Sodium nitrate does not have the function of phosphorus deoiling powder

Sodium nitrate (NaNO3) and its cousin, sodium nitrite (NaNO2), are a preservative used in many processed meats.Sodium nitrate is commonly found in foods such as salami, hot dogs, pepperoni, bologna, ham, bacon, and spam.

Sodium nitrate is a colorless or light yellow crystal with a salty taste and is an industrial salt.Toxic, carcinogenic.Strong oxidation and weak reduction under acidic conditions. 

Sodium Nitrite is also used as a color enhancer in foods and is used in meat products.But because of its carcinogenic sex, do not allow exceed bid

Pharmacology: can make hemoglobin into methemoglobin, the detoxification of cyanide and methylene blue phase, but the effect is stronger than methylene blue.Suitable for the rescue of cyanide poisoning. 

It can also be used as mordant, bleach, metal heat treatment agent, electroplating corrosion inhibitor, potassium nitrite, azo dye and so on

Sodium nitrite is very toxic, eating 0.3 ~ 0.5 grams will be toxic.10 minutes after eating, poisoning symptoms will appear: vomiting, abdominal pain, cyanosis, breathing difficulties, or even convulsions, coma, when serious life-threatening.Once discover afore-mentioned symptom, want to send a hospital to undertake rescuing in time. 

Fresh meat generally contains no chemical additives, so the question is: "why add sodium nitrate to all processed meat?" 

There are two reasons these chemicals are added to processed meat:

They preserve the color of the meat (that is, make it look pink like sparm's luncheon meat, not gray like a cooked hamburger).You've probably noticed that almost all meat containing sodium nitrate or sodium nitrite remains pink or red even after it has been cooked during processing. 

These chemicals may help curb botulism to some extent. 

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