| 词条 | Lebanon bologna |
| 释义 |
Lebanon bologna is a type of cured, smoked, and fermented semidry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute for this costly time- and labor-intensive process. OriginLebanon bologna was developed in the 19th century by the Pennsylvania Dutch of Lebanon County, Pennsylvania, reflecting the slow-cured and smoked sausage traditions of Western Europe. Still produced primarily in that area, it is found in markets throughout the United States and typically served as a cold cut and as an appetizer. In addition to the original, a sweet version is made.{{citation needed|date = May 2018}} ManufacturingLebanon bologna is slow cold smoked at a temperature below {{convert|120|°F|°C}}. Curing salts are added to control microbial growth during processing.[1] Typically, the blended and stuffed beef sausage is aged for 10 days prior to smoking to enrich lactic acid bacteria and allow for the reduction of nitrate to nitrite.[2] Fermentation occurs during the smoking step, which can last for up to four days.[3] A one pH unit (or more) decline is observed during this step, as well as the development of nitrosohemochrome, the pigment responsible for the red color of cured meats. See also{{portal|Food}}
References1. ^{{cite journal |last1=Chikthimmah|first1= N.|last2=Ananthesweran |first2=R.|last3= Roberts|first3= R.|last4= Mills |first4=E.|last5= Knabel|first5= S. |title=Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157:H7 of Lebanon bologna |journal=Journal of Food Protection|issn=0362-028X |volume=54 |issue=8 |pages=1145–50 |year=2001}} 2. ^{{cite journal |last1=Smith|first1= J. L.| last2=Palumbo |first2=S. A.|title=Microbiology of Lebanon bologna |journal=Applied Microbiology |volume=26 |issue=4 |pages=489–96 |date=October 1973 |pmid=4796166 |pmc=379833 }} 3. ^{{cite journal |last1=Palumbo|first1= S.|last2=Smith |first2=J|last3= Ackerman |first3=S.|title=Lebanon Bologna. I. Manufacture and processing |journal=Journal of Milk and Food Technology|issn=0022-2747 |volume=36 |issue=10 |pages=497–503 |year=1974}} External links{{Commons}}
4 : American sausages|Lebanon, Pennsylvania|Pennsylvania Dutch cuisine|Smoked meat |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。