Nutritional components of bacon
1. Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates.
2. Bacon is made of fresh pork belly with skin, cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing, dispelling cold and promoting digestion.
Bacon's shortcomings
1, bacon has a high fat content. In terms of weight alone, the fat content per 100g bacon is as high as 50%;
2. The cholesterol content of bacon is also high. Cholesterol per 100g 123mg, which is 50% higher than that of pork.
3. Nutrients in meat are lost, and vitamins and trace elements are almost lost;
4. The salt content is high, and the sodium content of 100g bacon is close to 80mg1;
5, bacon contains nitrite, about 0.35-3.50mg/kg2.
Effects of eating too much bacon on human body
1, saturated fatty acids and cholesterol are risk factors for hyperlipidemia; Excessive intake can easily lead to hyperlipidemia;
2. Sodium is an important element for regulating blood pressure; Excessive intake will aggravate or cause blood pressure to rise or fluctuate;
Nitrite can cause cancer, but it will be metabolized and decomposed in human body. Therefore, one-time consumption of less than 0.2g will not cause cancer.
From the point of view of nutrition and health, bacon is not suitable for everyone. Bacon is not an ideal food for patients with chronic diseases such as hyperlipidemia, hyperglycemia and hypertension and the elderly.
First, the fat content of bacon is surprisingly high. The fat content in each 100g bacon is as high as 50%; Moreover, the cholesterol content in bacon is also very high, and the cholesterol content per 100 g 123 mg is 1.5 times that of pork! Saturated fat and cholesterol are "risk factors" leading to hyperlipidemia.
Second, bacon is not nutritious.
Because in the process of making bacon, many vitamins and trace elements in the meat are almost consumed, and the contents of vitamin B 1, vitamin B2, nicotinic acid and vitamin C are all zero. It is no exaggeration to say that bacon is a kind of food with "double nutritional imbalance". This double imbalance is very harmful to our health.
Third, bacon has a high salt content.
The sodium content per100g of bacon is about 800 mg, which is more than ten times the average content of ordinary pork. If you eat a lot of bacon, it will inevitably lead to too much salt intake, or it will lead to an increase or fluctuation of blood pressure.
Therefore, for patients with hyperlipidemia, the control of edible oil is very important. Eating too much oil is bad for your health, and eating oil is not advisable at all.
How to eat bacon is better?
But in fact, no matter what kind of food, as long as the intake is well controlled, it will not have much impact on health. How to eat bacon is healthier, pay attention to the following four points:
Bacon should be eaten at most once a week, not exceeding 80g each time; The intake of people with three highs should be less, and should not exceed 50g once; Bacon can be soaked for a period of time before cooking, and washed with clear water several times to reduce salt and nitrite; Bacon is boiled first and then steamed, so that water can slowly penetrate into the meat, which can also reduce excessive salt;
Homemade bacon practice
1.( 1) Slice and marinate: cut the meat into strips with a length of 30cm and a width of 3-5cm, stick some holes with bamboo sticks, knead it with parched, scalded and dried pepper and salt until it is warm, and then put it into a porcelain basin, with the skin facing down and the meat facing up, and place it layer by layer, with the top layer pressed by a heavy object. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is half dry. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn it. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up. (3) Steaming and slicing: soak the prepared bacon in warm water until it becomes soft, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it in boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.
2.( 1) The pickling method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and aired 1 time every day, and then aired 1 time every two days for about 2 months, so it becomes yellow and dry bacon. (3) Preparation before eating is the same as the first preparation method.
Sichuan bacon practice:
It has a long history and enjoys a good reputation at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.
1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.
Guizhou bacon 3. Bacon with bones must be rinsed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the fumigation room, light the sawdust and close the fumigation door to make the smoke spread evenly (don't let the fire burn the meat). After 70, 3-4 hours, the initial temperature in the fumigation room will gradually decrease to 50-56, and the finished product will remain for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.
Hunan bacon practice:
1. First scrape off the remaining hair on the pigskin with a knife, cut it into strips with a width of 3 cm, and tie some holes with bamboo sticks to facilitate the taste.
Stir-fry the pepper first, then stir-fry it with salt, and then pour it out to cool.
3. Knead the pork with pepper, salt and sugar into a ball, put it in a pottery basin or an enamel basin, with the skin facing down and the meat facing up, and press it with a heavy object. Turn it once every two days in winter and spring, take it out for about 5 days and put it in the shade in autumn. Turn it once or twice a day and take it out in about 2 days. Wipe the water with a clean cloth, put a hemp rope around one end of the skin, hang it in a ventilated place, dry it until it is half dry, put it in a fumigation cabinet, and smoke it for about two or three days, and move it once in the middle. When all the cigarettes are finished and the bacon is golden yellow, take it out and hang it in a ventilated place.
Process key
1. pork should choose hind leg meat or five flowers and three layers of meat.
2. If you add a little orange peel to the smoked material, the flavor of bacon will be more intense.