Long-term preservation method of pork

Nowadays, people's lives are getting better and better, and there are various ways to eat. But when summer comes, besides extreme heat, food preservation is a big problem. Having a refrigerator doesn't mean that food can be stored quickly. So what are the long-term preservation methods of pork?

Long-term storage method of pork 1 The first point comes, that is, don't wash the pork you bought. Because after cleaning, although it looks clean to the naked eye, the mixture of water and meat will provide a humid environment for bacteria, which is more conducive to the growth of bacteria and harmful to the long-term preservation of pork.

Step two, cut the pork into small pieces. How big should I cut it? Is to cut the pork into small pieces every time you need to cook at home. The advantage of this is to avoid repeated freezing and thawing of pork. Every time I take a large piece of meat out of the refrigerator and thaw it, I have to put it back in the refrigerator for freezing before I use it.

Repeated freezing, thawing, refreezing and refreezing of pork will not only cause the loss of nutrients in pork, but also increase the chance of pork being contaminated by bacteria, which will more easily increase the risk of premature deterioration of meat.

The third step is to treat pork with high-alcohol liquor. Pour high-alcohol liquor into a bowl, you can soak the cut pork in the liquor, or you can evenly coat all the surfaces of the pork with high-alcohol liquor with a brush. Because it can't be washed with clean water, the pork surface can be disinfected and cleaned with highly alcoholic liquor, and then frozen in the refrigerator.

Step four, oil the pork surface. Pour the cooking oil into a bowl and evenly coat all the surfaces of the pork with a brush. This can isolate the air and keep moisture. Any specific edible oil will do, as long as it is vegetable oil.

Step five, bagging. Put the pork processed in the above steps into a fresh-keeping bag or wrap it with fresh-keeping film to remove air as much as possible. It would be better if there were vacuum pumping equipment at home. You can also simply turn the hair dryer upside down to the mouth of the fresh-keeping bag, and after turning on the switch, the air inside can also be pumped out, so it is a simple household vacuum cleaner. Keep at it, and you will finish it soon.

The sixth step of success is to wrap it in tin foil and put it in the refrigerator. Wrap the sub-packaged pork slices in tin foil for barbecue. Tin foil can isolate water, which can not only wrap the water of pork without loss, but also prevent external water from entering it, which can effectively prevent cross-taste. After being wrapped, you can put it in the freezing layer of the refrigerator for freezing preservation.

In this way, pork can be preserved for a longer time and will not go bad for half a year. The thawed pork is as fresh and tender as the pork that has just been frozen for a few days, without any peculiar smell. Have you learned?

Long-term storage method of pork No.2 preparation

Cooking oil, high-alcohol liquor, brushes, plastic wrap and tin foil are all bought home.

first step

First, cut the excess pork into pieces, about the size of a palm. Some family members want to ask, don't you need to clean up? Don't clean this step. Pork is easy to breed bacteria when it meets water, which can not achieve the effect of long-term preservation. So don't let the pork touch the water.

Second step

Coat the surface of the cut pork with high-alcohol liquor. You can dip a brush in high-alcohol liquor and spread it evenly on pork. The distilled liquor has bactericidal effect and can prolong the storage time of pork. Pay attention to applying white wine, try to apply white wine to the gap between pigskin and pork, and don't miss it.

Third step

Brush another layer of cooking oil. Edible oil can play a very good role in locking water. Pork is easy to deteriorate during storage because of water loss, and edible oil can just retain the water of pork itself. Even in frozen pork, the water in the pork can remain in the meat, which ensures the taste of the meat to a greater extent.

Fourth step

Wrap the pork in plastic wrap. Be careful not to let air in when wrapping pork, and try to get rid of air when wrapping pork. Don't bother to tear off the plastic wrap, it will wrinkle and leak into the air easily. Apply more pressure by hand to prevent air from entering.

Last gear

Take out the tin foil as the last line of defense. Tin foil has a good shading effect, which can be used to preserve pork and protect it from direct sunlight. Just wrap the freshly wrapped pork in plastic wrap and put it in tin foil. You can fold it several times, and then fold both ends in the middle once to make a square bag. Fold all the pork that needs to be preserved in this way and put it in the refrigerator or freezer.

The above method is several times more effective than putting pork directly in the refrigerator. If you put the pork directly in the refrigerator at ordinary times, you will find that the meat is rotten when you cook it again. Even some pork is very old and chewy after freezing, because it loses water after freezing. Ok, that's it for today's pork preservation method. If you like it, remember to save it and share it with your family.

Long-term preservation method of pork 3 1, preservation method of pepper

Add a proper amount of pepper and salt to boiling water. After the boiled water is completely cooled, the meat is soaked in water and can be stored for about 2-3 days at room temperature.

2, ventilation preservation method

Cut raw meat into thin strips, thread it and hang it in a cool and ventilated place. After fresh meat is air-dried, the water content in the meat is greatly reduced, the growth of bacteria can be inhibited, and the shelf life of raw meat can be prolonged.

3, honey preservation method

Prepare a little honey, spread it evenly on the meat, and then store the meat in a cool and dry place. The principle is that honey has good water absorption, is not easy to produce bacteria, and can prolong the storage time of pork.

4, soy sauce preservation method

Prepare a little soy sauce, boil it in a pot, let it cool naturally after boiling, pour the soy sauce on the pork, spread it evenly, then hang the pork and put it in a cool and dry place. Soy sauce can not only prolong the storage time of pork, but also make pork absorb the delicious taste of soy sauce, so it is not necessary to add soy sauce when eating.

5. Preservation method of aged vinegar

Soak a clean cloth in vinegar for a while, and then wrap the meat with a wet cloth soaked in vinegar, so that it can be stored for about 1 day.

How to choose pork

When you go to the market to buy pork, most people go to the meat stall and say whether you want to be fat or thin, and how much. Many people don't understand the ingredients of pork and don't look at the quality of pork. The boss will add some unsalable parts to you every time he cuts meat.

The meat quality of different parts of pork is different. The most common pork is tenderloin, hind legs, plum blossom, pork belly and ribs. Usually the tenderloin is the most tender and the ass is older. The red or reddish part of pork is lean pork, mainly concentrated in hips, spine and lower neck, as well as some ribs and legs. Pure lean meat is concentrated in the buttocks, hind legs and loin; The front row of meat below the neck is also called upper brain meat, which is fat and thin.

Tenderloin:

The tenderloin is divided into big tenderloin and small tenderloin, which is very tender and suitable for frying, frying, burning and stewing. At home, tenderloin is often used to make boiled pork slices and fried tenderloin. After a little pickling, the tender taste is incomparable to pork in other parts.

Pork belly:

Pork belly is the part with high fat content in pork. Braised pork belly, Dongpo pork and fat and thin pork are all made in this position. If you want to cook an oily dish, pork belly will be tender and suitable for barbecue.

Plum blossom meat:

Plum blossom meat has little fat content and a tough taste. It's delicious to chew in your mouth. Plum blossom meat is barbecued pork or barbecue, which is very delicious.