Many people can't tell ham sausage from lunch meat, and they think they are similar, but in fact they are very different.
Raw material difference
The raw material for lunch meat is mainly pork or beef, with starch, salt, etc.
Ham sausage is mainly chicken and pork, with salt, starch, various toners and preservatives added.
Difference in manufacturing technology
Leg sausage is an ancient processed meat product. Traditional ham is cured by dry method, and it will take several months to mature before it becomes a product with special flavor. The finished product can be stored at room temperature for several months. Nowadays, the method of injecting salt water is widely used for curing, which greatly shortens the production cycle and also has the special flavor of cured ham.
The production method of luncheon meat is that the meat is pretreated (such as cutting, dicing, pre-cooking, pickling, mincing, emulsifying, seasoning, etc.), then packaged in sealed containers (such as metal cans, glass bottles, composite film bags, etc.), and after moderate thermal sterilization, it can achieve commercial sterility and preserve food for a long time at room temperature.
characteristic
Ham sausage is characterized by long production cycle, high salinity, low moisture content, hard texture and strong flavor.
Lunch meat is bigger than ham sausage and can be cooked, and many lunch meats are boxed in iron, which is generally of higher quality.
2. Which is better, lunch meat or ham sausage?
Lunch meat is canned compressed minced meat, usually made of pork or beef. This canned food is convenient to eat, and it is easy to store because pork is put in a sealed can. Usually eaten at picnics. Lunch meat is a product under high temperature and high pressure. Fresh materials, fresh production and fresh packaging can precipitate more nutrients in the meat, while high temperature can kill bacteria and have more nutrients. The main nutritional components of luncheon meat are protein, fat, carbohydrate, nicotinic acid, etc. The content of mineral sodium and potassium is high, and the luncheon meat is delicate, fresh and tender, and fragrant.
Ham sausage is also a kind of meat food welcomed by consumers. It is made of livestock and poultry meat as the main raw material, supplemented by fillers, and then added with condiments, spices, quality improvers, color fixatives, water-retaining agents, preservatives and other substances. It is made by curing, chopping, high-temperature cooking and other processing technologies. It is characterized by delicate meat quality, fresh and refreshing, convenient to carry, simple to eat and long shelf life.
Therefore, from many aspects, lunch meat is better than ham sausage, with less additives, better taste and more nutrients.