Are sausages generally dried, or do they need to be dried?

In the process of making sausages, they are generally dried naturally, because the wind can make the sausages more crispy and refreshing. No manual drying is required.

Sausages are generally dried. Because the taste of the sausage can be better during the drying process, and a lot of moisture will be lost on the outside of the sausage, which can prevent the sausage from becoming moldy.

It must be sun-dried. Sunlight can remove all bacteria from the surface of the sausage, evaporating the water from the body, which will taste better and can be stored for a longer time.

Yin grinding defeat is good. If the sausage is dried, it is okay in the case of low temperature in winter, but with the drying time, the temperature will gradually rise, once it exceeds 20 degrees, the casing of the sausage is easy to burst, resulting in a large number of bacteria and other microorganisms in the meat, and the phenomenon of food spoilage, and the high temperature will also make the sausage in the sausage flow more oil, affecting the flavor of the sausage, and the lean meat will be dry and hard, thus affecting the taste.

It is recommended to put the filled sausage in a cool and ventilated place, so that the dried sausage Zhaojian not only has a good taste, but also tastes more authentic, and the color is better.

1. Air-drying method The sausage is generally basked in the sun for two days, and then air-dried for half a month, so the taste is the best.

2. Smoking and drying method The filled sausage should be hung in a cool and ventilated place to dry, generally for 3-5 days, remember to hang higher, so as not to be caught by the cat at home, and it can be smoked after a few days.

Relatively speaking, this sausage is good to dry in the shade, and it is placed outside the balcony or in a ventilated room on the shade side, and it is natural to dry in the shade, but the temperature of the room is best close to the outside. Do not sow 7 locks of moisture times the dough so that the air drying is even. Freshly filled sausages should be spread out in the shade for a day until they are set and flavored.

Then hang in the shade to air dry for a few days. When the surface moisture is slightly dry and the casing is wrinkled, use a toothpick to evenly prick the small eyes on the surface of the sausage to help dry the moisture inside. The sausage book god is obviously dry outside, and it can be dried in the sun several times.

Do not expose to the scorching sun either, so as not to produce oily oil. ”

Answer: It is better to dry in the shade. After the sausage is filled, it is recommended to put it in a cool, dry and ventilated place, and it should not be placed directly in the sun, because being directly exposed to the sun will accelerate the fat precipitation in the sausage, and at the same time, it will also accelerate the steaming of the sausage moisture.

It is better to dry in the shade, and it is easy to rot due to high temperature when exposed to the sun.

Whether the sausages are better dried in the sun or in the shade. The sausages that are poured themselves are dried...The sausages that are dried must be steamed and eaten

1. Dry it in a shaded and ventilated place, and it will take about a week to answer God2. If the sausage is dried outdoors, it must be taken back indoors at night to avoid wet the sausage with dew3. When eating, take an appropriate amount of sausage and cook it with water

It should be exposed to the sun Material 4000 grams of buttocks after the pig is missing, 4 pickled casings, 150 ml of high liquor, 60 grams of chili noodles, 60 grams of pepper noodles, 100 grams of salt, 10 grams of five-spice powder, 30 ml of ginger juice, 1 mineral water bottle Method 1Wash the pork beams, drain the water, and cut them into small cubes of one centimeter square for later use. Soak the marinated casing in water for 10 minutes, then repeat.

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It is better to dry in the shade.

After the sausage is filled, it is recommended to put it in a cool, dry and ventilated place to dry in the shade, and it is not suitable to dry directly in the sun, because being directly exposed to the sun will accelerate the fat precipitation in the sausage, and it will also accelerate the evaporation of the sausage water, which can easily lead to the sausage being over-sunburned, so that the sausage will taste relatively dry and hard, and the high temperature direct sun will easily lead to the deterioration of the sausage.

After the sausage is filled, it is recommended to hang it on the eaves and windowsill of the house, which will not be exposed to the sun and have good ventilation.

How to judge that the sausage is dried:

Look at the color. The color of the sausage is fresh after filling, but as the water evaporates, the color of the bacon will slowly darken, and it will turn reddish-brown or even black.

Look at the texture. The texture of the freshly filled mellow is very full, but it will slowly harden after drying, and the surface will even be wrinkled, and if you press it hard with your hands, it will be more elastic in the middle.

Smell the smell. Freshly made sausages will only smell of meat, but after drying, the fat will be sun-dried, and the smell will be very fragrant.

The sausage can't be dried, it may be that the operation method is wrong, because after the sausage is filled, don't be busy drying it directly, and it is best to put it in a cool and ventilated place to dry it naturally for 3 to 5 days. Then after a part of the water evaporates, it is then put under the sun to dry, and the sausage tastes strong, and the taste is particularly fresh and delicious.

Sausages can't be talked about in the sun, they must be dried in the shade, because the skin of the sausage will be oily and cracked, so the sausage can't be basked in the sun, and can only be hung in a well-ventilated place to dry in the shade.

After making the sausages yourself, you should hang them in a well-ventilated place to dry. Air bubbles are found, and vented with a needle prick. Ligation is performed at intervals of about 12 cm.

Flip it again two days later. The drying time depends on the temperature, wind and other reasons. Generally, 7-10 days is about the same. But don't dry it too much, or it will taste bad.

After drying, the sausages are packed in plastic bags and put in the refrigerator for quick freezing or refrigeration, or you can use a cotton swab dipped in a little peanut oil to evenly spread the surface, and hang it in a cool place below 10 for preservation.

Yes, bacon can be sunbathed or dried in the shade. But if it is dried, it will not be cut, bacon is mainly salted through salt, so that the moisture contained in fresh meat is discharged, and the way of sun or shade drying can play a role in evaporating water, helping the rapid completion of this process, which is also the reason why bacon can be stored for a long time without refrigerator and will not be broken.

At the beginning, the sausage still has to be sunbathed, and when it is dry, don't dry it, because the meat will be old when it is dried in the sun, and it will be like wood in the mouth, and it will be hung in the shade when it is dry.

Canned sausages should not be exposed to the sun, as exposure to the sun will make the sausages taste bad and spoil. The sausages that have just been canned should be hung in a ventilated, dry, and cool place to dry, and the sausages that are dried in the shade should have firm flesh, fat and thin, and the taste is fresh and fragrant but not greasy, and they can be eaten after cooking.

Sausages should be basked in the sun or sausages should be better, do not be exposed, the sun will be exposed to the sun and the oil will be produced.

Should be in the sun. Sausages for the sun. The color is good-looking, ruddy. Looks appetizing.

It is best to dry the sausage in the shade, and it is easy to drip down the oil and water and stain the ground when exposed to the sun, so it is not easy to clean.

Dry in a ventilated place, and the sun will cause a burst phenomenon.

I heard my grandmother say that it is best for sausages to blow the northwest wind.

Homemade sausages are dry and hard, which is nothing more than improper methods such as too much lean meat and long air-drying time. We have to find a way to make it absorb more water, become soft and glutinous when touching this sausage, and try not to use steaming. Last year, my mother just filled some sausages and went back to my hometown, and we didn't pay much attention to them, and when my mother reminded us, the sausages had probably been drying outside for more than a month, and then they were taken off and put in the refrigerator, which resulted in the sausages eating very dry and dry.

When steaming <> again, you can soak in water for a while to let the meat inside absorb water, and then it will be better to steam it, and there may be too much lean meat, lack of oil, such sausages, it is recommended that you eat such sausages, cut into slices, fried and eaten, it is also very delicious!! Place it in a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped in a small amount of peanut oil to cover the surface evenly, hang it in a cool place below 10°C, and then store it after Chinese New Year.

Why are homemade sausages hard and dry 1. When filling sausages, there is too much lean meat, and the fat and lean are uneven 2. If the time of drying and smoking is too long, the moisture of the meat itself evaporates, so the steamed sausages will be hard and dry. If the intestines feel too dry, it is recommended to boil them in water when eating. Or steaming rice with this sausage is also very similar.

The sausage itself is one of the must-have New Year's goods for every household, and it used to be eaten only during the New Year. It was only later that the materials became abundant and the methods of preservation were improved, and the shadow of sausages appeared all year round. In the process of drying, you should avoid drenching snow and rainwater, otherwise the sausage will become sour, and whether it is drying or drying in the process, you must pay attention to good ventilation, and the sausage is not afraid of freezing.

When steaming <> again, you can soak in water for a while to let the meat inside absorb water, and then it will be better to steam it, and there may be too much lean meat, lack of oil, such sausages, it is recommended that you eat such sausages, cut into slices, fried and eaten, it is also very delicious!! Place it in a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped in a small amount of peanut oil to cover the surface evenly, hang it in a cool place below 10°C, and then store it after Chinese New Year.

Let's dry it in the sun, dry it in a shaded and ventilated place, about a week will do, and the dried sausage will not taste good.

They are all dried, because the general sausage is placed in some places to let it dry by itself, not to say that it is put in the sun to dry.

It is generally dried, because if it is dried, it will be exposed to direct sunlight, because the high temperature will cause the meat to be too dry, which will affect our taste.

Drying, because the drying time is short, can allow the merchant to return the cost in the fastest way, and will not let the merchant advance a lot of money.

The sausages that are poured themselves are dried...Dried sausages must be steamed before eating. x0d x0a1, dry it in a shaded and ventilated place, about a week is fine.