Why does sausage have the smell of wine, and why does sausage have a sour taste

Because there was indeed wine in it.

Fresh sausages have the umami taste of pork and do not contain preservatives, so the flavor of pork is the same before and after steaming. The aroma of high-quality sausage cutting noodles is strong, the meat flavor is prominent, and there is a strong sugar and wine flavor inherent in Cantonese cured meat, and the aroma of cured meat; The cut noodles of inferior sausages have no aroma of wine and fresh meat, and some also exude stale and rancid taste. In addition, high-quality sausages are pale red in color, while those that are too red are dyed with artificial colors.

There are some sausages, their production process is to use a high number of liquor to sterilize, not all sausages will be as salty and spicy as Sichuan or Chongqing sausages, but in fact, their purpose is the same, is to prevent the growth of bacteria. It's a craft.

Sweet sausages are easy to grow bacteria, mix the meat, seasonings and sugar, and then add a high number of liquor to control the bacteria inside, and then pour it into the small intestine, the sausage obtained by air drying tastes sweet, and the taste will have a little wine aroma.

The reason why the temperature is too high, the air is not ventilated during drying, the meat is poured with water, and the cooking wine is mixed.

1. If the temperature is too high, it may cause the meat to deteriorate, so that the sausage will have a sour taste;

2. There is no ventilation in the process of drying sausages;

3. In the process of drying sausages, if they are not dried due to weather and other reasons, they will also cause sausages to have a sour taste;

4. The meat has been injected with water, and it is likely that the sausage will have a sour taste;

5. Now there are some sausages freshly made outside, and unscrupulous butchers will use cooking wine as an insufficient seasoning, and the sausages will also be sour.

Sausage refers to the use of meat as raw materials, cut and ground into dices, with auxiliary materials, poured into animal casings and fermented, first seen in the Northern Wei Dynasty "Qi Min Yaoshu" of the "enema method", its method spread.

The smell is generally a bad bad bacteria, there may be many reasons, can only be eliminated one by one, make sausages must pay attention to a few places to make sausages must be placed in a cool and ventilated place, natural air drying, can not be exposed to the sun, I have not encountered, perhaps the casing is not thoroughly cleaned when dealing with the casing, but it stands to reason that the sausage casing is used in the small intestine, the small intestine should be very good to deal with. To make spicy sausages must be fresh meat, salt and high liquor are the two most critical, the amount of salt is between ten catties of meat and 3 taels, and the appropriate amount of other ingredients is done, and then hung in a ventilated place to dry, and then smoked.

<> may not be hung out of the ventilation, and there is too much humidity so there will be a musty smell, it is recommended that ventilation and sun will be much better. I wonder if you have used a thin needle or toothpick to pierce the sausages after filling them? That's a very important step before hanging to dry.

Because the casing is not breathable, it can't be done. To make spicy sausages is also very simple, only need chili oil, and pepper oil, don't add pepper noodles and pepper noodles like the taste is very poor, chili oil and pepper oil are filtered so it will not affect the taste, don't add any seasonings to it because that will also lead to the quality of the sausage.

Half a catty of liquor, half a two-flower powder. The sliced meat is seasoned and marinated for two hours before the sausages are processed. When filling, while pricking the eye with a needle, exhaust while squeezing tightly, tie it into knots with cotton thread, after filling, first put it in a cool and ventilated place to dry the surface moisture of the casing, and then move it to the green onion section that is rice long under the sun, put all the seasonings into the pork, stir evenly, and then put it in a cool place for two days, and stir it when you have time!

Finally, the casing is washed with salt water before filling, and then the meat is crushed with a meat grinder, and the sausage is filled with a thin packing string.

To make spicy sausages must be fresh meat, salt and high liquor are the most critical, the amount of salt is between ten catties of meat to 3 taels, and the appropriate amount of other ingredients, after the sausages are loaded, they must be cleaned with warm boiled water and hung in a ventilated place to dry, and then smoked.

It may be that when it was done, it was not cleaned. Sausage refers to the meat as raw material, cut and ground into dice, with auxiliary materials, poured into animal casings and fermented, first seen in the Northern Wei Dynasty "Qi Min Yaoshu" of the "enema method", its method has been passed down to this day. Bratwurst can be divided into three main categories:

raw sausage, also known as "white oil sausage"; Aged sausage and duck or pork liver sausage (collectively referred to as moist intestines). Sausages, a common food in Guangdong, Hong Kong and Macau and other parts of southern China, are made by placing pork in a casing made from pig's small intestine and compressing, dehydrating and drying it.

Homemade sausages have a strange taste, it may be that the skin of the sausage is not cleaned, because the skin is the intestines of pigs, if it is not cleaned, there will be a peculiar smell, and it may be that the proportion of seasoning is not right, so the sausage will have a strange taste.

It may be that when doing it, the intestines are not cleaned, and the pig's small intestine needs to be cleaned repeatedly, adding flour and rice, and do not add salt and brine, because it is easy to break when filling, and when filling sausages, you can add a little liquor to pork, which has the effect of sterilization, and it will be very fishy at first, and it will not be very fishy when you put it outside.

It may be bad, so it's best not to eat it.

There are many reasons why sausages can turn sour, in addition to seasonings, such as too little salt. In the process of making sausages, the meat is washed with water that is too hot, and after filling the sausages, do not make holes in the casing, and when drying the sausages, too high a temperature will cause the sausages to turn sour.

Sausages have a sour taste because the sausages are kept in an airtight environment and are not air-dried. The meat quality and seasoning will undergo fermentation reactions, which is easy to cause sausages to produce sour and other peculiar smells, and sausages will have a sour taste if they are not stored properly, and the taste is naturally not good, mostly because of high temperature contact with sausages.

Steamed and eaten with other ingredients to remove the flavor of alcohol. Here's how:

Ingredients: 1 sausage, 1/2 potato, 1/2 carrot.

Steps: 1. Peel the potatoes and carrots for later use.

2. The potato slices are slightly thicker, and they are easy to crumble after steaming, and the sausage carrots are arbitrary.

3. A layer of potatoes, a layer of sausages, a layer of carrots, like this.

4. Bring the water in the pot to a boil and steam it on the steaming rack for 15 minutes.

5. Without seasoning, the sausage juice seeps into the potatoes and carrots with the steam, and the excess alcohol flavor is also removed.

6. Finished product drawing.

The quality of the wine used to make sausages must be guaranteed, and it is best not to use blended wine, and it is best to use sorghum wine. The amount of alcohol should not be too much, and it should be added according to the proportion. If you add too much, prick the sausage irregularly with the tip of a needle and let it evaporate while leaving it in a ventilated place.

In the manufacturing process, if you put too much wine, steam it for a longer time, and it will be good naturally.

It doesn't matter, when steaming, it is easy to volatilize when it is cut and heated.

In most cases, it is relatively common for sausages to have an alcoholic taste, which may be fermented or may contain alcohol in the first place. Let's take a closer look!

Is it bad that the sausage smells of alcohol?

It doesn't have to be broken.

As a southerner, I love to eat sausages, and the reason why sausages smell like wine is because a little white wine is put when filling sausages, and when you eat them, you will have the mellow aroma of wine, especially the closer to the production date, the stronger and more fragrant the sausage.

The smell of alcohol may also be the taste of fermentation, pay attention to whether it has deteriorated, and the sausages filled by yourself belong to pickled foods, and if the salt is not enough, they will spoil and become moldy.

1. When the sausage contains too much wine, you can use a needle tip to prick the sausage irregularly, and at the same time put it in a ventilated place to let it volatilize, and after a few days, the wine flavor will be eliminated.

2. If the sausage is improperly processed and smells of alcohol, it is best not to eat it, it may have deteriorated.

Why does sausage smell like alcohol.

There was wine in the sausage.

Some sausages, especially Cantonese sausages (sweet sausages), do have wine in them.

Because when making sausages, wine is put in them, which is not easy to spoil, and when eating, there is a wine aroma, and it can cover a little peculiar smell. In particular, the closer to the production date, the stronger and more fragrant the sake becomes. In addition, it is dried in the sun every day, and the taste is very chewy and especially delicious.

Of course, the amount of alcohol in this is very small, so don't worry about getting drunk. If you don't like the smell of alcohol in it, you can add more sugar to cover up the smell of sausages. Or after the sausage is filled, let it sit for a few more days, and wait for the smell of the wine to evaporate a little before eating.

It is also possible that the sausage is fermented. Because when sausages are produced, they are generally made from pork and starch together and added with condiments. After a long time, the sausage will ferment, and it will naturally have a taste of alcohol.

This one is not a matter of concern and can be consumed normally. Generally, sausages can be stored for several months after drying, and even longer if they are kept in the refrigerator.

There are not natural fermentations.

Rather, it is added during the making of the bratwurst. It can also be regarded as a condiment. It can be sterilized and preserved, and it can also increase fragrance. However, the content in the finished product is very small. Because it is basically volatilized during the production and storage process.

We don't usually eat sausages, so there shouldn't be.

Not all sausages are as salty and spicy as those in Chongqing, Sichuan, but they all serve the same purpose, to prevent bacteria from growing. This is a process of making sausages in order to prolong the storage time of sausages while taking into account the taste. Alcohol can be used to control the growth of bacteria inside.

This sweet sausage is easy to grow bacteria, mix the meat, seasonings and sugar, and then add a high number of liquor to control the bacteria inside, and then pour it into the small intestine, the sausage obtained by air drying tastes sweet, and the taste will have a little wine aroma, in fact, the taste is still very good, but it is different from the Sichuan sausage sterilization process.

How to get rid of the smell of wine in sausages.

If you leave it for a longer time, the alcohol will evaporate, and the taste of the wine will not be so obvious. Therefore, it must be left to dry for a long time and removed by prick a hole in the sausage with a needle or toothpick.

Does eating sausage count as drunk driving.

Some common foods or drugs in life can indeed cause "drunk driving". The common feature of such foods or drugs is that they contain alcohol, such as wine-stuffed meatballs, tofu milk, wine-hearted chocolate, drunken shrimp, etc.; In terms of drugs, Huoxiang Zhengqi Water and some injections containing ethanol, such as nimodipine injection, may also cause an increase in alcohol content in the body.

Therefore, drivers should avoid eating food containing alcohol as much as possible. If the driver has taken drugs containing alcohol, try not to drive the vehicle. Once the driver encounters such a "drunk driving" situation during driving, there is no need to panic, and the situation should be truthfully explained to the traffic police.

A small amount of alcohol, which is usually ingested into the body through food or medicine, evaporates in just a few minutes. Therefore, the driver can take a 7 to 8-minute break and apply for a re-test after being detected by the puff alcohol detector, and the alcohol content will usually be below the standard or zero. Or simply apply for a blood test.

If you don't drink alcohol, you don't count as drunk driving. 

Cantonese sausages are generally alcohol-free, and in this case it may be judged according to the specific content composition.

Cantonese sausages contain white wine and sugar, which are still more delicious and delicious.

1. Why does sausage smell like wine?

Because sausages are made with alcohol.

The reason why sausages have a taste of wine is that when sausages are made, in order to increase the taste and inhibit the growth of bacteria, some high number of white wine will be added.

Therefore, if you smell the sausage smelling of alcohol, it is normal and you don't have to throw it away; Similarly, after eating sausages, try not to do things that you can't do after drinking, such as driving, and you will also be drunk driving if you are caught.

2. How to get rid of the smell of wine in sausages.

1. If you leave it for a long time, the wine flavor of the sausage will slowly evaporate.

2. Use a toothpick to prick holes in the sausage to help the volatilization of alcohol.

3. Before frying, you can slice and steam for a while to help the wine volatilize.

3. How to make sausages delicious.

1. Steamed sausages.

Ingredients: 300 grams of sausage, appropriate amount of water.

Method: (1) Two sausages, cut into slices and stacked on a plate.

2) Pour water into the pot, put it on a rack, place the plate on the rack, cover with a lid, **, high heat for a minute.

3) Turn off the heat and simmer for a while before serving.

Tips: Pay attention to the amount of water during the whole process, do not burn dry, and do not let the water vapor into the sausage to affect the taste.

2. Rice with mushrooms and sausages.

Ingredients: 4 fresh shiitake mushrooms, 1 sweet corn, 1 2 carrots, 1 Cantonese sausage, 100g rice, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chicken powder.

Method: (1) Dice the shiitake mushrooms; Corn kernels washed; diced carrots; Cantonese sausage diced; Wash the rice.

2) Press the cooking button, add a little sesame oil, the amount of oil can make the bottom of the rice cooker all over, then add diced mushrooms and sausages, and cover the pot for about 2 minutes.

3) Then put the corn kernels, diced carrots, salt and chicken broth and stir well.

4) Add the washed rice and mix the food with a spatula.

5) Add water, the amount of water is according to the amount of cooking rice, press the cooking button, wait until the rice cooker jumps to the keep warm button, and then simmer for about 5 minutes.

Tips: Don't put too much oil, the sausage itself also has oil, too much will make you feel tired.