Cured salted meat one pound of meat to put salt 0.18 pounds.

Specific salted meat cured meat and salt ratio is as follows: cured salted meat, the general amount of salt is not more than fifteen to eighteen percent, that is to say, in accordance with the principle of "two ends of the light, the middle of the heavy" dosage. Every hundred pounds of fresh meat with 7.5-9 kilograms of salt, and must be added in three times.

Cured meat is a popular food, good cured meat appearance clean, neat knife work, muscle solid, no mucus on the surface, the color of the cut surface bright red, fat slightly yellow. Because of the flavor and delicious, and can be stored for a long time, so popular with consumers. p>Meat has a certain amount of protein loss during the curing process. Cured meat due to improper storage, adipose tissue can be in the air, sunlight and other factors under the action of hydrolysis and unsaturated fatty acid oxidation itself, and even rancidity, resulting in reduced nutritional value.

Because of the addition of salt can make the fresh meat in the water analysis, meat local dehydration, so it will lead to part of the water-soluble vitamins, such as B vitamins loss, while the inorganic salts also have a certain degree of loss. Nevertheless, due to the meat curing has a simple processing, low cost, cured meat and has a certain flavor and other characteristics, so salt curing is still worthy of an easy to accept the masses of meat preservation methods.

Baidu Encyclopedia - Cured Meat