Uyah Jambon
Ngobati uyah digunakake kanggo ngolah daging kanggo ngasilake warna jambon lan kanggo nambah umur.
Kalorone minangka agen warna lan sarana kanggo nggampangake nglestarekake panganan amarga bisa nyegah utawa nyuda karusakan dening bakteri utawa jamur . Uyah penyembuhan umume campuran uyah meja lan natrium nitrit lan digunakake kanggo pickling daging minangka bagean saka proses kanggo nggawe sosis utawa daging sing diobati kayata ham, daging babi, pastrami, daging sapi kornet, lsp. Alesan panggunaan uyah sing ngobati nitrit yaiku nyandhet tuwuhing bakteri, khusus Clostridium botulinum minangka upaya nyegah botulisme .
Akeh uyah sing ngobati uga ngemot pewarna abang supaya jambon supaya ora bingung karo uyah meja sing umum. Mula, nambani uyah sok diarani " uyah jambon ". Uyah uyah ora kudu bingung karo uyah jambon Himalaya, yaiku halite kanthi unsur tilak sing menehi warna jambon.
Referensi
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