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I believe that many people like to eat lunch meat and ham sausage, but many people do not know the difference between them. Many people think that there is some difference in price. The quantity of lunch meat is relatively large and the packaging is relatively high, so the price is relatively high. Ham sausage is relatively small and the packaging is simple, so the price is relatively low.

In terms of taste and taste, many people think that luncheon meat and ham sausage are the same thing. Many people say that although luncheon meat has a meat word, it is better to call it "lunch starch". Why?

Which is better, luncheon meat or ham sausage? What is the difference between the two?

So today ramen those things and everyone to talk about, luncheon meat and ham sausage in the end what is the difference? After reading you will find that the difference between the two is really great. Don't buy it wrong next time!

Luncheon meat

Luncheon meat originated from the Great Depression during World War II. Because a farmer hoarded a large amount of pork, he made the pork he hoarded into canned food. The purpose was to increase sales, and the second was to facilitate storage. The original luncheon meat was not called luncheon meat. It was first called "Hormel Spiced Ham" after the farmer's name, the name was changed because it did not achieve the expected sales effect.

The name of luncheon meat is the name translated after it was spread to China.

Therefore, the raw materials of luncheon meat are mainly made of pork and beef, and then matched with starch, salt and other seasonings.

ham sausage

Most of the current ham sausage is actually just a name. It can be said that it has nothing to do with ham, because leg sausage has a relatively long processing history. Traditional ham is pickled by dry method, and then after several months of maturity It can form a unique flavor product.

And now most of the ham sausage is based on chicken, pork, and then by adding a variety of ingredients, starch and some additives, preservatives and other food produced.

Therefore, luncheon meat with pork and beef as the main raw materials is more particular about raw materials than ham sausage with chicken and pork as raw materials.

First of all, luncheon meat is made by heat sterilization, and does not contain additives such as preservatives, and the raw materials used for luncheon meat production are also fresh meat ingredients, so luncheon meat has high nutritional content and contains Dannabe wallpaper, fat, carbohydrates, nicotinic acid, etc. In addition, luncheon meat is tender and delicious.