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sol peklowa

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Barcode: 5901135012171 (EAN / EAN-13)

Countries where sold: Ireland

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Health

Ingredients

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    36 ingredients

    symbolic photo of venison or poultry, thanks to curing, the meat becomes exceptionally juicy and tender, cured sausage: white, raw or steamed sausage (approx., 4 level teaspoons) curing salt d smoked sausage for 1 kg farsaukie teaspoons) pickling salt and fine curing time at 2-6°c niparti you can find thousands of recipes at: taste advisor,pl net weight 50g application: intended for dry or brine curing of meat, after pelting, the meat should be heat-treated, pickling salt is not intended for direct consumption, nitrite pickling salt, fine-grained, ingredients: salt, sodium nitrite e 250, anti-caking agent: e 536, the product may contain: cereals containing gluten, eggs, mileco (including lactose), soybeans, mustard, celery, peanuts, prymat sp, z o,o,, ul, chlebowa 14, 44-337 jastrzębie-zdrój, poland, tel: 48/37
    Allergens: Milk, Mustard
    Traces: Celery, Eggs, Milk, Mustard, Peanuts, Soybeans

Food processing

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    Food processing level unknown

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E536 - Potassium ferrocyanide

    Potassium ferrocyanide: Potassium ferrocyanide is the inorganic compound with formula K4[Fe-CN-6]·3H2O. It is the potassium salt of the coordination complex [Fe-CN-6]4−. This salt forms lemon-yellow monoclinic crystals.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: pl:zdjęcie-symboliczne-dziczyzny-czy-drobiu, pl:dzięki-peklowaniu-mięso-staje-się-wyjątkowo-soczyste-i-kruche, pl:kielbasa-biała, pl:surowa-i-parzone-na, pl:ok, pl:4-płaskie-łyżeczki, pl:soll-peklowe-d-kielbasa-wędzona-na-1-kg-farsaukie-łyżeczki-soli-peklowej-i-dokła-czas-peklowania-farszóv-w-temp, pl:2-6-c-niparti-tysiące-przepisów-znajdziesz-na, pl:doradca-smaku, pl:pl-masa-netto-50g-zastosowanie, pl:przeznaczona-do-peklowania-mięsa-na-sucho-i-w-solance, pl:po-pelowaniu-mięso-powinno-być-poddane-obróbce-termicznej, pl:sol-peklowa-nie-jest-przeznaczona-do-bezpośredniego-spożycia, pl:azotynowa-sól-peklująca, pl:drobnoziarnista, pl:składniki, pl:mileko, pl:prymat-sp, pl:z-o, pl:o, pl:ul, pl:chlebowa-14, pl:44-337-jastrzębie-zdrój, pl:polska, pl:tel, pl:48, pl:37

    Some ingredients could not be recognized.

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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Sausage

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Sausage

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    pl: Zdjęcie symboliczne dziczyzny czy drobiu, Dzięki peklowaniu mięso staje się wyjątkowo soczyste i kruche, kiełbasa (Kielbasa biała), surowa i parzone na (ok, 4 płaskie łyżeczki), soll peklowe d Kielbasa wędzona na 1 kg farsaukie łyżeczki) soli peklowej i dokła Czas peklowania farszóv w temp, 2-6°C Niparti Tysiące przepisów znajdziesz na (Doradca smaku), pl Masa netto 50g Zastosowanie (przeznaczona do peklowania mięsa na sucho i w solance), Po pelowaniu mięso powinno być poddane obróbce termicznej, Sol peklowa nie jest przeznaczona do bezpośredniego spożycia, Azotynowa sól peklująca, drobnoziarnista, Składniki (sól), azotyn sodu e250, substancja przeciwzbrylająca (e536), mileko, soję, gorczycę, seler, orzeszki ziemne, Prymat sp, z o, o, ul, Chlebowa 14, 44-337 Jastrzębie-Zdrój, Polska, Tel (48, 37)
    1. Zdjęcie symboliczne dziczyzny czy drobiu -> pl:zdjęcie-symboliczne-dziczyzny-czy-drobiu - percent_min: 3.7037037037037 - percent_max: 100
    2. Dzięki peklowaniu mięso staje się wyjątkowo soczyste i kruche -> pl:dzięki-peklowaniu-mięso-staje-się-wyjątkowo-soczyste-i-kruche - percent_min: 0 - percent_max: 50
    3. kiełbasa -> en:sausage - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      1. Kielbasa biała -> pl:kielbasa-biała - percent_min: 0 - percent_max: 33.3333333333333
    4. surowa i parzone na -> pl:surowa-i-parzone-na - percent_min: 0 - percent_max: 25
      1. ok -> pl:ok - percent_min: 0 - percent_max: 25
      2. 4 płaskie łyżeczki -> pl:4-płaskie-łyżeczki - percent_min: 0 - percent_max: 12.5
    5. soll peklowe d Kielbasa wędzona na 1 kg farsaukie łyżeczki) soli peklowej i dokła Czas peklowania farszóv w temp -> pl:soll-peklowe-d-kielbasa-wędzona-na-1-kg-farsaukie-łyżeczki-soli-peklowej-i-dokła-czas-peklowania-farszóv-w-temp - percent_min: 0 - percent_max: 20
    6. 2-6°C Niparti Tysiące przepisów znajdziesz na -> pl:2-6-c-niparti-tysiące-przepisów-znajdziesz-na - percent_min: 0 - percent_max: 16.6666666666667
      1. Doradca smaku -> pl:doradca-smaku - percent_min: 0 - percent_max: 16.6666666666667
    7. pl Masa netto 50g Zastosowanie -> pl:pl-masa-netto-50g-zastosowanie - percent_min: 0 - percent_max: 14.2857142857143
      1. przeznaczona do peklowania mięsa na sucho i w solance -> pl:przeznaczona-do-peklowania-mięsa-na-sucho-i-w-solance - percent_min: 0 - percent_max: 14.2857142857143
    8. Po pelowaniu mięso powinno być poddane obróbce termicznej -> pl:po-pelowaniu-mięso-powinno-być-poddane-obróbce-termicznej - percent_min: 0 - percent_max: 12.5
    9. Sol peklowa nie jest przeznaczona do bezpośredniego spożycia -> pl:sol-peklowa-nie-jest-przeznaczona-do-bezpośredniego-spożycia - percent_min: 0 - percent_max: 11.1111111111111
    10. Azotynowa sól peklująca -> pl:azotynowa-sól-peklująca - percent_min: 0 - percent_max: 10
    11. drobnoziarnista -> pl:drobnoziarnista - percent_min: 0 - percent_max: 9.09090909090909
    12. Składniki -> pl:składniki - percent_min: 0 - percent_max: 8.33333333333333
      1. sól -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
    13. azotyn sodu e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. substancja przeciwzbrylająca -> en:anti-caking-agent - percent_min: 0 - percent_max: 7.14285714285714
      1. e536 -> en:e536 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. mileko -> pl:mileko - percent_min: 0 - percent_max: 6.66666666666667
    16. soję -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. gorczycę -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 5.88235294117647
    18. seler -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 5.55555555555556
    19. orzeszki ziemne -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 5.26315789473684
    20. Prymat sp -> pl:prymat-sp - percent_min: 0 - percent_max: 5
    21. z o -> pl:z-o - percent_min: 0 - percent_max: 4.76190476190476
    22. o -> pl:o - percent_min: 0 - percent_max: 4.54545454545455
    23. ul -> pl:ul - percent_min: 0 - percent_max: 4.34782608695652
    24. Chlebowa 14 -> pl:chlebowa-14 - percent_min: 0 - percent_max: 4.16666666666667
    25. 44-337 Jastrzębie-Zdrój -> pl:44-337-jastrzębie-zdrój - percent_min: 0 - percent_max: 4
    26. Polska -> pl:polska - percent_min: 0 - percent_max: 3.84615384615385
    27. Tel -> pl:tel - percent_min: 0 - percent_max: 3.7037037037037
      1. 48 -> pl:48 - percent_min: 0 - percent_max: 3.7037037037037
      2. 37 -> pl:37 - percent_min: 0 - percent_max: 1.85185185185185

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.001 %

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