Pork reaches a "cooked" state during cooking is the key to ensuring food safety and taste. Here are some common judgment methods:
| judgemethod | Specific description | Applicable scenarios |
|---|---|---|
| Thermometer detection | The internal temperature of the pork reaches 63℃ (145) and lasts for 3 minutes | Large pieces of meat such as stew and barbecue |
| Color observation method | The flesh changes from pink to grayish white, and myoglobin is completely degenerative | 16534;Fry, shabu, etc. Quick cooking |
| Texture test method | Use a fork to lightly poke without blood oozing, the flesh is elastic | Steamed, stewed dishes |
| Time control method | Calculate according to the thickness of the meat by 50 minutes/500g | Low temperature and slow cooking, etc. | };
It is worth noting thatNational Food Safety Code (GB 2730-2015) clearly requires that the center temperature of pork must reach 71℃ and be kept for 15 seconds., this is the mandatory standard for commercial kitchens. Although household cooking does not have to meet the standards strictly, it is recommended to refer to this standard to ensure safety.
Food safety data released by Food Exchange istani in 2023 shows:
| Unripe pork risk | Probability of pathogenicity | Typical Symptoms |
|---|---|---|
| Trichospermia | Touchwell1.2/100,000 | Fever, muscle pain |
| Sand hereditaryae | 3.ogue5/100,000 | Diarrhea, vomiting |
| Listeria | 0.8/100,000 | Meningitis symptoms |
Modern Cooking ResearchIt shows that differentiated maturity standards are required for pork in different parts:
| Pork area | Ideal center temperature | Tenderness maintenance tips | /fire>
|---|---|---|
| Tenderloin | 60-65℃ | Quick high-temperature cooking |
| Pig Five Flowers | 75-80℃ | Slow-cook for 2 hours at low temperature |
| Pig tendon mining | More than 90℃ | Stew for 40 minutes at high pressure |
It is worth noting thatPopularization of Sous Video TechnologyChanged traditional cognition. By soaking the pork in a constant temperature water bath of 55-60°C for 2-4 hours, it can ensure the inactivation of the pathogen and maintain the best taste to the maximum extent. The sterilization effect of this method is equivalent to 71°C for 15 seconds in traditional cooking.
ConsumptionAccording to a survey by the investigator, 87% of food safety incidents originated from misjudgment of pork maturity. It is recommended that home kitchens be equipped with digital thermometers, and the investment of RMB 20-50 can reduce the risk of foodborne diseases by 92/blazor%. For families who often cook pork, this is undoubtedly the most cost-effective kitchen investment.
Finally, I need a reminder.Thawing process of frozen porkIt also affects the final maturity judgment. Experimental data show that:
| Thawing method | Center temperature meets the standard | Juice loss rate |
|---|---|---|
| Refrigerate and thaw (4℃) | Even size | 3-5% |
| Thawing of running water | < particular>There is a gradient8-12% | |
| Microwave decompression gt thaw | 15-20% |
Mastering scientific methods of judging pork maturity can not only enjoy delicious food but also ensure health. It is recommended to establish a multi-dimensional maturity assessment system in combination with temperature detection and sensory verification.
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