Compared with bacon, I believe that many people will choose bacon, because the bacon's antiseptic ability can extend the preservation time and add unique flavor, but the food network tips reminded that bacon should not eat or it will make you suffer Gallstones. In the twelfth lunar month, bacon was also said to cause cancer by eating too much bacon.
Bacon, ten different flavors,
Neighbors are also different, but even if there is a world apart from each other, good bacon is fat but not greasy, lean and not firewood, one person eats it, and one hundred people get incense. The incense came from the money in the smoke and condensed the fragrance of his hometown. Such a fragrant incense, can not stop it, set aside the smoke, write three or five text ink.
Sun Yat-sen said that "Chinese people's dietary habits are consistent with science and health, especially for all countries." Mr. Wei said that most of our food culture is profound and profound, and we don't need to ask ourselves; what Mr. Wei said is that our food science needs to be improved. Building knows it and knows why.
What happens when bacon is smoked, how it is controlled, and so on, all require scientifically quantifiable standards in order to produce ancient, rich delicacies deep in the mountains in a modern process that advances with the times. Researchers in Europe have systematically studied the composition and formation of characteristic flavoring substances in cured meat products, the mechanism of fermentation and maturation, the relationship between raw meat and processing conditions, and the formation of flavoring substances. The so-called “Bacon†in the West, The transliteration of English "bacon" means smoke. The stones of his mountains can be used to attack jade and smoke through the Chinese and Western traditions.
Traditional aromatic trees such as pine and cypress are rich in aromas and are the best materials for folk traditional bacon. The smoking time often ranges from a few hours to several months. Folks think that the smoking time is similar to that of good wine. It is said that the longer the meat is smoked, the more delicious it is, and the good meat needs to be smoked for more than three years. Western countries will also use different types of wood to smoke meat according to local conditions, but most of them are fruit trees such as apple trees, beech, cherry trees, and hickory trees. Smoked meat will fully absorb the flavor of natural fruits and vegetables of different styles.
Why does the meat smell after it is smoked? The taste and aroma of this smoke are actually derived mainly from the phenolic substances contained in the smoke from the wood. Studies have shown that at least more than 20 kinds of phenols are related to the taste of smoked meat. The purpose of the smoked hope is to achieve the composite effect of the color and aroma, as well as the anti-oxidation and microbial antagonism.
However, what must be taken into account is the possible adverse effects of polycyclic aromatic hydrocarbons present in conventional smoke. It is a scientific conclusion that the most likely benzopyrenes in the smoked bacon will induce genetic mutations and carcinogenesis. Therefore, in the smoking process, we must pay attention to food contamination caused by benzopyrene. Strict control of smoking temperature below 300°C can significantly reduce benzopyrene contamination in smoked foods. From the temperature point of view, the slow-burning smoke from the traditional bacon smoking process is not only delicious, but also true to Sun Yat-sen. What Mr. Xie said is consistent with science and health, or is worth continuing to carry forward, but industrialized production cannot replicate the state of small workshops on the front of the stove. What should we do?
Liquid smoke has been widely used abroad and we can learn from it. The liquid obtained after distilling or retorting the rich and heavy fruit trees can be directly added, soaked and sprayed with meat according to a certain ratio and concentration, so that the desired effect of smoking can be achieved, and the cured meat can reach a good level without undergoing the smoke process. The color, aroma and shelf life not only retain the unique color and flavor of traditional bacon, but also greatly reduce the harmful substances such as benzopyrene and nitrite which are harmful to human body in bacon. The country's requirements for food safety coincide, why not?
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