Let’s explore the reasons why this special spice makes dried beef dishes truly “amazing”.
On a chilly day like this, enjoying a plate of dried beef with half a lime is simply unbeatable. But have you ever wondered why adding a bit of lime or calamondin to dried beef makes it smell better, taste more delicious, and sweeter?
Let’s find the answer to this common habit that everyone knows but may not fully understand!
1. Both contain a lot of acid
Beef is rich in amino acids: The amino acids in beef (whether dried or fresh) provide energy for muscles and enhance the body’s endurance.
Lime contains citric acid (C6H8O7): Each lime has a citric acid concentration of about 0.030 mol/L – making up 8% of the dry weight of the fruit.
2. A chemical reaction occurs between acids
When squeezing lime over dried beef, citric acid combines with amino acids, forming amino salts.
Amino salts generally have a sweet taste, so squeezing a bit of lime on dried beef not only enhances its aroma but also makes it sweeter. Additionally, beef contains iron, and adding lime, which is rich in vitamin C, helps the body absorb iron better.
3. A similar case
This is also true when you add lime, calamondin, or vinegar to a bowl of beef pho. This simple seasoning makes the beef taste significantly sweeter.
