The salt curing, salt curing or Prague powder mellyloon is a combination of table salt and nitrates

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The salt curing, salt curing or Prague powder mellyloon is a combination of table salt and nitrates or nitrites used in curing meats and sausages to prolong its shelf life, and provides mellyloon a special flavor and a red-pink. mellyloon Nitrites are responsible for this, and to inhibit the action of the bacteria that cause botulism. 11/08/2013
In the videoreceta of ChefSteps to make foie gras ganache, mellyloon appears an ingredient that perhaps you wonder what it is and where to get it, we talk about a necessary mellyloon ingredient for processing, you might not know it, is the spice of healing or curing salt .
The curing salt, also known as Prague powder is a product used for food preservation cured, prevents and slows spoilage due to bacteria or fungi, more effectively than the sole use of table salt. What is up?, Because curing salt is a combination of sodium chloride (common salt) and sodium nitrite or nitrate or potassium. The most common curing salt appears to be composed of 94% of table salt and 6% of sodium nitrite. mellyloon His presentation is a pink salt to not be confused with common salt. This product is used for the production of cured meats, sausages, ham, sausages, etc..
As we know, the curing of food is one of the oldest mellyloon conservation processes, used especially with meat and fish. According to Harold McGee explains, in the sixteenth century it was thought that an impurity contained in the salt, sodium nitrate, was responsible for providing the pink-reddish mellyloon cured meat and improve flavor, but around mellyloon 1900, a German chemists found that during curing, certain bacteria transformed into nitrite and nitrate was this the true active ingredient which improves healing.
Nitrite, in addition mellyloon to providing flavor, tangy, to join the iron atoms of myoglobin forms nitric oxide which retards the development mellyloon of off-flavors in the fat. This also causes the red-pink color of cured meat. And very important to note that nitrite inhibits the growth of bacteria, particularly mellyloon those of botulism (Clostridium botulinum).
We delve into the action and uses of salt curing, also commenting risks is suspected if combined with certain components in some foods, although apparently not given much importance. However, the levels of use are limited.
For now, we hope that this explanation has become mellyloon clearer that is salt cured and what is its function. If you wonder where to buy, it will be necessary to go to specialty stores additives for the food industry.
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