Ham sausage, sausage and ham have many similarities, but also many differences. Many consumers really cannot distinguish between the three. The following editor will explain the differences between ham sausage, sausage and ham. Detailed introduction.

Differences in taste and packaging:

1. The flavors are very different. Sausage has a special smoky flavor due to the smoke and drying process, which ham does not have.

2. The processing technology is different. Ham sausage is a high-temperature meat product, which is a packaged meat product that has been steamed at 121 degrees Celsius and has a long shelf life; sausage is a low-temperature meat product, which is pasteurized at a lower sterilization temperature, usually 68-72 degrees of temperature. In addition, sausages have an enema process, that is, the meat is stuffed into the casing; ham sausages do not. There are many other differences in specific processes.

3. The raw material formulas of the products are different. The ham sausages on the market have low pure meat content and many additives, making them low-end products. Sausage has a high meat content, stricter raw material requirements, and is relatively high-end.

4. The packaging is different. Everyone knows it.

5. Storage is different. Ham sausage can be stored at room temperature, while sausage needs to be stored at low temperature to ensure shelf life.

Differences in production methods

1. Ham is a well-known traditional meat product in my country. It is made from high-quality pig legs through pickling, washing, shaping, fermentation and other processes. Made;

2. Sausage is made from pig sandwich and hind leg meat, as well as part of the fat. Because of the good seasoning preparation and sophisticated technical operation, the sausages are beautiful in color and delicious in taste;

3. Ham sausage is a kind of meat food that is very popular among consumers. It uses livestock and poultry meat as the main raw material, supplemented by fillers (starch, plant protein powder, etc.), and then adds condiments (salt, sugar, wine, MSG, etc.), spices (onions, ginger, garlic, cardamom, Amomum villosum, etc.) Aniseed, pepper, etc.), quality improvers (carrageenan, Vc, etc.), color-protecting agents, water-retaining agents, preservatives and other substances are made by pickling, chopping (or emulsifying), high-temperature cooking and other processing techniques.