Preparing method of salt for preserved meat

Abstract

The invention discloses s salt for preserved meat. The salt is prepared from, by weight, 86-95% of edible salt, 4-12% of plant materials, 0.001-0.002% of anticaking agent, 0.8-2% of anti-mildew inhibitor and the balance spice powder. Fermented celery powder is effectively combined with antibacterial agent, antioxidant and the like, and efficient anti-corrosion performance can be achieved; through the wrapping of deacetylated chitin, heat-resistant and high-stability dry powder can be obtained; the dry powder is not prone to deliquescence after being mixed with traditional table salt.

Description

technical field [0001] The invention belongs to the field of food seasonings, and relates to functional edible salt and a preparation method thereof, in particular to a functional edible salt for pickling. Background technique [0002] Bacon, ham, bacon, etc. can prolong the storage time and add a unique flavor, which are popular in various parts of our country. Bacon, ham, bacon, etc. can prolong the storage time and add a unique flavor, which are popular in various parts of our country. Meat products such as bacon are not durable for a long time. If stored at room temperature, the fat in the meat will oxidize, which will make bacon toxic. The process of fat oxidation is a free radical chain reaction, and the free radicals produced by fat oxidation, namely hydroperoxides and their degradation products, can react with almost all molecules or cells in the human body, and can react with proteins to make proteins interact. Lianhe polypeptide chain breaks, and causes individua...

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

Images