There is only a difference in salt concentration between salted fish and soaking solution, so the surface tissue will not absorb pure water from the soaking solution, and then the salt inside will be released quickly according to the principle of natural distribution from high concentration to low concentration.

For dry and salty pickled products, in order to accelerate water infiltration and salt precipitation, some edible alkali can be added to the light salt water soaked in salted fish and bacon, and the release of edible alkali to protein can effectively accelerate the softening and desalting process of pickled products.

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Precautions:

1, pregnant woman: Because preservatives will be added in the curing process of bacon, it is easy to affect the fetus. In addition, bacon contains a lot of fat and salt, and eating too much bacon can easily lead to edema, so pregnant women should not eat more bacon.

2, infants and young children: bacon contains a lot of sodium, absorbing too much sodium will increase the burden on the kidneys, because the child's renal function is not fully mature, so eat less bacon.

3, gastrointestinal users: bacon is a refined food, not easy to digest, and the weather is not good, bacon is easy to mold, cooked without washing, easy to cause gastrointestinal discomfort, if the stomach is not good, the impact is greater, so people with bad stomach should not eat more bacon.

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