Should you wash the salted meat first? Do you need to boil water to marinate cured meat?

Hello yes, this situation definitely needs to be washed before pickling.

When we marinate salted meat, we definitely need to clean the meat we bought before adding table salt to marinate. Pickling falls into our time and the amount of salt are very demanding, and we need to have a certain amount of experience, because if the pickling time is too short or too much salt is added, it will lead to bad taste and texture.

You need to wash the salted meat before marinating, but after washing, you need to dry the surface of the meat and then marinate it, so that it is not easy to have quality problems in the pickling process, and you also need to wash it when you eat it again.

In fact, when marinating bacon, I believe that many people will encounter such a problem, so should you wash the meat first when marinating bacon? I believe that there are many people who will have different answers to this question, because there are many people who think that the meat will be salted after washing, which will be cleaner, but there are also many people who will think that if the meat is marinated after washing, then there will be no fragrance, and it will even stink.

We first take the prepared pork, use a rolling pin or then use the back of a knife to suck the style of the pork, then put in some pepper salt, then put the pork in, and then sprinkle some salt and pepper on the surface of the pork, and wait until all the pork is finished.

Therefore, when marinating bacon, it is not necessary to directly wash the meat to be directly marinated, because in this way, the bacon will be more delicious to eat, if we wash the meat before marinating the bacon, then it is easy to stink when marinating the meat.

Marinated bacon must also be cleaned before cooking. After all, if you marinate salted meat, it is also air-dried in the air, and there will be some dust attached to it, and it is not surprising that bacteria or anything else. If you rinse it, you can at least get rid of the dust.

Marinating bacon does not need to be washed. When marinating bacon, if it is cleaned, the moisture will penetrate into the cells of the meat, which is not conducive to the preservation of bacon.

You don't need to wash it, buy meat, if you have bones, you don't have to take it out, and don't wash the meat with water, remember! If you feel that the meat is not clean, you can use a knife to scrape off all the layers of the surface of the meat.

When marinating salted meat, it is best to wash the meat and then marinate it with salt and dry it, so that it will be preserved for a longer time and is not easy to deteriorate.

I think it will, after all, it will be cleaner and more hygienic!

Cured meat needs to be washed with boiling water, which can wash away the breeding bacteria and microorganisms, so that it is more safe to eat, so as not to go to the hospital if you eat badly, so it is best to wash it before eating.

How to wash cured meat

1. Boil water first, soak with boiling water, first let the putty on the surface slowly dissolve some, and then scrub with a handkerchief, of course, don't use too much force to wipe the skin on the surface of the sausage, generally change the clean hot water and wash it several times.

2. Soak in cold water for 1 day, then rinse with rice washing water, and then wash with clean water, or you can directly use rice washing water to soak it, and the time can be shortened. Look at the situation of the bacon, but it must be rinsed with water.

3. Roast the bacon skin on an open fire, soak it in hot water for half an hour, scrape the blackened meat skin with a kitchen knife, clean it, cook it for half an hour, change the water and cook it again, the time is a little longer, and the salt will cook out a lot.

Summary. Cured meat can be stored for about three years, and the shelf life of cured meat is much longer than that of ordinary meat, because cured meat will put a lot of salt, which can prevent the reproduction of bacteria. In addition, cured meat is generally dried for a period of time, and the relatively low moisture can also inhibit the growth of bacteria.

Cured meat is also called pickled meat, salted meat, salted meat, belongs to marinated pickles, the taste is salty and fresh, mostly seen in the south, and mostly seen before the Spring Festival in winter, because the winter weather is colder, not easy to deteriorate, because the taste is delicious and delicious, and can be preserved for a long time, so it is very popular among people.

Cured meat can be stored for about three years, and the shelf life of cured meat is much longer than that of ordinary meat, because cured meat will put a lot of salt in front of the paulownia, which can disturb the number and prevent the reproduction of bacteria. In addition, cured meat is generally dried for a period of time, and less moisture can also inhibit the growth of bacteria. Cured meat is also called pickled meat, salted meat, salted meat, belongs to marinated pickles, the taste is salty and fresh, mostly seen in the south, and mostly seen before the Spring Festival in winter, because the winter weather is colder, not easy to deteriorate, because the taste is delicious and delicious, and can be preserved for a long time, so it is very popular among people.

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Can you type so that it can better help you solve the problem.

He wrote about the 2021 production, and also mentioned that the trial period is 90 days.

It means that the tasting period is the number of days when you eat the freshest and most delicious.

This is the tasting period of 90 days, which is 3 months, during which you will eat better and fresher.

After 90 days, it was not so fresh and delicious.

For example, fruit is sure to be fresh and delicious.

Want. If the salt of the skin is not washed off, the salt will return to moisture after drying, which will easily make the bacon deteriorate and lose its fragrance. The skin is washed with salt, and the bacon is not only dry, but also beautiful in color and fragrant in taste.

The salt on the cured meat is gradually dissolved, and finally it is washed with lightly salted water and ready to eat. Generally, three to four times of repeated cleaning is sufficient.

Yes, because the salt of the skin is not washed off, after the sun, the salt returns to moisture, which is easy to make the bacon deteriorate and lose its fragrance. The skin is washed with salt, and the bacon is not only dry, but also beautiful in color and fragrant in taste.

Note that during the drying process, the salted meat should be put away at night when the humidity is heavy and when it rains, so as to avoid the salted meat from getting wet and moldy. It is also recommended to store the dried bacon in the refrigerator.

It's better not to because the salt has a protective effect and it is recommended that you do not wash it.

Hello, marinated bacon does not need to be washed when drying.

In the process of drying salted meat, it cannot be washed, and it should be washed when eating, otherwise the outer layer of salt will be washed off, and it will be easy to deteriorate.

When the meat is marinated, an appropriate amount of salt is added. Salt is an electrolyte and has a strong osmotic effect, that is, it has a strong dehydrating effect. The bacteria on the food raw materials are killed due to the dehydration of table salt, thus playing the role of antiseptic and anti-spoilage.

In the marinated bacon and pickled vegetables such as salted meat, salted pork knuckles, pickles, plum vegetables, dried radish, etc., adding an appropriate amount of salt is conducive to the preservation of raw materials for a long time and the formation of special flavors.

Therefore, salted meat should not be washed when it is dried, so as not to spoil.

Extended Information: Precautions for Curing Salted Meat:

1. Pickled food contains high salt content, which is not suitable for storage in stainless steel containers, and should be stored in ceramic and glass containers.

2. Pickled foods have high salt content, so long-term consumption of large quantities should be avoided, especially for patients with high blood pressure.

3. When eating cured meat products, they should be processed in strict accordance with the cooking method and eaten after they are completely cooked.

4. Nitrite will be produced in the production process of pickled vegetables, and its content is at most between two or three days to two weeks after the start of pickling, and then it drops rapidly, and it can be eaten with confidence after a month. Therefore, try not to eat pickled vegetables that have been marinated for less than 10 days.

5. Pickled foods with changes in appearance or obvious microbial growth should be forbidden to eat.

Hello, no.

There is no need to wash the bacon after it is marinated, as long as the bacon is washed with water before marinating. Because if the bacon is marinated and then washed with water, the salt on the surface will be washed away, which will make the taste of the bacon lighter. In addition, salt can also play a certain protective role in bacon, if the salt on the surface of the bacon is washed away, it is easy to breed bacteria and mold, which will affect the preservation of bacon.

Hope it can help you, thank you.

Cured meat, whether before or after marinating, is actually washed. There may be a lot of bacteria before marinating, and it will be salty if you don't wash the meat after marinating, and bacteria can also grow when you store it. Therefore, it is better to wash it. So, how do you wash cured meat without being salty?

Do you have to wash the meat before marinating.

The meat is to be washed before marinating. Generally speaking, the meat is not clean, there will always be a lot of bacteria on it, etc., and you can only remove some dirt as much as possible.

First of all, clear the stain, it is best to use warm water, the kind that can be directly touched by hands, fifty or sixty degrees, if necessary, add some weak alkaline harmless additives, such as edible alkali, etc.

Secondly, borrow some special cleaning agents and other further cleaning.

Finally, it is put in the refrigerator to freeze, which has two benefits: inhibiting the reproduction of bacteria, etc., and keeping it fresh; Secondly, when used, it is semi-thawed to make the meat pieces in a solid state, and it is easier to cut the meat, the meat will not slip, and it will not have much effect on the taste of the meat.

As for the bacteria on the meat, most of them can be killed by high temperature when cooking, so there is no need to think too much.

How to clean cured meat.

To remove the salt from the cured meat, it is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal.

The correct way is to use brine to rinse too much salt on the cured meat. The concentration of the brine should be lower than that of the cured meat, and after several rinses, the salt on the cured meat will gradually dissolve, and finally it can be eaten after washing it with light salt water. In general, repeated cleaning three to four times is sufficient.

How to choose cured meat.

1. The skin is white and the flesh is hard and shiny.

The lean part of fresh pork is uniformly pale red or bright red in color, the cut surface is marble-like, and the fat part is white and shiny, hard and thick. Stale pork is often dark red or purple in color, and the fat loses its luster, is grayish yellow or even greenish.

2. Fresh fragrance without peculiar smell.

Fresh pork has an inherent umami smell. Stale pork often has a slight ammonia or sour taste. After thawing, the muscle color, odor and water content of frozen pork are normal and odorless; The expired frozen meat is dark yellow in fat, the muscles are dry and black, and there are air-dried oxidation spots on the surface, and there will be a faint odor when smelling nearby, and the smell will be stronger after thawing.

3. The surface is non-stick and has good elasticity.

Touching the surface of fresh pork, it feels slightly dry or slightly wet, but it is not sticky, has good elasticity, and can be restored immediately after the acupressure is depressed, and has a solid feeling. In summer, raw meat is left for a long time, and the meat quality is easy to change. Touching stale meat, the surface will feel dry or a little sticky to the touch, the newly cut surface is moist, the depression after acupressure cannot be restored immediately, and the elasticity is poor.

There is no need to re-wash the meat, and if the cured meat is re-washed and the taste is removed, the purpose of the cured meat will not be achieved.

I don't think it's necessary, you can wait until you eat it before washing, if you are about to eat it, you can clean the seasoning on it a little bit, so that you don't splash water everywhere when you put it in the pot.

No, if you re-clean it at this time, the pickling step just now will be invalid, and you have to start again.