I am Mr. Wei . An ordinary parent in Hangzhou who uses detection methods to discover invisible harm around you. Welcome to follow my headline account.
Bacon once said: Knowledge is power! But Mr. Wei has to use his strength to strip away the "bacon" today!
1. Discover the problem
▲ Product real shot
0 are two types of bacon I bought from the supermarket. Doesn’t it look a bit different? The ingredients on the left are as follows:
▲ The ingredients on the right are as follows:
▲ The ingredients on the right are as follows:
▲ The real photos on the product are as follows:
Hmm? soy protein ? Not pure pork? Is there any fakes in Bacon? Without further ado, buy more and send them to the laboratory for testing!
2. Bacon test
I bought 5 bacons and sent them to the laboratory for testing.
Sample fee + testing fee: 169 + 3150 = 3319 yuan
Laboratory: Southern Testing Center of Chinese Academy of Procuratorial Sciences (Jiu'an Testing)
▲ Evaluation product Family photo
You can see that they look different through the packaging. Take a closer look.
▲ Product real shot
▲ Test report real shot
Test results are as follows:
Private message sent: Bacon See product details
In actual tests, the moisture content of samples
▲ Wikipedia Bacon Nutrition Component Table Screenshot
3. Original cut splicing bacon
Traditional foreign bacon raw materials are generally taken directly from a certain part of the pig. There are no additional ingredients except for marinades such as sugar salt. Because the whole cut meat is expensive, bacon was originally used as a high-end Western meat product.
▲ A foreign bacon ingredients list
Common examples include English bacon from pork back, American bacon from pork belly, etc.
In order to reduce costs in China, many bacon sold in supermarkets are spliced with minced meat, rather than cut from the whole piece of pig. Just like that.
▲ Screenshot of a certain forum - Making process of minced meat splicing bacon
In order to splice the minced meat, you need to add carrageenan, TG enzyme and other splicing agents . soy protein can increase the elasticity of meat and reduce the amount of lean meat (this is why ham sausage has so much starch and soy).
4. Is it original cut bacon? You will know it once you have a fried one!
Let’s take a look again. Will there be a difference when the oil pan is put on?
▲ Product real shot
You can see that the bacon of raw pork cuts quickly shrinks into wavy shapes; while the spliced bacon is still upright and has not changed much.
▲ Product real shot
Why are there such a big difference between the two types of bacons? The spliced bacon with
may be stacked with fat and lean meat slices, or may be spliced directly with minced meat. Because the meat is squeezed during splicing, the fat pattern is naturally messy.
Soy protein and carrageenan are added, so the water added during the pickling process is less likely to be lost, so there is more water and less fat. Moreover, the pickling process is shorter than the original cut bacon, and the color looks pinker.
The reason why real pure meat bacon is more delicious is that when heated, the fat melts and drips out, and when cooled, the fat solidifies into lard, emitting a natural fragrance. The spliced bacon is seriously infused with very little fat, and the added soy protein can prevent the fat from oozing out and cannot release the delicious food.
▲ Product real shot
Even if the original cut bacon, I think things are delicious, but don’t eat too much. Balanced diet is the right way.
▲ Product real shot
. How to distinguish bacon?
There are so many brands of bacon, how to tell which one is cut into pure meat and which one is spliced? Dad Wei will tell you a few secrets!
Master the following points and you can eat pure meat bacon
Look at the ingredients list: The raw cut ingredients list is short, the raw ingredients are only pork (you can add water); the spliced ingredients list is long, including soy protein and carrageenan (maybe only one)
Look at the nutrition label: The raw cut fat is higher, and the spliced fat is lower (20% Below)
Three-dimensional appearance: original cut texture is clear, fat and thin, spliced texture is scattered, meat is piece by piece
Four-layer oil pan: original cut oil produces more oil, shrinks fast, has a "skirt edge"; spliced oil produces less oil, is easy to burn, shrinks slowly or is basically flat and unchanged
Five tastes taste: original cut meat is full of fragrance and chewy; spliced taste is soft and tender, and has a weak fragrance
Finally, I want to say that if someone likes to eat "bacon" with dried tofu (soy protein), it is understandable, everyone has their own taste. In fact, bacon and dried tofu are not delicious, bacon and cheese are delicious. After all, Bacon said - cheese is the power
I am Wei’s dad , an ordinary parent in Hangzhou who uses detection methods to discover invisible harm around you. Welcome to follow my headline account.
If you want to know more about me, please click [Learn More] below. After watching this video, you will feel that you met too late!
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