Sichuan annual goods series on the consumption of bacon tips

Bacon is a bacon product category, defined in GB 2730-2015 Food Safety Standards Cured Meat Products: fresh (frozen) animal meat as the main raw material, with other accessories, marinated, dried (or dried, air-dried), smoked (or non-smoked) and other processes processed from non-ready meat products.
bacon generally uses pork with skins, added salt, soy sauce, white sugar, liquor or wine, with a variety of compound flavors (such as Hanyuan peppers), food additives (such as glucoic acid-δ Made of acetylene (stabilization and coagulation), sodium dehydroacetate (anticorrosion), sodium biacetate (anticorrosion), sodium D-isocorbic acid (antioxidant), sodium nitrite (anticorrosion and color protection).
varieties to buy and sell varieties including Sichuan-flavored bacon, cypress bacon, old bacon, etc. , the most special of which is Qingcheng mountain old bacon, to the meat color ruddy, delicate meat, long aftertaste is well-known.
In the purchase of bacon, consumers can be identified by examining the appearance, color, smell of goods, divided into "three steps": First, the color is normal, no mucus, no mold point;
Consumption recommendations According to the national nutrition survey results, China's residents are both undernourished, but also overnourished problems, especially fat and sodium (salt) intake is high, is the main cause of chronic diseases, excessive intake of salt can cause hypertension and many other health problems.
The World Health Organization recommends that healthy adults consume no more than 5g of salt per day, and the Chinese Academy of Nutrition recommends no more than 6g of salt per day.
and the general market meat fat content of 41.0 to 48.9g / 100g, sodium content of 2500 to 2981mg / 100g, it can be seen that bacon is high-salt high-fat food.
It is recommended to eat bacon with tea mushrooms, cabbage, garlic seedlings, green beans, broccoli, Dutch beans and other high dietary fiber, vitamin-rich vegetables fried together, vegetarian combination, balanced diet, thereby reducing daily salt intake.
, the storage paste bacon should be kept in a warm, cool and dry place, in the warmer summer, it is recommended that the refrigerator refrigerated storage, the shelf life is generally 6 to 8 months.
Special Tip: In GB 2760-2014 Food Safety Standards For the Use of Food Additives, the residue of sodium nitrate in Central Asia should be ≤30 mg/kg in the categories of cured meat products (e.g. bacon, bacon, duck, Chinese ham, sausage).
sodium nitrite can be used in bacon and has strict usage limits.