Hello! One: Lunch meat: Lunch meat is a kind of canned compressed meat. Usually it's pork. 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. 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 necessary military food in the army. Ham and sausage are not necessarily pork, and they are not canned meat. Sausage: Sausage is one of the oldest processed meat products. It can be processed semi-finished products or directly eaten finished products, which is very convenient to eat. Sausage factories can make full use of raw materials and by-products according to different ingredients, and the cost is low. Sausages generally contain a large number of high-quality protein, iron, zinc and other essential inorganic salts and B vitamins. Processing methods include pickling, emulsification, drying, smoking, fermentation and so on. The ingredients and processing technology of various sausages have their own characteristics, and the products also have their own flavors. For example, China Cantonese Sausage, the pork front and rear legs of the above-mentioned pigs are used as raw materials (lean meat accounts for 70%, fat meat accounts for 30%), and the ingredients are refined salt, sucrose, Fenjiu, soy sauce, sodium nitrate, etc. The drying room temperature is about 50℃, and the time is about one day and night. Production according to a certain process. Three: Ham: Ham is also one of the ancient processed meat products. 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. Traditional products of China, such as Jinhua ham and Xuanwei ham, belong to this area. It is characterized by long production cycle, high salinity of finished products, low moisture content, hard texture and strong flavor. 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. Jinhua ham is made of fresh pork hind legs, which are cured, washed and sun-dried (the surface salt is washed off and sun-dried for 4-5 days), and fermented (Penicillium grows on the ham surface for natural fermentation, and the fermented ham has a special flavor). Four: At present, the main means and varieties of meat processing are 1. Cured meat 2. Bacon 3. Canned meat (lunch meat, etc.) 4. Ham 5. Bacon 6. Sausage 7. Loose meat 8. Preserved meat 9. Bacon Thank you! !

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