a male pig that has been raised for many years.

Not necessarily. It may also be a boar for many years, and if it is raised for a long time, the skin of the pig will become hard. Hope.

When choosing pork, you can see whether the pork is a female pork from these points, generally speaking, the female pork has less fat, and the lean meat is generally dark red, the texture is coarse, and the moisture is less, which is still very obvious. ”

There is no such statement, and no difference between soft and hard skin of male and female sows has been found.

If the skin of the pig is very hard, it must be the female pork, the skin of the female pork is generally thicker, the pores on the skin surface are larger than ordinary pigs, and the wrinkles of the lower leg are obvious. Normal pork is pink, while female pork is dark red or yellow. The belly of a sow is larger than that of a fat pig.

In the class of pigs, female pigs that have given birth are called sows. There are many types of sows, and according to color, there are black sows, white sows, and spotted sows. There are also certain differences in their living habits, according to the region, some sows are mainly half-cooked food, some are mainly cooked food, and some eat raw food.

There are many varieties of domestic sows such as Taihu pigs, Landrace pigs, large white pigs, Erhua face, Jinhua pigs, Duroc, Pietran, Rongchang pigs, etc.

"Female pork" refers to the meat of female breeding pigs that are specially used for breeding and have been eliminated after old age, and the accurate name is "old female pork". Old female pork is edible, but it is older and is generally rarely eaten.

1) If the pork is not peeled, the skin of the female pork is thick and hard, the pores are thick and deep, there are black spots, and there is no boundary between ** and fat.

2) If the skin has been peeled, the lean part is dark red, the muscle fiber tissue is rough, the texture is coarse, there is no mucus to the touch, the fat is pressed by hand, the fat on the finger is less, inelastic, looks very loose, and the bone is light yellow.

Sows generally have large carcasses, rough skin and thick meat, thick muscle fibers, and large cross-sectional particles. Multiparous sows** are thicker, with less subcutaneous fat and more lean meat. The bone arrow is hard and brittle, the mammary gland is developed, the abdominal muscles have many connective tissues, and the toughness is large when cutting, commonly known as "hob meat".

The pattern of female pork is relatively large, and female pork can be slaughtered at a fixed point, but because the meat is not cooked and not delicious, it is lower than that of ordinary pork. Not only that, the pattern of the ecological female pork is different from that of ordinary pork, the pattern of the female pork is thicker, and the sow pork chops are also thicker and not soft.

This is unfounded, the longer the pig grows and feeds, the harder the pig skin becomes, and the male and female plants cannot be distinguished from the meat skin.

The hardness and thickness of the skin are related to the type of pig and the length of time it has been fed. However, most of the sow's skin is very hard and thick.

Normally, the pork skin is boiled for about 45 minutes, and it is not hard, but if it is still hard after 1 hour, it is the sow skin, so throw it away.

Yes. Common sense of buying female pork:

Take a look at the skin: the skin of female pork is generally thicker, the pores on the skin surface are larger than ordinary pigs, and the folds of the calf ** are obvious.

Look at the pork: normal pork is pink, while the female pork is dark red or yellow.

Fourth, look at the fat: the fat tissue of the sow is yellow, dry, and separated from the muscle, while the fat of the fat pork is dense, delicate, and white.

Five bones: the sow's ribs are curved and the bones and tendons are prominent.

Sixth, look at the bone marrow: the bone marrow of the sow is stained red, and there is a yellow oily liquid seeping outward.

Seven look at the belly of the pig: the belly of the sow is larger than the belly of the fat pig.

Eight look at the pig's head: the sow has a relatively large head, a long mouth, and long fangs on both sides of the mouth.

The thickness of the pig skin also depends on the thickness and color of the meat, generally there are two kinds of pigs with thick skin, one is the eliminated male and female sows, and the other is the pig that has been bred for a long time. If the skin is thick and the fat (fat) is thin, and the color of the meat is yellow and dull, it is a male and female pork that has been eliminated, and this is definitely not a good pork.

The thick skin of pork is not necessarily the skin of the old sow, but it may also be the skin of the working pig, and the large skin of the boiled meat is better, so the thick skin of the pork is because of the large pig, so the skin of the pork is thick.

Some pigs have been raised for a long time, and their skin will be thick. The skin of the old sow is also thick, however. Not like him. Meat of an old sow. It's hard to cook

The pork skin is thick, and the average sow is more, and I have raised it for a long time, which will cause the phenomenon of **.

It's thick. Sows are divided into the following types: one is that female sows can be called sows, two 2-4 year old sows, and three 5-year-old sows.

In the modern society, more than 5 years old sows unless there are very few precious breeds or rural areas, generally will not have, you can eat her probability than in the long live branch yuan foot lottery.

It's hard! Because it has no economic value, it has a rapid reduction in litter in 4 years, and it does not make money at all, but also loses money! 2--4 sows are normal furrows for farmers, and the meat quality is slightly higher than that of normal pigs.

It is by no means containing any "immunoglobulin."

Especially the pre-farrowing sow content is higher"! Besides, who is willing to sell the sows before farrowing, you must know that you have to raise 4 months of feed before farrowing, and the cost of Gao Xun is thousands of yuan, and it will be recovered after farrowing! Ask who is willing to give up thousands of Nianmin's diverse hard-earned money!

2-4 years old cattle include cows, laying hens! There are so many ewes, so isn't 2012 coming! More drug residues are even more!

People still go to the hospital and take a lot of medicine! Pigs are not so squeamish!! If there is anything serious about immunoglobulin, I am afraid that human beings have long been legislated!

As for the female pigs, humans eat them every day!

Of course, the skin of the old sow is thick, after all, he has lived in Lunhui for a long time, and he will also grow fat, so the old sow will be very large, and the skin will be very thick.

The skin of the old sow is very thick, and the pores are very large, and it is not easy to eat soft. Therefore, when we buy Senshao meat, we generally avoid the old female pork and do not choose it.

My meat is inedible, and the skin of the old sow is very thick.

Pigs with thick skin are not necessarily sows. The skin of the sow is relative to the boar, the pores on the skin surface are larger, the folds of the calf are obvious, and generally the thick and hard pig skin is generally the pig skin of the sow, but it is not absolute, the domestic pig or the boar that has been raised for a long time, the pig skin is also thick.

Pork skin is a meat product with a high protein content, its protein content is twice that of pork, and the fat content is only half of that of pork.

Pork skin as raw material processed into skin flower meat, ham and other meat products, good toughness, color, fragrance, taste, taste, and taste, have an important physiological health care effect on all aspects of people.

When cooking pig skin, be sure to clean the hair on the pig skin, you can scrape it off or burn it with fire, eating pig hair is harmful to health.

Pigs with thick skin are not necessarily sows, pigs that have grown for a long time, and pigs with more years have thick meat skin.

Generally speaking, the pork skin is more difficult to cook, and rotten means that the pig's skin is harder, which means that the pig's age is older.

It is very likely that this is a relatively old Zhu, for example, it is possible to work in the pig situation for two or three years. And there is also a possibility that the breed of the pig itself is also related.

In contrast, there are some breeds of pigs that are more likely to cook the meat a little more rotten, but there are some pork that does not feel that way. Therefore, whether the pig skin is easy to rot is also very related to the breed of the pig itself, and it cannot be judged from whether this item can be cooked alone, and whether the pork is good or bad?

However, most of this pork is not rotten after being cooked for a long time, indicating that the pig is either very old or has been artificially processed. Most of them can be very old, and there may be meat breeding pigs or old without pork, so this is very likely, so it is best to avoid buying such pork as much as possible.

In fact, this aspect of diet is related to our daily health and the like, so we should choose a better diet, a healthier diet, and not choose this kind of pork that may have problems.

There is a high probability that the pork skin is not rotten and it is the mother sedan chair pork. The main function of the sow is to reproduce, and it will be eliminated when it is old, due to the long growth cycle, the sow skin is thick and hard and the meat is old, and it cannot be cooked.

Methods of identifying female pork:

The biggest feature of female pork is that the skin is thick, the color is yellow, and the pores are deep and large.

Many businesses will peel the female pork**, in this case, you need to distinguish according to the quality of the meat, the lean meat of the female pork is dark red, the viscose is coarse, and the lean meat of ordinary pork is water red, the lines are thin and short.

The fat of the sow Shenlian clan meat is yellow and dry, and when you rub it vigorously with your hands, it will feel like it has sand grains, while the fat of ordinary pork is white, the meat is delicate, and there will be no grit feeling.

The female pork bones are very thick, the ribs are bent and the color is yellow, and the bones of ordinary pork are uniform in thickness, the ribs are not very bent, and the color is normal water red.

The skin of the female pork is hard and crispy.

Pigs with crispy skin are sows, and the skin of the sow becomes very hard due to the long feeding time, and when cooking, the heat is too large to make the skin crispy and hard.

Food introduction

Pork skin is a kind of meat products with high protein content, and pork skin is processed into skin flower meat, skin jelly, ham and other meat products, which not only have good toughness, color, fragrance, taste and taste, but also have an important physiological health care effect on human products, tendons, bones and hair.

The protein content of pork skin is twice that of pork, the content of carbohydrates is 4 times higher than that of pork, and the fat content is only 1 2 of pork, pig skin is sweet, cool, has the function of nourishing yin and replenishing deficiency, clearing heat and relieving pharynx, modern, scientists have found that regular consumption of pig skin or pig trotters has the effect of delaying aging and anti-cancer.

Because pig skin contains a large amount of collagen, it can slow down the aging of body cells. Especially for patients with yin deficiency and internal heat, sore throat and low-grade fever, it is better to eat, and pig skin is medically called pig skin. Pig skin has a sweet and cool taste, and has the functions of invigorating blood and stopping bleeding, nourishing essence and blood, moisturizing the skin, glossing hair, reducing wrinkles, and delaying aging.