1, most of these foods are smoked during the production process, which may produce some chemicals harmful to human body, even carcinogens;
Generally speaking, this kind of food takes a long time to make and can be preserved for a long time. In this process, nitrite will be produced, and then nitrosamines will be formed, which may cause cancer;
When people first made sausages and bacon, it was also a way to preserve meat for a long time under the conditions at that time. A lot of salt is put into the production process, and the harm of excessive salt intake is various, especially for patients with hypertension, and it is not recommended to eat it.
Extended data:
Preserving method of bacon:
1, hang and save
If the local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is lower than 60%, the bacon can be hung indoors in a cool and ventilated place without sunlight and can be stored for about 3 months. The lower the indoor temperature and humidity, the longer the duration.
This method of preserving bacon has a disadvantage, that is, it is easy to leak oil after a long time, which will turn bacon into firewood and affect the taste, so it is only suitable for short-term preservation when bacon is cold.
2, buried soil preservation
After the bacon is washed and drained, it is wrapped tightly with food-grade plastic film, preferably with more layers of plastic film, and then wrapped with a thick sticky yellow mud, and finally buried underground for preservation. This preservation method can be preserved for 3 years, and the taste will be more delicious after taking it out.
3. Seal the altar for preservation
Chop the cleaned and drained bacon into small pieces and put them in a ceramic jar. Then cook the cooking oil, cool it, and put it into the tank. The amount of oil should be enough to immerse the bacon. Finally, just seal the jar. This method of preserving bacon can be preserved for one year.
References:
People's Network-Fried products, bacon and pickles should not be eaten more.