Why do we eat lemon-dried beef?

Let's find out what makes this special seasoning to make dried beef become "cool."

In this cold weather, having a plate of dry beef with half a lemon is nothing like it. But have you ever wondered, why is it that a little lemon or kumquat beef is aromatic, delicious and sweeter?

Let's go find the solution for the habit everyone knows but not sure to understand below!

1. Because both are acidic

Beef contains many amino acids : Amino acids in beef (whether beef or beef usually help) replenish energy for muscles and increase body flexibility.

The lemon contains citric acid (C ₆ H ₈ O ₇ ): The citric acid content of each lemon is about 0.030 mol / L - accounting for 8% of the dry weight of the lemon.

2. Occurs an acid chemical reaction with acid

When squeezing more lemon on beef, citric acid combines with amino acid, forming amino salt.

Amino salt is generally sweet, so adding a little lemon to dry beef not only makes the beef fragrant but also sweeter.

3. Same case

The same is true when you squeeze a little more lemon, whipped or vinegar into a bowl of beef noodle soup.This simple spice will make the beef significantly sweeter.