Sausages are pasteurized at a lower sterilization temperature (68-72 degrees Celsius), and belong to low-temperature meat products, so they need to be stored at low temperature, but the shelf life is relatively short. Moreover, sausage has the process of enema, that is, the meat is poured into the casing; The ham sausage doesn't.
in the market, the ham sausage is generally made of livestock and poultry meat as the main raw material, supplemented by fillers (starch, vegetable protein powder, etc.), and then seasonings (salt, sugar, wine, monosodium glutamate, etc.), spices (onion, ginger, garlic, cardamom, Amomum villosum, aniseed, pepper, etc.) and food additives are added.
Most of the food additives are unknown to us, but they are closely related to our healthy diet.
Carrageenan: a hydrophilic colloid extracted from red algae, which is harmless to human body in normal use, but it does not contain any nutrients, but only plays a role in increasing viscosity.
sodium tripolyphosphate: it mainly plays the role of water retention in meat products to prevent water loss. It is one of the carcinogenic toxic substances, and can be neutralized as a non-toxic food additive by adding carrageenan.
guar gum and sodium alginate: both belong to food thickeners. Guar gum is extracted from melon seeds, while sodium alginate is extracted from seaweed. Both of them are natural food additives, which are harmless to human body.
Sausage
Sodium ascorbate: It is widely used in food industry for preservation and antisepsis. It can effectively prevent the generation of carcinogenic substance ammonium nitrite in pickled food, and has no toxic or side effects on human body.
sodium glutamate: it is a well-known "monosodium glutamate". Glutamate is a kind of amino acid, 95% of which can be absorbed by human body to form protein in human tissues, which has a certain nourishing effect on human body. However, if eaten too much, it will cause bone growth retardation, obesity and retinal degeneration. Therefore, it is necessary to master the dosage of monosodium glutamate < P > From the comparison of the composition tables of the two products, more additives and spices are added to the ham sausage, and the pure meat content of the ham sausage is low, the meat content of the sausage is high, and the raw material requirements are stricter.