Nitrite salt: instructions for use

Nitrite salt - what is it? The answer to this question is found in the materials of the article. In addition, we will tell you about what this product is for, what it differs from ordinary table salt and how to use it correctly in cooking.

General information about the product

Nitrite salt is a product that can serve as an excellent substitute for food grade nitrate (i.e., sodium nitrate) or sodium nitrite (ie, E250 additives). As a rule, this spice is actively used during the production of home-made sausages and various smoked products.

Surely many people know that food saltpeter does not enter free sale. This is due to the fact that its purchase has strict limitations, as it is a kind of raw material that can be easily used for making artisanal bombs. It should also be noted that in pure form, sodium nitrite is a strong toxin. That is why its sale is tightly controlled by the authorities.

How is the nitrite salt obtained?

The nitrite salt, the instruction to which will be presented below, is obtained by dissolving sodium nitrite in a special brine followed by evaporation of the salt. This process is carried out when it is required to obtain a culinary product that improves not only the taste of the 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 the salt nitrite is suitable for this most. As mentioned above, a product such as sodium nitrite is the strongest poison. That is why it is very often mixed with ordinary table salt in small quantities.

The properties of the product (nitrite salt)

Nitrite salt - what is it? We gave an exhaustive answer to the question posed just above. But why use this product in cooking? The fact is that nitrate salt 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 can not but note the fact that this product prevents the propagation of pathogenic microflora in ready-made sausages and other products. Also, nitrite salt takes an active part in the taste and color formation of homemade hams and raw sausages.

Many experts who use this spice in cooking, note that it is able to impart a classic pink or red color to various smoked products, dried meats, as well as home-made sausages and sausages.

The concentration of sodium nitrite in the salt nitrile

Nitrite salt, the dosage of which (per day) is much less than the cooked, should not be added to all home meals that you cook. After all, excessive infatuation with this product can lead to disastrous consequences.

Thus, the following is the normal (safe for health) content of sodium nitrite in the nitrite salt: 0.5 to 0.65%. The named amount is enough to give the sausages and other meat products a pink or reddish color.

Harm from nitrite salt after use

How can nitrite salt affect the health? Harm from this product you can get only if sodium nitrite is contained in the spice in a greater amount than 0.5-0.65%. After all, such a chemical in high concentrations is the strongest poison. However, the nitrite salt used by cooks as a minor additive to cookery does not have any negative effect on the human body. Moreover, it is allowed to use, and therefore the presented spice is widely used during the production of various food products.

Precautionary measures

Manufacturers are obliged to pay special attention to the technology of preparing a product such as nitrite salt. Harm from improperly made spices can be irreparable. This is due to the fact that too much of this salt adversely affects virtually all systems of the human body. So, among the harmful effects of this spice can be identified the formation and further development of cancer cells in the stomach and intestines.

It should also be noted that the nitrite salt, the use of which we describe below, very often causes chronic obstructive pulmonary diseases. As a rule, this happens in cases when a person regularly consumes meat products with an increased content of the presented spice.

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 that are sold in the markets, there are far more of them than in ordinary nitrite salt.

How to protect yourself from the effects of nitrites?

The safety and quality of the meat products produced directly depend on the quality of any food additive that is used during its production. In this regard, large companies must purchase raw materials for the preparation of different marinades only from trusted suppliers. After all, this is the only way to buy absolutely safe nitrite salt and use it for food production.

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

How often can I use?

Is it possible to eat foods every day that contain such spice as nitrite salt? The instruction on the use of this ingredient states that the salt is absolutely safe for health, 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 must have a clear understanding that sausages, smoked meat, sausages, and various types of dried fish should not be present on the dining table every day. It is better to limit the consumption of such delicacies, leaving 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 tumors arise in the human body due to the presence of a large number of carcinogenic substances in food.

Thus, all the goodies that fall on your dining table should be checked for any additives. It should be remembered that eating food with a salt content of nitrite is desirable in small amounts.

Nitrite salt: instructions for use

As mentioned above, this spice is used to salt the meat ingredients, ensuring their safety, making them mouthwatering and pleasant to look at.

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

So how is salt used in cooking nitrite? Salting of meat is done after preliminary processing of the main raw material. Thus, the nitrite salt is added to the component in a dry form and in the amount in which the process map is provided. In this case, one should not change the generally accepted order of introducing other ingredients.

Types of production

The nitrite salt as a dry substance 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;
• Smoked sausages.

If the recipe lacks parts of the nitrite salt, then it replenishes the usual cookery.

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

So how do the said brine? During the preparation of this marinade, the following order is maintained: in ordinary water, phosphates are dissolved, and then the nitrite salt, sand sugar (if necessary) and ascorbic acid are added thereto.

Benefits of using

As a rule, such products produced by various companies meet all the technical and hygienic requirements of regulatory bodies. All types of salt, manufactured for the meat industry, with different concentrations of nitrites, are certified. And each stage of production of this spice is subjected to thorough and scrupulous testing.

The main advantages of such a product are:

• Increasing the shelf life of meat products.
• Pleasant and juicy color of finished products.
• Deceleration of reproduction, as well as complete cessation of development of harmful bacteria (eg, clostridia).
• Lite handling of basic raw materials, as well as the ambassador's procedure.

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

Packaging and shelf life of the product

The finished nitrite salt can be packed in 200 and 500 g, and also in 20, 25, 50 kg. As a rule, this product is placed in polyethylene high-strength bags, which are designed for food. The storage period is usually three years from the date of production. But this is only if, after the acquisition, the salt was placed in a dry and cool room.