Using Encapsulated Citric Acid - Cured Sausage 202
Автор: Walton's
Загружено: 2019-02-07
Просмотров: 11769
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If you have ever had a snack stick or summer sausage and it has a pleasing little tang to it then most likely it is coming from Encapsulated Citric Acid. Some areas of the country, like Wisconsin, wont even consider it Summer Sausage unless you have altered the pH somehow to create that "tang". Not only does it add the tang but it also has an effect on how the cure works.
Encapsulated Citric Acid is acid that has been coated in cotton seed oil to prevent it from releasing into the meat too early. It is designed so that the encapsulation will break down when the meat that surrounds it has reached 135° and it needs to be at that temperature for over an hour to fully dissolve.
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