If you are curing bacon and filling sausages yourself, you can choose fresh and thin meat. There will be more amines in stale meat, and fat meat will produce more nitrosamines than lean meat during heating. Spices such as onion, ginger and garlic can also be added when filling sausages. Sulfur compounds in onion, ginger and garlic can inhibit the formation of nitrosamines during pickling.
"Spring planting, long summer, autumn harvest and winter storage" represent the changes of the four seasons. Winter is a time when everything is depressed and cold. At this time, pigs and fish raised at home are made into bacon and salted fish and stored for use when food is scarce. This can be said to be a tradition handed down by our ancestors.
Pickled fish and bacon are best air-dried to avoid high-temperature baking and smoking, so as to reduce the generation of carcinogens such as benzopyrene and heterocyclic amines. If you buy ready-made salted fish and bacon from the market, you must choose reliable and qualified manufacturers.
With the improvement of people's living standards and the development of productivity, it is very common to eat fresh ingredients all year round, so bacon and salted fish have also begun to be criticized. Making bacon and salted fish will inevitably increase the amount of salt. People often eat foods with high salt content, which is harmful to their health. This is scientifically proven.
If the meat color is dull, the fat is yellow, there are mildew spots, the meat is soft, inelastic, sticky, rancid or has other odors, don't buy it. Salted fish and bacon must be kept in a cool and dry place. High temperature will promote the synthesis of nitrosamines, while humid environment is conducive to the growth of microorganisms. Some microorganisms also have the ability to synthesize nitrosamines.
Wax goods will have different tastes after curing and drying, ranging from snacks to big tastes, with the taste of home and the taste of Chinese New Year. When making wax products every year, many people first think of the taste of home and affection.
It is not difficult to see that not only preserved foods such as bacon and pickles contain nitrite, but also the risk of cancer. In fact, there are alcoholic beverages, betel nuts, aflatoxin, solar radiation, second-hand smoke, Helicobacter pylori and other substances that we may come into contact with every day. Therefore, when it comes to "carcinogens", there is no need to "change color".
Waxed goods and salted fish have been eaten for thousands of years, and this kind of food has long been branded into the taste buds and memories of many people. When the wax market is booming, it means the arrival of the new year, and wax products also represent the taste of home. The prosperity of this traditional food is actually a symbol of culture and customs. Wax products are not so unbearable as long as they are properly matched and consumed.