In winter, the warm sunshine makes people feel happy, and many citizens take this opportunity to bask in cured fish and bacon. The process of curing preserved fish and bacon requires a lot of edible salt. Take preserved bacon as an example. Generally, salt is kneaded three times, the first time is first-class 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. It will be overturned in 4~5 days, and both the upper and lower floors should be replaced. Sprinkle some new salt. Re-salt for about 7 days, turn over in time and continue to add a small amount of salt. Rub salt for three times for about 25 days to get the finished product.
With many new varieties of edible salt on the market this year, some citizens are confused about which kind of edible salt is more suitable for curing preserved fish and bacon. In this regard, Yang, deputy general manager of the Municipal Salt Industry Company, said that all kinds of edible salt on the market can be used to pickle fish, but some citizens prefer to use coarse-grained edible salt such as salted salt and sea salt because of their habit of using salt.
It is understood that from the granularity point of view, the edible salt on the market at present can be divided into powder and granular, among which granular edible salt includes pickled salt, sea salt and other varieties. Granular edible salt is larger and easier to spread evenly during pickling. At the same time, during the curing process, these edible salts will slowly melt and penetrate into the cured fish and bacon, making the public feel that the curing effect is better. But in fact, all kinds of preserved fish and bacon pickled with edible salt have basically the same taste, so people don't have to deliberately buy coarse-grained edible salt such as pickled salt.
Because curing preserved fish and bacon requires a lot of edible salt, it is difficult for citizens to master the amount they need when buying, so they often buy more edible salt. The edible salt eaten by citizens in daily life is mostly powdered edible salt such as iodized salt and low sodium salt. If they suddenly switch to granular edible salt such as pickled salt, they will not be used to it. Therefore, it is recommended that citizens buy the edible salt they usually eat to avoid waste. (Reporter Ma Ying)