I, add a proper amount of salt in water, stir to make a light brine, and then put the bacon into it for rinsing. In this way, bacon and soaking liquid, there is only a difference in the concentration of salt, its surface tissue will not be from the soaking liquid to absorb pure water, and then, its internal salt, but also smoothly in accordance with the natural distribution of the principle of flow from the high concentration to the low concentration, quickly released to the outside.

Second, for the texture of dry and hard, salty and heavy cured products, in order to accelerate the water infiltration, salt analysis, can be used in the soaking of bacon in the brine, add some alkali, with the help of alkali on the proteins of the role of the loosening, can effectively accelerate the softening of the cured products and desalination process.

Expanded Information:

Bacon can be eaten by all people in general, and older people should avoid eating; gastric and duodenal ulcer patients should not eat. The patient with gastric and duodenal ulcers is forbidden to eat.

If you temporarily let go of the "taste", from a nutritional and health point of view, bacon for many people, especially high blood fat, high blood sugar, high blood pressure and other chronic diseases and elderly friends, is not a suitable food.

First of all, bacon is very high in fat. By weight, 100 grams of bacon contains as much as 50% fat; not only that, but bacon also contains a considerable amount of cholesterol - 123 milligrams of cholesterol per 100 grams, which is 50% higher than pork! A lot of evidence shows that saturated fat and cholesterol is the cause of high blood fat "risk factors". Secondly, bacon loses a lot of nutrients.

In the production process, the meat of many vitamins and trace elements are almost lost, such as vitamin B1, vitamin B2, niacin, vitamin C content are zero. It can be said that bacon is a "double nutritional imbalance" of food. This double imbalance on the adverse effects of health may also be "worse". Thirdly, the salt content of bacon is high. 100 grams of bacon has a sodium content of nearly 800 milligrams, which is more than ten times the average amount of pork. Eating large quantities of bacon over a long period of time invariably results in excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Reference:

Bacon_Baidu Encyclopedia