| 词条 | Ham sausage |
| 释义 |
Ham sausage is a sausage prepared using ham and other ingredients, the latter varying by location. It is a part of the cuisines of China, Germany, Poland and the United States. Ham sausage is a mass-produced food product. By countryChinaHam sausage is mass-produced and consumed in China, and several varieties of the product exist in the country.[1][2] A very small amount of ham sausage produced in China is exported to Japan (around .02% in 2004).{{efn|"According to statistics, China's ham sausage export to Japan stood at only 3 1 tons in 1996, accounting for a mere 0.2% of ..."[3]}} The Chundu Group is an example of a Chinese company that produces ham sausage.[4] GermanyIn German cuisine, ham sausage (Schinkenwurst) is made from ham mixed with varying amounts of bacon, ground pork, beef, meat trimmings, garlic, and spices.[6][7][8] The mixture is stuffed into casings, can be smoked, and is cooked in scalding or boiling water.[6] Ham sausage can be cured using a curing solution that is rubbed into the ham, and machines can perform this process.[11] Ham sausage has a marbled appearance due to the ham and bacon pieces in it, which can be observed when the product is sliced.[13] German ham sausage can be sliced and then grilled or fried, and is also used as an ingredient in soups and stews. ItalySoppressata is an Italian dry-cured salami that is sometimes prepared using ham.[15]PolandKielbasa szynkowa is a Polish ham sausage prepared using ham, pork shoulder, beef and spices.[16][17] It can be prepared by hot smoking.[16]United StatesThe Christian Klinck Packing Company, established around 1868 in Buffalo, New York, by German immigrants, sold a ham sausage and other sausage products by 1905.[19][20][21] During the 1910s the Edelweiss brand included ham sausage in its product line.[22] In the late 1800s in the U.S., Parisian ham sausage was prepared using pork ham or shoulder, beef and spices.[13][24] Parisian ham sausage at this time was smoked and then boiled.[24] Smithfield Foods, an American[1] meat processing company, introduced ham sausage as part of its product line in the late 1970s.{{efn|"Radcliffe says he expects Ham Sausage to catch on quickly in the South. By late this year, he says, Smithfield will push into the North, trying Philadelphia first and eventually New York City; he's hopeful Ham Sausage will catch on outside Dixie ..."[27]}} Sales projections for Smithfield Foods ham sausage were estimated to be {{convert|12000|lb}} per month when the sausage was introduced, and average sales thereafter of {{convert|38000|lb}} per month exceeded the initial estimate.[27]New England ham sausage, also referred to as pressed ham, is prepared using ham or pork shoulder trimmings, and lean pork that is ground, smoked and then boiled.{{efn|"New England Ham Sausage, or Pressed Ham: This sausage is very tasty. It is made of lean pork, ham or shoulder trimmings. The meats are cut about the size of an egg and dry cured with {{convert|3|lb}} of salt, {{convert|3|oz}} saltpeter, and {{convert|1|lb|g|spell=in}} of sugar per {{convert|100|lb}} of meat."[29]}} Mass productionHam sausage is a mass-produced food. The Tai Foong Canned Goods Co. in Shanghai, China, produced and purveyed canned corned ham sausage and canned smoked ham sausage as early as 1915.[30] The Tianjin Meat United Processing Factory in Tianjin, China, produces Yingbin brand ham sausage in contemporary times.[2][32] G.A. Müller and Könecke are German companies that produce a ham sausage called Schinken Bockwurst (English: ham bockwurst) and other sausage products in contemporary times.[33] Smithfield Foods of the U.S. has mass-produced ham sausage.[27] See also{{portal|Ham|Food}}
Notes{{notelist}}References1. ^http://www.wh-group.com/en/about/milestones.php [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23]2. ^1 2 {{cite book | last=Laws | first=F. | title=Secrets Of Meat Curing And Sausage Making | publisher=Рипол Классик | isbn=978-5-87627-447-2 | url=https://books.google.com/books?id=PbcOAwAAQBAJ&pg=PA123 | accessdate=May 21, 2017 | pages=123–124}} 3. ^1 {{cite book | title=United States Congressional serial set | series=United States Congressional serial set | issue=no. 5090 | year=1907 | url=https://books.google.com/books?id=gt83AQAAIAAJ&pg=PA261 | accessdate=May 21, 2017 | page=261}} 4. ^1 {{cite book | title=Food Chemistry | publisher=Springer Berlin Heidelberg | year=2013 | isbn=978-3-662-07281-3 | url=https://books.google.com/books?id=RT_zCAAAQBAJ&pg=PA561 | accessdate=May 21, 2017 | page=561}} 5. ^1 {{cite book | last=Drescher | first=L.S. | title=Healthy Food Diversity as a Concept of Dietary Quality: Measurement, Determinants of Consumer Demand, and Willingness to Pay | publisher=Cuvillier | year=2007 | isbn=978-3-86727-300-8 | url=https://books.google.com/books?id=FdCQppPAnQgC&pg=PA263 | accessdate=May 21, 2017 | page=263}} 6. ^1 {{cite book | title=Official Gazette of the United States Patent Office | publisher=The Office | issue=v. 187 | year=1913 | url=https://books.google.com/books?id=6R1LAQAAMAAJ&pg=PA494 | accessdate=May 21, 2017 | page=494}} 7. ^1 {{cite book | last=Schueren | first=A.C. | title=Meat Retailing | publisher=Vaughan Company | year=1927 | url=https://books.google.com/books?id=4vlCAAAAIAAJ | accessdate=May 21, 2017|page=693}} 8. ^1 2 3 [https://books.google.com/books?id=Xr_nAAAAMAAJ The South Magazine]. Volume 6, Issues 1–12. Trend Publications. 1979. p. 18. 9. ^1 {{cite book | last=Health | first=Buffalo (N.Y.). Dept. of | title=Annual Report of the Department of Health of the City of Buffalo, NY for the Year Ending... | publisher=Baker, Jones & Company, Printers and Binders | year=1905 | url=https://books.google.com/books?id=yzk5AQAAMAAJ&pg=RA1-PA107 | accessdate=May 21, 2017 | page=107}} 10. ^1 {{cite book | last=Eisenstadt | first=P.R. | last2=Moss | first2=L.E. | title=The Encyclopedia of New York State | publisher=Syracuse University Press | year=2005 | isbn=978-0-8156-0808-0 | url=https://books.google.com/books?id=tmHEm5ohoCUC&pg=PA1360 | accessdate=May 21, 2017 | page=1360}} 11. ^1 {{cite web | title=A Few of Buffalo's Prominent German-American Citizens in 1901 – Immigrant Communities of Buffalo – Pan-American Exposition of 1901 | website=University at Buffalo Libraries | url=http://library.buffalo.edu/pan-am/exposition/immigrants/german/germanleaders.html | accessdate=May 21, 2017}} 12. ^1 {{cite book | last=Shriver | first=J. Alexis | title=Pineapple-Canning Industry of the World | publisher=U.S. Government Printing Office | series=Special Agents Series | year=1915 | url=https://books.google.com/books?id=IWk8AQAAIAAJ&pg=RA1-PA23 | accessdate=May 21, 2017 | page=23}} 13. ^1 2 [https://books.google.com/books?id=DiU8AQAAMAAJ&pg=RA12-PA18 "Practical Points for the Trade"]. The National Provisioner, Volume 52, Part 2. 1915. p. 18 14. ^1 2 {{cite book | last=Duff | first=J.C. | title=The Manufacture of Sausages | publisher=National Provisioner Publishing Company | year=1899 | url=https://books.google.com/books?id=ZK1DAQAAMAAJ&pg=PA118 | accessdate=May 21, 2017 | pages=118–119}} 15. ^1 2 {{cite book | author=《中國國家級企業總覽》編輯部 | title=中国国家级企业总览 | publisher=機械工業出版社 | year=1991 | url=https://books.google.com/books?id=S1QbAQAAMAAJ | accessdate=May 21, 2017 | page=81}} 16. ^1 {{cite web | title=Company Overview of Tianjin Meat United Processing Factory | website=Bloomberg | date=May 21, 2017 | url=https://www.bloomberg.com/research/stocks/private/snapshot.asp?privcapId=51370845 | accessdate=May 21, 2017}} 17. ^1 {{cite book | title=Rough Guide Phrasebook: Polish | publisher=Rough Guides | series=Rough Guide to... | year=2012 | isbn=978-1-4053-9053-8 | url=https://books.google.com/books?id=7wO1yubIMU0C&pg=PA254 | accessdate=May 21, 2017 | page=254}} 18. ^1 2 {{cite book | last=Strybel | first=R. | last2=Strybel | first2=M. | title=Polish Heritage Cookery | publisher=Hippocrene Books | year=2005 | isbn=978-0-7818-1124-8 | url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA783 | accessdate=May 21, 2017 | page=783}} 19. ^1 {{cite book | last=Davidson | first=A. | last2=Jaine | first2=T. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA719 | access-date=June 7, 2017 | page=719}} 20. ^1 {{cite book | last=Malik | first=A. | last2=Erginkaya | first2=Z. | last3=Ahmad | first3=S. | last4=Erten | first4=H. | title=Food Processing: Strategies for Quality Assessment | publisher=Springer New York | series=Food Engineering Series | year=2014 | isbn=978-1-4939-1378-7 | url=https://books.google.com/books?id=IaIxBQAAQBAJ&pg=PA148 | access-date=June 7, 2017 | page=148}} 21. ^1 {{cite book | title=China in the Global Economy The Agro-food Processing Sector in China Developments and Policy Challenges: Developments and Policy Challenges | publisher=OECD Publishing | series=China in the Global Economy | year=2000 | isbn=978-91-641-8029-2 | url=https://books.google.com/books?id=6VyD-VCaHfkC&pg=PA168 | access-date=June 7, 2017 | page=168}} 22. ^1 {{cite book | title=China Economic News | publisher=Economic Information & Concultancy Company | issue=nos. 1–24 | year=2004 | url=https://books.google.com/books?id=Bsi2AAAAIAAJ | access-date=June 7, 2017 | page=18}} 23. ^1 {{cite book | last=Larçon | first=J.P. | title=Chinese Multinationals | publisher=World Scientific | year=2009 | isbn=978-981-283-559-8 | url=https://books.google.com/books?id=kqBpDQAAQBAJ&pg=PA17 | access-date=June 7, 2017 | page=17}} }} Further reading
6 : American cuisine|Chinese cuisine|German cuisine|Ham dishes|Polish cuisine|Sausages |
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