2, the processing process difference: ham and sausage belongs to high-temperature meat products, after 121 degrees Celsius high-temperature cooking of packaged meat products, long shelf life; and sausage belongs to the low-temperature meat products, is the use of lower sterilization temperature for pasteurization of meat products, generally 68-72 degrees Celsius temperature.
Ham sausage:
If sausage is considered the ancestor of ham sausage, it is thousands of years old. Sausage is said to have been mentioned in the Homeric poems. However, the ham sausage we eat has become very different from sausage. They are made from basically the same ingredients, but the processing is very different, and thus the taste and flavor are quite different. In food engineering, ham hock is a system known as emulsified meat. The key to it is to break up the fat into tiny particles and then distribute it evenly throughout the sausage. So, with the naked eye alone, it's almost impossible to tell what fat is in it. The common term is fat, whether it is more or less. In order to get this fat evenly dispersed, the proteins in the lean meat have to be extracted and used as emulsifiers to stabilize the ground fat particles. Protein extraction is not an easy task, usually the lean meat is beaten into a meat sauce at a very high salt concentration in order to extract a higher amount of protein. Therefore, ham hocks are always salty, which is an unavoidable problem. Some of the proteins extracted into the water are adsorbed onto the surface of the fat particles, preventing them from recombining, while others remain in the water and cross-link with each other when heated, forming an interconnected mesh. The fibrous tissue that does not dissolve in the water and the protein mesh hold the fat particles in place, creating the characteristic texture of ham hock. The texture of the ham hock depends on the strength of this gelatinous structure.