Can you eat bacon boiled red water?

A large amount of nitrite is formed during the curing process of bacon, and the boiled water cannot be drunk. Long-term bacon will parasitize a kind of botulinum toxin, its buds have a strong tolerance to high temperature, high pressure and strong acids, and can easily enter the human body through the gastrointestinal mucosa, and will cause poisoning in only a few hours or a day or two. Do not drink boiled water.

Bacon refers to the process of meat being cured and then baked, or exposed to the sun. Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements. The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

It can't be eaten, it is the addition of pigments, and the water boiled out of the ecological bacon is white and clear, so it is best not to eat it

It's better not to eat it, it may be colored, and I don't know if it's harmful to the body, just in case.

First, don't eat it, the body is the most important

My mom said that the water that comes out normally is brown or something, anyway, it's soy sauce water... It won't be red ... Poisonous!!! Could it be Sudan dyes or something???

If you want bacon to have a good color and fragrant taste, it is not okay to only add salt, but also add some additional seasonings and share experience: don't just add salt to marinated bacon, share the "recipe ratio", the bacon is red and bright in color and strong in cured meat!

Without further ado, let's take a look at how it's made, right?

Steps to marinate bacon:

Prepare 10 catties of fresh pork, 150 grams of salt, 50 grams of light soy sauce, 25 grams of dark soy sauce, and star anise of Sichuan pepper bay leaves.

Cut the pork into larger pieces, take a piece and put it in a basin, pour an appropriate amount of liquor and smear it with your hands, rub each place repeatedly, let the liquor kill the surface of the pork, which can not only prolong the preservation time, but also give the pork to the smell and flavor, so the step of smearing the liquor can not be less, the pork can not be cleaned, the liquor is considered to be cleaned for the pork, remember not to stick to the water, away from the place where there is water, otherwise it sticks to the water, and the pork will stink.

Spread each piece of pork evenly with liquor, and there can be no omissions, and it is all processed and placed in a basin for later use.

Wash and boil the wok, pour the salt into the pot, then pour the spices into the pot, turn on low heat and stir-fry with a spatula, fry until the fragrance comes out, turn off the heat, put it out and let it cool before use. Then pour the light soy sauce and dark soy sauce into the pot, bring to a boil, immediately turn off the heat, and let it cool.

After it has cooled down, first apply salt to the pork, for fear of hurting your hands, it is recommended to wear gloves, apply salt This step should be meticulous and careful, every place must be wiped to it, and it is necessary to rub it repeatedly, and massage the pork for a period of time.

After the salt is processed, the cooled soy sauce is evenly spread on the surface of the pork, and with the soy sauce coloring, the bacon is red and beautiful, which is the secret.

After wiping it well, cover the basin with a big bag, and then tie it up with a rope, remember to toss the pork once a day, so that the pork can evenly absorb the flavor, and the bacon effect will be good.

It's very simple to make bacon and want to turn red. First, smoke the bacon with cypress. Then spread a little more chili sauce on top of the bacon. The bacon that comes out of this way is red.

The smoked bacon is boiled out, the water is black, this is normal, as long as the bacon does not change taste, the bacon is normal and the bacon turns black can not be eaten, depending on the degree of blackening, there are generally two reasons why the bacon turns black. The first: smoked bacon, where the bacon is blackened by smoke; There are two kinds of spine grandchildren:

The bacon is spoiled and spoiled, and this bacon will produce a peculiar smell. Therefore, you can distinguish which situation your bacon belongs to, if it is the first type, it is recommended to wash the black substance on the surface and cut it off for eating. If it's the second type, don't eat it!

Is the bacon blackened to be smoked?

The bacon turns black in the process of smoking the Qing chain, which is caused by smoke, which may be smoked on the surface of the bacon, and the two most important points of the bacon are: the temperature of the fire and the smoking material. No. 5 suggests that if you smoke it with grain materials, the smoked bacon will be fragrant and delicious, and there will be no blackening.

How to clean bacon.

Method 1: When processing raw bacon, you can soak it in hot water first, and then wash it with rice washing water; You can also scorch the surface of the skin, and then scrape the burnt part with a knife and soak it in hot water to soften; After handling it, you can eat it however you want!

Method 2: Old bacon can't be washed off. You can soak it in rice washing water for half an hour, and if it is old bacon, you can put a spoonful of vinegar. When boiling, put a pot under cold water, boil until boiling for a few minutes, then pour out the water and add clean cold water from the fresh to cook.

It is normal for the water boiled out of smoked bacon to be black, and the smoked bacon is more dirty, and the black things outside the bacon must be washed before cooking, because it is soot, and eating it is harmful to the human body. You can put it in water and boil it, so that the bacon can be cleaned.

Before making bacon, you must correctly distinguish the types of bacon, if it is smoked bacon, you need to boil off the dirt outside, if it is air-dried bacon, you only need to simply clean the dirt on the surface.

Tips:

Air-dried bacon is dried in the sun and has not been exposed to dirt, so it is cleaner than smoked bacon, and there is no need to disturb hunger before cooking.

It's going to be cooked again. Because air-dried bacon has not been in contact with water from beginning to end, it does not need to be cleaned before making bacon, if the bacon encounters disturbed water, it is easy to deteriorate, smelly, and it will affect the taste when eating. After the air-dried bacon is done, it is good to dry it in the sun and let the spices absorb the flavor, so there is very little dirt.

No.

Cured bacon is a traditional food technique that has been passed down to this day. Especially in winter, many people have made their own cured bacon. Cured bacon does not require many materials, the main material is pork, as well as white wine and ginger.

When marinating, it is necessary to pay attention to air drying, not only to see the color of the bacon, but also to pay attention to its dryness and humidity.

Precautions for bacon.

Many families buy bacon and do not buy it immediately, and generally have to store it for a period of time. In order to maintain the freshness of the mouth, the bacon is processed and marinated with a lot of salt. These salts are converted into nitrite, which is a carcinogen in the human body, and many areas that love to eat cured meat are also high in areas with high rates of stomach cancer.

For patients with hypertensive heart disease, gluttony of bacon makes blood pressure easy to rise; High cholesterol can also cause blockages in blood vessels. People with hemorrhoids should also pay attention to the fact that bacon has more salt, which is easy to increase the blood pressure of the venous network after ingestion, which will make the pain of hemorrhoids worse. Patients with kidney disease are also taboo to eat too salty, and bacon is best not to touch it.

If excess sodium accumulates in the body and cannot be excreted, it can lead to edema.

The first is that food additives may be used, such as sunset yellow, carmine and other pigments; The second is often caused by excessive nitrite use.

Nitrite has preservative properties and can be combined with myorubin in meat to be more stable, so it is often added to bacon and sausage in food processing as a color retention agent to maintain a good appearance. High concentration of nitrite can not only improve the sensory color of meat products, but also greatly shorten the processing time of meat products, so the phenomenon of excessive nitrite in meat products is more common. Even a small number of unscrupulous operators use sick and dead pork to soak and bleach, then add a large amount of nitrite, and finally process it to achieve the color effect of normal meat products; There are also bacon with a large amount of nitrite added as long as it is smoked overnight, it can achieve the color and hardness of normal smoking for more than ten days, and it is "exceptionally bright".

Either nitrate is added, or there is coloring, and eat less pickled food.