Generally, salt is rubbed three times, the first time is primary salt, the second time is big salt, and the third time is double salt. The first salt is to evenly coat the surface of raw meat with a layer of salt. Add salt the next day, rub the salt evenly, put a proper amount of new salt at the knife edge, and pile it neatly.
After turning over for 4 ~ 5 days, the upper and lower layers are exchanged; Sprinkle some new salt. Re-salt for about 7 days, turn over in time and continue to add a small amount of salt. It takes about 25 days to get the finished product by rubbing salt for three times.
The air-dried salted pig's head should be soaked in clean water for about 12-24 hours, because it can gradually dissolve the excess salt in the bacon in clean water, and the bacteria on the surface will be killed; And the bacon soaked in water will taste more delicate and soft.
The harm of eating more pickled food;
1. First of all, after vegetables are pickled, more vitamins are lost, and almost all vitamin C is lost.
2. Some pickled foods are toxic and can cause diseases. For example, pickled sauerkraut contains more calcium oxalate, which is easily absorbed by the intestine after eating because of its high acidity. Calcium oxalate crystals are easily deposited in the urinary system to form stones after being excreted by the kidney. Pickled food may also be contaminated by microorganisms.
If the salt content is less than 15%, the nitrate in kimchi can be reduced to nitrite by microorganisms, and the nitrite content increases after one week, and reaches the peak after two weeks, lasting for three weeks.
If people eat food containing nitrite, it will cause nitrite poisoning. The symptoms of poisoning are blue-purple skin mucosa and blue mouth bed and nail bed, commonly known as "black mouth disease". In severe cases, it will be accompanied by symptoms such as dizziness, headache and increased heart rate. In severe cases, it may lead to coma and death.
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