Distinguishing ham and sausage that do not contain borax

If you are not careful when buying, you may get ham or sausage with borax and flour mixed in.

Ham and sausage are not only delicious but also a traditional dish that is indispensable on the Tet holiday tray, but due to increasingly busy lives, many people often choose to buy ready-made ham and sausage outside for convenience.

However, if you are not able to distinguish, you may buy low-quality ham, sausage, containing a lot of flour, even borax. Here are some ways to distinguish good ham, sausage that you can refer to:

Ham

Good ham must have an ivory color that is slightly pinkish, and the surface must have many holes.

- Distinguish by looking: When cut, the ham is called delicious when it has an ivory color that is slightly pinkish, the surface has many holes, the ham looks smooth and a bit wet. The reason is because the ham is made from delicious lean meat, when ground, the meat will become sticky and wrap a layer of air inside, so when boiling or steaming the ham, the air will expand and find a way to get out, creating holes inside the ham.

If the ham does not have these holes, it means the ham has been mixed with flour and made with meat that is not of good quality.

- Distinguish by smell: Good ham is the kind that has a faint aroma of meat mixed with the smell of the wrapping leaves. If you see a piece of ham with a strong, fragrant smell, be careful because that ham has been soaked with meat flavor additives.

The smell of the ham is created by the quality of the ham, just a faint smell, mixed with the scent of the wrapping leaves is delicious. If you see a ham that smells rancid, stale, the wrapping leaves are dry, old, sticky to the hands or has symptoms of fungus or mold, you should immediately discard it.

- Distinguish by tasting: A good ham will have a sweet and fragrant taste, slightly crispy, soft, not unusually tough or crunchy, not dry or tough, not pulpy and not mushy.

If the ham is too soft, has no aroma, and has no holes on the surface, it means it has been mixed with flour. If the ham is crispy, chewy, and unusually smooth, it means it has been mixed with borax during processing.

Cha

Distinguishing good cha is similar to distinguishing ham, however because cha does not have a leaf layer wrapped on the outside, it is easier to distinguish than ham. A piece of cha is called good when the crust has the natural yellow color of fried meat but the crust is a bit rough, not smooth, the inside layer is soft, smooth, with many small holes.

If you touch the ham, it will feel soft, slightly wet but not sticky, just a little greasy on your hand (the reason is because the ham is mixed with more fat than the ham, so when you touch the ham, it will stick more grease to your hand than the ham). Good ham has a light aroma, when eaten it does not fall apart, is not crumbly but is not too dry and hard.

The sausage is delicious when the crust has the natural yellow color of fried meat but the crust is a bit rough, not smooth.

If the meatloaf is too soft, loses its characteristic fatty taste, and has no holes on the surface, it means that the meat was mixed with flour during processing. If the meatloaf has an unusual aroma, is chewy, or crispy, it means that it was mixed with borax.

It can be said that choosing safe food is a challenge for housewives. Currently, on the market, there are specialized kits for testing and detecting borax at quite cheap prices. To make sure that the ham and sausage you intend to buy are not contaminated with borax, the best way is to test with that kit. Besides, you should buy ham and sausage at reputable and trustworthy establishments and addresses to ensure that you are not "led by the nose"!

According to Alobacsi.vn