The ratio of sodium nitrite marinated meat

Sodium nitrite is a toxic chemical raw material. my country's Food Safety Law clearly stipulates that sodium nitrite cannot be used to braise meat during food production. Some unscrupulous vendors add sodium nitrite when braising meat, which makes the quality of the braised meat look brighter and more beautiful in color, but this is very harmful to the human body, because sodium nitrite is a strong carcinogenic harmful substance, and the state has repeatedly prohibited its addition to food.

Brine production

1. Divide the formula of the marinade bag into two parts, put them into loose gauze bags and tie the bags tightly with thin ropes; wash and smash the ginger; wash and tie the green onions with roots.

2. Roast large pieces of rock sugar on the fire first, then place them on the chopping board and gently break them up. Put them into the pot together with the refined oil, stir-fry over low heat until they turn dark red, then add 500 grams of boiling water and stir well to make sugar color. >>> How to identify real and fake pork when diseased pork is sold in Guangdong

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, adjust the salt, MSG and sugar color, then add the spice bag. After boiling, use low heat to simmer until the aroma is overflowing. This is the fresh brine.

How to make braised pork

1. When frying sugar color, you must use low heat and fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter.

2. Monosodium glutamate is usually not added to the marinade prepared by traditional methods. However, since fresh marinade usually lacks umami flavor and people's requirements for umami seem to have become higher and higher in recent years, a proper amount of MSG can be added during the preparation process. It should be noted that adding MSG to the brine will not have any side effects, because MSG will produce sodium pyroglutamate and lose its flavor only at temperatures above 160°C, and the boiling temperature of the brine generally does not exceed 105°C.

3. Tender sugar color should generally be added to the marinade to make it have a sweet aftertaste. After adding the tender caramel color, you no longer need to add licorice. But from the perspective of medicinal properties, licorice has the function of harmonizing flavors and enhancing freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the marinade. >>> Dead pigs are found floating in Yuyao. What are the hazards of dead pigs?

4. Cloves contain eugenol, which has a strong flavor. When using it, you can choose according to the specific situation.

The secret of stewed meat is revealed. Things to pay attention to: Cloves contain eugenol, which has a strong flavor.

Adjust dosage according to the situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The roots of green onions used to make brine should be retained, as this will make the brine taste more fragrant.

6. The above-mentioned brine recipe contains sugar color, and the color is brown-red, which is called red brine. If the sugar color in the recipe is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the marinade, which makes it a spicy marinade.