Pay attention to the suitability of choosing ppe

There are several ways in which counterfeit beef jerky is currently available in the market:

The first way is to increase oil consumption, reduce the proportion of solids, so as to achieve the purpose of reducing غير مجاز مي باشدts, which is mainly directed at spicy beef jerky. Therefore, some spicy beef jerky, consumers eat beef, leaving most of the bags of red oil. The oil that is regularly added to the spicy beef jerky is high-quality vegetable oil or salad oil, and some unscrupulous manufacturers add inferior vegetable oil, or even swill oil.

The second way is to add more sugar. The purpose is also to increase the weight. According to the conventional taste, it is generally necessary to add about 20% of the sugar. Some manufacturers can add up to more than 30% of the sugar. This kind of beef jerky is too sweet to eat and is dark brown in color and looks like candy.

The third way is to fake the beef. Especially spicy beef jerky with oil, because the appearance can not see the quality of beef inside, some unscrupulous manufacturers use inferior beef, beef viscera, dead beef, etc. to produce beef jerky, beef granules, and some even use dead horse meat, Pork is used as a substitute for beef, and these inferior meats are difficult to identify and detect after shredding.

The fourth way is that the غير مجاز مي باشدt of beef kernels is the lowest, because it is the easiest to shoddy on the product phase, and a large amount of dead meat, bad meat, and poorly organized meat are used to make meat grains and floss. It is difficult to distinguish with the naked eye. A large amount of spices, such as satay and cumin powder, cover the original texture of good beef.

How to distinguish fake beef

Fresh beef and frozen beef sold on the market can be identified by consumers in terms of color, odor, visغير مجاز مي باشدity, and elasticity.

Color identification of fresh meat: muscles are uniform red, shiny, fat, clean white or creamy yellow. Sub-fresh meat: The color of the muscle turns dark and the cut surface is shiny, but the fat is dull. Metamorphic meat: The muscles are dark red, dull, and the fat is dark until it is green.

Odor identification of fresh meat: It has a characteristic, normal smell of fresh beef. Sub-fresh meat: slightly ammonia or sour. Metamorphic meat: rancid odor.

Visغير مجاز مي باشدity Identify fresh meat: The surface is slightly dry or has a dry film that is not sticky when touched. Fresh meat: The surface is dry or sticky, and the new section is moist. Metamorphic meat: The surface is extremely dry or sticky, and the new section is also sticky. Flexibility to identify fresh meat: The depression after acupressure can be immediately restored. Subsequent fresh meat: The depression after acupressure is restored slowly and cannot be completely restored. Metamorphic meat: Acupressure after depression can not be restored, and leaves a clear trace.

Tomato Fish Curd

Keywords---Fish Curd, Side Dish, Sauce, Pot, Boil

Ingredients:

Fish Curd, Side Dish(Dried Day Lily, Rice  Noodle), Tomato Sauce

Directions:

1. Add 500ml of water along with tomato sauce pouch  into a pot to boil.

2. Add the side dish into the pot and wait for 2-3 minutes

3. Add the fish curd into the boiling soup until they float(1-2minutes). Then pour the soup and the fish curd into a bowl before serving

Fish Ball ,Fish Cake ,Mushroom Fish Tofu,Fish Paste Tofu

Guangzhou Luxe Seafood Enterprises Ltd. , https://www.seafoodluxe.com