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Insiders teach you to identify water-infused pork
Abstract: In order to investigate whether there is still pork water injection in the market, the reporter plans to buy pork from specialty stores of different brands for comparison. Among them are Shuanghui, Qianxihe and Chenyue cold fresh meat, a total of 4 samples
In order to investigate whether there is still pork water injection in the market, the reporter plans to buy pork from specialty stores of different brands for comparison. Among them are Shuanghui, Qianxihe and Chenyue cold fresh meat, a total of 4 samples. In the same period: (buying meat) Is this meat better than other meats? You see, isn’t this lean? It’s much thinner. The meat is free-range meat. The meat quality is better. Explanation: The reporter took these 4 samples and found one with two Master Ding, who has more than ten years of slaughtering experience, asked him to help identify and identify them. In the same period: (Master Ding) This piece of meat and this piece of meat can be clearly seen. The explanation: The reporter found that the two pieces of meat came from two specialty stores and were of the same brand. What's the problem. In the same period: (Master Ding) Let’s not talk about anything else, let’s just say it’s fat, healthy pigs will never have this kind of redness and blood congestion. Look at it, the two colors are different. It’s caused by blood congestion. It is either that the dead pigs were not bleeding at all or the sick pigs could not be put down. You can see that the two pieces of meat are not afraid of not knowing the goods, but afraid of comparing the goods. In the same period: (Master Ding) This piece is watery at a glance. This squeeze is about to squeeze out, especially in the most obvious place. The blood vessels are heated and expanded, which is not normal. Explanation: In order to let the reporter see what was going on, Master Ding adopted a paper test method and put paper towels on the four pieces of meat. Master Ding told the reporter in advance that if the paper towels are quickly soaked by moisture, the meat will be filled with water. After some tests, the results came out quickly. At the same time: (Master Ding) You see, this paper is almost moisture-free. Although it is sticky, it is oily and watery. It will come down as soon as the paper knots. This is water flesh. Comment: Afterwards, it was lit after Master Ding. The paper towels, the other paper towels are just a little, but the meat-soaked paper towel suspected of being filled with water is difficult to light, and it is filled with water at first sight.