FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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It is a common curing ingredient for meat. It is a combination of sodium chloride and sodium nitrate.
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vinegar
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soy sauce
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fish sauce
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pink salt
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Explanation:
Detailed explanation-1: -Curing salt, also known as “Prague powder” or “pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt.
Detailed explanation-2: -Pink salt is a common name for a mixture of sodium chloride, or table salt, and sodium nitrite. It is also called InstaCure, Prague powder, and Pokelsalz in German. It is used on meat to prevent the production of botulinum toxin in meat.
Detailed explanation-3: -Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride-table salt-and nitrite, a preserving agent used to deter the growth of bacteria in cured meats.
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