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?

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

1. Because both are acidic

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

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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

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

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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

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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.