Is the beef still salty after being marinated in soy sauce for 10 days

Whether beef is excessively salty after being marinated in soy sauce for 10 days mainly depends on the amount of soy sauce used, the thickness of the beef, and the curing environment. Soy sauce has a high salt content, and prolonged pickling may lead to excessive salt penetration, but if the pickling method is appropriate, it can still avoid excessive saltiness.

As a high salt seasoning, soy sauce will gradually absorb salt into the beef fibers during the pickling process. If too much soy sauce is used or the beef is sliced thinly, the salt penetration rate will accelerate, and after 10 days of pickling, there may be excessive saltiness. It is recommended to mix 15 milliliters of soy sauce per 500 grams of beef during marinating, while adding a small amount of sugar or honey to balance the salty taste. Thick cut beef chunks are more resistant to marinating than thin slices, which can reduce the situation where the surface is too salty and the inner layer is tasteless. A refrigerated environment can slow down salt infiltration, and placing the pickling container in a 4 ℃ refrigerator can better control the saltiness. In special circumstances, beef may have uneven salt penetration due to its tight texture. Old beef or areas with high physical activity have coarse and hard muscle fibers, and the pickling process needs to be extended for at least 14 days before it can taste. If the surface is found to be too salty, it can be soaked in water for 2 hours to desalinate, or sliced and stir fried with salt free side dishes to dilute the salty taste. Some people are sensitive to salty taste and can use low salt soy sauce mixed with ginger juice, minced garlic and other spices for pickling, which can enhance freshness and reduce sodium intake.

When marinating meat, attention should be paid to food safety. Long term marinating should ensure that the container is sealed and refrigerated throughout the process. The salty beef can be used for boiling Congee or stew after blanching, and the taste can be adjusted through secondary processing. Control the frequency of consuming pickled foods in daily diet, and hypertensive patients should reduce the consumption of high salt pickled products.