Lạp xưởng Mai Quế Lộ Hương Truyền thống - Cách Làm Không Bị Chua , Thơm Ngon Đậm Vị - 玫瑰露臘腸。

Traditional Mai Que Lo Sausage - How to Make It Not Sour, Delicious and Flavorful - 玫瑰露臘腸。 #lapxuongmaiquelo #lapxuongtuoi #xucxichtuoi #monanngaytet #monnguoihoa Ingredients: Dried or fresh pork intestines 6 strings of 60cm for 1kg of meat. Marinade for Pork Fat and Sugar: 150g Pork Back Fat 3 tbsp White Sugar 2 tff High-Alcohol Rice Wine 850g Meat Traditional Sausage Seasoning: 1.5g Red Salt 10g Salt 120g White Sugar 1 Tbsp MSG 1/4 Tbsp Baking Soda 1/2 Tbsp Chrysanthemum Powder 1 Tbsp Char Siu Sausage Sauce 50ml Rose Wine A Little Pepper Sausage Seasoning with Rose Wine: 1.5g Red Salt 11.5g Salt 120g White Sugar 1 Tbsp MSG 1/4 Tbsp Baking Soda 1/2 Tbsp Chrysanthemum Powder 3 Tbsp Rose Wine Pink What is Red Salt, also known as Saltpeter? Many people think saltpeter is a very harmful spice, but if used in the correct permitted dosage, it is not harmful to health. Below, I will provide some information on how to use saltpeter to make dishes that require this spice. Sausages, ham, and ham are meat products that are very popular in the market due to their convenience, delicious flavor, nutritional value, and attractive color. The appealing color of these products comes from an ingredient called red salt, also known as pink salt. So, what is red salt color and what are its uses in sausage and ham production? Let's find out with me. Red salt, or pink salt, is a mixture of table salt (NaCl) and sodium nitrate or nitrite salts. Its primary function is to give food a pink color, so it's commonly used in sausages, cured meats, ham, canned meats, and salted meats, with a saltiness similar to table salt. During the curing process, a series of reactions occur, converting nitrates into nitrites, and then into nitric oxide. Nitrites slow the growth of botulinal, a toxin that spoils meat (secreted by Clostridium botulinum), preventing the meat from becoming rancid or losing its flavor. Meat contains myoglobin, which gives it its natural red color. Nitric oxide combines with myoglobin to form nitro-oxid-myoglobin, a dark red color. When heated, this dark red color turns into a light pink, enhancing the color and flavor of the meat. Uses of red salt in sausage and ham production: The main function of red salt is to create a pink to light red color, depending on the amount used, resulting in a distinctive and eye-catching color. It helps prevent meat spoilage by reducing the water content, making it unsuitable for certain bacteria to survive and thrive. Usage level: 1-2g/1kg of product. Advantages: Creates a fresh, natural color for the product. Color can be customized according to the amount used to achieve the desired color. Colorfast, does not change or fade over time. Contributes to extending shelf life. Increases crispness, firmness, and binding properties of the product. Keeps meat from spoiling or losing its aroma for longer periods.