Discussing food selection, processing, and storage

Author: Tan Sujun, Liu Yufeng (editors)
Publisher:
Publish Date: 2003-09-01
Features:
Chapter 1: Livestock and Meat - Pork Segmentation and Butchering, Beef Segmentation and Butchering, Lamb Segmentation and Butchering, Tissue Structure of Livestock Meat, Distribution Patterns of Meat Aging, Fat Content in Different Livestock Meats, Quality Identification of Meat Floss and Dried Meat, Cooking Methods for Lean Meat, Cooking Methods for Meats with Similar Fat Content, Storage of Livestock Meat, Quality Identification of Pork, Testing Freshness of Chilled Meat, Identifying Re-frozen Meat, Differences Between Preserved Meat and Salted Meat, How to Choose Kebabs, How to Identify Grilled Meat, How to Choose Salted Meat, The Taste of Freshly Slaughtered Pork Is Not Appealing, Methods for Removing Pork Ribs and Spinal Columns, How to Make Pork Tender When Roasting, Summer Preserving Methods, How to Make Kebabs, How to Make Water-Slurry Shredded Pork, How to Cut Cooked Meat, Selecting and Eating Ham, Storage of Sausages and Smoked Sausages, Identifying Cattle Breeds, Quality Identification of Beef, Different Parts of Beef Have Different Tenderness After Cooking, Methods for Cooking Tough Beef, How to Grill Beef, Tender Braised Beef, Braised Beef vs. Goat Meat, "Selecting Ingredients for "Hot Pot Lamb," "Seasonings for "Hot Pot Lamb," Skillfully Removing Lamb's Gamey Flavor, Benefits of Eating Rabbit Meat, Making "Hericium Edulis Stewed Rabbit," Identifying Dog Meat, Identifying Freshness of Livestock Organs, Cleaning Methods for Livestock Organs and Limbs
Chapter 2: Poultry and Egg Products
Chapter 3: Dairy and Legume Products
Chapter 4: Aquatic Products and Their By-products
Chapter 5: Vegetables
Chapter 6: Grains
Chapter 7: Fruits
Chapter 8: Seasonings
Chapter 9: Dried Ingredients and Game