Nitrite s alt: instructions for use

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Nitrite s alt - what is it? You will find the answer to the question posed in the materials of the presented article. In addition, we will tell you about what this product is needed for, how it differs from ordinary table s alt and how to use it correctly in cooking.

Product overview

Nitrite s alt is a product that can serve as an excellent replacement for food s altpeter (that is, sodium nitrate) or sodium nitrite (that is, additives E250). As a rule, this spice is actively used during the production of homemade sausages and various smoked meats.

Surely many people know that s altpeter is not available for sale. This is due to the fact that there are strict restrictions on its purchase, since it is a kind of raw material that can be easily used to make artisanal bombs. It should also be noted that pure sodium nitrite is a strong toxin. That is why its sale is tightly controlled by the authorities.

How is nitrite s alt obtained?

Nitrite s alt, instructions for which will bepresented below, is obtained by dissolving sodium nitrite in a special brine, followed by evaporation of the s alt. It is this process that is carried out when it is required to obtain a culinary product that improves not only the taste of dishes, but also their appearance.

If you need to preserve the freshness, as well as the natural color and nutritional properties of the meat ingredient, then nitrite s alt is most suitable for this. As mentioned above, a product such as sodium nitrite is the strongest poison. That is why it is very often mixed with ordinary table s alt in small quantities.

Product properties (nitrite s alt)

Nitrite s alt - what is it? We have given an exhaustive answer to the question posed just above. But why is this product generally used in cooking? The fact is that nitrate s alt contributes to the fact that any meat ingredients immediately acquire a pleasant piquant taste, and also do not deteriorate for a long time.

Among other things, one cannot fail to note the fact that this product prevents the reproduction of pathogenic microflora in finished sausages and other products. Also, nitrite s alt takes an active part in the taste and color formation of homemade ham and dry-cured sausages.

Many experts who use this spice in cooking note that it is able to give a classic pink or red color to various smoked meats, jerky, as well as homemade sausages and sausages.

Nitrite concentrationsodium in nitrine s alt

Nitrite s alt, which is much less (per day) than table s alt, should not be added to all home-cooked meals that you cook. After all, excessive passion for this product can lead to disastrous consequences.

Thus, the normal (safe for he alth) content of sodium nitrite in nitrite s alt is the following percentage: from 0.5 to 0.65%. This amount is enough to give sausages and other meat products a pinkish or reddish color.

Harm from nitrite s alt after consumption

How can nitrite s alt affect he alth? You can get harm from this product only if sodium nitrite is contained in the spice in more than 0.5-0.65%. After all, such a chemical in high concentrations is the strongest poison. However, nitrite s alt, used by cooks as a minor additive to table s alt, does not have any negative effect on the human body. Moreover, it is approved for use, and therefore the presented spice is quite widely used during the production of various food products.

Precautions

Producers are required to pay special attention to the technology of preparation of a product such as nitrite s alt. The damage from an improperly made spice can be irreparable. This is due to the fact that too much of this s alt negatively affects almost all systems of the human body. So,among the harmful effects of this spice, one can single out the formation and further development of cancer cells in the stomach and intestines.

It should also be noted that the nitrite s alt, the use of which we will describe a little later, very often causes chronic obstructive pulmonary disease. As a rule, this happens in cases where a person regularly consumes meat products with a high content of the spice presented.

By the way, speaking about the content of nitrates and nitrites in our products, as well as their harm, it should be remembered that in ordinary root vegetables sold in the markets, they are much higher than in ordinary nitrite s alt.

How to protect yourself from exposure to nitrites?

The safety and quality of manufactured meat products directly depend on the quality of a particular food additive that is used during its production. In this regard, large companies should purchase raw materials for the preparation of various marinades only from trusted suppliers. After all, this is the only way to get absolutely safe nitrite s alt and use it in food production.

If such a spice meets all generally accepted standards, and it was produced in compliance with all the rules, then this product will never harm your he alth.

How often can I consume?

Is it possible to eat foods that contain such a spice as nitrite s alt every day? Instructions for use of this ingredient states that s alt is absolutely safe.for he alth, but only if it is used only for its intended purpose, and not added to almost all dishes.

Consumers of products where this spice is added should have a clear understanding that sausages, smoked meat, sausages, as well as various varieties of dried fish should not be present on the dinner table every day. It is better to limit the consumption of such delicacies, saving them for rare festive occasions. Otherwise, you risk acquiring quite a lot of very unpleasant diseases. By the way, the most dangerous among them are cancerous tumors. As a rule, such neoplasms occur in the human body due to the presence of a large amount of carcinogenic substances in food.

Thus, all goodies that fall on your dinner table should be checked for the presence of any additives. At the same time, it is necessary to remember that eating food containing nitrite s alt is desirable in small quantities.

Nitrite s alt: instructions for use

As mentioned above, this spice is used to s alt meat ingredients, ensuring their safety, making them appetizing and pleasant to look at.

It should be noted that the main stages of food production using the presented spice must necessarily comply with all generally accepted technological schemes.

So how is nitrite s alt used in cooking? S alting of meat is carried out after preliminary processing of the main raw materials. So the nitrite s altis added to the component in a dry form and in the amount in which the technological map provides. At the same time, the generally accepted order of adding other ingredients should not be changed.

Types of production

Nitrite s alt in dry matter form is used during production:

• boiled and stuffed sausages, sausages, sausages, as well as meat loaves and other products;
• semi-smoked, stuffed, boiled-smoked sausages, sausages, sausages, as well as ham, meat loaves and other similar products;
• raw smoked sausages.

If the recipe lacks a part of nitrite s alt, then it is replenished with ordinary table s alt.

It should also be noted that in the production of smoked meats and ham products from beef or pork, this ingredient is used in the preparation of a special brine, which is then used to inject products in the amount indicated in the technological map.

So how is said pickle made? During the preparation of such a marinade, the following order is preserved: phosphates are dissolved in ordinary water, and then nitrite s alt, sand-sugar (if necessary) and ascorbic acid are added there.

Benefits of using

As a rule, such products manufactured by various companies meet all the technical and hygienic requirements of regulatory authorities. All types of s alt produced for the meat industry, having different concentrations of nitrites, are certified. And each stagethe production of this spice is subjected to a thorough and rigorous check.

The main advantages of such a product are:

• Increase the shelf life of meat products.
• Pleasant and juicy color of the finished product.
• Slow down reproduction, as well as a complete cessation of the development of harmful bacteria (for example, Clostridium).
• Easier handling of the main raw materials, as well as the s alting procedure.

It should also be noted that such a product ensures the sanitary and hygienic safety of meat-containing products and their high taste.

Packaging and shelf life of the product

Ready-made nitrite s alt can be packaged in 200 and 500 g, as well as 20, 25, 50 kg. As a rule, this product is placed in high-strength polyethylene bags that are intended for food. Its shelf life is usually three years from the date of manufacture. But this is only if, after the acquisition, the s alt was placed in a dry and cool room.