How to choose and buy pork liver? How to store pork liver

There are probably not many people who like to eat pork liver, so most of them don't know much about pork liver. The following Encyclopedia Knowledge Network has sorted out the purchase of pork liver, how to store pork liver, and the taboos of eating pork liver. I hope you can learn more about pork liver.

Contents of this article

1. How to choose pork liver

2. How to preserve pork liver

3. Taboos on eating pig liver

How to choose pork liver

Pork liver can be divided into powder liver, flour liver, numb liver, stone liver, liver from dead pigs, and liver from pigs with water. The first two are of the best quality, the middle two are second, and the last two are of inferior quality. Powder liver is soft and tender. You can insert your finger into the cut with a little force. It is delicious and tender after being cooked.

Normal pig livers have a shiny surface, a uniform purple-red color, are elastic when touched, and have no lumps, edema, or swelling. In addition, there are rapeseed-sized white spots on the surface of the liver, which is a muscularization phenomenon of the body to protect itself after pathogenic substances invade the body. It can still be eaten after the white spots are cut off. If there are too many white spots, do not buy it.

How to store pork liver

1. If you don't finish eating fresh liver, it will change color and dry out if it is not stored properly. You can evenly apply a layer of oil on the surface of the fresh liver and store it in the refrigerator. When you eat it again, you can still keep the original freshness.

2. Put it in a fresh-keeping bag and tighten the bag. Wrap it with a towel and put it in another fresh-keeping bag and tie it tightly. Freeze it. It can be kept for 15-30 days. When eating, thaw it naturally. Wash it clean.

3. If fresh pork liver needs to be stored, you can use lard or cooking oil to keep it fresh. The method is: wash the pork liver, drain the water, evenly apply a layer of oil on the surface of the liver, put it in the refrigerator or a cool place, and when you eat it again, the pork liver can still keep its original freshness.

Taboos on eating pig liver

Do not eat half-cooked pork liver

As we all know, the liver is a detoxification organ, the largest chemical plant and disinfection station in the animal body. All kinds of harmful substances are collected in the liver for processing. Especially since pigs eat a lot of food, there are many toxic substances in the liver. Therefore, the newly bought liver should be repeatedly rinsed with tap water and soaked for 30 minutes before cooking. When cooking, use a high fire and sufficient time to make it cooked thoroughly. Never eat half-cooked liver to avoid harming your health.

Do not consume excessive amounts of pork liver

Pork liver contains a lot of cholesterol. Excessive intake of cholesterol has a negative impact on human health and can easily cause people to suffer from hyperlipidemia, high blood viscosity, high blood pressure, obesity, arteriosclerosis and other diseases. The normal daily cholesterol intake should not exceed 300 mg. The cholesterol content in 100 grams of pork liver is as high as 400 mg. Therefore, it is advisable to eat 50-70 grams of pork liver each time and 1-2 times a week.

Do not eat discolored pig liver

Healthy and fresh pig liver is clean, smooth, brown-red or light brown, without peculiar smell, bile, or blisters. If the color of pig liver is abnormal, the surface is brown-black, blue-purple, gray-brown, or light yellow, or there are yellow-white lumps, scattered red spots, white blisters, filamentous patterns, etc., or the liver is enlarged, the liver is atrophied, there are flaky worm bodies in the liver, it smells bad, and it is easy to break when unzipped, it must be a diseased pig liver and it must not be purchased, let alone eaten.

It should not be taken at the same time as vitamin C.

Pork liver and vitamin C are incompatible, because pork liver contains relatively rich iron and copper, which can promote the oxidation and decomposition of vitamin C, thus destroying the efficacy of vitamin C. A trace amount of copper can speed up the oxidation of vitamin C by 1000 times. Once vitamin C is oxidized into dehydroascorbic acid, it will lose its original efficacy. Therefore, it is best not to eat foods rich in vitamin C at the same time, and do not take vitamin C preparations when eating pork liver.

People who should not eat

Because pork liver is rich in cholesterol, patients with coronary heart disease, angina pectoris, cerebral infarction, and sequelae of cerebral stroke should not eat pork liver. Patients with hyperlipidemia, high blood viscosity, hypertension, and atherosclerosis should try to eat less pork liver, otherwise it will aggravate their condition and be detrimental to treatment and physical recovery.