What to do with the astringent taste of bacon? How do you get rid of bacon astringency?

Salt must be added to the bacon during the curing process, otherwise the meat will spoil quickly. However, because of the different waxing process and the different tastes of each person, some people will feel that it is too salty, which is mainly due to the fact that the lean meat inside absorbs too much salt.

Many people like to eat bacon, a thin slice, the meat is tender, and it is very delicious. This kind of meat has a good taste, fat but not greasy, and has a unique flavor. Stir-fry with bacon and the taste will become very delicious. Moreover, bacon also has the function of appetizing and digesting, so it is deeply loved by people.

Bacon is processed from fresh meat, and after treatment, the meat quality remains unchanged for a long time. It can be cooked as a side dish at any time, so it is now loved by people.

Bacon is available in many cities in China, not only in the south there are all kinds of delicious bacon, but also in the north. But because of the different tastes, the bacon tastes different. However, most bacon is cured with salt, so most bacon is salty.

Some friends have a light taste, and if the bacon is too salty, it will have a bad impact on human health. Let the veteran food experts share the salty taste of bacon, hoping to help friends in need.

1. Friends can prepare some warm water, and 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.

2. Friends can also put the bacon into the boiling water, and stir it properly, and if necessary, use a brush to brush it, so that all the dust contaminated on the outside can be removed. Then change the water and bring to a boil again, put the bacon in the water and cook for another ten minutes. This method will remove the saltiness, but it will also affect the umami flavor of the bacon to a certain extent.

This will make the bacon softener and the saltiness will fade quickly.

Although bacon has a special taste and is an essential ingredient in many households. However, bacon is high in salt and cholesterol.

Therefore, it is necessary to try to eat as little as possible every day. If you have high blood pressure.

and other friends, try not to eat bacon.

When making bacon, if there is an astringent taste, it is because you did not dry it well when making bacon, which caused the bacon to become moldy, and it may be that the bacon was not soaked enough when soaking it.

Hello, first of all, soak the bacon in water first, and let some of the grease on the surface be removed first. It is also possible to remove some excess salt. , and then also make the dried bacon more flavorful. It can also be boiled.

Step 1:

First cut the bacon into small pieces, then put it in a basin and add liquor, stir it evenly, then put the bacon into the jar, and finally sprinkle a little liquor in the net plate, and seal the bottle mouth with plastic wrap.

Step 2: The next step is to put the bacon jar in a dark place to preserve, so that the bacon can be stored for half a year, and the fragrance is also relatively strong, you can eat when you want to eat it, you still need to seal the jar after taking out the bacon.

The above is the specific treatment method of bacon for a long time, overall it is relatively simple and easy to use, I believe that everyone through the understanding of the above content, can quickly learn how to operate, and deal with the astringent bacon, but we also need to pay attention to the fact that under normal circumstances, bacon can only be stored in the refrigerator for a maximum of 6 months, the longer the time in the bacon will be less and less, and the harm to the human body is also very great if you use too much, so we can keep the cured bacon for up to 6 months. If this time is exceeded, it is best to throw it away quickly and not eat it again.

The astringency in bacon oil is caused by nitrate, and the bacon is usually placed in a ventilated place before eating, which can relatively reduce the astringency, but it cannot be removed, except for adding some spices, there is no other way; It is also possible to remove the components of nitrite because it is easily oxidized, which is better for the health of the body, because nitrite is a carcinogen.

Cut the bacon into small pieces, then put it in a basin and add the liquor, stir it evenly, then put the bacon into the jar, and finally sprinkle a little liquor in the net plate, and seal the bottle mouth with plastic wrap.

Boil the bacon in rice water. Very simple. Put the bacon in the rice washing water (no need to cut it first), cook until it boils for a few minutes, or even if you want to rest assured, ten minutes or something is fine. Take it out and control the dry water, cut it again, and stir-fry with condiments. Lai Yan headlines.

It is usually caused by improper use of seasonings or pork

Every winter, bacon will be very popular, delicious and delicious, when marinating bacon, you can eat it for a long time if you marinate a little more at a time. We all know that the bacon outside is very delicious, but the bacon we make at home is often not delicious enough, in fact, this is mainly because we made three mistakes, no wonder the bacon is not fragrant and smelly.

The first type: do not wash the meat before marinating bacon.

This is a mistake that many people make, in order to make the meat more safe to eat and more hygienic, so people always wash the pork before marinating bacon. But if you do this, the moisture from the washing will remain in the meat, which is a key reason for the failure of curing bacon. So what should we do with the dirt on the surface of meat?

In fact, you can soak pork with cooking wine or liquor, so that you can remove the impurities in the pork, as well as the fishy smell, and cooking wine and liquor also have a sterilization effect, which can be said to kill multiple birds with one stone.

The second type: marinate bacon and do not put ginger.

When we usually cook, we will marinate meat, and ginger is our most common ingredient, one is to remove the fishy smell, and the other is to improve the freshness. But it's best not to put ginger when making bacon, because we need to put a lot of spices when marinating bacon, which can completely remove the fishy smell, so there is no need to do more than that. Moreover, after adding ginger, the taste of bacon will be affected, it will be bitter and sour, and if the amount is not controlled well, it will also stink.

Therefore, it is best not to put ginger when marinating bacon in the future, and you don't need to add snakes at all.

The third type: it is better not to wash after marinating.

It takes about a week to marinate the bacon, and after a series of drying or smoking, the surface of the bacon will have a layer of ash. Therefore, many people will rinse the bacon with clean water after processing the bacon. But it is really not recommended that you rinse it, because bacon has a certain shelf life, and the shelf life will be reduced a lot after washing.

Moreover, after rinsing, it will also affect the aroma and taste of bacon. If you really feel that it is not clean, you can rinse it with boiling water. However, it is still recommended that you do not wash it, and rinse it again when eating.

The bacon is too dry, and we can take the following approach to deal with it:

The bacon is too dry to cut, you can steam it soft and then cut it, put an appropriate amount of water in the clean steamer and put the bacon on the grate, cover the lid and put the pot on the fire** Heat, after steaming for about 30 minutes, lift the lid and insert it into the meat with chopsticks to see if it can be inserted through, if it can be inserted through, it proves that it is steamed, so that the saltiness of the steamed bacon will be reduced a little.

Soak in warm water. If you have enough time, you can soak the sun-dried bacon in warm water for about an hour, then boil it in water for five minutes, and then slice it after the bacon is soft.

The liquor is softened. If the skin of the bacon is too hard, you can put it in a container, spray it with high white wine, or spray it with cooking wine, and then cover it with a lid to soften it, and then steam it softly, or you can separate the skin from the meat, cook the skin for a while, and when you fry it, you can fry it together.

Nutritional value of bacon.

1.Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements.

2.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 air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

Hello, 1When the bacon is put into the water, it must be put in a pot under cold water, and the water temperature can reach 70 degrees to take out the bacon, if the bacon has been boiled in water, although the bacon can be softer, but at this time the salt will be quickly locked, resulting in the bacon eating very salty, so we must boil the bacon in cold water, which is the most correct way to deal with bacon. 2.

When cooking bacon, do not cook the bacon thoroughly, the water temperature reaches 70 degrees and the bacon must be fished out. 3.Many people will say, can you use warm water to soak bacon, Chef Zhang does not recommend that you soak in warm water, because warm water will also make the salt in the bacon be quickly locked, resulting in the bacon eating salty, we must let the bacon first contact low temperature, and then contact high temperature, step by step, bacon is soft to eat, not salty.

If the bacon has a sour taste, it is likely to be spoiled. Generally, bacon has a sour taste, because the bacon is placed in a closed environment and is not air-dried, and its meat quality and seasoning will produce fermentation reactions, which can easily make the bacon produce sour and other peculiar smells. If it is a sour taste caused by the combination of seasonings, it can still be eaten, and in addition, it will have a sour taste if it is not stored properly.

Is it bad for bacon to have a sour taste?

Under normal circumstances, bacon will not have a sour taste. If it smells sour after drying, it means that the bacon may be rotten and spoiled, which may be caused by insufficient drying time and insufficient marinating time, and it is not recommended to continue to eat.

When making bacon, the bacon can be dried or directly air-dried, whether it is sun-dried or air-dried, it can play a role in evaporating water, which can accelerate the discharge of water in the bacon, thereby accelerating the formation of bacon, so that the bacon can be better preserved.

In addition, when drying bacon, if it is rainy or the humidity in the air is heavy, it is recommended to take the bacon indoors to avoid dampness and mildew.

Hello, happy to answer your <>

<> bacon has a bitter taste because too much salt is put in it. If you put too much salt, the bacon will be bitter. When marinating pork, a lot of salt will be placed to marinate, on the one hand, in order to marinate the meat into the flavor, on the other hand, to let the salt preserve the pork, so that it can be placed for a longer time, to achieve the role of preservation.

However, if too much salt is added to the table when marinating pork, it will cause the pork to be over-marinated, and the pork will become bitter and astringent. Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month. ruler and want.

Bacon is our traditional Chinese food, it is made by pickling, has a very special salty flavor, every family also rises to eat bacon during the New Year's holidays, but we all know that the curing of bacon takes a period of time, and if it is done for too long, it is easy to cause spoilage. So if the amount of marinated bacon in advance is relatively large, you need to pay attention to the problem that the bacon will be astringent for a long time, and then I will provide you with some very useful solutions, I hope it can help you.

Step 1: First cut the bacon into small pieces, then put it in a basin and add liquor, stir it evenly, then put the bacon into the jar, and finally sprinkle a little liquor in the net plate, and seal the bottle mouth with plastic wrap.

Step 2: The next step is to put the bacon jar in a dark place to preserve, so that the bacon can be stored for half a year, and the fragrance is also relatively strong, you can eat when you want to eat it, you still need to seal the jar after taking out the bacon.

The above is the specific treatment method of bacon for a long time, overall it is relatively simple and easy to use, I believe that everyone through the understanding of the above content, can quickly learn how to operate, and deal with the astringent bacon, but we also need to pay attention to the fact that under normal circumstances, bacon can only be stored in the refrigerator for a maximum of 6 months, the longer the time in the bacon will be less and less, and the harm to the human body is also very great if you use too much, so we can keep the cured bacon for up to 6 months. If this time is exceeded, it is best to throw it away quickly and not eat it again.