The marinated meat is too salty, and soaking it in cold or hot water will make the meat less salty f

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.

Both are available. 1. Salt water immersion method.

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

Principle: The cells in the bacon have died, lost the selection permeability, sodium ions can freely enter and exit the dead cells, when adding a small spoonful of salt, in the solution with the same molecular structure, when the solubility of sodium ions in the cells is greater than the solubility of the external saline, the high concentration of sodium salt will seep into the low concentration of brine, making the bacon lighter.

2. Boiling water cooking method.

You can also boil a sufficient amount of water, and then boil the sliced bacon in boiling water for about 10 minutes, and repeat it twice to remove the salty taste. However, this method can indeed remove the salty taste in the bacon, but at the same time, it will also lose the smoky aroma of the cured meat, which will affect the entire taste and aroma of the dish to a certain extent. If it is smoked bacon, this method is not recommended.

Soak it in hot water, the temperature is high, the molecules move faster, the salt can melt into the water faster, and the meat becomes lighter.

Use warm rice water, rice water can reduce the taste of marinated meat, can also make the meat more soft and delicious, soak in rice water for more than two hours, can also make the marinated meat less salty, of course, before soaking the marinated meat to cut small!

Sodium chloride is table salt, and the solubility changes very little with the change of temperature, which is a special case in the substance....The use of hot water will only be slightly faster, and I don't know if it is due to the large dissolution rate or the psychological effect.

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.

It is because hot water can remove the impurities on the surface of the salted meat, and it can also seal the oil juice of the salted meat. Cured meat is salted, also known as pickled meat and salted meat; It is characterized by 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. <

It is because hot water can remove the impurities on the surface of the salted meat, and it can also seal the oil juice of the salted meat. Cured meat is salted, also known as pickled meat and salted meat; It is characterized by 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.

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.

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 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.

The cured meat is too salty, soak it in cold water to make the meat less salty faster, put the salted meat in the water, a little more water, soak for two hours, then the cured meat will not be too salty again.

Hello! The cured meat is too salty, and it can be soaked in rice washing water and then washed with water, which can effectively remove the salty taste.

The marinated meat is too salty, it is faster to soak it in cold water, so that the meat is not salty, put the meat in the water, put a little more water, so that the meat soaks a little faster.

If the cured meat is too salty, it is best to soak it in warm water and then change the water several times so that the salt content in the cured meat will decrease.

The cured meat is too salty, if you are not in a hurry to eat it, you can soak it in cold water for a day and change it to cold water 3 times. If you are in a hurry to eat, soak in hot water for an hour and change the hot water twice. Wash it several times with warm water on it.

If the marinated meat is salty, do not soak it in hot water, but soak it in cold water, which can maintain the taste of the meat and dissolve the salt quickly.

The marinated meat is too salty, soak it in cold water to make the meat not salty faster, and it is also delicious to soak it out similar to fresh meat, if you soak it in hot water, it will not only be salty and not delicious.

Blending with hot water can make the meat not salty. Soak in hot water to make the meat not salty, go for it.

Cured meat that is too salty can be soaked in warm water, and the water can be changed once after a few hours, and two to three times will do.

It should be soaked in cold water, not hot water, after the hot water is soaked, the meat will not taste very good.

If the marinated meat is too salty, it is recommended to soak it in cold water, as hot water may cause changes in the quality of the meat and the taste will affect a lot.

Soaking the meat in light salted water and cold water will quickly reduce the salt content of the meat.

It can be used to cook bacon soup, and there is no way to make the meat not salty, unless it is cut very thinly, soaked in hot water, or you can cut thin slices and fry other dishes without salt.

If the marinated meat is too salty, it is faster to soak it in cold water, or to soak it in hot water, so that the meat is not salty, and if the marinated meat is too salty, it will be better to soak it in cold water.

In fact, the salty meat has been tasted, and it is difficult to soak it in a short time, so if you must soak it lightly, hot water is recommended. Hot water promotes diffusion, while cold water causes the meat to shrink and is not easy to disperse.

It is best to soak the salted meat in water for 2-3 hours before eating, the specific methods are different, I generally cut the salted meat into thin slices, and then soak the cut meat slices in hot water for 2-3 hours, which can reduce the salty taste, otherwise it will feel too salty to eat directly.

In most cases, you need to soak it first, but it also depends on how the bacon you are talking about is made. If it's the kind of fresh meat marinated in soy sauce, you can fry it without soaking, but most of the time, the kind of ham that is air-dried needs to be soaked first.

If the salty meat is salty before eating, you can soak it, and the water should not be soaked for too long, and it will not taste good if it is soaked for a long time, and there will be no taste of salted meat.

If the meat has a salt cocoon on the outside, it can be soaked in water!!

It is best to soak the salted meat in water before eating, which can dilute the salty taste.

You can soak the rice in water for half an hour to get rid of the strange taste.

Summary. The salted meat should be soaked in water for about 12-24 hours, because this can gradually dissolve the excess salt in the salted meat in the water, and the bacteria on the surface will also be killed; And the taste of salted meat soaked in water will be more delicate and soft. The salted meat is salted, and its product characteristics are clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat; Moreover, it has the inherent flavor of salted meat, which has the effect of appetizing and dispelling cold and eliminating food.

The salted meat should be soaked in water for about 12-24 hours, because this can gradually dissolve the excess salt in the salted meat in the water, and the bacteria on the surface will also be killed; And the taste of salted meat soaked in water will be more delicate and soft. The salted meat is salted, and its product characteristics are clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat; Moreover, it has the inherent flavor of salted meat, which has the effect of appetizing and dispelling cold and eliminating food.

The bacon bought in the supermarket needs to be soaked for an hour. How to make salted meat: 1. Take the material.

There are two types of raw materials for salted meat: bone-in and boneless. Bone-in processed bacon meat is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; Small pieces refer to rectangular pieces of meat about kilograms per piece; Legs and feet refer to pork legs with claws.

2. Refurbishment. Sort out and remove minced meat, dirty blood, lymph, crushed oil, etc. In order for the salt to penetrate, a knife must be made every 2-6 cm on the meat block, and the depth is generally 1 3 of the meat mass.

The size and depth of the knife edge depend on the temperature and muscle thickness. If the temperature is above 15, the knife edge is larger and more to speed up the pickling speed, and when the temperature is below 15, it can be smaller and less. Pigs under 60 kg can also be divided into front clips, middle slices, and back seats for overall pickling.

3. Salt system. 100 kg of pork, 4-16 kg of salt. How it works:

Generally, it is divided into 3 times to rub salt, the first time is the first salt, the second time is the large salt, and the third time is the salt covering. The initial salt is evenly applied to the surface of the raw meat. The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack.

After 4-5 days of overturning, the upper and lower layers are reversed, and an appropriate amount of new salt is sprinkled. After about 7 days of salt covering, the pile should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product.

4. Finished product. After processing, the bacon requires a clean appearance, neat knife work, solid muscles, no mucus on the green surface, bright red color on the cut surface, and a slight yellow fat on the fat. If the flesh is dark and the fat is red, it is a phenomenon of corruption.

The salted meat can be stacked in minus 5 cold storage for preservation, or it can be immersed in the brine of 24-25 degrees in Baume, if the brine is turbid and smelly, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.