1. Water soaking method

Soak the bacon after modification in clean water to remove the excess salt in the bacon. The water soaking method is the most commonly used method when processing bacon, but this method is a bit slow to remove the saltiness and takes a long time. The specific time depends on the shape and size of the knife after modification.

2. Light salt water soaking method

Add an appropriate amount of fine salt to clean water and stir it into light salt water, then soak the modified bacon in the light salt water. This method of cleaning and removing the salty smell is more scientific and much faster than the water soaking method. The key point of this method is that you must use light salt water. If the concentration of the salt water is too high, it will be self-defeating.

3. Hot water blanching method

Pour the modified bacon into enough boiling or hot water and blanch it for a while to remove the salty taste. . When time is short, most people will choose this quick method of cleaning and removing saltiness.

4. Soaking method in rice water

Soak the bacon in the rice water, refrigerate it for 24 hours, take out the bacon, and then put it into boiling water and cook it briefly Just boil it. If you have enough time, the bacon processed this way will taste better and be more delicious.

Extended information:

Notes

During the curing process of meat, a certain amount of protein is lost. Due to improper storage of cured meat, the adipose tissue may undergo hydrolysis and self-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and may even become rancid, resulting in a reduction in nutritional value.

Since the addition of salt can cause the water in fresh meat to be analyzed and the meat to be partially dehydrated, it will lead to the loss of some water-soluble vitamins such as B vitamins. At the same time, there is also a certain degree of loss of inorganic salts. Despite this, because meat pickling has the characteristics of simple processing, low cost, and a certain flavor, salt pickling is still a method of meat preservation that is easily accepted by the public.

Contraindicated groups

Preserved meat: the elderly should not eat it; patients with gastric and duodenal ulcers should not eat it. People with damp-heat and phlegm stagnation should not eat it; those who are obese, have high blood lipids, and have high blood pressure should not eat more or avoid taking it; patients with exogenous infections should also not eat it.

Reference: Baidu Encyclopedia - Cured Meat