During the curing process, nitrate will also be reduced to nitrite. Under normal circumstances, the nitrite content reached the highest on the sixth day, then gradually decreased, and basically completely decomposed after 20 days, so we should pay attention to the consumption time of pickled vegetables to avoid food poisoning.
Extended data:
Fermented black garlic tastes good. After black garlic is fermented, the moisture content of garlic will decrease by about 50%, the sugar and amino acids will increase obviously, and the content of B vitamins will also increase. After long-term fermentation and heat preservation, the color of garlic changed from white to black due to Maillard reaction.
At this time, allicin has been degraded, and fructose and other components are decomposed to produce fructose, which enhances the sweetness. Therefore, the taste of black garlic is soft and sweet, which can be eaten by people who are afraid of stimulating the stomach, let alone the breath.
Laba garlic, sweet and sour garlic, they can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their bactericidal effect will be lower than that of raw garlic. The extract of sweet and sour garlic contains antioxidant activity and has a certain inhibitory effect on cancer cells.
When cooking sweet and sour garlic at home, it should be brewed with vinegar. If you add a little sugar, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to human body and has certain antioxidant effect.
People's Network-Why does food contain nitrite?
? People's Network-Pickled garlic to promote digestion is not suitable for three groups of people.