Übersetzung für "Nitritpökelsalz" in Englisch

Nitrite pickling salt is the most efficient way to prevent meat from spoiling.

A meat mixture is incorporated into this composition, the meat mixture comprising 5 kg beef or game meat, 4 kg of whole milk and 160 g of nitrite pickling salt.

To this, 8.2 kg of meat mixture is added, comprising 5 kg of beef, 3.0 kg of nonfat milk (from 0.5 to 1.5% fat) and 200 g of nitrite pickling salt.

To this, 4.2 kg of meat mixture was added, comprising 3 kg of beef, turkey, rabbit meat, game meat or mixtures thereof, 1 kg of nonfat milk or whole milk and 160 g of nitrite pickling salt or sodium chloride.

Then, a meat mixture chilled to about 10° C. and comprising 11 kg of beef, 3 kg of nonfat milk and 200 g of nitrite pickling salt was mixed in the cutter, and the entire composition was homogenized in a temperature range of from about 8° to a maximum of 14° C.

Then, a meat mixture chilled to about 10° C. and comprising 11 kg of beef, 3 kg of nonfat milk and 200 g of nitrite pickling salt was mixed in the cutter, and the entire composition was homogenized in a temperature range of from about 8° to a maximum of 14° C.

A basic meat mixture is prepared from 10 parts of beef and/or fish, 10 parts of pork and/or game meat, 10 parts of poultry meat, 10 parts of nonfat milk and 200 g of table salt of nitrite pickling salt.

To avoid microbiological growth, nitrite pickling salt (NaCl+NaNO2) is added in a quantity of approximately 1% by weight.

Iodine, nitrate pickling salts and so-called natural aromas (aromas which occur in nature but which can also be produced with the aid of bacteria, yeast or fungi) are not permitted.

Use in sausages produced without nitrite curing salt is similarly beneficial since the nitrite's antioxidant effect is absent here.

Beef, sugar, salt, spices (contains celery), flavouring, yeast extract, nitrite curing salt (salt, preservative: sodium nitrite), antioxidant: extract of rosemary, acidity regulator: citric acid, smoke flavouring.

On the other hand, meat can be preserved with sodium nitrite respectively nitrite curing salt. Botulinum toxin impedes the release of acetylcholine at the synapses and hence the transmission of nerve impulses.

Up to now experience is limited to nitrosamines inhaled with cigarette smoke or those formed by sodium nitrite from nitrite cured food reacting with secondary amines from vegetables or other food components.

Colourings and sweeteners, stabilisers, flavour enhancers, iodine, nitrate salting mix and so-called natural aromas (aromas which occur naturally, but which can also be manufactured with the aid of bacteria, yeast or mushrooms) are prohibited, for example.

This is because the nitrite pickling salt in meat products – as it is frequently used in smoked ham, wieners, pork sausage and liver loaf – reacts at high temperatures with the proteins in grilled food and converts into nitrosamines, which also, in high doses, can trigger cancer in animals.

The use of iodine, nitrate salting mix and so-called natural aromas (aromas which occur naturally, but which can also be manufactured with the aid of bacteria, yeast or mushrooms) is prohibited.