Identification method of epidemic inspection stamp
This method is the easiest to distinguish water-injected meat!
When qualified pig (cattle, sheep and poultry) meat is put on the market, the carcass shall be stamped with the purple quarantine inspection seal of the animal husbandry department, and the quarantine certificate shall be attached.
Generally speaking, what is stamped is "assured meat" that has passed quarantine inspection, not dead meat or water-injected meat! You can buy food with confidence ~
Recently, however, fake quarantine seals have appeared in some markets, so the following methods are needed to further distinguish water-injected meat.
Color observation method
Water-injected meat and non-water-injected meat can actually be distinguished with the naked eye!
Fresh and normal pork (cattle, sheep, poultry) has normal appearance color, bright red luster, and the boundary between red pulp and white fat is obvious.
After water injection, the color of lean meat in pig carcasses (cattle, sheep and poultry) changed from bright red to light red, and the fat part was pale and dull. The more water is injected, the lighter the color of the meat ~
If it is frozen water-injected meat, you may see crystal ice particles of different sizes on the cut surface ~
Touch and press method
If you just look uncomfortable, you can also press and touch it with your hand ~
Fresh and normal pork (cattle, sheep and poultry) is naturally stored for a period of time, and after air drying, a film will be formed on the surface, which is a little hard to touch and does not touch hands. When you press it with your hand, you will find that it is also very elastic.
Water-injected meat is not easy to form a film because of its high moisture content, and it feels moist. Press with your index finger, and the injected meat will be difficult to recover and even bleed.
It is very effective to distinguish water-injected meat with more water in this way ~
Paper towel detection method
When you usually buy meat, bring paper towels, which can also help you easily distinguish water-injected meat!
Because the water content of water-injected meat is high, put a thin paper towel on the meat, and the paper towel will soak quickly and it is difficult to pick it up completely.
Fresh and normal pork (cattle, sheep and poultry) is not injected with water. When the paper towel is spread out, only a layer of oil is soaked in it, and the paper towel can still be picked up intact.
If the surface of the water-injected meat has dried, the paper towel will not be wet. Bian Xiao, there's another way!
Light a tissue with a lighter. When the paper towel comes into contact with normal meat, it will get greasy, and soon it will produce an open flame and burn completely, while the water-injected meat will not ~
Static thawing method
If you have accidentally bought water-injected meat to go home, you can't give up the experiment, because water-injected meat not only loses its nutritional value, but also is likely to harm your health!
Fresh and normal pork (cattle, sheep and poultry) has not changed much after being put in a bowl for a period of time. After a few hours, the flesh will be deformed and the water will naturally overflow.
Buy the meat home and freeze it. In the process of thawing, you can also tell whether it is water-injected meat.
Fresh and normal pork (cattle, sheep and poultry) is frozen in the refrigerator, and only frost adheres to the surface, which is easy to thaw, and no blood is precipitated after thawing.
However, after water-injected meat is frozen, there is an obvious icing layer on the surface, which takes a long time to thaw, and the thawed water is dark red, which is caused by the expansion and cracking of muscle fibers caused by ice, resulting in a large amount of cell fluid flowing out.
No matter how well the water-injected meat is disguised, once it has been thawed, there is nothing to hide!
Knife cutting method
Whether it is water-injected meat or not, you will know everything with a knife!
Fresh and normal pork (cattle, sheep and poultry) is very elastic when cut, and the knife surface will be stained with grease.
When the meat after water injection is cut with a knife, the water between muscle fibers will flow out along the knife edge. If it is frozen meat, you can hear rustling when you cut it, and even ice bumps will fall down.
If you find a chopping board for cutting meat, it is estimated that you bought water-injected meat ~
Observation method of broth
Now, for the benefit of some lawless people, the water-injected meat is very realistic, and it is difficult to distinguish it simply, and it is not discovered until it is cooked ~
Fresh and normal pork (cattle, sheep, poultry) is transparent and clear after cooking, and the fat is evenly caked, and the surface of the soup is fragrant.
After the water-injected meat is cooked, the soup is turbid, the muscle oil is uneven, and there is no fragrance. There is blood floating on the soup, and the smell of blood is very strong.
Once you find that you are buying water-injected meat, it is recommended not to eat it!
Final reminder
You must go to the regular market to buy meat.
This is not easy to buy water-injected meat!