It is called salting in

來源: GoGym 於 2024-10-16 10:03:13 [檔案] [博客] [舊帖] [給我悄悄話] 閱讀數 : (332 bytes)

回答: 抱歉占用一下公共資源：GoGym, 剛看到你的包子帖，啥是“鹽溶蛋白”的原理，由廢話多多於 2024-10-16 03:29:24

Increase protein solubility in water at low salt concentration. With vigorous stirring, salting will make ground meat form protein water and fat matrix, and taste tender.

Too much salt is called salting out, it will cause protein precipitation out of water.

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• 多謝。樓上橘子的鏈接也說了： -廢話多多- ♀ (392 bytes) () 10/16/2024 postreply 12:43:22

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