Pickled products allow a large amount of salt to penetrate into the food tissue to achieve the purpose of preserving food. These pickled foods are called pickled products.

Salted products include pickled vegetables, pickled meat, pickled poultry and eggs, etc.

Vegetable pickles can be divided into three categories: pickles (salted products in dry, semi-dry and wet states), and pickles (salted products with sweet or salty sauce).

Rice grain products (rice wine and rice grains are also used when pickling).

Cured meats include fish and meat cured products, common ones include salted pork, salted beef, salted fish, bacon, bacon, salted duck, etc.

Pickled poultry eggs are products made by soaking in salt water or sticking them with salty soil, and adding auxiliary materials such as lime and soda ash. They mainly include salted eggs, salted duck eggs, salted goose eggs and preserved eggs.

During the pickling process, nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has good coloration and antioxidant effects, and can improve the flavor of pickled foods.

However, nitrite can react with amines, the protein decomposition products in pickled products, to form nitrosamines, which are strong carcinogens. The presence of nitrite in pickled foods is a major potential hazard.

Long-term ingestion of large amounts of nitrite by the human body can dilate blood vessels, and the iron in hemoglobin in the blood is oxidized and cannot bind with oxygen, resulting in oxidative hemoglobinemia, which reduces the oxygen transport capacity of the blood, destroys blood cells, and causes hemoglobin to appear in plasma and urine.

Block the renal tubules.

Generally, the human body's ingestion of 0.3 to 0.5 g of nitrite can cause poisoning, and more than 3 g can cause death.

Baidu Encyclopedia - Pickled Products