Is it rabbit hair?
Rabbit meat is not hair.
The so-called hair products refer to foods that are particularly easy to induce certain diseases (especially old diseases) or aggravate existing diseases. Hair taboo is of great significance in diet and dietotherapy. Under normal circumstances, hair is also food, and moderate consumption will not cause side effects or discomfort to most people, but will only induce some special constitutions and some diseases related to them.
Is rabbit meat white?
Red meat is a word in nutrition, which refers to meat that is red before cooking, specifically pork, beef, mutton, venison, rabbit meat, etc., so rabbit meat is red meat.
How to preserve rabbit meat
Refrigeration is to store the frozen rabbit meat in the cold storage for transportation to keep the meat temperature from rising.
The reasonable cold storage condition is that the cold storage temperature should be kept between-19℃ and-17℃, and the relative humidity is 90%. Generally, the temperature rise and fall in the cold storage should not exceed 1℃, and the temperature rise during the bulk loading and unloading process should not exceed 4℃ day and night, and the air flow should be self-flow convection. The temperature rises and falls, which is easy to cause dried meat and yellow fat, affecting the quality.
The method of cold storage stacking is: the frozen rabbit meat that has been refrigerated for a long time should be piled into a square pile, and the ground should be padded with unventilated wooden boards. The cushion height is about 30 cm, and the stacking height is 2.5-3 meters. When the volume and ground load of cold storage allow, the larger the stacking volume and density, the better the stacking capacity of cold storage, thus improving the utilization rate of cold storage.
The distance between the meat pile and the surrounding wall and ceiling should be 30 ~ 40cm, 40 ~ 50cm from the cooling exhaust pipe, and the distance between the meat pile and the meat pile should be 15cm. A passage for transporting trolleys should be set aside in the middle of the cold storage, generally not less than 2m wide.
The refrigeration period of frozen rabbit meat mainly depends on the refrigeration temperature and the types of raw materials. Practice has proved that the lower the refrigeration temperature, the longer the shelf life. Under the condition of -4℃ refrigeration, the fresh-keeping period is only 35 days; The storage period is 42 days at -5℃; At-12℃, the shelf life can reach about 100 days. Frozen rabbit meat for export can be stored at 6- 17℃ ~- 19℃.
In order to keep the meat fresh and prevent the rabbit meat from being stored in the cold storage for a long time, it is generally required to be transported with the production to shorten the cold storage time as much as possible.
What kind of white meat do you have?
White meat is the name of fat meat in some places, and it is also the name of meat with fine muscle fiber, low fat content and high unsaturated fatty acid content in fat, which can reduce the incidence of cardiovascular and cerebrovascular diseases and reduce the threat of cancer. It is also a dish in daily life. Corresponding to red meat is one of the most common meats in our daily life.
White meat can include birds (chicken, duck, goose, turkey, etc. ), fish, reptiles, amphibians, crustaceans (shrimp, crabs, etc. ) or bivalves (oysters, clams), etc. Salmon and cooked shrimps and crabs are both red, but they can't be regarded as red meat. The color of cooked food cannot be used as a criterion to judge whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat.