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卤牛肉为什么要用硝腌
更新时间: 2020-11-05 00:00:00  

卤牛肉用硝腌是为了让肉的颜色鲜艳,更红,更好看。但是硝对人体有害,建议用紫砂大缸腌牛肉,不加硝酸盐肉色也很红。而且经过腌、卤、浸三道工序制成的牛肉,口感更加润滑,香味更加醇厚。硝其实就是亚销酸纳主要起上色作用,还有一点软化肉质的作用。

关键词: 牛肉 为什么

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