Why smoked meat? Why is bacon smoked?

The purpose of smoked meat is to hide for a long time without rotting, the cured meat is fragrant, cooked and sliced, the lean meat is brown and red, the fat is oily but not greasy, and it is suitable for the meal.

Therefore, smoked meat can be stored longer and more flavorful, and the smoked meat in winter can not be stored in the refrigerator, but the cured meat should be dried in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at the time, it must be below 15 degrees, so that the meat will not be bad).

Every household in Sichuan makes bacon. Sichuan bacon is fragrant, but the practice is actually very earthy, the meat and internal organs are separated from the cured, only salted for 5-7 days before curing, and smoked for at least half a month. The longer the meat is smoked, the more delicious it tastes, and it is said that good meat needs to be smoked for more than three years.

Because the smoked meat is not rotten for a long time, the cured meat is fragrant and beautiful, cooked and sliced, the lean meat is brown and red, the fat is oily but not greasy, and it is suitable for the meal.

Smoked bacon is a very flavorful New Year's product in Hunan, and Hunan bacon is most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon has a large body, black color, smoked dry, fine meat and fragrant taste; Xiangxi bacon, the color is red and bright, smoky and salty. Fresh pork is marinated in peppercorns, dried spicy seeds, and cooking wine, and then smoked over low heat with fragrant cypress branches.

After the bacon is steamed, it is mellow and fragrant, fat but not greasy, thin but not stiff, and the aftertaste is endless. Smoked bacon is a traditional Han dish, which is available in Hunan cuisine and Sichuan cuisine.

Smoked bacon has a certain nutritional value:

The bacon is salty and sweet, and it is appetizing for the spleen.

Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements.

The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

Precautions: Frequent consumption of smoked and grilled foods such as smoked bacon is an important factor in the development of digestive tract cancer, especially stomach cancer. So, eat in moderation.

Originally, it was to preserve the food, but when you eat it, you feel that the flavor is unique, and the flavor is passed down.

You can go to the taste, dilute the smell of oil, and you can last longer after you smoke it, but you want it to be air-dried.

The meat is smoked with smoke, and I go, it is unpalatable!! It's also prone to cancer! The good stuff is ruined!

Cured meats are made. Ingredients:

2 5 kg of pure lean pork, 100 grams of refined salt, 50 grams of sugar, 50 grams of brown sugar, 150 grams of soy sauce, 10 grams of monosodium glutamate, 100 grams of 60 ° liquor.

Preparation: First cut the lean meat into long strips or thin slices, each strip (piece) weighs about 50-250 grams, then immerse it in a pot of boiling water, immediately remove it and put it in a clean and leaky container, drain the water. In the meantime, mix the ingredients in another container and bring to a boil and let cool.

Put the drained lean meat strips (pieces) into the cooled ingredient liquid, soak and marinate for 2 hours, and turn the tank once in the middle.

Baking: Take out the marinated meat strips, put them in the 50 oven and bake them for 2-3 days, until the surface of the lean meat has a dry and hard feeling, and the cut surface is light red.

Marinated meats in oil. Method:

1) Cut the pork into pieces 18 cm long, 10 cm wide and about 8 cm thick, put it in a steamer and steam it until it is six mature, take it out, smear salt and five-spice powder on the meat pieces with heat, cool thoroughly and set aside.

2) After the oil is refined, the slag is discarded, the temperature is reduced to about 45, vitamin C is added and mixed well, first poured into some cushions in the altar, and then the cooled meat is soaked in oil, and then the remaining oil is poured into the altar, the meat pieces are all submerged, and the mouth of the altar is sealed after the oil solidifies, and it is placed in a cool and dry place.

Homemade fried cured meat.

Ingredient formula: 1 kg of rib meat, 100 grams of fried salt with Sichuan pepper, 4 eggs, 3 grams of monosodium glutamate, 50 grams of flour, 50 grams of starch, 30 grams of rice wine, 3 grams of pepper, 3 grams of cinnamon, 3 grams of Sichuan pepper, 3 grams of fennel, 30 grams of green onions, 20 grams of ginger slices, and an appropriate amount of spicy soy sauce.

How to make it: 1.Selection: Select rib square meat, scrape off the remaining hair on the skin surface, wash and dry. Rub the meat pieces with salt until the salt is dissolved. Marinate for 1 day and then wash and set aside.

2.Preparation: Mix the square meat with wine, green onions, ginger and spices, steam it for 4 hours on the basket until the meat is crispy and then come out of the cage, and remove the bones. Cool and cut into 4 cm cubes.

Mix the egg mixture, starch and flour with a little water to form a paste, add cold cooking oil and mix well, then sprinkle spicy soy sauce, pepper, monosodium glutamate and dry starch on the meat noodles and mix well. Drag the meat pieces and fry them in warm oil until light brown. Before serving, fry in warm oil and crispy.

Homemade fried cured meat.

Ingredient formula: 1 kg of rib meat, 100 grams of fried salt with Sichuan pepper, 4 eggs, 3 grams of monosodium glutamate, 50 grams of flour, 50 grams of starch, 30 grams of rice wine, 3 grams of pepper, 3 grams of cinnamon, 3 grams of Sichuan pepper, 3 grams of fennel, 30 grams of green onions, 20 grams of ginger slices, and an appropriate amount of spicy soy sauce.

Method 1Selection: Select rib square meat, scrape off the remaining hair on the skin surface, wash and dry. Rub the meat pieces with salt until the salt is dissolved. Marinate for 1 day and then wash and set aside.

2.Preparation: Mix the square meat with wine, green onions, ginger and spices, steam it for 4 hours on the basket until the meat is crispy and then come out of the cage, and remove the bones. Cool and cut into 4 cm cubes.

Mix the egg mixture, starch and flour with a little water to form a paste, add cold cooking oil and mix well, then sprinkle spicy soy sauce, pepper, monosodium glutamate and dry starch on the meat noodles and mix well. Drag the meat pieces and fry them in warm oil until light brown. Before serving, fry in warm oil and crispy.

It is best to wash or boil the bacon in warm rice water before eating.

It is best to put it in a pot and cook it before eating bacon, because bacon needs to add a lot of salt when marinating, and cooking it before eating can dilute part of the salt, and the bacon will not taste so salty, and at the same time, cooking it can also dissolve part of the nitrite components in the bacon, which can make the bacon taste healthier. And the texture of smoked bacon is relatively dry, and the bacon can absorb an appropriate amount of water during the cooking process, so that the bacon tastes less dry and hard, and it will taste more chewy.

Solution: Take the whole piece of smoked bacon and grill it directly on the fire, taking care to only grill the side with the skin on it, and grill it until the skin of the bacon turns black and begins to drip oil. Use a knife to scrape the dirt on the bacon skin and the baked meat skin, and then soak it in rice washing water or warm water for 20 minutes, of course, it can also be warm rice washing water.

After smoking, let it dry.

The outermost layer of meat will be slightly or heavily carbonized, which will protect the meat inside and the meat inside will not rot. This principle is similar to the wood treatment used in the construction of houses in the past, which carbonizes the outer layer and resists the corrosion of wood by wind and rain.

Smoking with smoke is a method of storing meat that has been handed down in the past, and this kind of meat is called bacon. Seek adoption.

Bacon is a specialty dish in many places, the main dish, like Chongqing, Sichuan, Guizhou and other places, will be killed and marinated in winter every year for the next year to eat, why should bacon be smoked, when smoking bacon, the moisture in the meat is removed when it is not rotten and easy to preserve, and the smoke increases the fragrance of the meat, especially the bacon smoked with cypress trees has a unique fragrance, and the smoke is equivalent to a layer of preservation for the bacon.

1800 grams of pork belly, 45 grams of salt, 90 grams of soy sauce, 90 grams of rice wine, 45 grams of cumin powder, 90 grams of chili noodles, 90 grams of sugar, 45 grams of Sichuan pepper powder. 2. First cut the meat and wash it. 3. Then mix in rice wine, salt, sugar, cumin powder, pepper powder, chili powder, soy sauce, grasp it well with your hands, let it stand for 24 hours, and then hang the calendar and dry it.

5. Then make a charcoal fire and put on the grill, 6. Put the air-dried meat and smoke it until the oil drips. 7. After dripping oil, put on a plate, so that the smoked meat is ready.

Excessive consumption of smoked bacon will cause some harm to the body, smoked bacon will produce some harmful elements in the production and storage process, there is a carcinogen benzopyrene, these things are produced from smoke, so smoked meat has a more serious risk of harm to the human body.

In addition, nitrosamines, a carcinogen, have been found in smoked foods. Nitric oxide and nitrous oxide in smoke react directly with secondary amines on the surface of food or indirectly form nitrite and nitrosamines on the surface of food. (Note:.)

is nitrosamine as a strong carcinogen, not nitrite).

It has also been found that the surface of smoked meat products also contains formaldehyde. This is mainly due to the fact that during the smoking process, the wood is distilled in an anoxic state to produce methanol, which can be further oxidized to formaldehyde, which is adsorbed and aggregated on the surface of the product. Formaldehyde has an antibacterial effect, but it also has a great toxic effect.

The 2005 epidemiological survey by the International Agency for Research on Cancer (IARC) found that there was ample evidence that surface formaldehyde could cause nasopharyngeal cancer, sinus cancer and leukemia. The U.S. Environmental Protection Agency (EPA) has established a reference dose for formaldehyde, beyond which the risk of adverse health effects increases.

Studies have confirmed that the formaldehyde content in traditional smoked meat products is high, with the formaldehyde content of the surface layer reaching 21-124mg kg, and the internal formaldehyde content being 8-22mg kg. For example, a person weighing 50 kg should be exposed to 10mg of formaldehyde per day, and it is best not to eat more than 137g of smoked bacon per day - this is calculated based on the average formaldehyde content.

1. Usually bacon, smoked liver, smoked fish, smoked eggs, smoked dried tofu and other benzopyrene carcinogens, regular consumption is easy to get esophageal cancer and stomach cancer. The problem of carcinogenesis caused by preserved foods has been known for a long time. It is mainly related to the incomplete combustion of fuel in the production process of smoked and grilled food, which produces a large number of polycyclic aromatic hydrocarbons to contaminate the food, many of which have different carcinogenicities.

2. Of course, it doesn't mean that smoked products can't be eaten, smoked products are a kind of flavor food, and occasionally eating some is still beautiful and safe. However, considering that it has potential carcinogens, it is not suitable for daily food consumption. In addition, if you are making smoked products at home, you should pay attention to the smoking method and use high-quality coke as the natural ingredient to prevent excessive smoking.

Smoked meat should not be boiled to retain the smoky flavor. Before eating, wash the dust and impurities on the surface of the smoked meat with hot water, cut it into thin slices and stir-fry. Smoked bacon is a characteristic traditional famous dish, which is found in Hunan cuisine and Sichuan cuisine.

Smoked bacon is a very distinctive New Year's product in Sichuan and Chongqing, and Hunan bacon is most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon has a large body, black color, smoked dry, fine meat and fragrant taste; Xiangxi bacon, the color is red and bright, smoky and salty. <

Smoked meat should not be boiled to retain the smoky flavor. Before eating, wash the dust and impurities on the surface of the smoked meat with hot water, cut it into thin slices and stir-fry. Smoked bacon is a characteristic traditional famous dish, which is found in Hunan cuisine and Sichuan cuisine.

Smoked bacon is a very distinctive New Year's product in Sichuan and Chongqing, and Hunan bacon is most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon has a large body, black color, smoked dry, fine meat and fragrant taste; Xiangxi bacon, the color is red and bright, smoky and salty.