Does homemade bacon have nitrites

Bacon is nitrite.

Target. The reason why nitrite is produced in the production of cured meat is that the nitrogen in the protein in the meat is metabolized by microorganisms, which produces nitrite. Compounds containing nitrite are metabolites of bacteria.

Nitrite, a class of inorganic compounds.

A general term for this. Mainly refers to sodium nitrite.

Sodium nitrite is white to light yellow powder or granular, slightly salty in taste, soluble in water. Nitrates and nitrites are widely found in the human environment and are the most prevalent nitrogenous compounds in nature. Nitrate in the human body can be reduced to nitrite, a precursor substance of N-nitroso compounds under the action of microorganisms.

First of all, the bacon and sausage should be boiled in water. Some people like to steam in the pot and think that this way it will be more authentic, but this is not right. Because bacon and other smoked products will have a certain amount of nitrite, even if only a small amount is ingested at a time, it will still increase the risk of stomach cancer for a long time.

etc. However, if the bacon is fully boiled in water first, the nitrite will dissolve in the water, and it will be safer for us to eat.

The fat and salt content of bacon is relatively high, so that many people with high blood lipids can only look at "meat" and sigh. In fact, no matter what kind of food, as long as the amount of intake is well controlled, it will not have much impact on health. When eating bacon, you can boil the bacon first and then steam it, allowing the water to slowly penetrate into the meat's tissues.

This will moisturize the shriveled bacon on the one hand, and remove excess salt from the bacon on the other. Secondly, when eating bacon, do not eat it with dry, oily food and glutinous rice foods such as glutinous rice balls, which is not conducive to digestion. It can be paired with vegetables, because the vitamins in vegetables help eliminate nitrites in bacon and can also play an antioxidant role.

Because a lot of salt is already used in the preparation of bacon, it is best not to put salt when cooking, so as to control the salt intake in a meal.

Does bacon have nitrites? There should be, this time it's like a boiled egg, consult it.

Generally, the nitrite content of bacon can reach 126 mg kg in 15 days.

Bacon must be eaten after 30 days from the day of production, because in the first 15 days, sausages and bacon contain the most nitrite, but with the drying of sausages and bacon, the nitrite contained in them will slowly decrease, and by 30 days, the nitrite content is already very low.

Points to eat bacon:

Although winter is the time to eat bacon and sausages, it is recommended that you do not eat too much, eat about 100 grams of bacon and sausages every day, there is no harm to the body, but eating too much can easily lead to fire.

When marinating bacon and sausages, we can add a little vitamin C during the curing process, because vitamin C has strong oxidizing properties, which can prevent nitrate from being reduced to nitrite by reducing bacteria.

Generally, 10 catties of meat, only need to put 1 vitamin C, vitamin C will not cause bacon and sausage to have any peculiar smell, when my family marinates bacon, I will put vitamin C. When we usually pickle various sauerkraut at home, adding 1 vitamin C can not only prevent the production of miscellaneous bacteria, but also reduce the nitrite content.

Want.

The salt before marinating bacon should be fried because the fried salt will reduce the moisture, and the water in the meat will be absorbed during marinating, so that the bacon tastes better. When frying salt, you can add crushed peppercorns, and fry the color until yellow. Spread the sautéed salt evenly on the meat and marinate for 5 7 days, turning it every day when marinating.

After marinating, it is dried for 15 to 20 days, and it is done.

Precautions for curing bacon.

When marinating bacon, the proportion of salt is very important, generally 10 catties of pork need about 150 grams of salt, but when frying, it is necessary to more, generally prepare 300 grams, but when smearing salt, it is necessary to follow the amount. The correct way is to add salt to the pot, add star anise, sand kernels, cinnamon, and peppercorns to fry the fragrance after stir-frying, and then turn off the heat and let it cool for later use.

In the process of marinating the meat, the upper and lower meat should be reversed twice a day in the morning and evening, so as to make the meat more fully marinated and more flavorful, so that the taste of the marinated bacon will be uniform and will not be bad.

Cured bacon can be said to be a must-make delicacy for many families, which salt of marinated bacon needs to be fried, which is not known to many people, in fact, the salt of marinated bacon should be fried, because the salt that has been fried can remove the excess water of the salt, and the salt that has been fried can better absorb and melt the bacon when marinating the bacon, shorten the curing time of the bacon, and also make the bacon more fragrant and pure, so the salt must be fried when marinating the bacon.

Stir-fry the salt to remove the moisture. This kind of cured bacon is easier to taste.

This is done after the Winter Solstice Festival and before the twentieth day of the lunar month.

The practice of cured bacon (unsmoked wind-blown meat).

Buy fresh meat from the vegetable market, clean the residual hair on the meat skin, use a knife to scrape the meat skin, and scrape it directly without water.

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The old ginger is foamed, the pepper is put aside, and the mash juice needs to be freshly made in the vegetable market or at home to be active, and the supermarket bottled inactivated mash is useless. Break the star anise, cinnamon, tear the bay leaves, fry the salt in the pot, add pepper and spices to fry the fragrance, put it out and let it cool for later use.

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Spread an even layer of white wine on each piece of meat, then smear the mash juice, knead and marinate for a while, and then sprinkle with ginger foam. Mix pepper in the spice salt, then coat each piece of meat with spice salt and rub it a little to help the salt melt into the flavor. Then put it in a container and wrap it in plastic wrap or cover it with a lid (I take a pot upside down directly, and turn the meat every day), marinate it in a cool place, and turn the meat up and down every day, because the blood water (salt water will go down), turning the meat can make the upper and lower layers of meat taste evenly.

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It's cold now, and the living room and bedroom are heated, so I put it all in the corner of the kitchen.

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Salt of two or eight has been salted for five days, and it is time to wear a rope today. It looks like the surface of the meat is sticky, don't be afraid, it is the effect of mash fermentation, and the meat with mash juice must be washed before it can be dried, otherwise the surface is sticky with sugar, and it will not dry for a long time. If you don't add mash juice, you can use two or five salts, and you can directly wipe off the spices and hang them to dry.

If you are worried that the meat is bad when you add the mash juice for the first time, you can try to make a piece of meat with the mash juice first, anyway, the other recipes are exactly the same, and compare the taste when it is done. My family prefers the mellow aroma of fermented mash.

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Blanch a little water, quickly wash the meat, hang it up and clean the water with your hands, and arrange the shape of the meat.

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Hang it in a well-ventilated place to dry, and dry it to the extent you like it and store it (Sichuan generally dries for 15-20 days). It is recommended to vacuum the refrigerator for refrigeration, and if the refrigerator is frozen, it will last longer.

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Now it's okay to marinate bacon in this season, and he won't spoil, unlike when marinating bacon in summer, it's easy to spoil. Autumn is cold and the weather is cold, and marinated bacon is just right.

Yes, the weather is getting colder, and it is okay to marinate bacon at this time, most of them are the best to marinate after a while, but now it is okay.

Not if you follow the traditional process. Traditional bacon is cured in the month of wax, because the water and soil climate at that time cured bacon is not only delicious, but also has a long shelf life.

Is it okay to marinate bacon now, yes, now, it's okay to marinate bacon now? Yes, the spicy cured bacon is just right now. Pork is cheap! Particularly money-saving.

Cook in water.

Because bacon and other smoked products will have a certain amount of nitrite, even if only a small amount is ingested at a time, it will still increase the risk of stomach cancer for a long time. However, if the bacon is fully cooked in water first, the nitrite will dissolve in the water, and it is safer for users to eat.

Bacon is nitrite. The reason why nitrite is produced in the production of cured meat is that the nitrogen in the protein in the meat is metabolized by microorganisms, which produces nitrite. Compounds containing nitrite are metabolites of bacteria.

Generally, bacon is boiled in water and vegetables containing vitamin C are added. It can reduce the nitrite in the bacon, the bacon is smoked to generally 3-7 days, and it is best to eat it after a month after the membrane meat is smoked. Put more water in boiling bacon, I make bacon. Now what else is clean. In addition to some bad things about the human body, bacon has more good things for the body.

Some people still live to be more than 110 years old every day bacon, what does the brick family say. It's like if you eat bacon, you will get cancer, yes, so don't say it.

Eaten.

1. Nitrite will affect the nutritional value of meat, because Douxiao shouted that nitrite is a strong carcinogen, and it is also harmful to human health.

So Sorano, if you want to reduce your nitrite intake, you have to pay attention to choosing foods that are suitable for you.

2. Marinated bacon should not be eaten immediately because nitrite can cause food poisoning, especially within half a month after curing.

3. Before pickling, it is best to soak it in light salted water for a few minutes, and then scald it with boiling water.

If you want to marinate for a longer time, you can keep it in the refrigerator, which will make it easier to kill nitrites.

Every Spring Festival is approaching, every household begins to prepare bacon for marinating, and some people say that bacon contains nitrite, which is uncomfortable for the body to eat. So, will eating bacon directly cause nitrite poisoning, or will bacon produce nitrite after a long time? In fact, when you eat bacon, you will not be poisoned if you cook it in the right way.

Yes.

If the bacon has been stored for too long, but it is still moldy, damp and even smelly, it cannot be eaten, because at this time there are many bacteria that multiply in the bacon, and the bacon will produce nitrite during storage, and this substance is a carcinogen, and if you eat too much, your body will definitely feel unwell.

So why is nitrite produced? The main reason is that when the nitrogen in meat proteins is metabolized by microorganisms, nitrite, which is a metabolite of bacteria, appears.

OK. Boiled bacon in cold water can remove nitrites.

If you want to eat bacon and sausages, it is safest to cook them in water first. Since bacon and other smoked products contain a certain amount of nitrite, even if only a small amount is ingested at a time, it still increases the risk of stomach cancer, etc., and if bacon is put in water and cooked thoroughly, nitrite will dissolve in the water and be safer to eat.

In addition, it must be boiled in a pot of cold water so that the water can slowly penetrate into the meat tissues, so that the originally dry bacon becomes more moist and the nitrite easily oozes.

The shelf life of bacon is generally about one year, and it is still necessary to maintain the shelf life of about one year under the premise of scientific preservation.

The bacon itself is heavily salted and smoked, which contains a large number of harmful substances, such as a large amount of nitrite, etc., and after such a long period of placement, different substances in it will react, and if it is not stored properly, it will deteriorate faster.

Bacon is afraid of moisture: Bacon must be stored in a ventilated or dry place, as a damp place may make the bacon moldy and spoiled, and eventually spoiled.

Bacon is afraid of heat: In summer, due to the hot weather, the quality of the meat cannot be guaranteed at room temperature, at this time, you need to wrap the bacon in plastic wrap or plastic bag, and then store it in the freezer compartment of the refrigerator until you eat it, just take out the bacon and then wash it.