Teach you to know the false

Introduction: 1 Quality identification of fresh shrimps: the head and body of fresh shrimps are closely connected, the shell is closely connected with the flesh of shrimps, the head and feet are complete, the body of shrimps is rigid, with a certain degree of curvature, the shell is bright and blue white; the connection of the head and body of new shrimps is loose or detached constantly, the body is soft and does not bend, the body color turns yellow or red, and the black waist appears between the nodes of shrimps 2： Methods for quality identification of live fish: high quality live fish like to swim in the lower layer of the water, pat the water surface with their hands, and they will be immediately shocked; after fishing, they struggle vigorously or continuously to move their tails; they have regular body color, complete scales, and transparent mucus on the body surface; while they swim slowly, their mouth is close to the water surface, their tails are drooping, and they are dead if they swim across the water seriously If the body surface of the fish is partially congested, with erythema or muscle rotting into pits; if the gill filaments of the fish gills are uneven, white and mucus is increased, the fish may be infected 6e9 3: identification and purchase of duck: the skin of high-quality duck is bright and white or light yellow, shiny, dry and with a little salt frost, rosy red muscle, and fresh smell If the surface is dark yellow or light brown, oil oozes or sticky on the surface, gray white muscle, sticky abdominal cavity, and with a taste of harrass or mildew, it is not suitable for purchase 6e9 4: identification and purchase of fresh eggs: when you buy eggs, will you identify fresh eggs? Here we teach you how to identify and purchase One is to see the cleanliness, integrity and color of the eggshell It is better to have no excrement, blood and crack The color of the egg shell should be the inherent color of all kinds of eggs, but the outer layer of the egg shell should have a layer of frost like film If the frost falls off and the surface layer is bright, it is washed or hatched eggs The second is to weigh it by hand, and feel that it is a good egg to have weight and smash hands It makes a sound of floating or water shaking It is an old egg or scattered yellow egg Quail eggs have thin skin and fast water loss The change of weight is an important indicator reflecting freshness In addition, we must spot check a few eggs packed on pallets or plastic bags in advance, otherwise, we can't buy them cheaply 6e95: identification of water injected meat: water injected meat is a kind of illegal meat that damages the interests of consumers by forcing the meat seller to inject water into the meat to increase the weight of the meat and sell more money Pork, beef, mutton, chicken, duck, etc on the market may be watered So, how to identify water injected meat? There are many methods The first is to lift up the meat, water will drip down naturally; the second is to hold up the meat or squeeze it with your hands for several times on the meat case, water will flow out; the third is to see whether the meat case is wet or not If there is water on the case or the butcher always wipes it, it is clearly water injected meat Look at the color of the meat again Because the water injected meat contains excessive moisture, it usually has a light color or a reddish or yellowish gray color, and its surface is particularly white Also look at the section of the cut meat, some water injection meat with a knife all open, water will obviously seep out White light chicken and duck will become particularly "fat" When pressing with fingers, the meat is not tight and elastic, and water can be seen between legs and abdomen The soaked chicken feet are plump and pale white as if they had not been frozen Frozen meat mainly depends on the section If there is gray and translucent ice and red blood water, it is water injected meat Another is smell: use the nose to identify whether the smell is normal Normal livestock and poultry meat is generally white in fat, shiny and red in color, slightly dry and elastic in appearance It has a special fresh taste If it is water injected meat, the fresh taste is not strong If it is stored for a little longer, it will have ammonia taste and sour taste If it is stored for a long time, it will have rotten smell 6e6: identification of chicken quality: characteristics of fresh chicken: (1) eyeball: full eyeball (2) Color: the skin is glossy, light yellow, light red, gray white or gray black due to different varieties, and the muscle section is shiny (3) Viscosity: surface slightly dry or slightly wet, not sticky (4) Elasticity: the depression recovers immediately after finger pressing (5) Smell: it has the normal smell of fresh chicken (6) Boiled broth: transparent and clear, fat agglomerated on the surface, with a special flavor 6e 9 fresh chicken's special: (1) eyeball: eyeball is wrinkled and sunken, crystal is slightly turbid (2) Color: the skin turns dark and the muscle section is glossy (3) Viscosity: the surface is dry or sticky, and the new section is wet (4) Elasticity: depression recovery is slow after finger pressing, and can not be fully recovered (5) Odor: there is a slight unpleasant smell in the abdominal cavity, and no other peculiar smell (6) Broth after boiling: slightly turbid, fat floating on the surface in small drops, poor flavor or no fresh taste 6e 9 The characteristics of the modified chicken: (1) eyeball: the eyeball is dry and concave, and the crystal is turbid (2) Color: dull on the body surface, dark brown on the head and neck (3) Viscosity: the surface is dry or sticky, and the new section is sticky (4) Elasticity: after finger pressing, the depression recovers continuously, leaving obvious traces (5) Odor: unpleasant smell and stink on the body surface and abdominal cavity 6e9