It is almost the same size vertically and horizontally. It is a large square piece of meat: there is a white steamed bun on top, which is very white, as if it has been soaked in lime water for three days.
Dunrou is introduced as follows:
Dundun, pronounced ròu dūn dūn, is a Chinese word that means to describe a person who is fat or has thick muscles.
Meat is introduced as follows:
Meat is a good source of various minerals, with high contents of sodium, potassium, phosphorus, sulfur, chlorine and other elements, iron, copper, manganese , zinc, cobalt and other elements are also relatively abundant, but the calcium content is extremely low. Soluble minerals (such as potassium and sodium) are easily lost with the juice during the freezing and thawing process of meat; minerals such as iron, copper, and zinc exist in combination with protein and are not easily lost during processing.
The introduction of meat is as follows:
The nutritional content of meat can vary depending on the type, age, part and fatness of the animal. The protein content is generally 10 to 20%, of which viscera such as liver has the highest content, up to more than 21%, followed by lean meat, with the content about 17%, among which beef has the highest content, up to 20.3%. The content of fat meat is Lower, such as fat pork, only 2.2%, the meat protein consists of 9 amino acids.
Close to human tissue needs. Therefore, it has high physiological value and is called complete protein or high-quality protein. In terms of amino acid composition ratio, except for phenylalanine and methionine, which are slightly lower than the ratio required by humans, the rest are sufficient.
In addition, meat also contains water-soluble nitrogen-containing leachable substances, including non-protein nitrogen-containing leachable substances such as myosinogen, carnosine, creatine, creatinine, purine bases, urea and amino acids. These substances are the main source of the umami flavor of the broth.
The content of fat varies greatly. Fatty meat has the highest content, while lean meat has a lower content, averaging 10-30%. It is mainly triglycerides of various fatty acids and a small amount of eggs. Phospholipids, cholesterol, free fatty acids, etc. Cholesterol content is relatively high in animal viscera, especially the brain, liver, kidney, and lungs.
The melting point of various animal fats is close to their body temperature. Due to the higher melting point, the digestibility is low. The content of essential fatty acids in animal fats is generally lower than that in vegetable oils, and the content of saturated fatty acids in animal fats is generally higher than that in vegetable oils. Therefore, people with coronary heart disease, high blood pressure and the elderly should not eat more animal fats.