Is this sausage moldy or salt frost? 20

Judging from the ** you sent, the sausage has not been marinated for a long time, it is very fresh, and the weather is cold, it should not be so easy to mold and deteriorate, it should be salt frost.

It should be moldy, and generally it will not have a white thing on the outside, because the inside, its meat should be good, and it may be a little moldy on the outside, so it is recommended to wash it, and then put it in the refrigerator to freeze it, and then take a few out when you eat it, and now the weather outside should not be very cold, and it will be bad for a long time.

How to distinguish sausage mold from salt spots.

Mold. Mold is a fungus that mainly survives in a parasitic or saprophytic way, so it will decompose the nutrients of the sausage, causing it to appear various tastes, deterioration, rotting, etc., and cannot be easily removed.

Salt spots. Salt is a kind of sodium chloride crystal, is a substance necessary for the human body, not only edible, and will not cause any damage to the sausage, can be easily wiped off with a wet rag, and secondly, salt also has an antibacterial effect, which can prolong the preservation time of the sausage, so the salt spot part, the texture of the touch is relatively dry and hard.

It's not mold, it's the salt in the meat that has come out and formed frost on the surface.

The hoarfrost on the sausage is not moldy, but is caused by the precipitation of salt. If it is moldy, the sausage will have both white and black spots on it, and it will feel sticky, if there is no such phenomenon, it is salt frost, as long as the sausage does not change its taste, it can be washed when eating.

Salt frost is a thin layer, the color is uniform white, which can reveal the color of the meat, and the color of the moldy meat is very mixed, and there is a layer of dirty things, the white one should be salt cream, and the sausage will have a certain amount of salt precipitation after a long time, which looks like mold, but this can be eaten, and the green and black ones should be mold.

There is a layer of hoarfrost on the surface of the sausage, which is mainly the oil and salt in the meat that are infiltrated and attached through the sausage hole after being exposed to the wind and sun, which is called salt and alkali cream, which belongs to salt crystals, and these substances will not cause adverse effects on the body after eating.

Mild mold can be eaten, but serious ones cannot be eaten.

1. If there is only a small amount of white mildew on the surface of the sausage, it is likely that the bacon is released during the curing process due to too much salt, which is released during storage in a humid environment and condenses on the surface of a layer of white "salt frost".

2. If the mold is seriously deteriorated, such as a large area of green mold spots, and there is rancidity or other peculiar smell and mucus, this is not edible. Mold contains carcinogenic aflatoxin. If the mold has been growing for a long time and has penetrated deep into the meat, it must not be eaten.

3. Cut the bacon to see if there is a musty smell in it, if it is not cooked at high temperature, it can be eaten, if there is a musty smell, it cannot be eaten.

Precautions for eating pickled products.

1. Pickled food not only contains a large amount of carcinogen nitrite amine, but also has health problems such as bacterial breeding, and long-term consumption of pickled food is not conducive to health.

2. The salt content of pickled food is too high, which affects the mucosal system, that is, it is harmful to the stomach and intestines, resulting in high blood pressure, excessive burden on the kidneys, nasopharyngeal cancer, easy ulcers and inflammation. Due to the need to put a large amount of salt in the process of pickling, this will lead to excessive sodium salt content of such foods, resulting in an increased burden on the kidneys of people who regularly eat pickled foods, and an increased risk of high blood pressure.

3. The nitrite content of pickled vegetables is not high within 2 days of starting pickling, but the nitrite content reaches the highest peak on the 3rd to 8th day, which is called the nitrous peak, because there are many miscellaneous bacteria that can produce nitrite in the vegetables, and vegetables can produce a large amount of nitrite after salting, but then it gradually decreases, and it falls to a safe range after a month.

It's all possible.

If the sausage is moldy, it will smell musty and sticky to the touch, because it is damp and the sausage will taste bitter. Salt-frosted sausages with salt cream will not smell peculiar, and they will not stick to the outside to the touch, but will only feel dry and grinding, and the taste of eating is salty.

Sausage is a pickled product, and if it is not stored properly, it may breed more bacteria, and then produce white mold on the surface, and the sausage with mold can no longer be eaten, so as not to cause adverse effects on the body.

How to preserve sausages.

In general, the shelf life of sausages can be stored for about a week in the refrigerator or at a low temperature, and the time in the freezer will increase, in order to reduce the occurrence of nitrite in the freezer, and the taste in the refrigerator is not good, we can wrap the plastic wrap or wrap the plastic bag outside, which can greatly increase the preservation time of the sausage, but it is best to eat it within two months.

Or put a glass of liquor in the container where the sausages are placed, or directly coat the surface of the sausages with a layer of liquor, and then put it in an airtight container, and put the container in a ventilated and cool place, which can also achieve the purpose of long-term preservation of sausages. However, from the point of view of taste and safety, it is best to try it out within two months.

If it is a moldy sausage, it means that it has gone bad, so do not eat it. If it is salt frosting, it is edible. It is necessary to distinguish whether the sausage is moldy or salty, and the difference between the two is mainly in the following coarse aspects:

1. The salt frost is generally on the surface of the sausage, the area is small, and the finger touch is sandy, while the sausage is white mold, the area of the moldy part will be larger, and the finger touch has a mucus feeling;

2. If the white substance is salt cream, the meat in the sausage is intact, and it will be relatively hard and firm after pickling, drying and dehydration, and if it is mildew, it will become soft and loose;

3. If the white substance is salt frost, if the white part is disposed of, the color of the sausage will be found to be red or dark red, and if there is white mold, it will be found that there are a large number of white unevenly distributed spots on the sausage casing, or the sausage will also be discolored;

4. The salt frost on the sausage will not change the smell of the food, only the excess salt exuds, and the moldy sausage will smell foul or peculiar, which is the product of bacteria or sock rolling mold.

In addition, eating moldy and spoiled sausages has an impact on the body.

White mold grows on the sausage, that is, it is contaminated with mold, and after eating, it can cause abdominal pain and diarrhea, and food poisoning. In addition, as a processed food, sausage should not be eaten too much. It is best for the body to eat more fresh ingredients, drink more water, eat more fresh vegetables and fruits, and have a balanced diet and comprehensive nutrition.

Look at the appearance. Salt is a kind of sodium chloride crystal, which can be seen to be transparent and crystalline after magnification, regular particles, generally evenly distributed on the surface of the sausage, continuous into pieces, and can be easily wiped off with a wet rag, while mold is a fungus, which is generally distributed on the surface of the sausage in a round or irregular white and green shape visible to the naked eye, especially in the bends and folds of the sausage, and is not easy to be wiped off.

Smell the smell. The salt spots on the sausage generally do not have a special smell, and mold indicates that the sausage has deteriorated, and the nutrients in it have been decomposed, so there will be a more obvious musty smell or other peculiar smell. Under normal circumstances, mildew spots have a musty smell and will have a bitter taste when eaten, but salt spots are usually white, and the taste is salty when eaten, and generally does not have a bitter taste.

Touch the meat. Since salt spots do not cause any damage to the sausage, the texture is dry and firm to the touch, while sausages with moldy spots are usually sticky to the hand, and because the dampness has already occurred, it will feel wet and soft.

How to deal with white frost in sausage?

When the sausage is made, it needs to use a large amount of salt and other seasonings to marinate, and then after drying, there is a layer of hoarfrost on the surface of the sausage, mainly the oil and salt in the meat are infiltrated and attached through the casing hole after being exposed to the wind and sun, which is called saline-alkali frost and belongs to salt crystals, and these substances will not cause adverse effects on the body after eating.

But before eating, it needs to be cleaned, otherwise it is easy to cause harm to human health, when processing, you can boil a pot of boiling water, put the sausage in it and cook it for a few minutes, and then use your hands or tools to clean the substance on the surface of the sausage, and then rinse it with water.

Can you still eat sausage with mold spots in the wheel holes?

It's definitely not edible. Because mold is a parasitic or saprophytic way to survive, so after the sausage has mildew, it means that a large number of bacteria and microorganisms have been bred, these substances not only decompose the nutrients of the sausage, so that it loses its original edible value, and the mold can also make the food into toxic substances, the human body eats the cause great harm to health, there may be chronic poisoning, carcinogenic, teratogenic, mutagenic, etc., so the sausage can not be eaten with mold.

A good sausage will not be sticky, it is relatively dry, and the taste is delicious after frying, which is in line with the taste of many people. The appearance of spoiled sausages changes, not only losing the color, aroma and taste of the original food, but also reducing the nutritional value, which will also endanger human health.

What should I do if I put less salt in the sausage?

Because the sausage eggplant is mainly to reduce the activity of water, so as to inhibit the growth of bacteria and microorganisms, and avoid corruption, so when the sausage salt is less, it is generally not remedied, and it is necessary to pay attention to the situation of sausage drying and preservation to avoid deterioration.

There is an essential difference between hoarfrost and mold on the surface of sausages. After the sausage is smoked, it is left for a period of time, due to the precipitation of crystals such as salt in the meat due to air-drying or cold intestines, it forms a hoarfrost source destroys the same thing, it looks like a layer of frost, if you take it to smell there is no smell, and the hot water will be clean as soon as you wash it.

Although the mold on the sausage is sometimes similar to the frost, it is actually a reaction of deterioration on the surface of the sausage or inside the sausage hailstone, which smells foul, shakes and flies ash, and is harmful to the human body if inhaled.

If the sausage is moldy, the spike will have a musty smell when asked, it will be sticky to the touch, and the moldy sausage will taste bitter.

The sausage with salt frost will not have a peculiar smell, and it will not touch your hands, but it will feel dry and grinding, slippery and the taste of eating is salty and fragrant. Guess.

First, touch it with your hands, if it is moldy, it will stick to your hands, not salt frost.

Second, use your nose to smell if there is any peculiar smell, if not, it is salt frost.

Smell it with your nose and see if there is a musty smell.

If there are only white spots, it depends on whether the small white shift is frosty or other, if the frost is salt nitrate, the normal phenomenon, if not, it is slight mildew, it should be treated and cleaned in time, and it can also be eaten. Because the sausage is moldy from the outside, and the meat inside is a castrated product, it will not be so easy to mold.

It can be judged in the following way: if it is the color of the fatty meat, there is no problem and it can be eaten; White mold spots are not edible.

General sausages do not have salt frost, only sausages can have salt cream, and sausages have a suitable temperature and environment.

Generally, it is placed in a relatively low temperature and dry environment, and it should be exposed to the air and cannot be sealed and stored, and salt frost will grow in about 1 week.

It's like this when it's dried, it's normal.

Sausages are salted. The proportion of salt is about 3 times more than the usual salt in vegetables

Once I did.

Bai sausage is a layer of white on the outside.

Du color thing, I wonder if the sausage is moldy, and I don't look back at it, and then I remembered to answer, because the sausage I made last time put tender meat powder in it, and when I took the sausage, my hands were all powder, so I left it on it. After the sausage dried, I ate it, and found that it had a little sour taste, thinking that the weather had not been very hot, not spoiled, one explanation was that there was less salt and more wine, and the meat became a real submerged product.

Sausages, bacon will grow white salt frost in the case of moisture

In an unventilated and humid environment, sausage and bacon are prone to salt frosting. After the salt frost grows, you can wash off the salt cream with wine, and then hang the sausage and bacon in a ventilated place, and take it back to the house at night. Beware of birds, they will invite friends and family to share with them.

In order to avoid this, soy protein can be added, reduce the amount of salt, and increase the ratio of phosphate and preservatives.

Salt cream is actually a moldy white powder on the outside of the sausage, which is less salt when the sausage is filled, and the ambient temperature is high and the humidity is high when the sausage is dry, and the sausage has become moldy. It is better not to eat moldy and spoiled sausages.

Freshly filled sausages are dried with a white substance that is not stressed, and is mostly coagulated by fat, starch, corn flour or salt. As the water evaporates, it slowly penetrates and exposes the surface of the casing.

This is fermentation and mildew, you must be unreasonable to dry, so there is salt frost.

Sausages should be dried in a cool and ventilated place, not in the sun for a long time, otherwise salt frost will easily appear.