How much do Chinese people love to eat ham sausage? According to data from " China Food News " in 2012, the market valuation of grilled sausages in China reached more than 16 billion, and the annual sales volume ten years ago reached 1.8 billion.
There were no new flavors such as black pepper, chicken sausage that appeared now. The most popular one was the so-called " Taiwan grilled sausage ", also called " hot dog ". Many people also buy a "noodle partner" when buying instant noodles. As a "substitute" for meat, ham sausage has always been popular. Some netizens even said: "I love starchy intestines. There is no meat at all."
But is there really no starchy intestines in the world without meat?
According to the only provisions on ham sausages in my country's national food safety standards "GB/T 20712-2006 Ham sausage", ham sausages are meat enema products made from fresh or frozen livestock meat, poultry meat, and fish meat, which are marinated, stirred, chopped (or emulsified), poured into plastic casings, and sterilized at high temperature. It is obvious from this definition that the production of ham sausage is completely inseparable from meat .
Is there really no meat in the starchy intestine?
According to the same standard, ham sausage can be divided into four levels: "ordinary", "premium", "extra" and "starchless pure meat product". , even the lowest grade, must have a protein content of more than 10%.
Similarly, starch cannot be missing from the ham sausage. The best grade pure meat sausage of will also contain about 1% starch. Because only with starch added can the absorption rate of ham sausage during cooking and enhance the feeling of fullness during consumption. Of course, another indispensable reason is to reduce production costs.
Therefore, take out any kind of ham sausage of any brand on the market, and the first place on the packaging of the ingredient list must be meat.
Because according to the provisions of the "General Rules for Labeling of Pre-packaged Foods", various ingredients should be arranged one by one in the order of decreasing additions when making or processing foods, that is, the food with the most added amounts must be ranked first in . Therefore, there is no meatless ham sausage in this world, and it is impossible for the ham sausage to be without any starch.
ham sausages have no meat flavor, science and technology
Some people like the unique flavor of black pepper sausages and the grainy feeling of crispy bone sausages, while others prefer the taste of ham sausages with more starch content. They are roasted and soft and glutinous, and fried even crispy on the outside and tender on the inside. They taste no meaty at all, and there is no pressure to grow meat at all.
asked the reason, one is that this ham sausage contains more starch, which will neither become hard cubes after high-temperature frying or baking, nor will it become greasy like meat sausages. Moreover, because of the stall owner's proper production method, and then wrapped with chili flour or cumin powder, how can it be a great word!
The second reason is that why starchy intestines have meat, the content is not low, but the greasiness of the meat is not a little bit lies in the key - the unique production process of ham sausage.
In the food engineering major, the production process of ham sausage belongs to " emulsified meat ". " emulsified " is very common in makeup or skin care. As the name suggests, it is to add a special substance to make the two originally incompatible liquids dispersed and compatible and stable.
. By the same principle, the production process of ham sausage also adopts the "emulsification" technology to stabilize it: the two highest contents in ham sausage are meat and water, and more specifically - fat and water . As we all know, fat and water are insoluble, so it is necessary to add "emulsifier" to keep the fat and water in a stable state, and evenly form dispersed active substances.
Perhaps readers will have questions. The meat in the ham sausage is broken into that way. Isn’t it scattered and stable enough? Of course, it is scattered but unstable. The stability required by ham sausage refers to a reasonable proportion of fat and lean meat, which is related to taste and health.What is the "emulsifier" added to the minced meat? That is protein ! Lean meat has high protein content, so protein is extracted directly from lean meat sauce with salt and used as an "emulsifier" to "remove" the raw lean meat for treatment.
soy protein on the ingredient list also plays the same role. While promoting further fusion of water and oil, proteins can also isolate fat from water within a certain area. The proteins responsible for isolating ensure that the meat is not sticky when inlet, while the proteins dissolved in water form a reticular protein structure after heating, which is responsible for fixing the fat particles and maintaining the Q-elastic feeling.
ham sausage is usually cooked at high temperature for heating and sterilization. Under the high temperature of 121 degrees Celsius, the protein structure of the meat changes, the cellulose structure of in the meat fails, and the original juice is lost, which is what everyone calls "can't eat the meat flavor".
In fact, the types of ham sausages are ever-changing. No matter whether you are sweet or spicy, it doesn’t matter if you love corn sausage, chicken sausage or starch sausage. It is impossible for the meat in to be missing, and starch is also the inevitable .
Where exactly does the rumor come from?
We can intuitively see that "there is no wife in the wife cake, and there is no husband and wife in the lung tablets ", but how did the early mass consumers insist that there was no meat in the starch factory and no crabs in the crab steak without testing?
In the 1980s, there was a ham sausage brand in China that was once popular in the industry, and their family created the "prepayment" model in the 1980s. However, in the competition with other brands of ham sausages, "Chundu" reduced the once 85% meat content of ham to 15%, a sharp drop of 70% , which was called "Fan Stick" by consumers.
"Chundu" operation directly "works to death" itself, and also made consumers realize, "It turns out that ham sausage can be made with so little meat? Can you not know it, you can also have less meat, or even no meat?"
, driven by interests, can have a sharp reduction of 70% meat content, and naturally there will be zero meat addition operations.
In fact, many people think that ham sausage is junk food because the additives used are too much . When marinating, salt should be added to enhance taste and inhibit bacteria;
nitrite helps prevent oxidation and maintain the color of the meat. In addition, potassium sorbate , Streptococcus lactic acid as preservatives, sodium tripolyphosphate and sodium lactate , etc. as moisture retention agents, and there are also a bunch of professional terms thickener , colorant, color protector and flavor enhancer .
In the mind of Chinese people, foods with more additives are harmful to the human body. Even if is used as a legitimate and reasonable additive, it is actually to keep the mass-produced ham sausages the best taste and state .
Moreover, unlike the common people who think that ham uses pork hind legs, the ham sausage must be made of pork. The inertial thinking is that the meat used in ham sausage is not necessarily all pork.
Most of the ingredients used for ham sausage are a mixture of pork and other poultry meat, such as chicken meat, chicken neck mud and other edge meat. In fact, it doesn’t matter if you use these edge meat, as long as the inspection is qualified and the source is formal.
However, what really makes consumers feel uneasy is actually the ham sausages produced in violation small workshop : unknown frozen meat from the source cannot be found, and irregular operating procedures, such food will only bring various diseases after eating.
Jiangsu TV News 360 column once sent a reporter to secretly investigate. A bag of 52 ham sausages at the stall in the farmers' market sold for only 18 yuan, and one piece was folded down to only 300 yuan. After the examination, it was basically a fake meat mainly made of soy protein. Not only did it add a lot of preservatives, it may also increase the burden on the kidneys and liver and induce diseases.
When people joke, they will say, "I love to eat pure starchy intestines, and even a little meat cannot do it." But in fact, this true "pure starch intestines" without meat is the biggest "killer" to seize people's health. After all, "pure starchy intestines" without meat require more amounts and more diverse additives.
We miss the grilled sausages, and we miss the expectation and happiness of watching the grilled sausages sizzling oil while rolling on the sausage machine in the small shop. A grilled sausage doubles your happiness. The premise is that such happiness comes from safe and healthy food.
reference materials;
[1] Ruan Guangfeng: Scientific interpretation of the nutritional value of ham sausages and lunch meat, "Chinese Food";
[2] Wang Songbo, Ma Chuanguo, Si Tianlei, Chen Xiaowei: Different corn oil gels are used as fat substitutes in ham sausages, "Chinese Oil";
[3] Wu Mangang: The influence mechanism of fat and starch on the performance of myofibrillin protein gels;
[4] Cheng Chunmei: Starch, Da Application of bean protein isolate and carrageenan in meat processing, "Meat Research";
[5] Xu Yansheng and Wang Fuhong: Production of vegetarian meat ham sausages, "Meat Industry";
[6] Liu Wanchen, Liu Aiping, Zhao Rong, Chen Shumin, Rong Hui: Changes and safety analysis of nitrite content during meat processing and storage;
[7] Yin Rongxue, Wang Wei, Zhang Liang, Tang Chun, Li Qin, Xiang Dan: Optimization of the ham sausage process and product raw material ratio of added livestock and poultry skin ham sausage technology and its product, Journal of Chengdu University
