Why can cured ham still be eaten if it is moldy?

Moldy ham is inedible.

For the reasons of the food itself, such as incomplete food sterilization, dry food is not fully dried, etc., in the environment of trace oxygen or high humidity, microorganisms multiply, which is easy to lead to mold, mildew, and bag expansion. Substandard quality outer packaging can make oxygen or water vapor.

It enters the inside of the finished product packaging and promotes the reproduction of microorganisms, resulting in mold, mildew, and bag expansion of food.

The root cause of food mold problems is the growth of microorganisms. As we all know, microorganisms have a strong ability to grow and reproduce in an environment with sufficient nutrients, water and oxygen, and the fat, protein and other components contained in food provide good nutritional conditions for the reproduction of microorganisms.

There are two types of mold on the surface of the ham, one is the cut of the ham that is trimmed before it is cured, and this part of the fat and lean meat has formed a layer of oxide. And this layer of green mold does not grow into the flesh, but on the skin surface, so it can be removed.

Cured ham was invented, and the meat inside was not affected, it only recognized people on the surface, and became a kind of mold, and after washing the mold on the surface, the meat inside could still be used as usual.

Because it takes at least 24 months to make the ham, but it takes 48 months for the best taste to be made, the skin of the ham will definitely have dust and mold on the skin after such a long time of air drying. However, the mold on the outside will not affect the meat inside, after all, after the high salt salt, the bacteria will not be able to survive in it.

The cured ham is moldy, but it is only a layer of moldy skin on the outside, and the meat quality inside is still good, so it can be eaten, and the cured ham, the green mold on it is a kind of penicillium, which is different from other molds, and this mold is harmless to the human body.

For the food safety issue you mentioned, the cured ham is moldy, try not to eat it again, if you eat it, you will get sick.

It stands to reason that eating pickled food is not good for the body, but this is a traditional craft left over from the older generation, and then people don't have a big reaction when they eat it, so it has been retained until now.

If you can't eat it, just throw it away.

Many people know that moldy food cannot be eaten, but there are still many people who will remove those places that look less moldy and then continue to eat, they think that this is not waste, but in fact, research has proven that this practice is not advisable.

Moldy food contains a lot of mold, which can cause digestive tract flora confusion, food poisoning, and even cause acute abdomen, which is life-threatening. Eating moldy food can cause mold spores to invade the bloodstream or respiratory tract, causing major problems. Moldy foods often contain aflatoxin, which is recognized as the number one carcinogen in the world, and long-term intake of aflatoxin can cause multi-organ cancer.

It's okay to remove the mold spots. Or remove the moldy spots.

According to legend, the Song Dynasty Yiwu anti-gold famous general Zong Ze, once the hometown "pickled legs" dedicated to the imperial court, King Kang Zhao saw its flesh bright red like fire, full of praise, gave the name "ham", so it is also called "tribute legs".

Because ham is concentrated in Jinhua, it is commonly known as "Jinhua ham". In order to commemorate Zong Ze, the younger generations enshrined him as the ancestor of the ham industry. In the 30s of this century, Yiwu people opened "Tongshunchang Leg Line" and "Sun Gong Ham Shop" in Hangzhou, and the portrait of Zong Ze was still hung in front of the hall, showing authenticity and reputation in Hangzhou.

Since then, Jinhua ham is well-known at home and abroad for its color, aroma, taste and shape, and has been exported to Japan and Southeast Asian countries as early as the Qing Dynasty. He won the Special Award for Quality of Merchandise at the 1915 Panama International Commodity Exposition. Since the 30s of the 20th century, Jinhua ham has been sold well in the United Kingdom and the Americas.

Ham sales are limited to Hong Kong, Southeast Asia, and Singapore, while Japan only sells counterfeit goods and smuggles them. The kind of ham eaten for breakfast in Europe and the United States is mechanized Parma ham produced all year round, ** is about 100 yuan a catty. European standards are quite harsh, requiring that the raw materials of pork legs come from livestock farms, and there can be no plague within two hundred kilometers around, so Jinhua ham has not yet entered the European and American markets for the time being.

Solution: Throw it away immediately.

The reasons are as follows: 1. Ham meat will continue to undergo biochemical changes, such as the zombie and autolysis of meat, and autolysis will decompose proteins into hydrogen sulfide and mercaptans, which can be combined with hemoglobin to produce sulfide hemoglobin to produce dark green, and the autolysis of internal organs is faster than that of muscle.

2. Metabolites after the multiplication of microorganisms, such as exotoxin and botulinum toxin, will destroy the nerve center of the human body, inhibit the release of neurotransmitters, and cause muscle stiffness and paralysis. Other metabolites can also cause acute poisoning, and those who eat it will have symptoms such as nausea, vomiting, diarrhea, abdominal pain, dizziness, etc., and in severe cases, they will be comatose, and even die due to heart failure.

3. Cancers and aberrations caused by chronic poisoning are often difficult and easy to pass on to the next generation.

Hello. Because in the process of smoking ham, this green mold plays a very important role, it can completely decompose some macromolecular substances in the ham, and the nutrients in the ham can be directly absorbed by our body when we eat. Such ham, even if you eat too much, will not gain weight.

In fact, these molds have a professional name, and everyone should be familiar with this name, because it is Penicillium. However, it is worth noting that not all of this long green mold ham can be eaten, and it is also divided into two cases.

The first is aseptically fermented ham. Aseptic fermented ham is mainly used by some technologies to directly enter the fermentation stage of ham, and some industrial preservatives will be added to it.

If this kind of ham is moldy, it is thrown away directly, and it is not recommended for everyone to eat it.

The second type is fermented ham. This ham is directly inoculated with green plums or koji molds, and then fermented naturally in nature. In the process of fermentation, the toxic substances in the ham can be volatilized, if this kind of ham is moldy, it can be eaten, and if it is thrown away, it is a waste of such a good ingredient.

No. Here's why:

The production of ham is divided into refurbishment, curing, washing and drying, shaping, fermentation, stacking, grading and other processes, and the production cycle of good quality ham takes about 10 months. Ham curing has strict requirements for temperature conditions, which vary from stage to stage. Among them, the suitable temperature in the curing stage should be lower than 8 °C, so the curing time must be carried out in winter; The temperature at the end of the fermentation stage must be maintained at 28°C and 35°C; The temperature in the warehouse should be below 30 °C during the preservation period, and cooling measures must be taken in the high temperature season, otherwise it will change the taste, drip oil, and affect the quality.

If the temperature and humidity of the ham are too high at the end of the fermentation stage and during the storage period, the surface of the ham will become moldy. However, the growth of a small amount of mold on the surface will not affect the intrinsic quality of the ham, if the surface of this layer of mold is scraped off, the muscle section is dark rose, pink or dark red, the fat is white, light yellow or light red, with gloss, the tissue is strong and dense, elastic, the acupressure depression can be recovered immediately, basically no traces, the cut surface is smooth, smooth, and has the unique aroma of normal ham, the ham can still be eaten normally. If it has a rancid or hala taste, it should not be eaten.

You can eat it, wash it first, then cut it and smell it to see if there is any peculiar smell, if there is a peculiar smell, you can't eat it. Soak it in boiling water for 20 to 30 minutes if it doesn't smell bad, and if the ham isn't soaked at this time, it's barely edible.

It's best not to eat, learn food majors to tell you, moldy things are carcinogenic, mold can be seen by the naked eye is already thousands, although the inside is invisible, but infected. Even if you eat it now, there is no guarantee that you will be fine in the future, so it is recommended that you do not eat it.

Of course, don't eat what you can eat.

It's a pity to lose it, and make the best use of it.

I guess I'd better feed it to the dogs.

Because dogs have a better digestive system than people.

I can't eat it, it's all spoiled.

Of course, you can't eat it, and the consequences of eating it are very serious.

You can eat it, but you don't know what the consequences will be after eating.

Each ham can be cured for 3 days.

Ham is usually cured when it's cold, such as December or January (or June and July in the Southern Hemisphere), to ensure the freshness and authenticity of the pickles. In addition, in the process of curing the base collapse leg before the fire, it is necessary to constantly turn the ham. Before curing, the ham needs to be hung in a cool and ventilated place to air dry for 5-6 hours, which will remove most of the moisture.

There is a custom in China to kill pigs in the wax moon, after the pig is killed in the wax moon, we will use this month to marinate the ham, after the marination, after a year of fermentation, its flavor will be very good, the meat of the ham will have a marble pattern, and the production time of the ham is generally about a year.

Pickling method

Take the hind leg meat of the pig, do not peel it, remove the hair, first apply a layer of salt evenly, rub it repeatedly, so that the salt and the meat are completely combined, and then take more salt to pile on the meat, this time to stand for a day.

After the second day, rub the salt repeatedly, just like the first step, rub it repeatedly, the purpose of the first day is to make it taste, and the purpose of the second day is to repeatedly let it have a taste process, because there will be more oil on the surface; We need to hang the ham and dry it so that the moisture inside has a process of evaporation.

The meat is already very dry, so you don't need to rub it, directly pile the meat with salt, pile it up with a thick layer of salt, and then let it stand for about ten days, through our four-step curing, the ham has basically been completely cured, at this time we will hang the ham up, in a constant temperature and humidity, relatively speaking, the constant temperature and humidity environment to ferment.

Ham that is moldy should not be eaten for the following reasons:

1. Ham sausage is a round meat ingredient after processing, its nutritional value is far higher than that of fresh meat, ham mold will carry mold, people will vomit, diarrhea and other unhealthy symptoms after eating, which is not good for health;

2. In the process of processing, some sodium nitrite will be produced, which is a toxic ingredient that will harm healthy cells in the human body and make cancer more prevalent.

3. When the ham sausage is processed, in order to extend the shelf life, it will add a variety of preservatives, and there will also be some pigments and flavors added to it, these substances are not good for the human body, and the mildew of ham indicates that these preservatives have mutated, and people will produce toxins of unknown factors in the body when they eat them, endangering people's health.