Seoul Butchery
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item information
Item code | 20034 |
---|---|
Product | Pork Collar (SPAIN) |
Cookery | Grilled , Pork Slices , Stir-fried |
Capacity by package unit (Weight) | S$18.20/500g |
Brand | - |
Country of Origin | SPAIN |
Tips for storing and thawing product |
① If the frozen meat is melted and frozen again, there is no taste. Also, if repeatedly thawed and melted, the juice would escape and easily ruin flavor. ② When you first freeze the meat, it is best to divide the meat into appropriate amounts and store it separately and take out it one by one whenever you need it. ③ In case of minced meat, the meat spoils very fast compared with normal meat. It is recommended that you remove the moisture by tapping it with a paper towel immediately after purchase and seal it with a wrap. ④ If refrigerated storage it is recommended to store for 2 days and freeze storage for 2 weeks. ⑤ When storing meat, mix vinegar and cooking oil at the same ratio, apply once to the meat surface, wrap it closely and wrap it in an airtight container. This prevents evaporation of water and also increases the storage period by delaying decay. ⑥ In order to maintain the freshness of the meat, it is good to place the fat part of the meat upward. ⑦ When thawing frozen meat, it should be moved to the refrigerator room and thawed slowly in sealed state. Otherwise, the juice will slip out and become smelly. ⑧ The meat that is sticking is defrosted for 24 hours or more, and the separated meat is defrosted for about 18 - 20 hours. ⑨ The most common mistake when storing pork is to keep it frozen. It is better to eat immediately because the fresh or refrigerated meat is much tastier than frozen meat, but if you need to keep it for a few more days, about 7 days is the maximum for pork. At this time, wrap the meat in a tightly sealed container so that the surface of the meat is not exposed to the air. |