What is the difference between canned luncheon meat and ham? How to cut luncheon meat into a heart shape

Luncheon meat is a canned compressed minced meat made from pork or beef. We can usually eat this meat in bread or cut it into small pieces for cooking. In addition, luncheon meat can also be used when making pizza. If you want to know more about luncheon meat, the following is a related sharing from Encyclopedia Knowledge Network, I hope it will be useful to you.

Contents of this article

1. The difference between canned luncheon meat and ham sausage

2. How to cut luncheon meat into a heart shape

3. How to tell if luncheon meat is bad

The difference between canned luncheon meat and ham sausage

Raw material difference:

The raw materials of luncheon meat are mainly pork or beef, with added starch, salt, etc.

Ham sausage is mainly made of chicken and pork, with added salt, starch, and various colorants and preservatives.

Differences in production process:

Ham is an ancient meat product. Traditional ham is cured by dry method, and it needs to mature for several months before it becomes a product with special flavor. The finished product can be stored at room temperature for several months. Now the method of injecting salt water is widely used for curing, which greatly shortens the production cycle and also has the special flavor of cured ham;

The production method of luncheon meat is to pre-process the meat (such as dividing, dicing, pre-cooking, marinating, mincing, emulsifying, seasoning, etc.), package it in sealed containers (such as metal cans, glass bottles, composite film bags, etc.), and achieve commercial sterility after moderate heat sterilization, so that the food can be preserved for a long time at room temperature.

Features:

The characteristics of ham sausage are long production cycle, high saltiness of the finished product, low moisture content, relatively hard texture and strong flavor.

Luncheon meat is larger than ham sausage and is more resistant to cooking. In addition, many luncheon meats are packaged in iron boxes and are generally of higher quality.

How to cut luncheon meat into a heart shape

If you want to cut the luncheon meat into a heart shape, you can buy a heart-shaped mold and use it to cut the sliced ​​luncheon meat into a heart shape. The remaining scraps can be used for cooking. Or we can also lay the luncheon meat horizontally in front of us and cut it diagonally, and then put the cut sides of the two slices of luncheon meat together.

It is very simple to cut luncheon meat into the shape of a heart. We just need to buy a heart-shaped mold in a supermarket or online, and then use the mold to cut the slices of luncheon meat into hearts. Then we can chop the remaining scraps and use them to make other dishes.

Alternatively, we can place the luncheon meat horizontally in front of us, and then use the knife to cut the luncheon meat diagonally. Note that we should leave a part at both ends of the luncheon meat instead of cutting it diagonally. Then put the cut sides of the two slices of luncheon meat together.

Luncheon meat is a canned compressed minced meat made from pork or beef. We can usually eat this meat in bread, or cut it into small pieces for cooking. In addition, luncheon meat can also be used when making pizza.

How to tell if luncheon meat has gone bad

1. Darkening of color: As the storage time increases, the meat color will gradually turn reddish brown due to the oxidation of myoglobin. The darker the color, the lower the edibility. When the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large amount of metabolites and it is not edible.

2. The surface is sticky. When the meat goes bad, due to the massive growth of microorganisms, sticky metabolites will be produced, causing the surface of the meat to become sticky and even stringy.

3. Elasticity deteriorates. Fresh meat is dense and elastic, and will immediately recover after being pressed with a finger. The longer the meat is stored, the more the protein and fat in it will be broken down by enzymes, and the muscle fibers will be damaged, so the meat will lose its original elasticity. The depression left by the finger will not only fail to recover completely, but may even leave a mark.

4. There is a strange smell. Fresh meat has a normal meaty smell, while spoiled meat has a distinct rancid smell because the protein, fat, and carbohydrates are decomposed by microorganisms, which will produce various amines, indoles, acids, ketones and other substances.