Does a dish without salt produce nitrite?

The nitrite tester is about 3000-4000 yuan per unit. Nitrite analyzers for different functions and uses** are also different. In terms of function and use, nitrite is used as a color protection agent for meat products, which can react with myoglobin in meat products to form rose-colored nitroso myoglobin to enhance the color of meat; It can also enhance the flavor of meat and the effect of preservatives, prevent the growth of Clostridium botulinum and prolong the shelf life of meat products6.

The edible salt we usually use is NaCl, and nitrite often refers to Nano 3, which is an industrial salt, which is mainly used for preservation and coloring. Therefore, the dishes you cook yourself should be nitrite-free. However, it is not excluded that the dishes bought are nitrite-treated, and now there are many cooking ingredients that contain nitrites, such as ham sausages, pickles, etc.

The country has its own food standards in this regard, so you don't have to worry. Excessive nitrite is harmful to the body, but it also has a certain nutritional value and plays an important role in the process of producing NO, but this effect is not very obvious.

In addition, cooking without salt is not a good habit, the human body needs to consume a certain amount of salt to maintain the balance of electrolytes in the body, and edible salt is an important way to supplement NA, of course, excessive salt intake is also harmful to the body. It is recommended that you add salt with confidence.

Summary. Dear, no.

Vegetables contain a lot of nitrate, which is reduced to nitrite under the action of certain bacteria. Pickled sauerkraut should be pickled after the climate turns cool, and the temperature should be 5 15. If the temperature is too high, the vegetables are easy to rot, and the temperature is too low to be conducive to fermentation.

Generally speaking, between two or three days to ten days after pickling, the nitrite content in sauerkraut is the highest, and the content becomes very low after 20 days, which is basically harmless to the human body. In addition, eating sauerkraut along with fresh fruits and vegetables will also hinder the formation of nitrite.

Does not add salt when pickling sauerkraut, does it not produce nitrite?

Dear, it's not Wang Bi. Vegetables contain a lot of nitrate, which is reduced to nitrite under the action of certain bacteria. Pickled sauerkraut should be pickled after the climate turns cool, and the temperature should be 5 15.

If the temperature is too high, the vegetables are easy to rot, and the temperature is too low to be conducive to fermentation. Generally speaking, between two or three days to ten days after pickling, the nitrite content in sauerkraut is the largest, and the content becomes very low after 20 days, which is basically harmless to people. In addition, eating sauerkraut along with fresh fruits and vegetables will also hinder the formation of nitrite salt.

Selection of sauerkraut: 1. Look at these vegetables. Good kimchi is slightly white and transparent, and the leaves are a little yellow.

The overall color is refreshing. 2. Smell. Oak talks about German sauerkraut with a strong sour taste is better.

If you think sauerkraut tastes bad and has a musty smell, don't buy it. It may contain a lot of toxic substances and is highly carcinogenic. 3. Texture.

Good pickles are elastic, while contaminated pickles are sticky and soft. 4. Wash. When you get home with sauerkraut, be sure to wash it several times until the color of the water becomes clear.

If you didn't eat it right away, or you didn't finish it all at once, put it in the refrigerator. Homemade sauerkraut is also best washed to help control salt intake. 5. Look at the color of the soup.

Good kimchi can be made into a light yellow soup; When you notice that the vegetables turn golden brown after cooking, it means that you have bought kimchi with industrial pigments. You should throw it away along with soup and vegetables.

There is no qualification, or the content is within a safe range.

Sodium nitrate is heated to produce oxygen and sodium nitrite, edible salt is a processed edible substance, and the sodium nitrite you are talking about is a chemical substance, which is important for industry, chemical industry and so on.

Pickles have nitrite components.

Because pickles are a pickled food, a lot of salt is added to their processing. Salts contain impurities, such as nitrite, nitrate, etc., and may produce substances such as nitrite amines. Pickles are easily contaminated by bacteria during pickling, and if less than 15% of salt is added, the nitrate in the dish may be reduced to nitrite by microorganisms.

The nitrite content increases after 1 hour of pickle pickling, reaches a peak after two weeks, and can last for 2 to 3 weeks. During the pickling process, vitamin C is destroyed in large quantities. After pickling, the composition of vitamin C is almost "wiped out".

Theoretically, if you don't put salt, the dish itself will still produce nitrite, but if you don't put salt, the dish will spoil

Salt can inhibit the growth of spoilage bacteria and reduce nitrite production.

It is best to be artificially inoculated with lactic acid bacteria for fermentation, without producing nitrite.

Be sure to put salt, if you don't put salt, the cabbage will rot. o(∩_o~

Summary. Pro,: The nitrite content is the highest when the vegetable is not pickled, and after the vegetable is pickled, part of the nitrite will be converted into nitrate, so that the nitrite content is reduced.

When pickling kimchi, put less salt why nitrite increases.

Pro,: The nitrite content is the highest when the vegetable is not pickled, and after the vegetable is pickled, part of the nitrite will be converted into nitrate, so that the nitrite content is reduced.

Sidestep the question. Dear, there is not enough time for kimchi to ferment.

Pro, kimchi pickling time is short, nitrite content is high, is the pickling time is too short, easy to cause bacterial proliferation, nitrite content increases. Generally, after 10 days of curing, the nitrite content begins to decline.

The focus of my question is table salt!! It's not a matter of time!

Pro, all plants contain nitrates and nitrites, and kimchi is made from fresh vegetables, which naturally also contain nitrates and nitrites.

Pro, nitrite becomes high, and there is no direct relationship with table salt.

What about indirect relationships?

Pro, putting salt in kimchi has the effect of sterilization, excessive water seepage out of vegetables, and seasoning.

Pro,Change the osmotic pressure of the solution so that the solution in the food is in a hypotonic solution. 2.

Reduced water activity so that microorganisms have no free water to use. 3.Toxic effect on microorganisms, table salt can have a toxic effect on tissues such as cell membranes.

4.The effect of hypoxia can also reduce the oxidation consumption of VC on the premise of ensuring the normal fermentation of lactic acid bacteria.

I don't understand. Pro, Salt has the following effects in vegetable pickling: (1) Dehydrated salt has a high & osmotic pressure, which can force the water and soluble solids in the tissue cells in the vegetable body to penetrate out, and at the same time, the extracellular salt penetrates into the human vegetable body cells, until the salt content in the cell is balanced with the concentration of the salt solution, so that the vegetable tissue is dense.

2) Antiseptic high-concentration brine can inhibit the reproduction of harmful microorganisms. Because the osmotic pressure of salt can cause cell dehydration, and finally lead to the detachment of protoplasm and cell wall, its physiological and metabolic activities are inhibited until the cell stops growing or dies. (3) Enhance the flavor of the dish: due to the penetration of salt, the nutrients in the dish undergo a chemical reaction, and the fermentation produces lactic acid and acetic acid, resulting in the aroma and flavor of the dish.

I didn't ask you about the role of table salt, I asked why.

The reason is that kimchi has a short pickling time and a high nitrite content, which can easily cause bacteria to multiply and nitrite content to increase. Generally, after 10 days of curing, the nitrite content begins to decline.

Related to the marinating time:

It is better to marinate for less than 2 days or more than 20 days.

The nitrite content of pickles is not high in the first 2 days of pickling, but the nitrite content reaches its peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled vegetables are generally shorter within 2 days, and the long ones should be pickled for a month before they can be eaten.