It was this set of machinery and equipment that they purchased that produced the first ham sausage in China (Chundu Group was the first enterprise to introduce ligation production line in the history of China). Since then, the Central Plains has set off a boom in ham sausage sales, and it has developed into one of the leading industries in China meat products market in just over ten years.
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Food safety of ham sausage
As a processed food, it is very important to ensure the safety of sausage. Meat is perishable food, and the biological cause of corruption is the growth of bacteria. Ham sausage contains all kinds of nutrients needed for the growth of bacteria. Untreated ham sausage is a paradise for bacteria.
For food safety, production is only the first step. In any case, there are still some bacteria with strong vitality that can resist the "strike hard" in the sterilization process and lurk down. In the process of packaging, transportation and storage after heating, bacteria also have the opportunity to sneak into the ham sausage.
But the vitality of bacteria is too strong. Even under such siege, they just "spread their branches and spread their leaves" slowly and will not stop completely. In order to crack down on them more severely, people have to use "chemical weapons"-preservatives. Preservatives greatly worsen the bad environment for bacteria to live, thus effectively prolonging the shelf life of ham sausage.
Preservatives can kill bacteria and may also be potentially harmful to human nature. This is also the place where people pay most attention to processed food. Food scientists are constantly looking for preservatives that can effectively prevent the growth of bacteria and have no obvious harm to human body at the concentration used.
Baidu encyclopedia-ham sausage