Nitrite salt Baking salt for sausages and smoked meat, Kyiv

Sale from 0.5 kg - 25 hryvnias. Eurostandard.
Nitrite salt for domestic and industrial production of meat products.
Advantages of using nitrite salt:
- The basis is very pure vacuum salt with a NaCl content of min. 99.7%, free from impurities of heavy metals, ions that reduce the moisture-binding capacity of meat, and halophilic bacteria that cause the color of the finished product to deteriorate;
-Sodium nitrite is 0.57%, introduced according to modern technology;
-Guarantees the safety of use by eliminating the possibility of nitrite overdose in the finished product.
-Inhibits the development of bacteria, especially clostridia, increasing the shelf life of finished products;
-Participates in the reaction of color formation and preserves the color of the finished product for a long time during exposure;(//tractor-service.com)
-Nitrite participates in the process of forming the taste and aromatic characteristics of salty raw materials, exhibits an antioxidative effect in relation to lipids, improving the organoleptic characteristics of the finished product and shelf life;
-Nitrite salt is convenient to use.

Eurostandard. Country of manufacture - Poland.
Shipping across Ukraine at the buyer's expense.

Detailed description
Nitrite salt is a step forward in meat processing. The production of almost all products in one way or another is connected with the use of salt. At the same time, the directionality of the processes occurring in meat systems in the presence of sodium chloride is largely determined by the quantitative and qualitative composition of chemical impurities, as well as the level of microbiological insemination of the food salt used.Food salt is divided into refined and unrefined types. Unrefined - rock and garden (sea) salt. Rock and garden salts contain a large number of microorganisms, including halophilic (salt-loving), which cause undesirable changes in the color of the product and lead to a sharp decrease in the quality of the finished product and a reduction in its shelf life. Vacuum salt free from impurities of heavy metals, ions and halophilic bacteria is the most promising for use in the food industry. Canning The introduction of table salt inhibits the development and growth of microorganisms, reducing the amount of free moisture necessary for them in meat products. Therefore, salt only suppresses bacteria and molds, but does not completely destroy them. Sodium nitrite destroys the spore microflora, penetrating through the shell into thecells of bacteria, thus preventing its development. Color Nitrite interacts with myoglobin of meat, by means of which nitrosomyoglobin is formed, which gives a pink-red color to the product after heat treatment. An increase in the amount of nitrite will lead to a more intense color formation reaction and will increase the shelf life of the finished product. Taste Table salt forms a certain taste of meat products, and it has been established that the joint use of salt and sodium nitrite significantly improves the expression of taste. Sodium nitrite exhibits an antioxidant effect in relation to lipids, improving organoleptic indicators of meat products and their shelf life. Sodium nitrite in its pure form is a toxin, so it is recommended to use nitrite salt to eliminate the possibility of an overdose of sodium nitrite in the finished product and to protect your production.