1.猪肉忌宰后即食。一些人认为将刚屠宰后的猪肉烧了吃比较新鲜,其实,这种看法失偏颇。在常温下,生猪在放血1～2小时后,就进入尸僵阶段,此时猪肉坚实、干燥、无香味、不易煮烂、又难于消化;经过24～48小时后,便进入成熟阶段,此时猪肉柔软、多汁、具有芬芳的气味,适宜烹调食用。 Pork bogey immediately after eating. Some people think that just after slaughtering pork to eat more fresh, in fact, this view is rather biased. At room temperature, the pigs in the bleeding 1 to 2 hours after entering the dead necrosis stage, this time pork is solid, dry, non-scented, not easy to boil, and difficult to digest; after 24 to 48 hours, they entered the mature stage, this When pork is soft, juicy, with a fragrant smell, suitable for cooking food.