What's the difference between ham and sausage? The difference between words and materials is very different. Is it too "tricky"?

In our daily life, we can often see many ingredients with similar names, but they are far apart. For example, the moon cakes that are popular recently, such as moon cakes with swords and souls and moon cakes with soft hearts, also have completely different characteristics. Let's talk about an example that everyone often encounters every day. Sausage and ham sausage are only one word apart, but they present completely different tastes and prices.

Sausages are delicious food all over the world. Sausages are also very popular in Spain and Italy. In China, sausages are also loved by everyone, while in the southern part of China, the sales market of sausages is the widest. Generally speaking, the raw materials of sausage are pork elbow, ox leg column and lamb chop. Because of the high fat content of pork elbow, rich cured ham and rich vegetable oil, the common sausages on the market now are made of pork elbow.

The most famous sausage in China is Jinhua Ham, which is made by "two black pigs" and is one of the three largest sausages in the world. The original intention of making sausages is to preserve raw pork. In the era when there was no refrigerator, curing and drying became the best way to store pork, and sausages came into being. In the historical records of our country, sausages appeared as early as the Song Dynasty.

Now we say that sausages in China are not only Jinhua ham, but also Xuanwei ham, Norden ham and Rugao sausage. The essential difference between this kind of sausage and foreign ham is that sausage can not be eaten raw, and can only be eaten after secondary processing, such as cooking and oil explosion, which is also in line with the concept that the country prefers cooked food. However, there is also a saying in the western regions that sausages can be eaten raw directly for more than five years.

Let's talk about sausages. At first, sausage was expanded from the concept of canned lunch meat. Japan has improved the canned lunch meat and replaced the outer packaging of preparations and shapes. The sausage produced is delicious and has high meat content. In 1980s, China introduced the secret recipe of ham sausage. At that time, the meat content of sausage was about 80%, but with the passage of time, today, the meat content in sausage is less than 10%.

So, what raw materials are used to make sausages with meat content less than 10%? The answer is cassava starch, soybean protein powder, chicken breast and additives. With the increase of various materials, the flavor of sausage is slowly decreasing. Now when you eat ham sausage, all you can eat is the taste of powder, but you can't eat any umami flavor. It can't be summarized by its predecessor, canned lunch meat, let alone sausages made of pure raw pork.

From this point of view, although there is a word difference between sausage and ham sausage, the materials used are quite different. Sausages are all raw pork, and there are many "inside stories" about the raw materials of ham sausage. Not to mention raw pork, even these fish sausages, chicken sausages and what is real meat are still a problem.