Source: ChestNutMates
Author Yogurt
According to the data in the 2018 National Statistical Yearbook, China’s per capita annual consumption of pork in 2017 was 20.1 kg, while beef and mutton were 1.9 kg and 1.3 kg respectively, which is enough to show the weight of pork in the Chinese stomach.
In China, as long as there is pork, a famous Chinese dish can be made: Dongpo pork, tenderloin pie, pineapple sweet and sour meat, pot-wrapped meat, braised pork, roasted pig trotters, sweet and sour chops, Cantonese sausage, sweet and sour tenderloin, pepper and salt chops, slipped meat segments, mashed garlic and white meat….#Are you drooling? #
In the Year of the Pig, let’s talk about pork, which is called “New Year’s Meat” ~
Vitamin B1 is 5 times that of beef.
Vitamin B1 deficiency will make the body often feel tired and muscle ache. In addition, vitamin B is very important for maintaining appetite, gastrointestinal peristalsis and energy metabolism.
The content of vitamin B1 in lean pork is 0.5 mg/100g, which is 3 times as much as that in lean mutton, 5 times as much as that in lean beef and chicken breast.
Regular drinking, sweet eating, or eating pork after strenuous exercise can supplement vitamin B1.
Someone did an experiment to study the loss of vitamin B1 in pork when high temperature lubricating oil was used. It can be seen that the lower the cooking temperature and the shorter the cooking time, the less vitamin B1 loss will be.
Photo Source: Chestnut Pie
Adding acidic substances such as vinegar in the cooking process can also reduce the loss of vitamin B1. Vitamin B1 has better stability in an environment with lower ph value.
Your body fat rate may be higher than that of pigs.
As fat as a pig! -Many people say so.
However, Professor Otsujiya of the Small Animal Nutrition Research Office of Japan’s Imperial University of Science introduced on a program that the body fat rate of pigs is 14% ~ 18%.
You know, the body fat rate of healthy and reasonable men is about 15%, and that of women is about 25%.
Sad? Shut up and keep your legs open. It is better to learn from pigs to eat and sleep. # Pig: Return my innocence! #
Of course, there are also [fat] pigs with a body fat rate of 30% to 40%, but considering that modern people who pursue health prefer lean meat, farms will naturally not make pigs fatten up.
From now on, let’s change to say this-
Don’t be thin into a pig, don’t change your head!
How are you?
The ribs are not thin at all.
Thin as ribs! -Many people also say so. But thin ribs may be fatter than large intestine!
Let’s look at the fat content of 100g of pork in China’s food composition table:
Photo Source: Chestnut Pie
Fat than fat intestines! # I refuse to believe # sweet and sour ribs, don’t eat too much ~
There are actually many unsaturated fatty acids in lard.
Compared with vegetable oils such as soybean oil, lard does have a higher saturated fatty acid content. But in fact, lard also contains a lot of unsaturated fatty acids.
The saturated fat content of coconut oil and butter is far higher than that of lard. It happened that these two oils have such a good reputation and bring some noble flavor. # I feel aggrieved for lard #
Photo Source: Chestnut Pie
However, it is not recommended that everyone eat lard.
After all, compared with vegetable oil, lard has a higher saturated fatty acid content, for example, olive oil has a saturated fat content of 14%, while lard has a saturated fat content of 39%… nearly 3 times!
The World Health Organization and < < Reference Intake of Dietary Nutrients for Chinese Residents (2013) > > recommend that the intake of saturated fatty acids should not exceed 10% of the total calories.
According to the daily calories of 1800kcal for adult women, saturated fat should be controlled within 18g and all replaced with lard, which is about 50g.
If the blood lipid itself is abnormal, it is even more important to shut up and limit saturated fat.
In addition to lard, be careful with processed foods: ice cream, doughnuts, cream cakes, cookies, potato chips… 2 Oreo biscuits have 5g saturated fat and 9g sugar!
Happy Eat Pork
There is no need to worry about these problems.
The patties are spliced with [glue]?
There is a lot of circulation on the Internet that [big chicken chops/pork pie/steak are all glued together by minced meat + adhesive. Do you still dare to eat them? ] For gimmick video.
This [adhesive] is glutamine transaminase, also known as TG enzyme, meat glue, which can connect the proteins in minced meat to form a whole piece of meat.
We have learned about junior high school biology. Enzyme is a kind of protein, so after eating it, like other proteins, it will be digested into amino acids and will not do harm to what.
Think about eating hundreds of pieces of pork chop and steak at ordinary times, and now you can eat more than 10 pieces, isn’t it flattering?
Of course, you can also eat [real] pork chops and steaks, as long as your wallet is thick enough. Splicing only provides a choice, but it must be cooked thoroughly.
The original cut steak is sterile inside and can not be thoroughly cooked. However, for minced meat, the risk of microbial contamination is relatively high.
The delicious meat is added with [tender meat glue]?
The legendary tender meat glue is actually carrageenan.
This glue was mentioned when talking about yogurt. It is a kind of plant polysaccharide and a compliant additive. Adding it to meat can make meat tender.
Is the sausage luncheon meat [leftovers] made?
In the national standards for ham sausage, sausage, luncheon meat and other meat products, the raw material requirements shall be implemented according to GB 9959.1 < < Standard for Fresh and Frozen Pig Slices > > and GB/T9959.2 < Standard for Splitting Fresh and Frozen Pig Lean Meat > >.
Chicken, duck and fish can be used in ham sausage, so the national standard for fresh and frozen poultry products will also be referred to.
In other words, what standard is the fresh frozen pork you buy, and what standard is the raw meat in ham sausage and luncheon meat, all of which must conform to sensory, physical and chemical, microbiological and other indicators, and pass the quarantine inspection.
Making processed meat does not mean inferior meat and is not safe.
Although it is true that some corners and minced meat will be used to the best use, it will not affect safety.
In fact, when eating ham sausage and luncheon meat, the most important thing to pay attention to is salt and fat content.
Source: commons.wikimedia.org
100g lean meat is only 6g fat, and a Shuanghui Wang Zhongwang (60g) has 8.4 g fat and 660mg sodium, which accounts for more than 1/3 of the daily demand of adults. The fat content of delicious luncheon meat is even higher.
African swine fever, can you rest assured to eat pork?
Classical swine fever is different from bird flu in that it will not infect people, nor will it infect people and animals other than pigs.
The seriousness of the African swine fever incident lies in the fact that once the pigs are infected, they will basically die, and they will spread from one generation to another, and there is no vaccine to fight, resulting in a large number of pigs dying and causing huge economic losses to pig farms.
Therefore, in the event of an epidemic, sick pigs will be culled and the probability of buying plague pork is extremely low.
At a temperature above 60 ℃, heating for 30 minutes can inactivate the African swine fever virus. Ten thousand steps back, even if you buy it, as long as you eat cooked pork, you don’t have to worry about the virus.
Although pork is delicious, you should also touch the meat on your stomach when eating sweet and sour chops, pot-wrapped meat, braised pork, roasted pig’s trotters and pepper and salt chops.
I reported the name of the dish again. I don’t know which dish you like best.
This year’s wish is to become a pig!
Forward it to friends, your dream will come true.
This article has been reviewed by registered dietitian Huang Bairong.
This article is authorized to reprint from chestnut pie ID: ChestNutMates
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-References-
[1] http://www.stats.gov.cn/tjsj/ndsj/2018/indexch.htm
[2] GB/T 13213-2017, GB/T 9959.2-2008, GB 9959.1-2001, GB/T 23493-2009, GB 2730-2015
Yu Lei, Li Wenzhao, Zhong Li, Wang Rui, Jiang Huabin, Han Hongchao, Zhang Ning, Ruan Meijuan.Variation of V (B1) content in pork oily process [J]. Food Research and Development, 2017, 38 (15): 32-35 +88.
Source of cover photo: www.hizy.net Genuine Photo Library
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