在制作肴肉、肴蹄、香肠及其它一些肉类菜肴时,肉类首先要经过一道腌渍的工艺。腌渍时需添加某种肉类发色剂和助色剂。这些发色剂能对肉类在腌渍过程中起到使腌渍的肉类呈现良好色泽的作用,而助色剂则能起到促进颜色呈色的作用。现已作为助色剂使用的有L—抗坏血酸、L—抗坏血酸钠及烟酰胺,如今还开发了一些新的发色剂和助色剂作为肉类的呈色物质。L—抗坏血酸L—抗坏血酸又称维生素C,在 When making meat, chops, sausages and other meat dishes, the meat first passes through a pickling process. When pickled need to add some kind of meat color and color agent. These hair colorings act to impart a good color to the cured meat during the pickling process, while the color former acts to promote color development. L-ascorbic acid, sodium L-ascorbate and nicotinamide, which are now used as auxiliaries, have also been developed as new color-developing substances for meat products. L-ascorbic acid L-ascorbic acid, also known as vitamin C, in