1. Livestock and poultry meat: chicken and pork.

2. Fillers: starch and vegetable protein powder.

3. Seasonings: salt, sugar, onion and ginger.

4. Agent: quality improver, preservative, etc.

Second, ham sausage is divided into four grades according to protein, starch and moisture content, namely, super grade, excellent grade, ordinary grade and starch-free grade.

1, the specified water content of premium products is ≤70%, protein is ≥ 12%, and starch is ≤6%.

2. The water content of superior products is ≤67%, the protein is ≥ 1 1%, and the starch is ≤8%.

3. For ordinary products, the specified moisture content is ≤64%, protein is ≥ 10%, and starch is ≤ 10%.

4. For starch-free products, the specified moisture content is ≤70%, protein is ≥ 10%, and starch is ≤ 1%.

It turns dark red after opening, and it is difficult to bite, probably because the ham sausage has gone bad. Meat is perishable food, and the biological cause of corruption is the growth of bacteria. Therefore, ham sausage should be used as soon as possible after opening to prevent deterioration.

Extended data:

First, matters needing attention:

1. If you find the bag swollen, please don't eat it. The product has gone bad.

2. If the surface of ham sausage is sticky, please don't eat it, the product will go bad.

3. If you feel irritating or not refreshing after eating it, it means that there are too many food additives, so it is best not to eat them.

Second, the preservation matters:

1, ham sausage should be stored in the refrigerator, and the shelf life is generally 180 days.

2. If ham sausage can't be refrigerated, it should be eaten as soon as possible, especially in summer or in places with high ambient temperature.

Third, the purchase guide:

1, sausage product classification, the price is determined by the quality. On the label of the product, the grade of the product will be marked, with the special grade being the best, the excellent grade being the second and the ordinary grade being the third. Consumers can choose to buy according to their own situation. The product has high grade, high meat content, high protein content and low starch content; The product has low grade, slightly lower meat content, low protein content and high starch content.

2 production date, manufacturer, production address, telephone number of manufacturer, production basis standard, shelf life, storage conditions, raw and auxiliary materials, etc. It should be on the sausage label. If the label is incomplete, it means that the product is not completely produced according to the national standard, and it is best not to buy it.

3. Generally, the product quality of large enterprises and time-honored enterprises is relatively guaranteed.

4. Buy products within the warranty period, preferably products close to the production date. Because meat itself is prone to oxidation and corruption, the fresher the product, the better the taste and the safest.

5. Buy meat with good elasticity. Products with good elasticity have high meat ratio, high protein content and good taste.

6. If the shell is damaged, please don't buy it.

7. If ham sausage can't be refrigerated, please buy products that can be stored at room temperature. This product will be marked with the shelf life at 25℃.

References:

Baidu encyclopedia-ham sausage