How much salt to put in a pound of meat is a seemingly simple question that requires a certain amount of skill. The amount of salt is not only related to the taste of the submerged meat, but also directly related to the safety and health of food. Below, let's take a detailed look at how much salt should be put in a pound of meat for drowning meat.
First of all, let's make it clear that the role of salt in the process of drowning meat is mainly preservative and seasoning. Salt inhibits the growth of bacteria, which increases the shelf life of submerged meat. At the same time, salt also enhances the taste of the submerged meat, making it more delicious. However, more salt is not always better, and too much salt will not only make the meat too salty, but may also have adverse effects on human health.
So, how much salt should be put in a pound of submerged meat? This needs to be decided according to different methods of drowning and personal tastes. Generally speaking, for the ordinary method of drowning meat, you need to put about 20-30 grams of salt per catty of meat. This ratio not only ensures the taste of the submerged meat, but also ensures the safety of the food. Of course, if you like the taste to be salty, you can increase the amount of salt appropriately, but it is generally not recommended to exceed 40 grams of salt per catty of meat.
In the process of drowning meat, in addition to paying attention to the amount of salt, you also need to pay attention to the following:
1.Choose fresh meats. Fresh meat not only tastes better, but also has a higher nutritional value. When buying meat, choose one that is brightly colored and smells normal.
2.Wash the meat before drowning. Bacteria and other contaminants can remain on the surface of meat, and flooding without cleaning can easily lead to food safety issues.
3.When drowning, soak the meat completely in the submerged material. In this way, the meat can be evenly salted and avoid being partially salty or partially unflavored.
4.Containers for submerged meat should be tightly sealed. This prevents air from entering and prevents the meat from spoiling. At the same time, the container for submerged meat should also be made of clean and non-toxic materials.
5.The time to drown the meat should be mastered. Generally speaking, the longer the meat is submerged, the deeper the flavor. However, excessive submerged time can also cause the meat to spoil. Therefore, it is necessary to determine the flooding time according to your own needs and actual conditions.
In short, how much salt to put in a pound of meat needs to be decided according to personal taste and method of drowning meat. In the process of drowning meat, in addition to the amount of salt, it is also necessary to pay attention to the selection of fresh meat, washing, soaking completely, sealing the container, and mastering the submerging time. Only in this way can you make delicious, safe and healthy submerged meat.
In addition, we also need to note that although the drowning meat is delicious, it is not suitable for long-term consumption in large quantities. Because of the high content of salt and nitrite and other substances in submerged meat, long-term consumption of large amounts may cause adverse effects on human health. Therefore, when we enjoy the delicious taste of drowning meat, we should also pay attention to eating it in moderation and maintain a balanced diet.
In closing, I would like to emphasize that food safety is the responsibility of each and every one of us. When making food such as submerged meat, we should pay attention to the selection of fresh ingredients, master the correct preparation method, and pay attention to the preservation and hygiene of the food. Only in this way can we make safe and healthy food that protects the health of ourselves and our families.