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A few days ago, "cannot wash raw meat under the tap" triggered a national discussion.
Now everyone knows that this is to avoid microbial "cross-contamination" caused by water splashes, and this recommendation is not against the new crown virus
.
Now everyone knows that this is to avoid microbial "cross-contamination" caused by water splashes, and this recommendation is not against the new crown virus
.
Then came out a variety of popular science on how to wash meat, including the "standard version of the meat washing program", which is mainly washed in a basin of clean water.
Many people have already started to learn and practice
.
(Explained in the following video)
Many people have already started to learn and practice
.
(Explained in the following video)
Although this is the suggestion of a major expert from the Centers for Disease Control and Prevention, I can only say that this is "the next best thing to do"-slightly better than the direct flushing method, nothing more
.
.
In fact, the most scientific approach is not to wash
.
.
Why wash meat? The general reason is nothing more than washing off blood, germs, and dirt
.
.
The blood water is actually the myoglobin exuded from the meat.
It is the same thing as the "blood water" of the steak.
It is nutrition, not dirt
.
Germs can not be cleaned by washing, you will never be able to wash out sterile meat
.
In other words, if it can be washed off, there is no need to emphasize that it is cooked thoroughly, right?
It is the same thing as the "blood water" of the steak.
It is nutrition, not dirt
.
Germs can not be cleaned by washing, you will never be able to wash out sterile meat
.
In other words, if it can be washed off, there is no need to emphasize that it is cooked thoroughly, right?
The more reasonable reason is to wash off the dirt, but in fact raw meat is not as "dirty" as you think
.
The slaughter process of pigs is roughly like this: spray cleaning, hang up corona, bloodletting, spray cleaning, hot water scalding, spray cleaning, open the internal organs (without piercing the intestines), split, and wash
.
The same is true for the slaughtering process of cattle, sheep, chickens and ducks.
The whole process also has many steps to control pollution, including spray cleaning, cold water rinsing and so on
.
.
The slaughter process of pigs is roughly like this: spray cleaning, hang up corona, bloodletting, spray cleaning, hot water scalding, spray cleaning, open the internal organs (without piercing the intestines), split, and wash
.
The same is true for the slaughtering process of cattle, sheep, chickens and ducks.
The whole process also has many steps to control pollution, including spray cleaning, cold water rinsing and so on
.
After such formal slaughter and inspection and quarantine of the meat, you really don’t need to go to the water for washing, and whether it is washed or soaked, if there are pathogenic bacteria, it will contaminate the sink
.
The key point is that the original intention of washing meat is to wash away the dirty things, but the majority of ordinary consumers have a complete sense of kitchen hygiene operations.
The process of washing meat is likely to cause cross-contamination inadvertently, and the gain is not worth the loss
.
.
The key point is that the original intention of washing meat is to wash away the dirty things, but the majority of ordinary consumers have a complete sense of kitchen hygiene operations.
The process of washing meat is likely to cause cross-contamination inadvertently, and the gain is not worth the loss
.
Let’s take a look at the video taken by my friend:
This is only a fragment of more than ten seconds, not complete.
What pollution risks do you see?
What pollution risks do you see?
1.
Although the running water does not wash the meat, it will still cause splashes, and there is a risk of splashing pollution
.
Although the running water does not wash the meat, it will still cause splashes, and there is a risk of splashing pollution
.
2.
The chopstick box and tableware are right next to the sink, and the height is too low, so there is a great risk of contamination
.
The chopstick box and tableware are right next to the sink, and the height is too low, so there is a great risk of contamination
.
3.
On the left hand side is the vegetable basket.
If the vegetables are eaten raw, there is a risk of spillage and pollution
.
On the left hand side is the vegetable basket.
If the vegetables are eaten raw, there is a risk of spillage and pollution
.
4.
The place where jewelry such as bracelets and rings come into contact with the skin is not easy to clean, and it is easy to cause cross-contamination
.
The place where jewelry such as bracelets and rings come into contact with the skin is not easy to clean, and it is easy to cause cross-contamination
.
5.
The residual blood water may flow down the edge of the bowl and contaminate the right side surface
.
The residual blood water may flow down the edge of the bowl and contaminate the right side surface
.
6.
Frequent exchange operations between left and right hands, and many times use dirty hands to switch the faucet, the probability of faucet contamination is very high
.
Frequent exchange operations between left and right hands, and many times use dirty hands to switch the faucet, the probability of faucet contamination is very high
.
Later, she made some improvements, but there are still many problems
.
So wash the meat is largely psychological comfort, it is a "sense of ritual"
.
If you really can't get through it psychologically, my suggestion is to blanch the water directly, saving time and effort, and doing it well.
Cleaning and sterilization are done at the same time
.
(Suitable for braised, stewed soup, etc.
)
.
So wash the meat is largely psychological comfort, it is a "sense of ritual"
.
If you really can't get through it psychologically, my suggestion is to blanch the water directly, saving time and effort, and doing it well.
Cleaning and sterilization are done at the same time
.
(Suitable for braised, stewed soup, etc.
)
If you still insist on washing with water, there is no big difference between washing with water and washing with soak
.
Contamination of both raw and cooked contacts is the primary cause of cross-contamination.
Cutting boards, knives, containers and hands are the most important sources of contamination, and splashing is nothing compared to it
.
For most people, they don't have a good awareness of preventing cross-contamination
.
It is the best choice to focus on separating raw and cooked food and reducing additional operations .
.
Contamination of both raw and cooked contacts is the primary cause of cross-contamination.
Cutting boards, knives, containers and hands are the most important sources of contamination, and splashing is nothing compared to it
.
For most people, they don't have a good awareness of preventing cross-contamination
.
It is the best choice to focus on separating raw and cooked food and reducing additional operations .
