Lead: went to the Spring Festival, still retains many rural do bacon tradition. A long time ago, but bacon pork rural save a helpless tool. Now people love bacon, probably because of its unique flavor. But regardless of the original ecology of bacon, or made into a fine pick fine "traditional food" bacon, they are "unhealthy food."
Went to the Spring Festival, still retains many rural do bacon tradition. And in the city, it has become a bacon flavor of food, in restaurants can be expensive dishes. Here to chat about all aspects of bacon.
Origin of bacon
Bacon is not a natural snack, before it is saved in a rural pork frustration means. Few farmers have money to buy meat, raise their own pigs to eat all year. Slack and low winter temperatures to kill the pig meat made after convenience bacon, eat until the second winter.
Bacon practices
The most original ecology of bacon is not the choice of materials. Just eat was meat, all made of bacon. In addition to meat, raw bacon made only salt - to make a pig bacon meat requires several kilograms of salt. Salt sizzling, the chunks of meat into the pan, fully coated surface of the meat. All cast salt meat, put a large pot of salted night, the next day you can hang up bake.
Firewood can be used a variety of smoked bacon. Many restaurants known as roasted pine, but pine is not a good fuel grilled bacon - it will produce smoke, although of course some people like the taste of it brings, but to some extent be regarded as "smell." In the burning process, it also produces Mars drifting around - if the family has flammable, but also it is a bit dangerous.
The best fuel "water firewood." Summer, flash floods will take away a lot of trees. After floodwaters recede, there will be a lot of firewood into the river sand. These wood after a collision river erosion, become very "clean." After drying, the fire burned to little odor, there was little smoke. Core after threshing corn is also a good fuel, but unlike wood so durable, need to continue to add. After the roast two or three days the surface of the meat dries out, some of the salt out of the analysis. Water, firewood or corn on the cob cores will not produce smoke, grilled bacon substantially retains the true nature of the meat, but some yellow. Pine or other smoked tobacco out of the fire, it will become Quhei compared affect appetite.
Former rural pigs, the only pursuit is "fat." Pigskin Below is a thick fat one down, with a bite almost oil. Moreover, usually very salty, there is no smell of meat. Part of the meat, such as forelegs hind legs, often in the New Year when he finished. After long months in the New Year, the meat can be regarded as tasteless, but wasteful to discard. Without meat, it was only skin still not tired. However, the full roast pig skin is dehydrated collagen, hard boiled directly, you need first to use fire - especially trotters, if not almost impossible to burn to cook the extent possible to chew it.
Now as a snack more sophisticated selection of bacon, usually with skin of the pork. It also preserved not only salt, but will join a variety of other spices. BBQ fire control will be better, such as the use of meat from the fire so that distant, at a lower temperature to dry slowly. Do so out of bacon fat and lean, unique flavor, naturally, it can be regarded as "high meat" of the.
Why not bad bacon
It found that fathers do not know how long-term preservation of bacon. The reason it at room temperature can be maintained long-term, mainly by high salt and dehydration. High salt is an effective means to inhibit bacterial growth, bacon salt concentration is very high, enough to play a role in preservation. After smoked meat in the water content is greatly reduced, especially in the surface layer, the water content is very low. In such a water content, the bacteria are difficult to grow.
However, pork fat may contain oxidative deterioration, made of bacon does not prevent it from happening. So, to save the bacon too long, the situation is often encountered rancid smell appears.
Why unique flavor bacon
Commonly referred to as incense, in scientific terms is actually a "flavor." Food capable of producing flavor substances there are three: glutamate, inosine and guanosine acid salts. Most foods contain these precursors flavor substances released under appropriate conditions, we tasted the "flavor." In general, meat contains more acid glutamate and inosine. But in fresh meat exist in other forms. During the drying process, they will be the acid released into free glutamate and inosine salt. Both also act synergistically, resulting in a more intense flavor.
Making bacon marinated in that time, the equivalent of meat processing in the "ripening" process. Animals before they are killed, the body's cells are constantly metabolism. Synthesis of various enzymes, the decomposition of some at the same time through the blood to get nutrients, synthesis of new substances. After being slaughtered, synthase activity continued, and enzymes break down the respective organization's activities also continued. However, because there is no supply of nutrients, we can not synthesize a new organization. This continues the "decomposition" is the meat "cooked", "quality" meat for its main impact in three areas:
First, there are some muscle collagen and elastin, connected to each other, the muscle cells snare together. The longer the animal growth, the more these "tough" protein, connecting more closely, the meat also "older." After the ripening process meat, these proteins will slowly be degraded, so that the meat becomes "tender."
Second, there are a number of proteolytic enzymes would single amino acid into a polypeptide or several amino acids. Certain amino acids produces meat "flavor."
Third, the ripening process, some fat oxidation. In general, the oxidation of fat in food is something that should be avoided. However, the oxidation product ripening process of meat produced, will bring with the "meat" is not the same flavor. And this flavor, probably will be many people like it.
Bacon is unhealthy food
Whether the original ecology of bacon, or made into a fine pick fine "traditional food" bacon, are "unhealthy food." First of all, delicious bacon must have quite a lot of fat, too thin bacon taste bad. Secondly, whenever bacon, gotta have a lot of salt - although you can use less, but the "low salt bacon" can not be "authentic" flavor. Third, most of the vitamin bacon lost in the production process, such as PAHs will produce some sort of "carcinogen" - although there is not necessarily much, but better than fresh meat to be more. All in all, as "processed meat", with ham, bacon, etc., are the modern dietary guidelines limit intake.
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