The processing technology of bacon is complex and strict. Select fresh pork hind legs, peel, remove fat and bone, and slice the whole piece of pure lean meat as the basic raw material. Then, add dozens of seasonings such as sugar, monosodium glutamate, super fish sauce, eggs, honey, etc. to the meat slices, among which fish sauce is very important. Then spread the meat slices evenly on the special sieve plaque and bake them. It has to go through more than ten processes, such as cutting meat, mixing materials, spreading, dewatering, baking, flattening, pruning and packaging, before it becomes cured meat with good color, fragrance, taste and shape, and then it can be put on the market.
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The nutritional value of dried pork and the benefits of eating dried pork.
Bacon has high nutritional value, rich in protein, various active enzymes and some macro and trace elements. It is rich in minerals and does not contain fat, which is helpful for digestion. Honey added to bacon contains more than a dozen amino acids, a variety of active enzymes, some rich macro and trace elements, rich minerals, and no fat, which is helpful for digestion. Every 100g of dried pork contains calories 178.83 calories, carbohydrates 1.74g, fats 1 1.66g, protein 16.94g and cellulose 0.02g
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Dried pork is rich in various nutrients needed by human body, but its fat content is not high, which is helpful for human digestion and absorption.
2, tonifying kidney and nourishing blood
Dried pork is rich in nutrition, has the effect of tonifying kidney and nourishing blood, and has a certain effect on treating body fluid injury caused by fever, kidney deficiency and weakness.
The best time to eat dried pork.
As a meat product, dried pork is generally suitable for all seasons.
Dried pork's Selection Method