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The role and use of complex phosphates (are complex phosphates harmful to the human body)

The role and use of complex phosphates (are complex phosphates harmful to the human body)

The role and use of complex phosphates (are complex phosphates harmful to the human body)

  For food additives, it is basically an unavoidable phenomenon in the diet. Anything can have different performances in the hands of different people. The food additives we are talking about today are such an existence. A typical example, it can benefit people's taste buds, can also damage people's health, it is the superphosphate.

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  Complex phosphates can catalyze and enhance the water retention properties of ingredients, and this water retention performance is exactly what many dried seafood products need, such as sea cucumbers and shark fins, so some unscrupulous businesses use complex phosphates in large quantities. Among the products of this category, taking sea cucumber as an example, after a large amount of compound phosphate is used for foaming, its weight is three to four times that of normal foaming. How can it be profitable. Although the pale yellow crystal of compound phosphate is a food additive, excessive dosage will cause harm to the body, and this is precisely what these merchants destroy their conscience, and it is also the practice of this small group of people. The notoriety of complex phosphates in the eyes of the public. For complex phosphates, there should actually be a correct way to open it.

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  Let’s talk about some applications of complex phosphate in brine. Take our most common pork knuckle as an example. In traditional brine, pork is soaked with 5% complex phosphate for 20 minutes before adding brine. In brine, the final product will look fuller and taste richer. This is only in the home-style brine that only uses star anise, cinnamon and soy sauce. If it is matched with appropriate spices, this advantage will be greatly improved. will become more obvious. For example, when preparing spices, with a small amount of nutmeg, the glutinous mouth of pork knuckle soaked in complex phosphate is significantly improved. In the use of tangerine peel, pepper, pepper, Amomum, fragrant leaves, and Shannai to enhance the meat flavor, the soaked pork knuckle also has a lot of gain. Not only pork, but also some tender meat ingredients, such as chicken and pigeon, can be soaked in complex phosphate to improve the tenderness.

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  When used in combination with spices, although compound phosphate has obvious advantages, it also has disadvantages. These drawbacks are mainly concentrated on some spices with strong penetration, such as clove, Amomum, longi, ginger and other spices. According to the normal dosage, they tend to make the taste too penetrating, and corresponding Reduce the amount a little. Furthermore, the soaked ingredients have a significantly shorter storage time. These are all issues that should be considered when using this food additive.

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