How to use the color protecting agent for cooked food

Introduction: cooked food is a very common food, and color protectors are basically put in, so how to use them? Understand through Baibai safety net There are many technologies in the development of cooked food, but generally they are not eaten at home They are sold to others If there is no color protection agent in summer, then the cooked food will deteriorate in a short time, and the meat taste will be very bad, so the color protection agent is particularly important How to use the color protection agent for cooked food? The staff through the safety net of Baibai Food additive knowledge to understand in detail When color protectors are added to cooked food in the process of production, the general dosage is 5g color protectors for 1kg cooked food The color is not uniform, including red, crimson, yellow, etc., which generally plays the role of coloring, color protection and preservation The color protectors contain sodium nitrite Then, in the process of marinating cooked food in water, color protectors can be added, and then the color will remain fresh when it is mature, and then large spices, meat paste and other products can be added, and the cooking is successful In fact, this kind of color protecting agent for cooked food is still very easy to use, and there is no great difficulty So if you want to know about these food safety knowledge, you can go to Baibai safety net, where you can learn about the harm of color protecting agent to human body, etc