1 Sodium nitrite, which is what we often call nitrate, its main function is to shorten the aging time of meat and increase the yield rate. It also has certain moisturizing and color-protecting effects. It is a dangerous substance and is strictly controlled by the state. 2. Moisturizer. The so-called moisturizer can make the braised meat still look shiny and moist even after it has been left for a day or two. Run. Just like it has just come out of the pot, the skin of braised pork without moisturizer will dry out due to water loss if it is stored in the open air for more than two hours. 3 Talking about pigments, everyone knows that when cooking meat at home. We fry sugar for color, and it looks pretty when cooked. But why do delicatessens use coloring? The reason is that the color of sugar is not durable. When cooking meat at home, you can try it and leave the cooked meat to cool. After an hour or two, you will find that the color of the meat has darkened, dried out, and is no longer beautiful. If you leave it for a day, it can be said to be dark, as if you have saved a lot of days. This is caused by the oxidation reaction of sugar when it encounters air, while the pigment is completely different. With the use of antioxidants, it will not change color even if it is left for a week. It can be said that the meat you bought this morning may have been cooked last week. 4 Let’s talk about flavors. The so-called brine is to use broth with a variety of spices. This refers to the process of cooking meat with Chinese herbal spices. Nowadays, many cooked foods These spices are no longer used at all because the cost is high. The stock is made by mixing the stock essence with water, and then adding flavoring agents, flavor enhancers, etc., which is not only low in cost, but also smells very fragrant. However, there is a disadvantage, that That is, although it is very fragrant in the mouth, the taste becomes weaker the more you eat it, and in the end only the essence flavor is left. If you use herbal stew, it will have a faint medicinal smell when you enter the mouth. It may not be very exciting at the first bite, but the more you eat it, the more fragrant it becomes, with an aftertaste without nausea