When making sliced chicken, what happens if the chicken is pickled for too long
When making sliced chicken, the chicken pickled for too long may have the following effects:
1. taste change: if the curing time is too long, the chicken will absorb too much seasoning and water, resulting in the meat becoming too soft and rotten, losing its original fresh and tender taste. In the process of stir frying, chicken is also easy to break, affecting the appearance and taste of dishes.
When making sliced chicken, the chicken pickled for too long may have the following effects:
1. taste change: if the curing time is too long, the chicken will absorb too much seasoning and water, resulting in the meat becoming too soft and rotten, losing its original fresh and tender taste. In the process of stir frying, chicken is also easy to break, affecting the appearance and taste of dishes.
2. excessive flavor: seasoning will fully penetrate into the chicken during the long-term pickling process, which may make the chicken taste too salty and heavy, cover up the delicious flavor of the chicken itself, and affect the overall flavor of the dish.
3. nutrient loss: long time pickling may cause some nutrients in chicken, such as vitamins, to be lost due to reaction with some ingredients in seasoning or exposure to air for a long time.
4. odor: if the curing environment temperature is high and the curing time is too long, the chicken may begin to deteriorate and produce odor. Even under the condition of cold storage, a long time may also lead to bacteria breeding, affecting food safety and the quality of chicken.
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