Autumn duck is plump, sweet and cool in nature, and can eliminate autumn dryness.
As the saying goes: "Duck wants to eat its fat",
Autumn is the best season to eat duck.
China has a long duck culture,
People used to call wild ducks, duck is called waste,
" Falling clouds and lone wild goose fly together ", which is beautiful.
View color and smell to distinguish shape
Chinese Meat Food Comprehensive Research Center Zang Mingwu, deputy chief engineer of the China Meat Food Comprehensive Research Center introduced in an interview with a reporter from " China Consumer News " that traditional Chinese medicine believes that duck meat is cold in nature, nourishes yin and stomach, clears lungs and replenishes blood, promotes diuresis and reduces swelling, can replenish internal deficiency and disinfect heat, and is suitable for people with heat and heat in the body. , and people have the idea that eating duck meat in autumn can eliminate autumn dryness.
Modern Nutritional studies show that duck meat contains more protein , B vitamins and vitamin E, and also contains niacin, riboflavin and thiamine and other health-friendly nutritional elements.
How to choose high-quality duck meat? Zang Mingwu advises consumers to pay attention to the following three points: Color viewing: The duck has a smooth body surface and is milky white, and the cut surface is rose after being cut. If the surface of the duck skin is slight oil, it is light red or light yellow, and the inner section is dark red, it indicates that the duck's quality is poor. If the body surface has a lot of oil, the color is dark red or dark yellow, and the muscle cut surface is grayish white, light green or light red, it means that the duck meat has deteriorated. Smell : Good raw ducks smell no odor, but cooked ducks are full of fragrance; ducks of average quality have a faint fishy smell in their abdomen; and if they smell a stronger odor, it also means that the ducks are very infresh or even deteriorated. Shape identification: Fresh and high-quality ducks are generally flat and round, the muscles of the legs are firm to the touch, and there is a raised breast, and salt cream can be clearly seen on the inner wall of the abdominal cavity; on the contrary, if the duck meat feels soft, the abdominal cavity is wet or moldy, the duck quality will be poor, the spoiled duck muscles will feel soft and sticky, and there will be a lot of mold spots in the abdominal cavity.
duck neck is beautiful, but it is not advisable to eat more
Zang Mingwu introduced that the fat content of duck is about 19.70 grams/100 grams. Although is higher than chicken, it is lower than pork. Studies have shown that the fat mass of duck meat is the best among poultry. The proportion of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is close to ideal values, and the chemical composition is similar to olive oil, which is very beneficial to the human body. Zang Mingwu further explained that fat is actually different from "good or bad". The so-called " bad fat " refers to saturated fatty acids, which accumulate in every corner of the human body and are difficult to eliminate; while "good fat" refers to polyunsaturated fatty acids and low-grade saturated fatty acids , which can effectively help the human body consume bad fat and be absorbed by the body into nutrients and transported to various organs. What’s important is that the human body cannot synthesize "good fat" by itself and can only rely on dietary supplements. So, eating more duck meat instead of eating other meat dishes in daily life is very healthy.
Hot . Some parts of ducks should not be eaten too much: 1 is duck skin, has high fat content and is mostly saturated fat, so intake should be reduced. second is duck neck . There are very small amounts of lymph nodes and richer thymus , which are small bumps visible to the naked eye on the duck neck. Lymph nodes are the main place for immune response and cannot be eaten.The main function of the gland is to induce the differentiation of hematopoietic stem cells into mature T cells , which has no immune function. It is generally regulated by a variety of hormones and also secretes thymus hormones. Therefore, as a delicacy of flavor, it is actually okay to eat duck neck occasionally and in small amounts, but it is not recommended to eat frequently or too much. It is particularly important to note that smoked and roasted duck meat can produce benzopyrene and heterocyclic amine after processing, which has a certain carcinogenic effect and should not be eaten for a long time.
refrigerated and frozen
duck meat has high nutritional value, but it is also prone to rot and deterioration. Especially for raw duck meat, due to the action of microorganisms, it may deteriorate in 24 hours under unventilated temperature conditions of 10℃. How to save raw duck meat that cannot be eaten for a while? In the past, some rural areas in my country often used the "native method" of smoke, wax, wind, pickling and other "civilized methods". From a more nutritious and healthier perspective, Zang Mingwu recommends that consumers try the following two methods to save: Refrigerated storage: The duck meat bought by should be treated well, washed and removed from blood, then chopped the duck meat, washed and dried, packed in a freshly preserved bag, and put it in a refrigerator. This can be stored for about 3-5 days. Cryo-save: If needs to be stored for a long time, it must be sealed and placed in the freezer room, so that the duck can be kept for several months and will not deteriorate. It should be emphasized that some people are used to blanching and freezing duck meat, thinking that this is cleaner and hygienic, but in fact it will make the duck taste very old.
Handler ducks bought from outside should be eaten as much as possible. If there is any leftovers, you can cover them with plastic wrap and put them in the refrigerator to refrigerate. When refrigerating, please separate raw and cooked ducks, separate meat and vegetables, and eat them as soon as possible. If stored for too long, microorganisms will reproduce faster, which may lead to spoilage. Taking roast duck as an example, some studies have shown that after 5 days of storage, the bacterial structure of the duck will change significantly. Zang Mingwu believes that although it helps to delay this process while ensuring the refrigerator is clean and the refrigeration method is correct, from the perspective of health and safety, cooked duck meat should not be stored for too long.
Article source: Materials and People's Media
