Nitrite salt (food additive E250) is an ordinary crystallized purified salt containing sodium nitrite NaNO2. It is widely used in the field of meat processing, in the production of smoked meats, sausages, and raw dried products. It is also used for smoked and smoked fish and cheese production. Nitrite salt appeared on the market not so long ago.
Before that, its function was performed by saltpeter. But when using it, there was a huge minus - you had to strictly follow the dosage, so as not to overdo it, because with an overdose, dietary saltpetre is dangerous for the body. The essence of nitrite salt is that overdose is impossible, so if you add more salt than you should, the product will be oversalted and no one will be able to eat it. Since the concentration of sodium nitrite is only 0.6%, this salt is absolutely safe. But this percentage of NaNO2 is enough for the nitrite salt to perform its functions.
In the production of nitrite salt, there are various methods of preventing caking and clumping. This is the addition of silicon dioxide (E551) or a small amount of moisture.
What is the E250 additive for?
When using nitrite salt, you will get a number of advantages, namely:
the color of the products improves - even after heat treatment (smoking or cooking), the beautiful reddish-pink color will not disappear anywhere;
improvement of taste qualities, the taste becomes richer and more expressive;
the shelf life of products is extended;
but the most important thing is that sodium nitrite makes it possible to reduce growth and generally get rid of dangerous microorganisms, including botulism bacteria.
Nitrite salt is added at the rate of 25 g/1 kg of minced meat or whole meat when curing the product, and when making boiled, boiled, smoked, smoked and other types of sausages, 10 g of nitrite salt and 10 g of ordinary salt are taken per 1 kg of minced meat (or a whole piece of yasa).
You can buy nitrite salt for sausage from us, which meets European standards.