How to wash minced meat

Pork is an indispensable ingredient on many family tables. It can be made into different dishes and has its own unique taste. We usually cut the pork we buy into shredded pork, but some specific dishes, such as minced meat egg custard or minced meat balls, require mincing the pork into minced meat. At this time, many people are troubled. How should we wash the minced pork so that its nutritional value will not be lost?

First, boil some hot water at about 45 degrees. Then pour the meat filling into the water and soak it for about ten minutes. Rinse it with a strainer and you can eat it with confidence. If you are still worried, it is recommended to wash it and then boil it in boiling water for 2 minutes to achieve the sterilization effect.

How to clean raw meat

Freshly slaughtered raw meat is relatively clean and contains fewer bacteria, but it may contain parasites, such as Taenia solium and Taenia solium. When people are infected with parasites, they will experience symptoms such as abdominal distension, diarrhea, and indigestion.

Taking the pork tapeworm as an example, it not only damages the intestines, but the larvae can also harm the whole body when they enter the blood. Entering the brain can cause epilepsy, and entering the eyes can cause severe blindness... Long-term infection with parasites will lead to malnutrition and can also infect others.

At the same time, during storage and transportation, raw meat will gradually produce a large number of bacteria, such as Escherichia coli, Staphylococcus aureus, Acetobacter, Pseudomonas, etc. This can cause symptoms such as diarrhea, fever, and enteritis. The parasites and bacteria in raw meat can cause great harm to human health. Fortunately, they can all be killed by sufficient high-temperature heating.

Therefore, from a safety perspective, except for organic meat or meat whose source you are particularly familiar with, it must be thoroughly cooked before eating.

Some people are used to rinsing the meat before cooking. But this habit has considerable health risks. Recently, experts have reminded people not to rinse raw meat under the tap after buying it. If you use the faucet to rinse raw meat, not only will it fail to kill the bacteria on it, but the splashing water will also spread the bacteria to the kitchen - the sink, chopping board, cooking table, kitchen knife... As long as the water may splash, the bacteria may spread there. If you wash fruits or other raw foods next time, they may be contaminated with bacteria, posing a food safety hazard.

Therefore, the Victorian Department of Health in Australia recommends that raw meat should not be rinsed under the tap. Instead, it can be washed in a fixed basin and then dried with kitchen paper.

Tips to help you buy safe pork

There are three criteria to identify whether pork is fresh: fresh color, fragrant smell, and non-sticky feel:

The skin is white, the meat is hard and shiny.

The lean part of fresh pork is uniformly light red or bright red in color, with a marble-like texture on the cross section. The fat part is white and shiny, hard and thick. Unfresh pork is often dark red or purple in color, and the fat loses its luster and becomes grayish yellow or even green.

Fresh and fragrant with no peculiar smell.

Fresh pork has an inherent delicious aroma. Stale pork often has a slightly ammoniacal or sour smell. For frozen pork, the muscle color, smell, and water content are normal and odorless after thawing; expired frozen meat has dark yellow fat, dry and black muscle, and air-dried oxidation spots on the surface. It has a faint odor when smelled up close, and the odor becomes stronger after thawing.

The surface is non-sticky and has good elasticity.

When you touch the surface of fresh pork, it feels slightly dry or slightly wet, but not sticky and has good elasticity. It recovers immediately after being pressed by your fingers and has a solid feel. If raw meat is kept for a long time in summer, the quality of the meat will easily change. When you touch stale meat, the surface will feel dry or a little sticky. The newly cut surface will be moist, the depression caused by finger pressure cannot recover immediately, and the elasticity is poor.