Cooked food are used which additives

A, coloring agent

In order to improve the color of the product in the cooked meat processing to obtain a bright color, often use nitrates, nitrites as a coloring agent.

Two, bulking agent

Part of the candy and chocolate products, as well as some fried products, puffed food, fermented pasta products. Commonly used bulking agents are: sodium bicarbonate, ammonium bicarbonate, compound bulking agent.

Three, coloring agents,

colorants that is, pigments, divided into two categories of natural and synthetic, natural is generally red yeast rice, red yeast red, caramel color, etc.; synthetic generally have carmine, lemon yellow, etc., but because of their side effects, the use of the country must be in accordance with national regulations.

Four, antioxidants

It was said earlier that in order to better maintain the color of brine brine, some people will use antioxidants, these oxidants are divided into two categories of oil-soluble and water-soluble, there are many varieties, common oil-soluble butyl anisole, vitamin E and so on; water-soluble vitamin C and so on.

Five, preservatives

The state allows the addition of preservatives in the brined meat potassium sorbate, sodium dehydroacetate and lactic acid streptococci, etc., mainly harmless to humans can kill or inhibit the growth of microorganisms in the brine, thus extending the shelf life of cooked brined meat.

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