's food encyclopaedia of pork

's food encyclopaedia of pork
The pork offers high-quality protein and essential fatty acid to mankind. The pork can offer ferroheme ' Organic iron) With promoting cysteine that irons absorbed, can improve iron deficiency anemia.






What is the pork,Nutritive value of the pork,Efficiency of the pork.
Introduce in detail:
Pork, have another name called: Shi's meat, pig's meat. Consumption: The adult 80-100 grams every day can meet demands of one day; Children are 50 grams every day
The pork is an important animal one of the food on dining tables of people at present. Because pork fiber comparatively jewelry, there are less connective tissues, contain the fat among more skin in the muscular tissue, so, the meat bad smell thing is not delicious after cooking and processing.
The efficiency of the pork:
The bad smell of pork is sweet and salty, the sex is flat, enter the spleen, stomach, kidney to pass;
Invigorate the kidney and nourish blood, invigorate yin and moisturize;
Cure mainly pyreticosis, injure Tianjin, quench one's thirst Lei to be tight suffering from a deficiency of the kidney weak, postpartum blood deficiency, dry cough, constipation, tonify deficiency, invigorate yin, moisturize, spurt liver to be overcast, moisten the skin, two of profit, with stopping quenching one's thirst.
Pork boil soup drink, it downs to be can worried to mend the intersection of body fluid and enough irritation, dry cough, constipation that cause and have difficult labour.
The nutritive value of the pork:
The pork offers high-quality protein and essential fatty acid to mankind. The pork can offer ferroheme ' Organic iron) With promoting cysteine that irons absorbed, can improve iron deficiency anemia.
Edible crowd:
Common people can all eat;
It is damp and hot phlegm stagnat the one intrinsic should not food; The fat, fat of blood should not be eaten or avoided using more than the high, hypertension person; Patient should not also eat the diseases caused by external factors.
The food counteracted with the pork:
Pork should not and dark plum, licorice root, black carp, shrimp, pigeon meat, field snail, almond, donkey meat, sheep liver, coriander, turtle, water caltrop, buckwheat, quail meat, beef and Edible pork should not generous the drink tea.
The method of the pork is processed:
1. It is cut that the pork should be oblique, the meat of the pork is more detailed, muscles are few, such as the crosscut, become in disorder and fragmentary after frying familiarly, cut while being oblique, can make it break, taste, fill tooth in; The pork should not steep water for a long time;
2. While cutting the fat, can dip in the fat the cold water first, then put on the kneading board, spill some cold water while cutting, save effort cutting like this, the fat will not be slipped either, and difficult to glue the kneading board;
3. The pork is not washed with the hot water before cooking, because contain the material that a kind of skin dissolved the albumen in the pork, it is apt to dissolve in water of over 15 , if will soak much lost nutrition with the hot water, the taste is not good enough at the same time;
4. The pork should be boiled, because there are parasites in the pork sometimes, while growing and nurse one's health completely or not, may have hook taeniasis on the liver or brain parasitically.
Other relevant
History that China raises the pig is long. According to archaeological discovery, make an appointment the intersection of Hebei and the intersection of Wuan and magnetic mountain and the intersection of hillock and two sites Li Pei, Xinzheng of Henan, when being B.C. and from 6,000 to 5,000, the remains of the pig have been excavated, that have already known the earliest domestic animal remains location in the North of China at present; In the South cross site, find the intersection of house and the intersection of pig and the intersection of bone and bones of the body on leather rock and river of Zhejiang Yuyao nurse Zhen, Gui Lin of Guangxi, before 5,000 B.C.. In early days, China cultivate the intersection of characteristic and steady the intersection of house and the intersection of pig and variety already to Shang Dynasty. The pork has already become carnivorous subjects of Chinese people, this is different from the west and regard beef as the carnivorous main body and Arab countries to regard mutton as the carnivorous main body, become a unique one in the carnivorous system in the world.
Remarks
1. When not eating it is should apt except that pig neck,etc. place ashy, yellow or meat hang-ups reds dark, namely is called ldquo; Meat date rdquo; Thing,last a lot of germ and virus because these place,bitter to eat more aptly to infect with;
2. Buy pork, pull out one or several the intersection of pig and mao, watch the root, ruddy Gen Mao carefully, it is a disease pig; If maos of fair and clear root, it is not the disease pig;
3. Pig's seasonal febrile diseases is a kind of multiple infectious disease, it is serious to endanger the human body, this kind of meat must not be eaten. If the skin has bleeding not of uniform size that is clicked, or there are bleeding spot pieces, get the pork of disease; Go skin and flesh, can watch fat and the intersection of tendon and membrane, bleed some can regard the intersection of disease and pork as;
4. Should not a large amount of drink tea, tea it tans acid to be can with convergence property to tan sour protein with protein synthesis behind the edible pork, make the intestines wriggle and slow down and lengthen the detention time in the intestine of excrement and urine, not only apt to cause constipation, and increase the absorption of noxious substance and carcinogen, influence the health;
5. Have, pay meat, middle meat, label separately often in butcher's shop, only see the color of the meat at this moment, can find out its soft degree. The same pork, the redder one of yellowish pink of it, show the meat is relatively tough, this kind of meat is thick and hard, you had better not buy, and the rubescent one of color, meat is relatively soft, quality is relatively fine.
6. If pork is adjusted and boiled properly, it can also become ldquo; Macrobiotic medicine rdquo; . The pork is after stews and boils for a long timing, the fat will be reduced by 30%-50%, unsaturated fatty acid increases, and the cholesterol content will be reduced greatly.
7. Once raw pork affixes the dirty things, it is greasy and oily to wash with water, will wash the dirtier instead. If with warm to wash rice, wash twice, develop with fresh water and then, dirty things easy to remove; In addition, can also bring a flour becoming reconciled, roll on the dirty meat back and forth, can glue the dirty things and go quickly.
8. It is with low quality to plant the pork, can not boil rottenly, taste difference. Discern the method: ( 1) The pork skin is thick and hard, the pore is thick, can't nearly distinguish the demarcation line between the skin and fat, especially the most obvious with the shoulder blade position, the fat peeled after boning is thick and hard, nearly the same as taking the leather meat. ( 2) Red meat color is dark red, the muscle fiber is coarse, the line is clear, there is little moisture, the connective tissue is relatively big.
9. The pork is stored: ( 1) Cut meat into the meat slices, put into the plastic box, spray a layer of cooking wine, cover the top cover, put the cool room of the refrigerator, can preserve for one day and does not lose flavour. ( 2) Cut the meat into block, then devide the meat slices in the metal basin and put the freezer to freeze hard, and then chase the meat slices with the plastic sheeting layer is wrapped up, put the refrigerator freezer to store, but does not go bad for one month. ( 3) Cut meat meat slices, refuel, stir-fry before stewing, fry, transfer color to to meat slices in pan, hold, offer, put into the refrigerator and refrigerate after being cool.
10.Because the pork contains the offensive smell, a lot of people do not like either, this is oil stink due to that the fat pass for a long time, then have gloss and according to getting elastic push down, that is fresh meat; Meat is not solid, but the unfresh one of color, it can not be delicious either that its fat included in the meat is cooked in any case, once oxidizing the fat, it is apt to cause the discomfort of the stomach. The rotten time limit of pork is three times faster than the beef, should pay special attention to while keeping.
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