Is it okay to wash pork in hot water?

　　1. Soak the pork in hot water

　　Some people often soak the fresh pork they buy in hot water. Doing so will cause the pork to lose a lot of nutrients.

　　Pork muscle tissue and fat tissue contain a large amount of protein, which can be divided into myosin and myosin. The freezing point of myosin is 15°C to 16°C and it is easily soluble in water.

　　When pork is soaked in hot water, a large amount of myosin is lost. At the same time, myosin contains organic acids, glutamic acid, glutamic acid sodium salt and other ingredients. Losing them will affect the taste of pork. Therefore, do not soak pork in hot water, but rinse it quickly with cold water.

　　2. The pork is stewed until it becomes rotten.

　　Braised pork ribs in a pressure cooker, the meat is tender and seems to be delicious. However, at temperatures of 200°C to 300°C, the amino acids, creatine, sugar and harmless compounds in meat foods will undergo chemical reactions to form aromatic amine groups. These food-derived aromatic amine groups contain 12 compounds, 9 of which are carcinogenic.

　　The best way is to cook the meat in a microwave oven and then pour out the broth containing many compounds, so as to avoid the harm of aromatic amino compounds to the human body.

　　3. Eat too much lean meat

　　Some people think that eating fat meat will make you fat, while eating lean meat will not make you fat and can ensure nutritional intake, so they eat a lot of lean meat. In fact, eating more lean meat may not necessarily be good.

　　Lean meat has a high content of methionine, which can be converted into homocysteine ​​under the catalysis of a certain enzyme, and too much homocysteine ​​can also cause atherosclerosis. Animal experiments show that homocysteine ​​can directly damage animal endothelial cells and form typical atherosclerotic plaques. Therefore, eating lean meat should be done in moderation, not more is better.

　　4. Love fried bacon

　　Bacon contains nitrate, which will produce the carcinogen nitrosopyrrolidine after frying. Therefore, avoid frying when eating salted fish, bacon, sausages, ham and other foods. The correct way to eat them is to cook bacon, sausages, ham and other foods thoroughly so that nitrosamines can evaporate with the water vapor. At the same time, it is best to add some rice vinegar when cooking salty and smoked food, because vinegar can decompose nitrite and can sterilize.