Breakfast bacon

from Wikipedia, the free encyclopedia
Un fried bacon for breakfast
Fried breakfast bacon

Bacon , commercially often under the English name Bacon available and Switzerland as fried bacon referred, is abdominal meat from the pig , with the rind adheres frequently. While bacon generally refers to the fatty tissue between the skin and the muscle meat in pigs, breakfast bacon specifically refers to the cured and possibly smoked pork belly bacon .

In high-quality products, breakfast bacon consists of less than 50% visible fatty tissue , and most of the cartilage is removed. In the Anglo-American language area, bacon is usually defined as smoked or unsmoked, cured, lean bacon, although the definitions can vary from region to region.

etymology

It is unclear where the term breakfast bacon (or bacon ) was first used: some sources point to regions of the British Isles, others to Chinese regions as the origin of the term. It was probably derived from the old Germanic noun bakon , which translated means bacon . During this time, the term referred to the firm, especially fat under the rind of the pig . Eventually the term spread in the French and Anglo-American language areas, where it was used as cured back fat from the twelfth century .

dishes

BLT sandwich
Barded rabbit legs

Breakfast bacon can be used in many ways in different dishes. It can be eaten raw or fried, pure or with side dishes . It is particularly popular worldwide as a component of English breakfasts , where it is served with small fried sausages , scrambled or fried eggs and often with tomatoes and fried mushrooms . Although it implies the German name, the consumption of bacon is not on the breakfast limited: salads , hamburgers , sandwiches (eg. B acon- L ettuce- T omato sandwich) and other dishes are complemented by bacon. Diced bacon is traditionally used in German cuisine. In Europe and the United States of America , diced bacon is widely used as a condiment . The coating of food in bacon ( barding ), e.g. B. of rabbit legs or asparagus , is also widely accepted. Breakfast bacon coated with chocolate , breakfast bacon with ice cream , sushi and much more are consumed especially in the USA .

Curing and smoking process

First, the pork is cured wet or dry, whereby different pieces of the pig can be used. Wet curing is done by soaking the meat in a salt solution , while dry curing is used to rub the meat with salt crystals . Modern methods mostly use pork belly or pork loin for this . The salt solution used in wet curing is usually a sodium chloride solution, but sodium nitrite or potassium nitrite is not uncommon . These accelerate the curing process, stabilize the color of the meat and increase its water capacity. Finally, the bacon is dried in cold air and then smoked or boiled if necessary. The resulting dried bacon is typically cooked before eating, e.g. Typically by getting in the pan fried is or cooked again. Different types of wood can be used for smoking, resulting in different flavorings of the meat. The temperature in the middle of the meat should not exceed 30 ° C when smoking. Less common fuels are corn on the cob or peat. Depending on the desired intensity of the aroma, the smoking process can take up to 18 hours. Smoking is also said to serve the purpose of preventing trichinella , but is not considered a sufficiently effective measure, as the temperature to kill the trichinella larvae should be at least 65 ° C.

Breakfast bacon worldwide

Breakfast bacon is known worldwide and is served differently depending on the region . It is often used fried with fried eggs , e.g. B. as a topping for toast . This is a centuries-old British tradition. Some typical uses for certain regions are described below.

Germany

In Germany, bacon is often diced and used as a condiment in many dishes . The cubes of bacon are often fried and add a strong flavor to dishes . You can often purchase diced bacon that has already been crushed . The use in the sense of bacon , that is cut into slices and fried, is also widely used. Wammerl (grilled pork belly ) is widespread in southern Germany .

United Kingdom and Ireland

English breakfast

Back bacon is the most common in the UK and Ireland and is commonly known as bacon . Many of the countries and regions have their own special processing methods. A thinly sliced ​​slice of back fat is called a rasher . Approximately 70% of breakfast bacon is sold as rasher in the UK and Ireland . Fried or grilled rashers are part of the traditional English breakfast. In addition, a medallion can be purchased, which means a thickly cut piece of back fat. All types can be purchased as smoked or unsmoked goods. Unsmoked bacon is known as green bacon . Bacon is also sold and served as a roast. Even if it is rather untypical, it can also be cooked. Thicker slices of roast are known as chops or steaks and are typically served as a side dish. The bacon sandwich is widespread in both the UK and Ireland.

North America

In the United States, bacon primarily refers to cured and smoked breakfast bacon, which is produced from the boneless pork belly . The bacon consumption of US citizens is approximately 8 kg per year. Back bacon is mostly called Canadian bacon or Canadian-style bacon and is sold in precooked, slightly thicker slices. Uncut bacon is known as slab bacon . Pre-cooked bacon is less aromatic.

American types of bacon contain different variants of the fuel used for smoking , e.g. B. with hickory wood , mesquite trees or apple trees and chilli , maple , brown sugar , honey or with different types of syrup such as maple syrup as a flavoring agent. While bacon typically refers to side bacon in Canada, Canadian-style back bacon means a lean cut from the pork loin of the back bacon that is low in fat. Peameal bacon is unsmoked , wet cured bacon that is coated with finely ground corn flour . Historically, it was coated with finely ground, dried peas , which is now particularly common in southern Ontario .

Bacon is very popular in both countries, which is reflected, for example, in the formation of organizations such as Bacon mania . These spread and develop the latest bacon-related trends. They are by no means limited to the use of bacon as a food, many accessories related to bacon are also being developed.

Australia and New Zealand

In Australia 's Middle bacon most widespread. This refers to the streaky, fatty part of the pork belly, which contains part of the loin of the back fat. The short cut bacon , which consists of the lumbar region and is usually a little more expensive, is also offered in retail outlets . Usually both variants are offered without a rind.

In New Zealand the pork shoulder and pork neck are used to make bacon. Additionally, more saline solution is used for soaking compared to Australia , so the product is more aromatic.

Japan and china

In Japan , bacon (ベ ー コ ン), like in the United States, is cured and smoked pork belly meat. The difference to the USA is that bacon in Japan is not sold raw, but pre-cooked and has a ham-like consistency.

In China , too , pork belly is used to produce bacon and processed in the same way as the variants presented. Overall, bacon is becoming increasingly important in China, precisely because meat is the main source of protein in China , 65% of all meat consumed in China is pork.

ingredients

Examples of flavorings
in bacon
Structural formula of 2-ethyl-3,5-dimethylpyrazine
2-ethyl-3,5-dimethylpyrazine
(a pyrazine )
Structural formula of 2-pentylfuran
2-pentylfuran
(a furan )
Structural formula of 3,4-dimethylpyridine
3,4-dimethylpyridine
(a pyridine )

Aroma and color

The raw meat initially has a weak aroma, which is largely caused by the microflora . The characteristic and intense aroma develops during the cooking process and depends on both the type of animal and the type of preparation (steaming, boiling, frying, grilling, etc.). The influence of the animal species is expressed in different secondary products of the reaction of lipids , the cooking method and cooking time via the different concentrations of different reactants at different temperatures. The overall aroma is made up of volatile and non-volatile flavors and aromas, with the frying fat also having an influence on the products of the reactions taking place.

The water-soluble components of the meat release flavoring substances or their precursors; To create flavors, amino acids and peptides are particularly important. Volatile aromatic substances that can be perceived by the olfactory sense during the cooking process are organic compounds (e.g. alcohols , aldehydes , ketones , furans , pyrazines , pyridines , etc.) and are mainly produced via the Maillard reaction and the associated Strecker degradation educated. When investigating bacon, scientists found almost 150 substances that can potentially contribute to the characteristic aroma of bacon or bacon. The presence of nitrogenous compounds such as pyrazines or pyridines was increasingly found. The presence of reactive nitrite in meat is cited to justify the preferred formation of the same . However, the composition of the aromatic substances differs depending on the region.

The characteristic reddish color of the breakfast bacon is developed during the smoking process. The muscle protein myoglobin forms nitrosyl myoglobin , while nitrite is reduced . The salts of nitrites also act as preservatives , stabilize the color of the meat, give cured meat its characteristic aroma and have an antioxidant effect . Sodium ascorbate is used to increase the longevity of the paint . In addition, polyphosphates such as sodium hexametaphosphate are added to breakfast bacon in order to simplify the subsequent cutting of the meat and to reduce the splashing of frying fat that occurs during frying.

Health aspects

Frying bacon at certain temperatures can cause the formation of nitrosamines . The mechanism of their formation is well known. In addition, a clear correlation between the concentration of heterocyclic , aromatic amines and the frying time was found: the higher the temperature at which the bacon is fried and the longer the cooking time, the higher the concentration of the amines. This is especially true for temperatures between 200 and 220 ° C.

This is problematic because such compounds are suspected of being carcinogenic and breakfast bacon is often consumed darker and crispy. The high salt content of bacon is also a health problem. The food industry is increasingly producing bacon with a lower salt content, but since salt also acts as a preservative, the shelf life of the products is reduced. The salt sodium chloride is partially replaced by the salt potassium chloride . However, if too much potassium chloride is added to the product, the taste is increasingly perceived as bitter, so that the quality of the product does not meet the consumer's expectations.

Alternatives

Alternatives have been developed for people who, for health, religious or other reasons, cannot or do not want to eat breakfast bacon made from pork. It turned out to be advantageous that all alternative products have significantly lower nitrosamine levels.

Turkey bacon

This alternative is made from turkey meat . The turkey breakfast bacon comes from the meat of the entire animal and, despite the lower fat content, it can also be cured, smoked, processed into schnitzel or fried in the pan like normal breakfast bacon. Cured turkey is made from dark meat and can contain less than 10% fat. The low fat content causes the meat to shrink less during preparation and a higher tendency to stick in the pan when frying.

Macon

Another alternative to breakfast bacon is Macon . It is cured sheep meat that is prepared in a similar way to breakfast bacon. Since Muslims are one of the target groups in the Maconproduktion, it is common in Halal offered -Fleischhändlern.

Vegetarian bacon

Vegetarian bacon (also called Facon , Veggie bacon or Vacon ) is also available on the market . Usually, vegetarian Bacon of thin, marinated Tempehstreifen on soy base made. It is characterized by its low cholesterol and fat content, it has an increased fiber and protein content , and its calorie content is lower.

Web links

Wiktionary: Breakfast bacon  - explanations of meanings, word origins, synonyms, translations

Individual evidence

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