The role of edible nitrate in braised meat, how to use nitrate in braised beef?

The effects of nitrates in braised pork are:

1. The braised pork is red in color;

2. Meat can be stored for a long time;

3.Nitrate in braised pork will make the ripeness of the meat worse, and the brine is easy to change the taste.

But it is not recommended to put nitrates in braised pork. Eating too much of this kind of meat products will make hemoglobin unable to carry oxygen, thus causing hypoxic poisoning or carrying carcinogens in the human body, which is very harmful to health.

Braised beef is marinated with nitrate to make the meat brighter, redder and more beautiful. However, nitrate is harmful to the human body, it is recommended to use purple sand large vat to marinate beef, and the meat color is also very red without nitrate. Moreover, the beef made by the three processes of marinating, marinating and soaking has a smoother taste and a more mellow aroma.

Nitrate is actually sodium acid, which mainly plays a role in coloring, and also has a little effect on softening the meat.

The correct way to make braised beef:

Ingredients used: 5 catties of beef tendon, 2 pieces of ginger, 2 green onions, 2 spoons of Sichuan pepper, half a bowl of light soy sauce.

Step 1: Soak in. Beef must choose beef tendon meat, it is best to buy "flower tendon meat", inject water to start soaking, do braised beef in summer need to soak for 3-4 hours, pay attention to change the water every hour, try to wash the blood water out.

Step 2: Prepare the material. This home-cooked braised beef requires very little seasoning, prepare a plate of shredded ginger, shredded green onions, two spoons of Sichuan peppercorns, and put the beef into a basin to control the moisture.

Step 3: Marite. After putting the beef into the basin, add the shredded ginger, green onion, and Sichuan peppercorns, grasp it well, pour in about half a bowl of light soy sauce, cover the basin with a suitable tool to completely press the beef into the sauce, and put it in the refrigerator room to marinate for 4 hours.

Step 4: Cook beef: After the beef is marinated, put it in the cooking pot, remove the seasoning in the marinated beef juice, keep only the soup, pour it all into the pot, and then pour the appropriate amount of water, and then add the appropriate amount of light soy sauce according to personal taste.

Step 5: After boiling over high heat, start to boil over low heat, and the cooking time is about 40 minutes before it is fully cooked. Turn off the heat and soak for another half an hour, then remove the slices and eat. The simple and delicious braised beef is ready.

What you want to ask about should be nitrite, which is added to meat products, and its main role is to make the meat bright red (ham sausage, square legs, etc.). Secondly, it makes the meat taste more delicious. But be sure to control the dose, otherwise it may lead to poisoning.

Hello, the braised beef should be marinated thoroughly with edible salt, phosphorus-rich combination, etc., the beef has a glutinous taste and a high production rate.

Ingredients: 1000 grams of pork elbow meat, 2 grams of dry nitrate, 300 grams of fresh soup, refined salt, cooking wine, ingredients, peppercorns, fresh ginger, green onions.

Preparation steps: 1. Shave the elbow meat, cut the skin from the upper right part of the bone, scrape the meat off the meat around the edge of the bone with a knife root, and finally cut the tendons at the front end of the bone, take out the bones, and then gently cut off the tendons in the meat with the knife root to make the elbow meat flat.

2. Use 200 grams of water to nitrate. When marinating, prick some eyes on the elbow meat, smear the inside and outside of the elbow with salt, then rub the elbow meat with salt, and rub it vigorously repeatedly, and then marinate it with salt. When marinating, the skin is pressed upwards in a small vat (it can be marinated in about 2 days in warm weather, and it takes about 3 days to put it in a warm place in cold weather).

3. Wash the marinated elbow meat with water, place it in the enamel plate, add cooking wine, ingredients, peppercorns, green onions, ginger and fresh soup, steam the upper drawer with a strong fire, take it out after 2 hours, and pick out the green onions, ginger, peppercorns, and ingredients.

4. Put the elbow on the plate and flatten it, pour the marinade oozing out during steaming on it, poke it a few times on the elbow meat with chopsticks, so that the marinade penetrates into the elbow meat, flatten it with a clean wooden board on it, cool it, make the elbow meat and juice solidify together, cut and put on a plate, and it can be eaten.

GB1907 national standard production as a food additive, according to the GB2760 specified amount, the maximum amount of meat used is, the amount of sodium nitrite residue in meat in canned food shall not be exceeded; Meat products must not exceed. In 1992, the World Scientific Committee on Food Health issued a standard of 0 kg body weight for the safe intake of sodium nitrite for humans; If converted to nitrite, the standard is 0 kg body weight, and it will not cause harm to the human body when used and consumed according to this standard.

30 grams of potassium nitrate, 500 grams of water. After potassium nitrate is burned, water is added and stirred to dissolve.

Nitrate water makes the raw material easy to cook and rot, has the effect of steaming and coloring. It is suitable for beef, chicken, duck, pigeon and other meat that is not easy to cook and perish, as well as salami, handmade sausage and other meat products that need to be dried and marinated.

How to use: 500 grams of main ingredients (meat, meat products, etc.), up to 17 grams of nitrate water (concentration refer to this method) marinate for half a day, rinse with water.

Since nitrate water is toxic, even within the scope of consumption, meat products treated with nitrate water should be eaten as little as possible. If you cook meat products at home, regardless of the color and unique taste, you should try to avoid adding nitrate.