add a proper amount of fine salt to clean water and stir it into light salt water, and then soak the changed bacon in the light salt water. This method of cleaning and removing the salty taste is more scientific and faster than the water soaking method. The key point of this method is to use light salt water. If the concentration of salt water is high, it will be self-defeating.

protein lost a certain amount of meat during the curing process. Due to improper storage of cured meat, adipose tissue can be hydrolyzed and oxidized by unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity occurs, resulting in reduced nutritional value.

The water in fresh meat can be analyzed by adding salt, and the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins, such as B vitamins, and also some inorganic salts. Nevertheless, because meat curing has the characteristics of simple processing, low cost and cured meat has a certain flavor, salt curing is still worthy of being accepted by the masses as a meat preservation method.

Cured meat for taboo people: the elderly are forbidden to eat; Fasting for patients with gastric and duodenal ulcers. Those with damp-heat and phlegm stagnation should not eat; Obesity, high blood lipid and high blood pressure should not eat more or avoid it; Patients with exogenous diseases should not eat either.

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