Approaching the Spring Festival, the demand for pork has entered the peak season, and people have begun to buy pork in large quantities for bacon, sausages, etc. But when buying pork, you will find that the price of pork is not uniform, or even far from the same. In fact, this is because the types of pork currently available on the market are different, there are cold fresh meat, hot fresh meat and frozen meat, and the cost of sales is not the same. In general, the price of frozen meat is much cheaper than cold and hot fresh pork, the suitable cooking methods are also different, when buying pork, it is necessary to carefully distinguish whether it is cold fresh meat, hot fresh meat or frozen meat, and share with you the method of distinguishing these meats.
<h1 align="left" > cold fresh meat </h1>
Cold fresh meat is also called cooled meat, acid meat, chilled meat, etc., to be precise should be called "cooled acid meat", is slaughtered and bloodletting, the temperature is strictly controlled at 0-4 ° C, the relative humidity is controlled in about 90% of the refrigerated environment, because it is always in a low temperature environment, most of the microorganisms can be effectively suppressed, more can ensure the quality of meat safety and health, but the production process to go through multiple processes, the cost is higher. In supermarkets and meat stores, it is basically cold and fresh meat.
<h1 align="left" > hot meat </h1>
Hot fresh meat is the most traditional pork sales model, pigs are slaughtered and bloodletting, without cooling treatment, direct transportation listing, usually slaughtered in the early morning, early morning market, its advantage is simple processing, conducive to small-scale production, but hot fresh meat has not been cooled treatment, can not inhibit the growth and reproduction of microorganisms, in addition, from wholesale to retail to eat the process, pork will be exposed to dust in the air, flies, operator hands and other aspects of pollution, easy to spoil. Most of the meat sold on the boards like the farmer's market is hot fresh meat.
<h1 align="left" > frozen meat </h1>
Frozen meat slaughter, after pre-cold acid discharge, put into the cold storage of minus 28 ° C to freeze, so that the temperature of pork is lower than minus 15 ° C, and then refrigerated in an environment of minus 18 ° C, after a long period of low temperature environment, the vast majority of microorganisms can not grow and reproduce, safer and healthier, the general supermarket freezer sales of pork is frozen meat. However, because the moisture in the pork will crystallize, it will be lost after thawing, and the taste will decrease accordingly.
<h1 align="left" > 3 moves to distinguish between cold, hot and frozen meat </h1>
1, the difference in appearance
After slaughter, the cold fresh meat will go through a variety of processes such as pre-cold acid discharge, and the blood water of the meat has been discharged, and the color is relatively ruddy, usually pink or red.
Hot fresh meat is usually not complicated to process, slaughtered immediately after the division directly for sale, which retains more blood and water, so the color is generally darker, red or dark red.
Frozen meat is due to the moisture in the meat in the thawing process, the volume will grow, a large number of ice crystals cause cell rupture, thawing when the juice in the tissue cells precipitate, the surface is relatively moist, there will be water oozing, the surface is somewhat whitish.
2. Feel after pressing
Cold fresh meat removes most of the moisture in the meat due to acid drainage, and the Q bullet is pressed by hand, the rebound is faster, and the feel is softer.
Hot fresh meat due to the lack of acid drainage treatment, which contains more blood and water, the meat is relatively hard, immediately rebound after pressing with the hand, the feel is thick and not soft.
Frozen meat due to the freezing process, the cells and tissues rupture, after thawing too much water analysis, and after pressing will not immediately rebound, the feel is relatively soft.
3, smell the taste of cold fresh meat due to the acid drainage after the blood water has been eliminated relatively clean, meat generally has no obvious fishy taste, directly fried after going home, the taste is soft and tender, not dry and not chai.
There are more hot fresh meat blood and water residues, so the fishy taste will be heavier, but because the blood water in the meat has not completely coagulated, it is easier to handle, such as by soaking or boiling water, the fishy smell can be easily removed.
Frozen meat because during the freezing process, the cells and tissues in it will be destroyed, after thawing not only smell fishy, but also taste more chai.
<h1 align="left" > suitable cooking method </h1>
Cold fresh meat and hot fresh meat, meat quality is relatively fresh, suitable for a variety of cooking methods, of which cold fresh meat meat is delicate and tender, before processing does not need to do too much processing, and hot fresh meat which contains more blood water, before cooking need to be processed first, with soaking, blanching and other methods to force out the blood water in it.
Due to a series of problems such as water molecule crystallization and dry consumption, some of the water in frozen pork is lost, which will lead to poor meat taste and taste.
However, cooking methods such as braised, boiled, brine, stewed and other cooking methods that require a lot of water, whether the pork is fresh or not has little impact on it, and the moisture added during the cooking process will supplement the moisture lost in the freezing of the pork, so the frozen meat can choose these cooking methods. The taste of the prepared pork and fresh pork is not much different, and the frozen meat is not suitable for frying, roasting and other cooking methods, the pork needs to contain sufficient moisture, and the tender taste can be achieved after cooking, otherwise the taste will be more chai.
——Lao Jing said——
Cold fresh meat, hot fresh meat and frozen meat, as long as you carefully distinguish it can be distinguished, and even if you buy frozen meat, don't worry, frozen meat is generally stored in an environment of minus 18 degrees, meat quality is not a problem, choose a cooking method suitable for it, more use of stew stew and other cooking methods are more appropriate.
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