Wax products are not good for people s health, why do rural people still make so much bacon

Long-term consumption of cured products is not good for human health has been the mainstream consensus of society, such as bacon and bacon, some people may have different opinions, it doesn't matter, I respect it. But facts are facts, and it's there, unchanging. In fact, the main reason why our ancestors invented cured bacon was that there were no refrigerators and cold storage in the past, and the methods they came up with to store meat were not for the production of delicacies.

Let's get back to business. In many areas of the country, there is a habit of making bacon in rural areas, and it is difficult to fundamentally change this habit in a short period of time, but it will gradually weaken. Fresh meat is the best food, and now there are refrigerators and cold storage, and the meat storage function of bacon is no longer necessary.

In recent years, China's meat production has been growing steadily, accounting for more than 20% of the total domestic meat output. Factory production is the mainstream, and the production of cured meat produced by traditional methods from rural areas is decreasing. Cured bacon has a good flavor and is very popular with foodies, but it should not be greedy, and health is more important.

In short, there are still many people in the countryside making cured bacon, but the number is steadily decreasing, and there is no problem of making so much bacon in rural areas.

First of all, because bacon is relatively long preserved, and some areas in rural areas are relatively inconvenient for transportation. It can be a hassle to buy some meat.

The storage time of these meats is too short, and rural people have no way to eat these meats in a short time, they can only make bacon and store the meat for a long time.

Bacon is simple and authentic, and very delicious, low production cost, rural people have been eating since childhood, has become a habit, has become a kind of emotional bond, is an indispensable delicacy in rural diet.

It is said that cured products are not good for the human body, why do you still make so much bacon in rural areas? Although bacon products are not good for people's health, they can be eaten in moderation and do not eat large quantities for a long time.

Bacon contains a large number of trace elements necessary for the human body, such as iron, potassium, calcium, zinc, selenium, vitamins, etc. However, bacon contains a large amount of nitrite, aromatic hydrogen, tritetraphenylpropylpyridine and other carcinogens, if eaten in large quantities, it will lead to the accumulation of carcinogens in the human body, these substances will induce the carcinogenes of normal cells in the human body, lead to the activity of carcinogenic factors in the human body, make the oncogenes show dominant expression, cause the start of the cancer program, and then lead to the occurrence of cancer diseases!

Due to the lack of medical knowledge of rural people, they do not know that bacon contains carcinogens such as nitrite, aromatic hydrogen, and tritetraphenyl propylpyridine, and do not know that long-term consumption of a large amount of bacon will increase the probability of cancer. In addition, there is a custom of renting a round to make bacon in rural areas, and the habit of eating bacon. I think that making bacon is a reward for a year's hard work, yes, I still made a lot of bacon!

The emergence of this phenomenon requires the vast number of medical personnel to go deep into the rural areas, increase the popularization of medical knowledge, and let the vast number of rural people understand that eating too much bacon for a long time is harmful to the health of the human body!

In underdeveloped areas, food has to be pickled in order to preserve it.

In the era when refrigerators and cryopreservation equipment were not widely used or popularized, "pickling" was the most direct, widespread, relatively low-cost and longest-standing food preservation technology.

This technique can be traced back to a long, long time ago, and some historians believe that the first humans who discovered that salt could be used to preserve food may have lived by the sea and discovered that salt could preserve fish meat.

Since ancient times, in addition to salt, sugar, vinegar, spices, air-dried, liquid soaking (Sichuan pickles, Guangxi sour bamboo shoots) and other means can be used to marinate food.

Different places have different characteristics, and there are also big differences in the materials used when smoking bacon in rural areas. In some places, bacon will be smoked with pork, salt, and dried cypress branches, and in some places, oat straw and corn straw will be used to smoke, and even melon seed shells, rice, and peanut shells will be used in some places to smoke bacon.

Smoked bacon is mainly carried out in the south of our country, the main popular places are Jiangxi, Sichuan, Hunan and Guangdong, mainly related to the local humid climate, generally in the lunar month, after killing the pig, will carry out the smoking of bacon. In some areas of Jiangxi and Hunan, local farmers generally soak fresh meat in salt water in advance, usually for about 2 to 3 days, and after the soaking is completed, it will be taken out to dry.

After the smoked bacon is dried, the farmers will choose a cool and humid weather, hang the pork at a high height, and the firewood and chaff will be lit under the pork. Generally, the time of smoking bacon will be very long, and the time may go through two or three days, until the final bacon is roasted on low heat until it drips oil, and the appearance is dry, so that the bacon has an attractive color and is full of appetite.

After the bacon is smoked, preservation is also a university question, when preserving bacon, drying is very important, must be placed in the sun to be thoroughly dried, the ultraviolet rays in the sun are disinfected and sterilized, so that the ventilated environment will accelerate the air drying of bacon, maintain its delicious meat. Of course, the progress of modern science and technology has also brought the refrigerator into the door of the public, if you need to store it for a long time, you can first clean the bacon, air dry the water, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, so that it can be stored for a few years.

1.Pine. Pine branches are the branches and leaves of pine trees, which are found in many places, and it is more convenient to cut them, and raw pine branches do not like to burn, which can raise a lot of smoke and can have the effect of smoking bacon.

The pine branches have a faint fragrance, and the smoked bacon tastes relatively fragrant. However, there is also a disadvantage of pine branches, and that is that smoked bacon is common.

2.Cypress branches. The cypress tree is also called the cypress tree in many places, because it also has a special fragrance, and the bacon smoked from the branches of the cypress tree is golden in color and fragrant in taste, and the key is that it is not very dark.

3."Hundred" branches. The hundred trees here are not cypress trees, but hundreds of "hundreds", that is, they are smoked without using a single material.

For smoked bacon, in fact, it is not only necessary to use cypress branches, pine branches, but also grain bran, peanut shells, walnut shells, etc., and generally use some sawdust and other things to avoid open flames and use smoke as much as possible.

Pine branches can be used when marinating bacon in rural areas, because pine branches have a fragrance, and the taste of smoked bacon is particularly fragrant. You can also use cypress branches, cypress branches to marinate the bacon with a special golden color, a special fragrant taste, and the color is not particularly black.

There are pine branches and cypress branches. I like to use some cypress branches when I smoke bacon at home. The taste is particularly delicious, and you will never forget it.

The surface color of smoked bacon is golden with black or all black, but it is very difficult to wash when cut or golden and chewy, and it has a smoky smell when eating; The key areas are Pingwu in Sichuan, Wenchuan, Baizhou and Meishan in Sichuan. In this area, Pu'er tea is mostly produced in mountainous areas, and the climate in the mountains is damp, cold, snowy, and the exhaust air volume is very small! As for why some areas are dried by blow-drying, and some areas are indeed smoked to dry; It is mainly due to inconvenient transportation, damp and cold weather, and small wind; Their transportation is inconvenient, and it is the season of cured bacon, so they smoke more sausage and bacon at one time.

The shelf life of bacon is within one year, and the sausage bacon smoked and dried is stored for a longer time than the dry one. Regional standards are different, and so are the practices used. Sausages and bacon are all marinated with salt and spices, only one by blow drying and the other by smoking.

The smoke has the salty aroma of sausage and bacon, and can also be stored for a longer period of time without being easy to deteriorate. Drying sausage bacon does not have a smoky taste, some people don't like it very much, so they choose to dry it, and some people like to smoke it with cypress branches and pomelo trees and a variety of branches that enhance the aroma.

After smoking, it is fragrant and fragrant. The sun is not very good in the mountainous areas, so choose to smoke. Other locations are generally selected to dry.

Sausages and bacon are marinated and dried, which can be stored for a long time, and can be eaten around the Dragon Boat Festival, and some can even be eaten for a year. In this way, there is no need to bother to buy fruit for receiving guests, and it is also convenient for you to have a tooth festival at home. Sausages and bacon, but at that time, it was an indispensable thing in the farmhouse!

The smoked bacon refers to the sausage bacon made by firewood-smoked raw pork; Blow-dried sausage bacon refers to sausage bacon that is turned into raw pork by drying and drying.

Smoked bacon contains a hint of smoke in the mouth, and there is also a meaty aroma of the original meat; Blow-dried sausages and bacon have a unique blow-dried taste in the mouth. Air-dried sausage bacon production steps: use fresh meat to cut into long strips, then sprinkle salt on the meat, knead the meat evenly, knead the meat, put it in a wooden jar, marinate for 5 to 6 days, and hang the marinated meat outdoorsLet the sun and the wind blow, of course, dry, about 20 days, dry the sausage bacon and it will be ready.

Because the weather and lifestyle are different in each place, whether it is sun-dried bacon or smoked bacon, they first need to be dehydrated to facilitate storage.

This is due to the fact that the bacon production method in each region is different, but the taste of some bacon that each region likes to eat is also completely different, so there will be different production methods, so it is necessary to distinguish according to the customs of each place.

The production method is different, the temperature in different places is different, and there must be a gap in the production method chosen.

The production is different, and the temperature is different in different places, and the production is bound to be different.

1. Less moisture: In the process of making bacon, the water and oil in the bacon are dried by air drying, smoking or baking, and it is difficult for bacteria to survive and reproduce in a waterless state.

2. Contains salt: pork will be salted before drying, smoking or baking to make bacon, salt has the effect of eliminating poisoning and sterilization, and can also precipitate the moisture in pork, which is convenient for making bacon, therefore, containing salt is also a factor that bacon is not easy to break.