Does the pig eats to us or we eat pig's _'s nutrition and eat the material

Does the pig eats to us or we eat pig's _'s nutrition and eat the material
The market of Guangzhou fills various now " The soil pig " The brand, make consumers dazzled, can't control oneself. Soil pig's price is expensive, the confusion of the brand, eat up consumers' situation. Do the people eat pigs or the pig eat people? The intersection of soil and pig and raise pig scattered, have person that something have respectively think soil pig whether tradition raise law, the private savings is raised scattered; Some people think the soil pig is " The land variety " ,Also eat the feed, it is not a concept raised scattered ......Who on earth to whose fault? How to distinguish? How to select the pork while living usually? What assortment does the pig have? And hear and arrange and say point by point small.
" one pair of pigs writes " Guiding drug: The business of Guangzhou for the moment, various " soil pigs " The brand is seen everywhere. Perhaps you think the soil pork delicious, but what can be regarded as the soil pig on earth? The reporter has interviewed and discovered day after day, because the soil pig does not have accurate definition, both parties have contradiction had in cognition: A lot of consumer think soil pig refer to, cost rice bran, private savings that leftovers grow up, raise pigs scattered, have followed the traditional cultural method; But pigs raiser says, the so-called soil pig means " land assortment " ,But not it is leading and outside to take the market at present " The lean meat species pig " ,The soil pig can be fed with the feed too; There is bad meat that is bought to sell and sought loopholes even more, treat outside pig kind raised scattered as the soil pig sells lt; Detailed gt;
According to the introduction of relevant expert of domestic animal's family, soil pig, soil chicken and the feed pig, chicken's greatest difference of feed mainly reflect in the skin the fat, content of amino acid are and on indexes such as water rate,etc.. Generally speaking, soil pig, soil above-mentioned three major index of chicken chicken high than the intersection of feed and pig, feed, this let soil pig, soil chicken taste more fragrant.
Form above-mentioned difference, because indigenous method raise time to be longer mainly, and relevant the intersection of beasts and birds and amount of exercise raise, greater than the latter, until fat precipitate and the intersection of amino acid and increase of content create terms in the skin this. Take pig as examples, pig's tradition of soil takes five or six months to fatten time, but the feed pig only takes 3 months.
The best pork of quality is the pork that a soil pig variety, indigenous method are cultivated, secondly it is the pork that soil pig variety, feed are cultivated, it is the thin pork pig's planting, pork that is cultivated of feed of improved variety hybridized finally.
4 methods are distinguished " The soil pork "
How to discern the soil pork of true and false? The relevant expert of domestic animal's family summarizes four major unique skills with one's own experience.
See the thickness of pork skin. The soil pork peel hybridizes the pigskin of feed in 0.3 centimetres more between 0.5 centimetres and 0.4.
See yellowish pink depth two times. The red meat color of the soil pig is scarlet, the red meat color of hybridizing the feed pig even turns white more lightly.
See covers and make the fat thickness three times. Soil the intersection of pigskin and lower fat fat between 5 centimetres and 4, and hybridize the feed pig and is 1 to 2 centimetres generally generally.
See the pore size four times. The soil pig's pore is thick, hybridizes the feed pig's pore tinily, even not very obvious.
Pork is selected in daily life
South Korean housewives pay attention to the difference on the nutrition and mouthfeel of meat of different positions more and more when buying pork. At home, a lot of people will choose to buy the meat smartly thinly choosing too. However, the amount of kind of the pork, make us difficult to tell for the moment, do a simple introduction here, can help everybody to understand how on earth to select pork.
The pork is more easy to digest than the beef
The nutrition of the pork is very overall, besides main nutrient components such as protein, fat,etc., it contains carbohydrate, calcium, phosphorus, irons, thiamine to be plain also, riboflavin and Nick getting sour. The fat thin difference of pork is relatively big, generally speaking, the fat content is high in the fat, there is less protein content, eat more apt diseases of causing hyperlipemia and fat etc.; Protein concentrates on the red meat mostly, and also contain hemoglobin in the red meat, can play a role in mending the iron, can prevent anaemia. In hemoglobin in the meat than plant easy to absorb, so take red meat result to mend iron kind than take vegetables.
Because the fibrous tissue of the pork is softer, also contain the fat among a large amount of skin, so is more easy to digest and assimilate than the beef. Think, have function that invigorates yin and moisturizes to eat more red meat in pork on Chinese medicine, injure Tianjin, quench one's thirst to pyreticosis the intersection of Lei and tight, dry coughing, constipation disease have certain therapeutic effects.
10 positions, suitable different methods
Different according to the position lived in, the pork is divided into 10 kinds on the whole. There is very big difference on the fat content and mouthfeel in the pork of different positions, also the suitable different cooking methods.
Lean pork taken from under the spinal column of a hog: It is a red meat linking with big sparerib under a backbone. There is no rib in the meat, it is the most tender part in pork. There is much content of moisture, the fat content is low, the muscle fiber is tiny, the cooking method of bombing, sauting, frying, producing etc. is suitable.
The meat of pork rump: The above located in buttock is all red meat, meat is tender, can be used for replacing the lean pork taken from under the spinal column of a hog while cooking.
The meat of buttocks sits: Lie above the back leg, the meat lower side of pork rump. All red meat, but meat is relatively tough, the fiber is used while cooking the boiled pork sliced or Sichuan-style pork relatively long, generally many.
Streaky pork: It is the meat of the bone of elbow of rib position, it was a layer of fat, a layer of red meat that inserted, suitable for being braising with soy sauce and stewing and cooking the Steamed pork with rice in vain.
The meat of foreleg: Also called the sandwich meat, lie in the top of foreleg, half fat, half thin, there are many tough muscles of meat, it is relatively strong to absorb moisture ability, suitable for cooking filling and meat ball. There are a row of ribs on this position, call the small sparerib, is suitable for doing the sweet and sour spareibs or boiling the soup.
Front-seat meat: Also order the meat of brain, it is the back that nears a meat of the neck, it is fat to insert the red meat, meat is relatively tender, suitable for cooking steamed pork in ground rice and stewed meat.
The chest meat of milk: The belly under the rib, there are much connective tissues, it is vesicular, meat is bad, generally cook the cured meat or smelt lard, can also burn, stew or is used for cooking the crisp meat.
The meat of pellet shot from a slingshot: On back leg, it is the red meat, meat is delicate, muscles are few, the muscle fibre is short, suitable for frying, stir-frying before stewing, bombing etc..
Upper part of a leg of pork: It is it front and back to lie in leg underpart, upper part of a leg of porks back than before have more fine, braising with soy sauce and if you can't stew in clear soup, will doing upper part of a leg of pork.
Neck: Also called blood neck, trough meat, link with pig's head in the place in the front part of the foreleg, it is the crucial point position while killing pigs, have more corrupt blood, yellowish pink is too ruddy, fat and thin to divide, meat is bad, are generally used for cooking filling and pork barbecue.
Fine or not to see the color can be distinguished
When buy the pork, can judge whether the quality of the meat is good or bad according to color, appearance, smell of the meat,etc.. High-quality pork, the fat is white and hard, and fragrant. Often have one layer to take the dry membrane slightly outside meat, meat is close, whippy, the finger recovers immediately in the sunken place after pressing.
Relatively the fresh meat is dark for yellowish pink of fresh meat once,
|