How much salt is used to marinate chicken for one pound, and how much salt is used for marinating 10

Cured chicken is one of the traditional poultry products in the vast rural areas of southern Henan Province. Raw material formula: 50 kg of whole white chicken, 4 kg of refined salt, 200 grams of Sichuan pepper, a little sodium nitrate.

Ingredient formulation. 50 kg of whole white chicken, 4 kg of refined salt, 200 grams of Sichuan pepper, a little sodium nitrate.

How to make it: 1. Selection: Choose healthy and disease-free chickens, preferably chickens of the year, individuals regardless of size, and should stop eating 12 hours before slaughter.

2 slaughter: slaughter the live chicken, put the blood, that is, put it into about 70 hot water to soak, boil the hair, and then use the semi-disemboweling method to remove the internal organs, rinse them, and drain the water.

3. Pickling: First fry the pepper and salt in a hot pan, crush it, mix it with sodium nitrate after cooling, and apply it one by one inside and outside the chicken, the bleeding mouth and the mouth. Then put the chicken belly up in the jar, marinate for 5 days, and turn the jar 2 times in the middle.

4. Hanging: Take out the marinated chicken, tie the chicken feet with hemp rope, hang it in a cool and ventilated place to dry the water (it is best to put it indoors), and it will be the finished product for about half a month.

How to eat. Wash the inside and outside of the chicken with warm water, rinse off some of the salt, and then cook.

Features: The color is light yellow, the saltiness is moderate, the processing is simple, although its taste is not as good as the wind chicken and cured chicken, but it is still delicious.

Generally, it is marinated according to the ratio of one pound of meat and one tael of salt, and ten catties of fresh meat are recommended to be put in ten taels of salt.

The process of curing meat. Meat selection, marinated bacon is the first choice of pork belly, when buying meat in order to facilitate the operation later, generally I call the boss of the meat to operate in strict accordance with the size I want, generally cut into a long strip of one inch wide and about seven inches, such a size will be better when marinated, and when eating, it is exactly the amount of a meal, and a poke a hole in the skin of each piece of meat.

Stir-fry the accessories, prepare 300 grams of salt, under normal circumstances, ten catties of pork need about 150 grams of salt, you can fry a little more, but when smearing salt, it is still added according to the amount of meat, and the excess salt should not be added.

Pickling, at this time, pay attention to a little buy back pork do not clean, otherwise it is easy to rot when pickling, and watery is very difficult to operate, directly prepare five or two degrees of liquor, the whole body is smeared for disinfection and sterilization to increase fragrance, some people will say, I can't eat the pork that is not cleaned, then after you wash, you must fully control the moisture.

In the process of pouring the tank and marinating, the meat below and the meat above should be reversed in the morning and evening of each day to continue to marinate, the purpose of this is to marinate more fully, so that the taste of the marinated bacon will be unified, and it will not be bad.

Answer: Good afternoon! Pro: 20 catties of meat need 300 grams of salt to marinate. Because this amount of salt is not too much, no less, just right, the marinated meat is not too salty and not too light, just right

Remember that during the marinating process, evenly smear the meat with edible salt, which is conducive to the storage of the meat

I hope my answer can solve your worries, dear, please pay attention to the cold and keep warm in the cold weather, I wish you a happy life than the heart] [than the heart] [than the heart].

The general ratio is about 50 grams of salt for one pound of meat, and one kilogram of salt is needed for ten pounds of meat.

Depending on the region, the weight of the salt sold in different places varies, ranging from 400 grams to 500 grams. Ten pounds of meat require two or three bags of salt. If you have a strong personal taste, you can add more salt. Here's how:

The ingredients that need to be prepared in advance include: 10 catties of pork belly, 300 grams of edible salt, 10g of star anise, 2g of fennel, and 2g of bay leaves.

1. Put salt, star anise, fennel, bay leaves and other spices together and stir-fry.

2. Then use a knife to scrape the skin of the meat clean, do not wash.

3. Wait until the fried spices and salt have cooled and you can start.

4. First sprinkle a layer of salt in the basin and put a piece of meat in it.

5. Salt both sides of the meat, then sprinkle another layer of salt.

6. Put another piece of meat, a layer of salt and a piece of meat can be placed, and after all the meat is placed, it will be stored in a ventilated place for four days.

7. In this way, it can be marinated for four days, and it is completed when it is hung up and air-dried.

Marinating ten catties of meat is generally poured into the pot with four taels of salt and fried, and a piece of meat is put in the pot and dipped back and forth, and then shaken off the excess salt, which is considered to be a piece of marinated meat. In this way, the ten catties of meat that have been divided are finished and marinated. Therefore, four taels of salt for ten catties of meat are enough.

Answer 160g Oh, the salt ratio of cured bacon: 1 kg of meat, 16 grams of salt. When marinating bacon, adding salt is the most critical, and whether the bacon tastes good depends on whether you grasp the salt ratio well.

If you want to marinate the bacon and keep it for a long time, 10 catties of bacon with 160 grams of salt is the best ratio, that is to say, one catty of bacon with 16 grams of salt.

Cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and dried until they are warm, rub them and put them in a porcelain basin, the skin is facing down, the meat is facing up, and the top layer is pressed with a heavy object. Turn it back and pour it once every 2 days, after marinating for 10 days, turn it over once a day, marinate it for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry. Smoky:

Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried. Steamed, slicedA:

Soak the prepared bacon in warm water to soften, scrape off the yellow surface, brush off the dust on the meat with a soft brush, wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour on the upper drawer. Leave the drawer to cool, slice and serve on a plate.

Hello, I'm going to make tamales and pork ribs to put up, how much salt is 10 catties of meat, and answer that 1 catty of meat is salty, put about 15 grams of salt, if you talk about it, put 10 grams, and put 20 grams of salt for 10 catties of meat.

According to the ratio of 25 grams of one pound of pork, 10 pounds of pork should be put half a pound of salt, and the marinating method is as follows:

Ingredients: 500 grams of pork belly, 25 grams of salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken pieces, half star anise.

1. After washing the pork belly, cut it into appropriate lengths, pour in all the salt, knead it slowly for about two or three minutes, and marinate for about an hour!

Summary. Kiss. Good evening, I'm glad to answer for you, marinate 10 catties of chicken and duck and put 8 taels-1 catties of salt, so that the pickled meat will taste more salty and fragrant.

But it is not too much or too little, if there is too little, the meat will have no taste, and if there is too much, the meat will be salty and lose its original taste. <>

Kiss. Good evening, I'm glad to explain to you the answer of the clan branch, marinated chicken and duck 10 catties of Suixiao put 8 taels -1 catties of salt, so that the pickled meat will be more salty and fragrant. But it is not too much or too little, if there is too little, the meat will have no taste, and if there is too much, the meat will be salty and lose its original taste.

Under normal circumstances, when marinating duck meat, the ratio of duck meat and salt is 20:1, if the amount of salt is too much, it will affect the taste of duck meat, if the amount of salt is too small, the duck meat line quietly does not taste good, and loses its value, so Yunmin ten catties of duck can put 500 grams of salt. The maximum is 500 grams.

Thank you. <>

How much salt does it take to marinate a chicken, it depends on how heavy the chicken is, if it is a big rooster of seven or eight catties and a small hen of two or three catties, the salt must be different. Estimating how much it will be is definitely not possible. Just know the proportion of salt used.

The ratio of chicken to salt is generally 10:0,7 1, that is, the chicken weighs ten catties, and the salt weighs seven taels to one catty.

It depends on your taste, whether it's salty or light, within this range.

Hello, I'm glad to answer for you 10 pounds of chicken put 3 to 4 taels of salt. Ingredients: 1 chicken breast, appropriate amount of cooking wine, 1 teaspoon of salt, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of sugar, black pepper, garlic, etc.

Tender and fragrant marinated and fried chicken 1. Scratch the chicken breast with a flower knife, do not cut it thoroughly, enlarge the minced garlic, various seasonings, and black pepper and grind it together and stir together. 2. Cover the plastic wrap and put it in the refrigerator for more than an hour, then turn it over and continue to marinate (the longer the time, the more flavorful). 3. Marinate for two or three hours.

What a fixed proportion of this problem! First of all, the size of the chicken is different, and the amount of salt you use will definitely vary. Everyone's taste is also different, people with heavy tastes will definitely put more salt, and conversely, people with light tastes will put less salt.

However, from a health point of view, especially if you have high blood pressure, you should try to minimize your salt intake.

If you want to pickle a chicken, marinate it according to the amount, perform it for three or five days, and dry it in straightening, this is the pickled cured chicken.