Why do we eat lemon-dried beef?

Let's find out why this special spice makes dry 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?

Picture 1 of Why do we eat lemon-dried beef? Photo 1 of Why do we eat lemon-dried beef?

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

1. Because both are acidic

Picture 2 of Why do we eat lemon-dried beef? Photo 2 of Why do we eat lemon-dried beef?
Beef contains many amino acids : Amino acids in beef (whether beef or beef usually help) replenish energy for muscles and increase body flexibility.

Picture 3 of Why do we eat lemon-dried beef? Photo 3 of Why do we eat lemon-dried beef?
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

Picture 4 of Why do we eat lemon-dried beef? Photo 4 of Why do we eat lemon-dried beef?
When squeezing more lemon on beef, citric acid combines with amino acid, forming amino salt.

Picture 5 of Why do we eat lemon-dried beef? Photo 5 of Why do we eat lemon-dried beef?
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

Picture 6 of Why do we eat lemon-dried beef? Photo 6 of Why do we eat lemon-dried beef?
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.