The blood water of cured meat should be poured out. The pickled water contains a large amount of nitrite, which is carcinogenic, and a large amount of nitrite eaten at one time will lead to poisoning. Preserved meat is made with salt, also called pickled meat, salt meat, bacon; Its product features: clean appearance, neat cutting, firm muscles, no mucus on the surface, bright red color on the cut surface, and slightly yellow fat. It has the inherent flavor of bacon.
Preserved meat is made with salt, also called pickled meat, salt meat and bacon. Bacon is a popular food. Good bacon has clean appearance, neat cutting, firm muscles, no mucus on the surface, bright red color on the cut surface, and slightly yellow fat. Because it is delicious and can be preserved for a long time, it is very popular with consumers. The cured meat produced in Zhejiang Province of China is called South meat, and the cured meat produced in North Jiangsu is called North meat. Pickled meat washing: rinsing the cured meat with clean water can not achieve the purpose of desalting. If you rinse with salt water (only the concentration of salt water used is lower than the concentration of salt in the cured meat) and rinse several times, the salt in the cured meat will gradually dissolve in the salt water, and then you can cook it after cleaning with light salt water.