Is there any way to prevent homemade sausages from turning sour?

What to do if homemade sausage turns sour? The first thing to consider is whether there is no air drying, and the second is the preservation method and practice:

Raw materials: 10 kg of pork hind leg meat, about 2-3 kg of powder intestine (pig small intestine).

Method: Marinate: Wash the meat, cut the large pieces of meat into long strips, and then cut them into small cubes or thin slices (1 large pot!).

Cut your hands are tired and broken, and your fingers are still grinding and foaming), add 2 taels of light soy sauce, 2 taels of refined salt, 5 taels of sugar, 3 taels of high liquor, grind a large piece of ginger into a mushroom and squeeze out ginger juice, 1 tablespoon of thirteen spices and an appropriate amount of pepper. I used the height of Guilin Sanhua (52 degrees) for wine, which is more fragrant and not easy to spoil. Some people say that soy sauce will turn sour when soy sauce is added to the cured meat, but I put a little bit of it in it.

Hang the sausage in the sun for two to three days, and then hang it in a dry and ventilated place (such as on the balcony of your house) to air dry for about five to ten days, the sausage will turn dark red, the casing will become wrinkled, and it can be eaten. If you like to eat smoke, you can smoke it a little more, which has a special fragrance. Sausages that last around five days are the best.

Dried sausages can be stored in the refrigerator freezer.

Skills: Generally, the practice of sausage is skillful, how much salt is put and how much is fixed, and some need nitric acid, if nitric acid is not very affected by air drying.

The best outdoor temperature is best between 2 degrees and 5 degrees Celsius, if it is dried for a few days, the temperature rises, as long as it is kept at about 10 degrees, it is not a big problem, but if it reaches more than 20 degrees, the protein, sugar, oil and other residues inside the sausage will undergo fermentation reaction, and the hidden wheel taste will be sour. The solution at this point is that it is best to put the sausages in the refrigerator and refrigerate them, and then take them out to dry when the temperature is lowered. In addition, when drying, rain, snow, dampness, etc., the sausage will also breed bacteria, which will deteriorate, and the taste will also be sour.

Salt with less salt has a strong "osmotic pressure" ability, which can change the pressure inside and outside the cell, including bacteria, so that the bacteria die, in fact, this is also the principle that salt can be "sterilized" and "bacteriostatic", but the salt must reach a certain concentration

1. When making sausages, try to fill the meat tightly, so that the meat quality of the sausage will be firmer, if the meat is not tightly filled, there will be a lot of gaps in it, and the meat in all the sausages will be easy to loosen after drying.

2. Sausages generally need to be dried for about 7-10 days, if the drying is not enough, there will be air in it that is not discharged, and everything in such sausages will be easy to disperse.

3. When making sausages, it is not only necessary to use meat, but also to add an appropriate amount of starch, which can improve the water retention and tissue status of the sausage, and the sausage will be more compact and elastic. However, if the sausage is not starched, the sausage may fall apart.

4. Normal sausages will not have a sour taste, if they are sour after drying, there may be high drying temperature and ants, rain and moisture, improper storage or the ingredients are not fresh, etc., resulting in the sausage deterioration, such sausages will taste sour.

When marinating sausages, you need to add salt, which can play a role in sterilization and antiseptic, and also make the sausages more flavorful, if you put too little salt, the sausages will also have a sour taste.

After the sausage is filled, you need to prick a few holes in the casing, which can facilitate the flow of oil and water in the sausage.

What to do if the sausage is a little sour.

1. First, put the sun-dried sausages in a steamer and steam them, and then put them outside to sterilize.

2. Hold a bowl of cold water and a small half spoon of edible alkali and fully combine.

3. Slice the sausages and soak them in alkaline water for 10-20 minutes.

4. Remove the sausages, drain the water, put them on a plate, and steam them in a steamer for 5 minutes.

What's wrong with the sour sausages.

There are many reasons why sausages can become sour. In addition to seasonings, such as salt, put too little. During the filling process, the sausages become sour when the meat is washed with water that is too hot, the sausages are not pierced after they are filled, and the high temperature when the sausages are dried.

Therefore, it is necessary to analyze specific problems on a case-by-case basis.

1. Ingredients: 500 grams of pork belly, appropriate amount of casing, appropriate amount of salt, sugar, appropriate amount of liquor, soy sauce, appropriate amount of oyster sauce, appropriate amount of starch, appropriate amount of thirteen spice powder.

2. Steps: 1) The practice of sausage is simple, first peel and wash the selected pork belly, control the moisture, then cut the meat into pieces, put it in a basin, add the seasoning that is suitable for the preparation of sausage, mix well and marinate for 20 minutes.

2) Wash the purchased casing, tie a knot at the bottom, and then pour the marinated meat into the casing.

3) After filling, seal the mouth, and then use a toothpick to prick a few small holes around the filled lasan intestine to exhaust, and then hang it in a cool place to dry.

4) But sometimes, if the sausage is not processed well, the sausage will decompose into a sour taste, so there are several situations that must be paid attention to in the process of making. First of all, if the amount of salt is not enough when marinating sausages, it will cause sausages to taste sour, so when making sausages, you should put more salt in the meat.

5）?If the sausage is not dried in the process of drying due to weather and other reasons, it will also cause the sausage to have a sour taste, so be sure to hang it in a cool place, dry the sausage, and then store it.

6) After the sausage is filled, soak it in white wine for 2 minutes or rinse it with white wine, and then put it in a leaky tray to dry the wine flavor and then dry, which can also prevent the sausage from becoming sour.

7) When storing sausages, moisture-proof is also a key, it is best to put the sausage in a container covered with plastic wrap and refrigerated, if it does not have refrigeration conditions, it must be placed in a cool and dry place, which can also prevent the sausage from becoming sour.

1.Ingredients: 500g pork belly, casing, salt, sugar, white wine, fresh soy sauce, oyster sauce, starch, thirteen spice powder.

2.Steps: 1) The preparation method of sausages is simple and simple. First, peel and wash the pork belly that is in good shape, and dry it in controlled water. Then, cut the meat into pieces, put it in a basin, add the appropriate amount of sausage seasoning, mix well, and marinate for 20 minutes.

2) Wash the purchased casing, tie a knot at the bottom, and pour the marinated meat into the casing.

3) Seal after filling, then use a toothpick to prick a few small holes around the filled sausage to exhaust, and then hang it in a cool place to dry.

4) But sometimes, if the sausage is not handled well, the sausage will break down into a sour taste, so there are several situations that must be paid attention to during the production process. First of all, if the amount of salt is not enough when marinating sausages, it will cause the sausages to taste sour, so when making sausages, put more salt in the meat.

5)?If the sausages are not air-dried during the air-drying process due to weather and other reasons, it will also cause the sausages to become sour, so be sure to hang them in a cool place and wait for the sausages to dry before storing them.

6) After the sausage is filled, soak it in white wine for 2 minutes or rinse it with white wine, and then put it in the leaky dish to dry it to bring out the smell of wine and then dry it, which can also prevent the sausage from becoming sour.

7) When storing sausages, moisture protection is also a key. It is best to keep the sausages in a container covered with plastic wrap and refrigerate. If it is not refrigerated, be sure to keep it in a cool, dry place to prevent the sausages from becoming sour.

Summary. There is a way, the common one is to choose to soak it in water, the taste is also very good, to a large extent to remove the sour taste of the sausage, you can also put a little seasoning. It will be sun-dried first.

There is a way, the common one is to choose to soak it in filial piety water, the taste is also very good, to a large extent, remove the sour taste of the sausage, and you can also put a little seasoning. Dry the mustache first.

Is there a way to remedy the sour sausage, the common one is to choose to soak it in water, the taste is also very good, to a large extent to remove the sour taste of the sausage, you can also put a little seasoning. First, the sun-dried sausages are steamed in a steamer and sterilized outside. Hold a bowl of cold water and a small half spoon of edible alkali and fully combine.

Slice the sausages and soak them in alkaline water for 10-20 minutes. Remove the sausages, drain the finger wax, put them on a plate, and steam them in a steamer for 5 minutes. The most common reason for the sour taste of sausages is that they are not stored in time, and air-dried sausages need to be ventilated in time, and they can be refrigerated, and they should not be exposed to high temperatures.

Save it in a timely manner. Dried sausages can be stored in a cool and ventilated place for a winter, and when the weather warms up, leftover sausages can be stored in the freezer compartment of the refrigerator to prevent spoilage. If the sausage is not air-dried, it is placed in a closed and impermeable environment, and the meat and ingredients will have a fermentation reaction, which can easily cause the sausage to produce sour and other peculiar smells.

1. If the sourness is not serious, you can eat it.

The sour sausage is generally caused by improper operation in the process of making coarse round wax, or improper storage that leads to the internal fermentation of the sausage, and fermentation refers to a certain decomposition process of organic matter by organisms, but fermentation does not mean deterioration, and many foods are also made by fermentation, such as liquor, vinegar, yogurt, pickles, etc.

It's just that sausages belong to meat, and if the fermentation is serious, it will lose its original nutrition and taste, and the edible value will be greatly reduced, so the sausages filled by themselves can only be eaten when the sour taste is not serious and can be remedied.

2 depending on the situation.

Generally speaking, food poisoning is mainly caused by food contamination with harmful substances such as bacterial toxins or mycotoxins, while sausage sourness is mainly caused by fermentation, so under normal circumstances, sausages are not toxic when eaten with acid.

However, if the fermentation is severe, the ingredients in the sausage are denatured, or harmful substances have been cultivated in the cavity, and there is a high risk of gastrointestinal discomfort such as nausea, vomiting, abdominal pain, diarrhea, and loose stools after eating.

3. When the alkaline and acidic ingredients meet, it can play a neutralizing role, so you can steam the sausage, soak it directly in alkaline water for about 10-20 minutes, drain it and steam it for about 5 minutes before eating.

Or blanch the sausage directly in the water, you can also make the acidic components in it basically dissolve, and finally use some spicy ingredients such as green onions, ginger, garlic, chili, pepper and so on to stir-fry and eat.

4. It is recommended to consume as soon as possible.

Because the sausage is made by stuffing the meat and various seasonings into the casing, direct drying will cause the inside of the sausage to be heated, causing fermentation, rock slippery and fermentation refers to a certain decomposition process of organic matter by organisms, which is generally irreversible, if it continues to be stored, it will only lead to its fermentation degree becoming more and more serious, so it is recommended to eat the sausage as soon as possible after being sunburned.