Why can't the marinade be used: nitrate (sodium nitrite)?

Brine people must have such a question? Why are some inconspicuous brine stalls, their brine meat color, but golden and red, super selling, let people want to buy. And their brine dishes at room temperature, sold for 3 or 5 days do not change color. Alas, you must not think that their brine technology is very strong, it is very likely that they have used sodium nitrite, which is a prohibited product of the brine shop: nitrate. You know, the illegal use of salt, not only to close the store fine, but also to be locked up.

Family members who make brine dishes, you spend 2 minutes to read this article well, and avoid the biggest risk of making brine dishes. Conscience articles, worthy of praise and collection.

In the early years, 8 of the 10 brine restaurants would use sodium nitrite to color the marinated meat. Why everyone likes sodium nitrite so much, of course, is because of its super coloring and color protection ability. Using sodium nitrite to color the marinade will make the color of the marinade particularly good, and at room temperature, sell for three or five days, and the marinade will not oxidize and turn black. Therefore, sodium nitrite has become a life-saving straw for all brine people. However, sodium nitrite itself has strong toxicity, we eat 0.3 to 0.5 grams can cause poisoning, eating 3 grams can lead to death. The amount of sodium nitrite used in brine dishes is particularly small, and it is impossible for brine meat delicatessens to achieve precise dosage control. So, the reality is that all brine delicatessens that use sodium nitrite will exceed the standard. To put it bluntly, brine meat delicatessens that use sodium nitrite actually sell poison, not brine dishes.

Therefore, sodium nitrite has long been banned in brine delicatessens. All marinade delicatessens cannot be used directly by buying sodium nitrite. Of course, if you are a food processing plant, you can accurately control the amount of sodium nitrite, and you have obtained the corresponding qualifications, you can use sodium nitrite legally and compliantly according to your local laws and regulations.

All see here, to you to ask for a free little red heart, thank you.

We have been making brine dishes for so many years, in fact, one thing is very clear, even if sodium nitrite is banned, there are still some brine delicatessens that use nitrate in violation of the law. And there are also some brine teaching teachers, direct teachers use nitrate salt to color brine dishes. So, let me give you a wake-up call.

First: when encountering those brine dishes with a particularly red color, it is better to be careful.

Second: Don't learn technology from teachers who only use nitrate salt.

Sodium nitrite is a white granule with a slight salty taste, very similar to table salt. In the sauce and marinade products, the maximum amount used is: one pound of meat does not exceed 250 mg. The residual amount of sodium nitrite is: a pound of meat does not exceed 30 mg.

Sodium nitrite coloring effect is good, brine delicatessen can not be used, we only abide by the law to do brine dishes, in order to make the business long-term, our days can be prosperous.

You know, we use natural coloring agents, but also to achieve a very good coloring effect, pay attention to me, help you completely solve the problem of coloring the brine dish.