What kind of meat is the "bacon" that foreigners like to eat the most? How to distinguish between real and fake bacon?
Introduction: With the rapid development of economic globalization in recent years, Chinese and Western food cultures continue to blend, and many of the original Western unique ingredients have gradually entered everyone's life, such as olive oil, light cream, butter, artichoke, etc. These delicacies are loved by many foodies.
The Western food we are going to talk about today is bacon. The two Chinese "bacon" are actually a translation of the pronunciation of "BACON" in English, and literally, if you have never tasted it, you have no idea what kind of food it is.
Bacon in the West has long been a popular food, the most common way to eat, is to put it on a non-stick pan, fry it on a slow heat until both sides are slightly browned, cooked in one or two minutes, you can taste it alone with a knife and fork, you can also eat it with eggs and milk, and you can also clip it into hamburgers and sandwiches, and the way to eat can be described as rich and diverse.
So what kind of meat is the "bacon" that foreigners like to eat the most?
In fact, bacon is made of smoked pork flakes, which is actually similar to the bacon we know as it is sliced, except that its skin is relatively hard, and after cutting, it is bright red, and the overall taste is salty. In Europe, the West has derived various methods of bacon, especially in Italy, and almost every region has its own unique methods, ranging from traditional smoking, spice pickling, and aging.
However, when bacon was first born, it was actually made of reindeer meat. A long time ago, after hunters from Newfoundland caught reindeer, in order to keep the venison from deteriorating for a long time, they used a knife to cut the venison into pieces, and then took local materials, directly soaked in seawater and marinated, and the last step was to smoke and dry with firewood, which is the origin of bacon.
Later, with the opening of the great navigation world and the improvement of global transportation, bacon gradually became popular around the world. However, reindeer is not distributed all over the world, people found that the use of pork can be made into delicious bacon, taste and taste is not lost to venison, so that pork will gradually replace venison, become the raw material for making bacon, and later some people simply call bacon salted pork, and bacon will also go through the process of smoking, so it is also called "bacon".
However, the price of pork is often thirty or forty yuan a catty, so some traders who make bacon have started to twist their brains and produce some "fake bacon", the most common of which are two. The first is bacon spliced with various pork scraps and "glued" together with carrageenan. The second is to mix a certain proportion of duck or chicken in the pork, and some even directly use chicken and duck meat instead of pork, in order to make the color and taste more similar to real bacon, the vendor also added various additives such as food coloring and flavor to achieve the effect of fake reality.
<h1>How to distinguish between true and false bacon? </h1>
1, when purchasing bacon, we can pay attention to the ingredient list, if you see carrageenan, TG enzyme, soy protein these ingredients, nine times out of ten is spliced "fake bacon".
2, the flesh of the "fake bacon" has no elasticity at all, and the texture of the surface looks disorganized.
3, if you buy bacon home, you can see it when frying bacon, if you see the edge rolled up a small skirt, then this is a good quality bacon.
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