Why soak salted meat in salted water so that it removes the saltiness of the meat faster?

Add an appropriate amount of fine salt to clean water and stir it into light salt water, and then soak the salted meat in light salt water after changing the knife, this method of cleaning and removing saltiness is more scientific, and the speed is much faster than the water soaking method. The main point of this method is that it is necessary to use light salt water, which is self-defeating if the concentration of salt water is too high.

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent. Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

Contraindications to cured meat: the elderly should not eat; Patients with gastric and duodenal ulcers fast. Those with damp heat and phlegm stagnation should not eat; People with obesity, high blood lipids, and high blood pressure should not eat more or avoid it; Patients with external infections should not eat.

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Because the difference between the concentration of clean water and salt water is too great. The animal cells in the salted meat have left us, so there is no semi-permeable membrane here.

problems. In a fully permeable state, water and high-salt intracellular fluid.

The density difference is very large, and the mixing of the two is very slow.

In contrast, the difference in density between brackish water and intracellular fluid is not so large, and the two can be mixed relatively quickly.

You can do this experiment at home, one cup of water is filled with salt water, a few drops of red ink are dropped, another cup of water of the same size is filled with clean water, covered with a piece of paper, aimed at the cup of concentrated salt water, and the piece of paper is removed, and then you will find that the red brine below and the white water above do not mix at all, and it will take a long time to gradually mix at the interface.

And we have an idiom in our daily life "Jing Wei is distinct", and what the Pacific Ocean and the Atlantic Ocean.

There's a junction or something, and the principle is similar.

Of course, the water theory can also remove the salty taste, but instead of soaking, it is rinsing (which is equivalent to the previous experiment reversed, with clean water on the bottom and salt water on top), but by doing so, there may be more nutrients.

It's lost, so it's not very recommended.

Problems with concentration transfer.

The concentration of salt in brine is lower than that in salted meat, and more than in water, so it is easier for the salt to transfer to a similar liquid, so it will be faster.

Because if you soak it in salted water, it will make the fate inside soak out as soon as possible, which is a very simple truth, that is, we say that soaking in water will make all the flavor enter the water.

Not really. I think the purpose of soaking the bacon in brine is to prevent too much water from being sucked in and the meat from being too loose. Because of the principle of osmotic pressure, when freshwater and salted meat are together, a lot of water will be inhaled.

The cells of bacon have died, losing their selective permeability, and sodium ions can freely enter and exit the dead cells. When a small spoonful of salt is added, in a solution with the same molecular structure, when the solubility of sodium ions in the cell is greater than the solubility of the external saline, the high concentration of sodium salt will seep into the low concentration of saline.

To remove the salty taste of the bacon meat, you can soak it in warm water to remove the excess salt from the salted meat. You can also add an appropriate amount of fine salt to clean water and stir it into light salt water, and then soak the salted meat in light salt water.

Soak the salted meat in salt water, so that the saltiness of the meat will be removed faster, this belongs to the same material, and he will have a certain absorption.

I used a brine bubble to reveal that the avant-garde of this technique leaked faster, because it was a reaction to forgetfulness, so it would be faster to memorize the saltiness of cooked meat.

You may be afraid that the concentration check is too large, the osmotic pressure is too large, and the flesh will cause a bad effect. The salt comes out of the meat quickly, and the meat will rot.

You can change the salted meat and put it in warm water and soak it to remove the excess salt in the salted meat. You can also add an appropriate amount of fine salt to clean water to stir into light salt water, and then soak the salted meat in light salt water, which is shorter than direct soaking. Rinse the brine a few times, and the salt contained in the salted meat will gradually dissolve in the brine, and you can wash it with light brine.

Pour the changed bacon into enough boiling water or hot water and blanch it for a while to remove the salty taste, which is the fastest way to remove the salty taste. You can also soak the salted meat after the knife change in rice water, refrigerate and soak for 24 hours, take out the salted meat, and then put it in boiling water and boil it slightly.

How to make salted meat: Put the peppercorns, spices, tangerine peel and cinnamon into the wok, add an appropriate amount of salt and fry until the color is gray and white, and then mix in a little pepper for later use. Smear the surface of the pork belly with white wine, then dip it in salt, wrap it in gauze and bundle it, put it in a ventilated place to dry, and cook it before eating.

Put the cabbage into the rice cooker, add the soaked rice and water, salted pork slices, shiitake mushrooms, simmer for 20 minutes, add a little oil to the pot, add the black bean sauce, green onion and ginger shreds and stir-fry until fragrant, add cooking wine, dark soy sauce, sugar, monosodium glutamate, pepper, and water to cook into rice juice, add rape and simmer slightly before the salted pork rice comes out of the pot, and pour the rice juice on the bowl to eat.

How to remove the salty taste of bacon.

Ways to remove the salty taste of salted meat:

1. Add a small amount of water to the basin to submerge the salted meat;

2. Add a small amount of salt to the water, not too much. Stir well to form light salt water;

3. Put in salted meat, which can reduce the difference in salinity between meat and water, and it is not easy to form swelling on the surface of the meat. This makes it easy for water to enter the meat and the salt is easily released outward, thus removing the salty taste of the salty meat.

It can be soaked or boiled in hot water before cooking to remove the salty taste and also remove the odor of pickled products. When cooking, it will be more delicious.

You can only soak it in water and add some vinegar at the same time, and the saltiness is discarded to affect the taste too much.

Soaking the cured meat in clean water can make the salt in it quickly release outward, so that the saltiness of the meat is reduced. In order to quickly remove the saltiness of the bacon, you can cut the bacon into thinner, smaller pieces and change the water every 15 to 20 minutes.

Because the concentration of salt in salted meat is large, the salt inside it will penetrate into the clear water from the outside according to the principle of natural distribution from high concentration to low depth.

For pickled products with dry and hard texture and strong salty taste, in order to accelerate the penetration of water into the salt, some practical reductions can be appropriately added to the water used to soak the salted meat, and with the help of the release effect of edible alkali on protein, the process of warming up and resalting of pickled products can be effectively accelerated. In addition, the method of adding warm water can also be moderately used to speed up the movement of water molecules, accelerate the movement of water molecules, improve the reaction speed of this concentration equilibrium, and shorten the reaction time of this concentration equilibrium.

In addition, it should also be noted that pregnant women, infants and young children, as well as users with gastrointestinal diseases, because preservatives will be added to pickled foods, which can easily affect the fetus, and eating too much salted meat will increase the burden on the kidneys, so these users should eat less salted meat.

The bacon bought in the supermarket needs to be soaked for an hour, or the bacon is boiled in water for five minutes, and it is best to wash the bacon with water before cooking.

However, rinsing the cured meat with clean water can not achieve the purpose of salt removal, if you rinse with brine (but the concentration of the brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste and long-term storage, it is very popular with consumers.

Contraindications for consumption:

1. Food restraint.

Pork (fat and lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

2. Contraindications.

Cured meat: the elderly should not eat; Patients with gastric and duodenal ulcers fast. Those with damp heat and phlegm stagnation should not eat; People with obesity, high blood lipids, and high blood pressure should not eat more or avoid it; Patients with external infections should not eat.

This is the principle of infiltration from high to low concentration of salt.

When a small spoonful of salt is added, in the solution with the same molecular structure, when the solubility of sodium ions in the cell is greater than the solubility of the external saline, the high concentration of sodium salt will seep into the low concentration of saline, making the salty thing lighter.

Other ways to get rid of saltiness.

1. Hot water blanching method.

Pour the changed bacon into a sufficient amount of boiling water or hot water, and blanch it for a while to remove the salty taste. When time is short, most people opt for this quick way to wash and desalt.

2. Rice washing water soaking method.

Soak the salted meat in rice water, refrigerate and soak for 24 hours, take out the salted meat, and then put it in boiling water and cook it slightly. If there is enough time, the bacon processed in this way will taste better and be more delicious.

The salty taste can only be removed by putting salty things in salt water, which is the principle of infiltrating from high concentration to low concentration of salt

When salty things are put into lighter salt water, a concentration difference will form on the surface, and the salt content will go to the lower concentration side, and because the ion extravasation will go from the high concentration side to the low concentration side, so that the salt content in the thing will be less.

You will definitely do the laundry, the soap is made of lard and laundry fruit, so won't lard make the clothes dirtier? In fact, it uses the oiliness of lard to dilute the oil stains that have dried up on the clothes, so that it can be separated from the clothes, plus the separation of laundry fruit, the clothes are washed, and similarly, soak the pickled products in salt water, because there is salt in the water, the salt in the pickled products can quickly fuse with it and release its own salt.

Soak the pickled products in salt water, because there is salt in the water, the salt in the pickled products can quickly fuse with it and release its own salt.

The salty thing should be put into the light salt water, the salty side should be released, and the light side should be absorbed, and the salinity should be balanced and the flavor absorbed quickly.

You can soak in warm soda water to remove the salty taste, and the operation method is as follows:

Preparation: Small bowl, soda, warm water.

1. First, cut the meat into small pieces.

2. After that, put it in a bowl and pour warm water again, as shown in the picture below

4. Rub with your hands and soak for two hours, as shown in the figure below

5. In this way, the saltiness of the cured meat can be reduced, as shown in the figure below

Add an appropriate amount of table salt to the water, stir to make light salt water, and then rinse the prepared food in it. In this way, there is only a difference in salt concentration between the salted fish and the soaking liquid, and the surface tissue will not absorb simple water from the soaking solution, and the salt inside will be smoothly released from the natural distribution principle from high concentration to low concentration.

The water temperature should not be hot. Then add some salt to the water and soak the bacon in it, usually for two hours, so that the saltiness of the bacon will be removed a lot. And the friends should put more warm water, and be sure to soak the whole bacon completely.

If it is too salty when eating, you can wash the marinated meat with water or soak the salted meat in water for a while, and soak it in water for a little longer when eating.

Put too much salt in the marinated meat, wash it with water many times, add sugar and sugar, the dish will not be as salty as itself, add potatoes. If you put too much salt, at this time, quickly peel a potato, and then cut it into pieces and put it in the pot, and the saltiness in the pot will be absorbed by the potatoes.

Add a little vinegar, the taste of vinegar will make the saltiness a lot lower, and make the dish have a faint sourness, if you like to eat vinegar, then it is okay to put more.

The marinade is too salty, soak it in hot water, the meat will become unpalatable, go to the salty slowly, soak it in cold water, add some salt to it, the marinating time is shorter and dissolve, and the cold water soak will make the meat not salty faster.

Soak in warm water. Method: Slice the marinated meat, then prepare a container, put the meat in, pour warm water, the water temperature is not too high, it is advisable not to burn your hands, the amount of water should not exceed the meat, then add a small amount of salt to the water, stir well, and soak the meat for 20-30 minutes.

Cured meat has a high salt concentration and a low salt concentration in the water, and during the soaking process, the high concentration of salt will seep into the low concentration of brine, so that the saltiness of the cured meat will become lighter.

If the salted meat is too salty, soak it in cold water, and the salt will slowly penetrate from the meat into the water. Just soak for a little longer. The meat can then be cut into slices and boiled in boiling water to minimize the saltiness of the meat.