Two dollars a starch sausage, which is meat inside?This requires a little Hex Technology

The ham sausage may not have thought that after more than 30 years of entering the market, it is still top flowing.

As a young man who was emptied by the starch sausage at the roadside stall, he still chose to contribute his salary to the ham sausage after adulthood. Love ".

It's just that the life of an adult is easy to say, even the ham sausage is full of deception. When I was a kid, I thought it was a meat intestine, but the adults said that they were all starch; they grew up convinced that the statement of pure starch in the starch intestine was convinced, but finally found that there was a meat inside.

In the end, why, the ham sausage with strong starch is better than pure meat intestines? Obviously the ham sausage of meat products, how do you make everyone eat starch?

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The starch sausages you love to eat are actually meat

The starchy sausages of "this bite" may not think of the so -called "starch sausage", which is actually meat.

No matter what the diners think of the ham sausage, the ham sausage has ruled the snack industry for more than 30 years in the gesture of the eldest brother, and can also be divided into a super -grade elder brother, an excellent elder brother and an ordinary elder brother, and only only their business capabilities. Special types of work with very small amounts of starch [1].

No matter which level of ham sausage, whether it is two hairs or one by one, according to the current national standard released in 2006, their starch content must not exceed 10%. %[1].

Most of the ham sausage complies with this recommendation standard to classify itself / GB / T 20712-2006_-ham sausage

In this grading, you can see all the outer packaging of the ham sausage. At the same time, you can see the order of the ingredients in the ingredient table. In my country, for pre -packaged foods such as ham sausage, "arranged one by one in the order of decreasing amounts when manufacturing or processing foods" [2].

When you pick up a ham sausage at any time, you will find that the sorting of starch is almost behind the meat and water. This is not a shot of a merchant, but a qualified ham sausage should be done.

However, the real problem may be that the ham sausage with a lot of meat content, how does it feel starch? It is also the meat intestine. Why is ham sausage more loved than ordinary meat intestines?

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Why the taste of ham sausage is always misunderstood

To answer this question, you must start with the production process of ham sausages and other sausages.

Eat the starch of ham sausage, which can be said to be a thing about growing melons.

In our country, other sausages we can eat can be divided into "cooked meat products", while ham sausages are special and have been specially managed by national standards. The reason is mainly because the ham sausage has a special step in the process of making in order to make the meat more tender and q.

In order to make the lean and fat in the meat stuffing no longer "play each", the first step of emulsification is to mix it at high speed, and the fat part of the meat is very small, very small, and unable to discern with the naked eye. , Then let them be evenly distributed in the meat mud, which is the source of essential changes in ham intestinal taste [3].

Cut the ham sausage, most fat cannot be discerned with the naked eye / picture insect creative

In terms of, the chopping speed of our own chopped meat can still allow us to eat the texture of the meat in the dumplings or sausages. At the speed of 6000 rpm of the mixer at 6000 rpm, no piece of fat can be fully able to complete the whole piece of fat. See tomorrow [4] [5].

However, fat "gathering is a fire, scattered is full of celestial stars". These fat stars are still suspected of gathered together at high temperature heating. [12]

So you will find on the ingredients of the ham sausage, and there is an important component of the starch, soybean protein. Because cutting is not the end of the emulsification process, it requires protein as an emulsifier to stabilize these fats scattered around the world [6].

The protein is also affecting the taste of the ham sausage. Some of these proteins are responsible for adsorbing to the surface of the fat, for one -on -one persuasion, and the other part of the water absorption and swelling to form a protein gel network, which isolates the fat particles in it to prevent gathering. The greater the intensity of this gel network, the more the ham sausage is elastic, and the other is soft [3] [6].

Like a small house, the protein grid is isolated from the fat/ Yuan Dongxue, Yin Yongchao, Chang Jingyao, Kong Baohua Liu Ye. (2022). ), 426-433.

The starch that is usually considered to reduce costs is indeed "adding bricks" for the texture of the ham sausage. It only needs 5%of the starch to increase the hardness and elasticity of the ham sausage, and the starch paste after heating, the absorption ratio It is more than a dozen times of water to make the ham sausage more tender [6].

When you come to the last cooking session, the last pride of the ham sausage as a meat product cannot be guaranteed. Due to high temperature sterilization, at the temperature above 115 ° C, the meat protein is excessively degraded, and the fiber elasticity of the meat becomes poor -simply speaking, the meat taste is less [7].

In other words, the texture of the ham sausage has no meaty or soft, or Q bombs, not because there are many starch, but because of the special production process. However, what the merchant didn't expect was that they racked their brains and wanted to keep the meat -flavored ham sausage. Instead, they were welcomed again because of a strong starch. This is probably the joke of life for the ham sausage.

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The original sin of meat products has nothing to do with starch

There are still many meat products that are misunderstood like ham sausage. After all, this kind of food that is not cut out of raw materials is very good at first glance.

However, it does not mean that the appearance of meat is "junk food". Compared to emulsifying sausages like ham sausage, it means that the Frankfurt sausage, one of the most popular German sausages, is famous for its delicate texture, uniform, and soft inside. Strict ingredients and production processes [8].

Frankfurt sausage, also known as Vienna sausage, is as delicate as ham sausage. It is often used in hot dogs / picture insect creative ideas

Another crowd who is killed in regular wind reviews is cotton products represented by fish tofu, cuttlefish balls, etc., and their ingredient ratio actually has certain standards [9].

Their true original sin may be food safety and high salt problems.

Meat products themselves are very vulnerable to microbial pollution. In my country, cooked meat products are high -risk foods that cause food -based diseases. Some scholars summarized the reports of microbial examination and supervision of cooked meat products from all over the country from 1998 to 2012, and found that the sanitation quality of cooked meat products was very different, and the total pass rate was between 8.62%-88.30%[10] [11] Essence

Deliberately pursuing the so -called meat -free starch sausage, regardless of whether the channel is formal and whether the product meets the standard, may be crazy testing on the bottom line of the hygiene rate.

On the other hand, in the production process of emulsification products such as ham sausage, high salt concentration is more convenient to extract more protein and more convenient emulsification, so it is almost difficult to avoid ham sausage salt. A 50 grams of ham sausage can satisfy the sodium intake all day after about 4.

Limited to the production process, it is difficult to avoid the high salt in the ham sausage / picture insect creativity

It ’s just that you can escape too much salt. It may not be a person with ham sausage. After all, after a bowl of instant noodles and a ham sausage, you do n’t need to put salt for dinner. Everyone likes to see fried starch sausage, and after the pan is out of the pot, brush a layer of sauce. Coupled with a hot pot or spicy incense pot, you don't know how many times the salt is doubled at the same time.

If you do not pay attention to the overall eating habits, it is meaningless to completely quit the ham and sausage even if it completely quits.

Image editor: A Zhao

Literature review: pastoral

WeChat editor: Annie

[1] State Administration of Quality Supervency for Quality Inspection and Quarantine. (2006).

[2] State Administration of Quality Supervency for Quality Inspection and Quarantine. (2011).

[3] Yun Wuxin. (2015). Common sense of eating. Shanxi People's Publishing House.

[4] Liu Didi Kong Baohua. (2009). The impact of chopping conditions and adding ingredients on the quality of meat products. Meat research (03), 14-18.

[5] Zhang Kunsheng. (2006). Frankfurt sausage emulsification and process technology. Food Technology (08), 130-133.

[6] Yin Luqin, Xu Baocai Yang Ming. (2007). Factors influencing the ham intestinal structure. Meat Industry (06), 13-15.

[7] Tang Fengxia, Qiao Changsheng. (2005). Research on low-temperature ham and intestinal process technology. Food Industry Technology (04), 135-137.

[8] Hallet Machi. (2013). Food and cooking: milk · egg · meat · fish. Beijing Fine Arts Photography Publishing House.

[9] General Administration of Quality Supervision, Inspection and Quarantine. (2022). GB/T 41233-2022_Felthy

[10] Yang Shuran, Yang Dajin, Yan Lin, Pei Xiaoyan, Zhu Haiming, Huang Yulan ... Liu Qiyong. (2019). Research on microbial risk during ham sausage processing. China Food Health Journal (01), 59-63.

[11] Liu Xueming, Fang Shaoqin, Tang Dao helped Wu Jijun. (2012). The current status and control technology of Microbiology, Microbiology of Cooked Meat Products. Modern Food Technology (01), 99-103.

[12] Wang Fei, Wu Rong. (2001). Discussion on the relationship between the chopping process and the quality of ham sausage. The meat industry (01), 13-15.

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Does not represent the position of the Institute of Physics of the Chinese Academy of Sciences

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Source: Good Life Office

Edit: Cloud Kaiye

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