Preparing method for salt for pickling food

Abstract

The invention discloses a preparing method for salt for pickling food. The table salt is prepared from, by weight, 83-90% of table salt, 10-16% of plant raw materials, 0.001-0.005% of an anti-caking agent, 0.8-2.0% of aromatic nitroso hemoglobin and the balance spice powder. According to the preparing method, simple modification is carried out in the traditional table salt preparing process, it is not needed to additionally build a production line, investment cost is greatly reduced, operation is simple and convenient, and the prepared salt for pickling food is low in cost and suitable for household home-made food prickled by consumers and food processing enterprises. According to the preparing method, nitroso hemoglobin serves as red pigment to replace nitrite to perform the color developing effect in meat product processing, and the residues of sodium nitrite can be effectively reduced; sodium carboxy methyl cellulose is used for wrapping nitroso hemoglobin, the stability of nitroso hemoglobin in the table salt is improved, and meanwhile, the aroma of the finished product can be improved through added rose hip polyphenols.

Description

Technical field [0001] The invention belongs to the field of food seasonings, and relates to functional edible salt and a preparation method thereof, more specifically, it is a functional salt for pickling. Background technique [0002] Bacon, ham, bacon, etc. can extend the storage time and add unique flavors, and are more popular in all parts of our country. Bacon, ham, bacon, etc. can extend the storage time and add unique flavors, and are more popular in all parts of our country. Meat products such as bacon are not long-lasting. When stored at room temperature, the fat in the meat will be oxidized, making the bacon toxic. The process of fat oxidation is a free radical chain reaction, and the free radicals produced by fat oxidation, namely hydroperoxide and its degradation products, can react with almost all molecules or cells in the human body, and it can react with proteins to cause protein interaction. Linkage polypeptide chain breaks, and chemical changes occur in indivi...

AI Technical Summary

Problems solved by technology

The small molecule aldehydes, ketones, acids, etc. produced by free radical oxidation have an unpleasant smell, which will seriously affect the taste, texture and nutritional quality of bacon products, and will also produce carcinogens

[0003] Fat oxidation of bacon is an important quality problem in the process of making and storing bacon. Studies have shown that if bacon and bacon are placed in a humid environment for one month, the fat oxidation value (acid value) will double; The oxidation rate will double again, which is very harmful to human health

[0004] Bacon and bacon in humid areas are also prone to mildew, and the toxins produced by mold and pathogenic bacteria can remain in bacon, which will seriously affect the quality and safety of bacon

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