It is called salting in

来源: GoGym 于 2024-10-16 10:03:13 [档案] [博客] [旧帖] [给我悄悄话] 阅读数 : (332 bytes)

回答: 抱歉占用一下公共资源：GoGym, 刚看到你的包子帖，啥是“盐溶蛋白”的原理，由废话多多于 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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• 多谢。楼上橘子的链接也说了： -废话多多- ♀ (392 bytes) () 10/16/2024 postreply 12:43:22

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