How to deal with sausages that are too salty, and how to reduce the salty taste of sausages when the

What to do if the sausage is too salty.

Salted sausages are delicious, but they contain a lot of salt, and it is very troublesome to remove, so it is common to soak them in clean water to dissolve the salt. In fact, the faster and better way is to dissolve the salt in the bacon with brine, it should be noted that the brine you use is lighter than it, and the salt in the sausage will dissolve in the brine after soaking it a few times, and then wash it a little and you can cook.

How to make sausages too salty.

1. If the sausage is too salty, we can first cut the sausage into slices, then boil the water to warm and add a spoonful of salt, and then soak the sausage in the salt water for about 10-15 minutes, so that all the saltiness in the sausage can be removed.

2. Soak in hot water the night before eating, and steam at noon the next day!

3. The ideal way to change from salty to light is to stir-fry vegetables without salt, and stir-fry green vegetables and sausages to cut thinner stews and thicker stews to facilitate salt precipitation.

The dangers of sausages being too salty.

Many elderly people like to eat salty bacon, in fact, long-term consumption of salted bacon will bring great harm to the body. If too much sodium salt is consumed, the sodium ions in the blood will increase, and the water in the human tissues will seep out of the blood, which will increase the burden on the heart, increase the impact of the blood vessel wall, and lead to high blood pressure.

For the elderly with poor kidney function, it may also cause liver cirrhosis, ascites, heart failure and other phenomena.

Too much salt is harmful.

1. Raise blood pressure: Many studies have confirmed that a high-salt diet has the effect of raising blood pressure.

2. Promote atherosclerosis.

Eating more salt can not only increase blood pressure, but also increase plasma cholesterol and promote atherosclerosis.

3. Gastric cancer.

High concentrations of table salt can damage the gastric mucosa.

Induces gastric cancer. 4. Prone to colds: People who eat more salt are prone to colds. Because high concentration of table salt can inhibit the activity of respiratory tract cells and inhibit their ability to resist disease; At the same time, it can also reduce saliva and make lysozyme in the mouth.

Decreases and increases viral and bacterial infections in the upper respiratory tract.

opportunities. 5. Accelerate bone calcium loss: eating more salt is easy to suffer from osteoporosis.

Animal experiments have shown that after 12 months of feeding rabbits a high-salt diet, their bone density.

Reduced by 50.

If it's too salty, you can soak it in rice washing water first.

If you want to eat it, but it's too salty, soak it in the rice washing water you cook at home for 2 hours in advance, and then it's better.

Or put it in water and boil, the salt will be released, and it will not be so salty.

Don't steam it directly, the salt won't go away.

Try to put a little less salt when making it in the future, high-salt products are not good for your health.

If the sausage is too salty, you can cut the sausage into slices first, then boil the water warm, add a spoonful of salt, and then soak the sausage in the salt water for about 10-15 minutes, so that all the saltiness in the sausage can be removed.

The sausage is too salty, you can put a little sugar in it, so that you won't feel too salty when you eat it.

And too salty, how to deal with it can be cut to make dishes, huh? You can go down to the church, and he will be idle.

What to do if the sausage is too salty, put a little sugar when cooking.

Soaking treatment: After the sausage is salty, you can remove the salt taste by soaking, pour warm water to add salt, and then put the sausage in it, and soak for two hours, the salt in the sausage will be reduced.

Boiling treatment: After the sausage is salty, the salt taste can be reduced by boiling the sausage. Wash the sausages in boiling hot water to remove the dust from the surface, then put the sausages in a hot pan and cook them for another ten minutes to lighten the salt.

Precautions for sausage consumption.

Sausages should be eaten with beneficial ingredients. Garlic, vitamin C-rich vegetables and fruits, and green tea are all the right choices. Those who regularly eat sausages should supplement calcium.

Sausages are made with a certain percentage of the preservative - sodium nitrite. Sodium nitrite can combine with amines in meat proteins in the human body to form dimethylnitrosoamine, which is a strong carcinogen. Avoid eating amine foods such as seafood, and it will not be dangerous to eat them after 4 hours.

Avoid eating with lactic acid products, often eating a large amount of food, will increase the risk of cancer.

You can add a pinch of salt to the water and soak in the sausages for about an hour. Or you can boil a pot of water and boil the sliced sausages in boiling water for about ten minutes. In this way, the saltiness can be removed and it can be re-steamed.

It should be noted that the cooking time should not be too long, otherwise the sausage will taste lighter.

Sausage is a kind of food that makes use of very ancient food production and meat preservation techniques, mainly mincing animal meat into strips, and then using small casings of pigs or sheep, and also large casings. A long cylindrical tubular food made by pouring seasoned meat with flavorful dried food. There are also many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages.

The main difference is that the Cantonese flavor is sweet, while the Sichuan flavor is spicy.

Method: Cut the lean meat into slices, then into strips, and finally into centimeter cubes. The diced lean meat is soaked in 1% concentration salt water, and stirred regularly to accelerate the dissolution of blood water, reduce the oxidation of the finished product and darken the color.

After 2 hours, remove the contaminated brine, soak it in salt water for 6-8 hours, and finally rinse it off and drain it. After scalding with boiling water, wash and dry with cool water immediately.

Mix the washed fat and lean diced meat, mix with seasonings in proportion, and marinate for about 8 hours. Flip up and down every 2 hours to make the seasoning even, and prevent high temperature, sunlight, flies and dust pollution during pickling. Soak the salt and dry casing in warm water for about 15 minutes, rinse inside and outside after softening, and soak it in water for later use.

Put the casing from one end on the funnel mouth or the mouth of the casing machine, when the end is set, put the air clean, tie it, and then pour the diced meat into it, and release the casing from the mouth while filling the diced meat, tie the port after filling the whole casing, and finally divide the knot into small sections according to the length of about 15 cm.

Fill the sausages and hang them in a ventilated place to dry them for about half a month, and pinch them with your fingers to prevent them from being significantly deformed. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened. Keep it clean and free of dust, cover it with a food bag, and do not hang it upside down with the mouth of the bag, which is dustproof and breathable, and will not grow mold.

When eating, it is steamed and cooled before slicing, and it is delicious.

If the sausage is salty due to the excessive salt in the process of making the sausage, the sausage can be soaked, boiled or steamed to remove the excess salt.

1. Soaking. Prepare a basin first, pour water into it, and then put the sausages into the stool and soak for about two hours, and the salt content of the soaked sausages will be reduced a lot.

2. Boil. After about half an hour of simmering, the salt content of the sausages will be reduced a lot, but the meat of the sausages will also have a much less flavorful taste.

3. Steaming. Prepare a steamer, then put the sausages in it, steam them on high heat, and after half an hour, take out the sausages, and during the steaming process, the sausages will absorb water and thus drain the salt.

A common method for sausages that are too salty

Steam: The salty method can be steamed, put it on the lattice and steam it through water, and boil the water and steam it for about 25 to 30 minutes. It is also the most common way to eat sausages, because during the steaming process, the sausages absorb water and at the same time ooze out salt.

If you like sweets, you can add a little sugar, and after steaming, you can directly wash off the grease with rice washing water, and then rinse the slices and index fingers. If the sausages are too salty, this method is preferred. At the same time, stir-frying the steamed sausages can also avoid drying and hardening.

Saking in salt water: first cut the sausage into slices, then boil the water warm, add a spoonful of salt, and then soak the sausage in salt water for about 10 15 minutes, so that you can imitate the pie to remove all the saltiness in the sausage. If the sausage is too salty, soak it more.

Several times. In this way, the salt in the sausage will dissolve in the brine, take it out and wash it a little, and you can cook it as you like.

It's cooked. Boiled in hot water or prepared for a bubble: Boiled or soaked in hot water before eating. This method can indeed remove the salty flavor of the bacon, but at the same time, it will also lose the flavor bubbles of the smoke. In the case of smoked sausages, this method is not recommended.

Soak it in clean water to dissolve the salt. In fact, the faster and better way is to dissolve the salt in the bacon with brine, it should be noted that the brine you use is lighter than it, and the salt in the sausage will dissolve in the brine after soaking it a few times, and then wash it a little and you can cook.

Method 1.

It is to soak the sausages in water or milk before boiling, and the water and salt milk can absorb the salt of the sausages and lose their salt, so that the boiled sausages will not be so salty.

The second method, if the sausage is particularly salty, you can cut it into thin slices first, and then boil the radish with the radish to absorb the salt very effectively. In this way, the cooked sausages are not so salty.

The third method.

It is to cut the sausage into cubes and then make claypot rice, and this rice does not need to put salt in it, and the sausage can be used as an ingredient to play a role in seasoning.

The fourth method.

Sausages are stir-fried or stewed with other vegetables without salt, which makes the sausages taste lighter.

Method 5.

It is to put sausages in the rice while cooking, so that the rice is able to absorb the salt of the sausages, and the cooked sausages are not too salty.

Method 6.

After the sausage is cooked, it can be wrapped in sushi and used as an ingredient, which can play a seasoning role, and because the amount used is relatively small, it will not feel so salty when eaten with rice.