牛肉碎是一种用途广泛的食材,汉堡、墨西哥玉米卷、意大利面等料理都会用到它。如果冰箱里放着一盒牛肉碎,但你不知道还能不能用,那就不妨用下面介绍的方法来检查牛肉碎是否变质。记住,变质的肉类千万不能食用!
步骤
方法 1 的 2:
检查牛肉碎的外观
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1
检查牛肉碎的颜色是否变成暗棕色或灰色。 新鲜牛肉碎呈鲜红色,但肉碎中间也可能有些棕色的点,这是因为牛肉来自牛身体不同的部位。储存时间越长,牛肉就会变得越灰。如果牛肉全部变成灰色,不再是红色或棕色,那最好还是把它扔掉吧。[1]
预先包装好的牛肉碎里面是棕色的,因为氧气不能到达牛肉中心。
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2
拿起牛肉闻是否有酸味。 新鲜牛肉有少许气味,但是开始变质的牛肉会散发腐臭味或酸味。这种气味是牛肉里的部分细菌产生的。如果牛肉闻起来有强烈的臭味,那就赶快把它扔掉。[2]
很多引起食源性疾病的细菌会出现在新鲜牛肉中,但用鼻子闻不出来,比如沙门氏菌。所以牛肉必须彻底做熟才能将细菌完全杀死。如果你感觉牛肉有问题,还是把它扔掉吧。
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3
摸牛肉是否有黏滑感。 把牛肉放在手指间捏一捏,仔细感觉。新鲜牛肉一捏就会碎成小块。摸起来黏腻的牛肉很可能已经变质了。[3]
接触牛肉前后你都必须洗手,避免传播细菌或者污染其它物品。
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4
检查包装上的保质期。 生牛肉碎超过保质期的一到两天内还是可以放心食用。确定牛肉过期的天数,如果超过保质期时间太久了,那就得把牛肉扔掉了。[4]
方法 2 的 2:
正确存储牛肉碎
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1
生牛肉碎要储存在4℃以下的冰箱冷藏区中。 如果牛肉马上要烹调,就把它放在冰箱冷藏区。在室温下,牛肉会在2小时内开始滋生有害细菌。所以肉放在室温中的时间千万不要超过2小时,如果室温在32℃以上,肉放置的时间不能超过1小时。
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2
牛肉要在超过保质期两天内用掉。 如果牛肉一直在冰箱中冷藏,只要在保质期两天内,牛肉还是新鲜的,可以安全食用。所以牛肉买回家后要立即用掉,以免造成浪费。[5]
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3
生牛肉可冷冻保鲜4个月。 把牛肉碎放在可用于冷冻的塑料保鲜袋中,把包装盒上的保质期写在袋子上。封口前把袋子里的空气完全挤出来,这样可以节省冷冻室的空间。[6]
几个月后,你会发现牛肉上出现白点。如果白点数量不多,切掉就是了。如果白点很多,还是把肉扔掉吧。
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4
把冷冻牛肉放在冷藏区或者冷水中解冻。 提前1到2天把冷冻牛肉转移到冷藏区,给牛肉充分的时间解冻。如果你想在水槽中解冻牛肉,就把水槽灌满冷水,然后放入牛肉。每过30分钟换一次水,直到牛肉完全解冻。[7]
用水解冻的牛肉必须立即用于烹饪。
绝对不要把肉放在室温中解冻。
牛肉可以用微波炉解冻,但是解冻后要立即做熟,以避免牛肉受到污染。
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5
当牛肉碎的温度达到71℃时就可以食用或者储存了。 杀死牛肉中细菌的唯一方法是把牛肉彻底做熟。烹饪过程中,用肉类温度计检查牛肉内部温度。[8]
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6
把熟牛肉储存在冰箱冷藏区或冷冻区。 熟牛肉可以在冷藏区中安全存放7天,但7天后就会开始变质。熟牛肉也可以放在冷冻区,8个月内必须吃完。注意,牛肉必须先装在密封容器里,然后再放入冰箱。
警告
冷食的储藏温度在4℃以下,热食的储藏温度在60℃以上。任何介于这两个临界点之间的温度都在“危险区”范围内,很容易导致食物滋生细菌。
接触生牛肉后你一定要洗手,这样才不会污染其它物品。
烹饪牛肉时,牛肉的内部温度必须达到70℃。