How to clean raw pork the cleanest

Raw pork can be cleaned by washing with running water, rubbing with flour, soaking in salt water, and other methods. When processing, attention should be paid to separating raw and cooked, and cooking should be done in a timely manner.

Running water rinsing is a basic cleaning method, which can effectively wash away surface blood and impurities by repeatedly rinsing pork under flowing water. When rinsing, it is recommended to use low-temperature water to avoid changes in meat quality, and gently rub the gaps between the meat pieces with your hands. After rinsing, it is necessary to use kitchen paper to absorb the water and prevent the growth of bacteria. During the treatment process, it is important to avoid splashing water and polluting the surrounding environment.

Flour scrubbing can absorb oil and dirt. Wrap raw pork evenly with dry flour and let it sit for a few minutes before scrubbing. The physical friction of flour particles can remove impurities from meat crevices, and starch components can also adsorb some fishy substances. After scrubbing, thoroughly rinse off any remaining flour with running water to avoid affecting the subsequent cooking taste. This method is particularly suitable for meat chunks with high oil content or sticky surfaces. Soaking pork in salt water can help kill bacteria and eliminate fishy odors. Soaking pork in light salt water can separate out blood and reduce some microorganisms. The salt concentration should be controlled at around 3% and soaked for 10 minutes to achieve the desired effect. Excessive soaking can cause the meat to turn dry. After soaking in salt water, it is still necessary to rinse with running water to avoid salt residue affecting health. This method has a more significant cleaning effect on frozen and thawed pork. After processing raw pork, it is necessary to thoroughly clean the cutting board, knives, and hands with detergent to avoid cross contamination. It is recommended to use specialized raw meat processing tools and disinfect them regularly. When cooking, ensure that the center temperature reaches 70 degrees Celsius or above. Daily storage of raw meat should be sealed and refrigerated for no more than two days. If any discoloration or odor is found, it should be discarded immediately. Reasonable cleaning combined with standardized operation can maximize the safety of pork consumption.