The sausage tastes a little sour and is not spoiled

The sausage tastes a little sour and is spoiled. As a pickled product, sausage is the use of ancient food production and meat protection technology of food, the taste has fragrant, spicy and other tastes, generally will not appear sour, if the sausage has a sour taste, then it is likely to be improperly preserved, resulting in the sausage breeding bacteria and microbial deterioration, such sausages may increase the burden on the human stomach after use.

Common sense sharing:Judging whether the sausage is broken is actually relatively simple, you can first observe whether the appearance of the sausage is neat and full, whether the intestinal membrane is ruptured, etc., if the appearance of the sausage is not full, and the intestinal membrane is ruptured, then such a sausage is not good.

Secondly, you can also judge the quality of the sausage by the color of the sausage, the color of the sausage is bright red, white or maroon, if the sausage is black or has a musty smell, then such a sausage is not good.

The sausage tastes a little sour and is spoiled. If it is a sour taste caused by the problem of seasoning, this kind of food can still be eaten, but the taste is not very good, and the sausage has a sour taste, because the sausage is placed in a closed environment and is not air-dried. The meat and seasonings will undergo a fermentation reaction, which can easily cause the sausage to develop a sour flavor and other odors.

Preservation of sausages:Make sure the sausages are dry on the surface, and then blanch and dry them in an airtight container. Smear the sausage with white wine on the surface and put it in a container, if you want to stack more, remember to sprinkle a little white wine on each layer.

Then seal the container and put it in a dry and dark place, so that you can keep the sausage for a long time, not afraid of spoilage and taste, not only that, but the liquor can also add aroma to the sausage and make it more delicious.

There are several reasons why sausages have a sour taste:

1. Pay special attention to the weather in the next few days, the temperature is too high, which may cause the meat to deteriorate, so that the sausage will have a sour taste, but the general temperature is a little higher is no problem, and the drying sausage is most afraid of not being ventilated. In the case of no air drying, 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.

In addition, in the process of drying sausages, if they are not dried due to weather and other reasons, it will also cause the sausages to have a sour taste, so be sure to hang them in a cool place, dry the sausages, and then store them.

2. Most of the sausages made on the Internet are recommended to use thigh meat and buttock meat, if the meat is injected with water, it is likely that the sausage will have a sour taste.

3. 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. The cost of cooking wine is cheap and the profit margin is greater.

4. There is a problem with the seasoning itself that is purchased and sold, and now there are many fake and shoddy seasonings, which are fake and real, so you should be especially careful when buying, don't be greedy for cheap to buy fake sausage seasoning packages, and it is said that this year's sausage seasoning [good people] has the most fake products on the market.

Sausages have a sour taste because they are in a sealed and impermeable environment without air drying. The meat quality and condiments will have a fermentation reaction, which can easily cause the sausage to produce sour and other peculiar smells In order to ensure the flavor of the sausage, in fact, Qoros and preservation. There are still a few tricks.

Fresh meat does not get wet. Fresh meat before Qoros. If it gets wet.

Because the fresh meat is hung in a ventilated place, dried and then ketched. Do not add ginger and garlic to the sausage, do not use ginger and garlic. It will be counted in the intestines after fermentation.

Characteristic substances and flavors are produced that affect the mouthfeel of the sausage. It is important to air dry, and the good sausages are hung in a ventilated place to allow them to wind. Dry for about half a month, pinch with your fingers to try to deform the dimension when unknown.

Do not expose to the sun, otherwise. Fat intestines to. Set the oil and change the taste.

The lean flesh is deepened and preserved, and it should be dried in time. Okay, sausages are kept in a cool and ventilated place and can be kept for a winter. When the weather gets warmer, you can put leftover sausages in the freezer compartment of the refrigerator later.

Freeze to prevent spoilage, if the sausage is not air-dried, it is in an airtight environment, and the meat and condiments will ferment. This can also be easily caused. Sausages produce sour and other odors.

Hello friend sausage is a food with a unique flavor that does not appear sour, but if it is not handled properly during the preparation and preservation process, the meat and ingredients in the sausage will ferment, which can lead to this situation.

1. If the sausage is not air-dried in a closed and impermeable environment, the meat and ingredients in it may have a fermentation reaction, resulting in a sour taste of the sausage.

2. Secondly, in the process of marinating the sausage, if the salt is too little, or the meat is washed with water that is too high, there is no hole in the casing, and the temperature is too high when drying, it may cause the meat in the sausage to ferment and produce a sour taste.

Can you still eat sausages with a little sourness.

Depending on the situation.

Since the sourness of sausages is mainly caused by fermentation, generally when the degree of fermentation is light, it will not produce substances harmful to the human body, and it can also be eaten after remedial removal of sour taste.

However, if the fermentation is severe, it may lead to the deterioration of the sausage, and the spoiled sausage not only loses the original nutrients, but also produces harmful substances such as bacterial toxins and mycotoxins, which may cause nausea, vomiting, abdominal pain, diarrhea and other uncomfortable symptoms in the human body after eating.

3 How to make up for sour sausages.

1. Soak the sausage in cold water first, which can release the acidic substances, and then drain it and use some spicy and fishy seasoning for cooking, which can remove the sourness well.

2. Or after steaming the sausage, soak it in alkaline water for about 10-20 minutes, which can neutralize the acidic substances in the sausage, so as to remove the sourness, and finally drain and steam for about 5 minutes before eating.

Hello friends, there are many reasons for the sour taste of sausages, such as sausages in a closed and unventilated environment without air drying, the meat quality and condiments will have fermentation reactions, it is easy to cause sausages to produce sour taste or salt too little, it may also cause sausages to be sour, in addition, the filling process uses too high temperature to wash meat, after loading the sausage, not in the casing and the sausage when the temperature is too high will cause the sausage to be sour, generally speaking, if the sausage is sour, there is still a way to remedy, You can choose to put the sausage into the water to soak it, which can remove the sour taste of the sausage to a large extent, or you can put a little seasoning, or you can first put the dried sausage in the steamer and steam it, and then put it outside to sterilize, and then put a bowl of cold water into a small half spoon of edible alkali, fully fuse, slice the sausage, soak it in alkaline water for 10 to 20 minutes, and finally take out the sausage, drain the water and put it on the plate, put it in the steamer and steam it for five minutes. It needs to be ventilated in time, and it is okay to put it in refrigeration, and it is not allowed to touch the high temperature, thank you.

There are many reasons why sausages can be sour. In addition to the seasoning, the salt is 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.

Sausage a sausage becomes sour a try, it should be um, Zeng Xiaojun is not enough time, in this case it will become sour, normal, when sterilization, if the time is up, the sausage becomes sour a try, it should be um, Zeng Xiaojun is not enough time, in this case it will become sour, normal, when sterilization, if the time is up, he is the sausage sour a try, it should be um, Zeng Xiaojun is not enough time, in this case it will become sour, normal, when sterilization, If the time is up, he won't count the sausage sour to try, it should be well, Zeng Xiaojun didn't have enough time, in this case, it will become sour, normally, when sterilized, if the time is up, he won't count.

Causes of sausage souring: First, the material of the sausage is deteriorated, and the materials used are not selected in place, resulting in the sausage becoming sour after it is filled. 2. After the sausage is not dried, it will deteriorate, become sour, and mildew after storage.

3. When filling sausages, the amount of salt is not enough, the taste is too light, and the internal moisture of the sausage is not dried during storage, which is the main reason for sourness. Fourth, to choose fragrant ingredients, we must choose good pork belly and ingredients, in order to ensure that the fragrance does not deteriorate, become moldy, and become sour.

There are many reasons for the sour taste of sausages, such as sausages are placed in a closed and impermeable environment without air drying, and the meat quality and ingredients will have fermentation reactions, which can easily cause sausages to produce sour taste.

The sausage tastes a little sour. The sausage should be dried in the shade, not exposed to the hot sun, so that the temperature is too high and will cause the sausage to deteriorate. In addition, you should also pay great attention to the saltiness of the sausage, too light will also cause the sausage to deteriorate.

Under normal circumstances, *** sausages will not be sour, and if there is acidity, then it is most likely that the sausage has deteriorated.

Deterioration of sausages will not only reduce their nutritional value, but also may produce various toxic and harmful substances, causing acute poisoning or chronic poisoning in the eater.

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.

One reason is that your seasoning is not right. Or maybe the ratio of the seasoning is wrong. There is also the rotten flesh of the sausage.

Sausages have a sour smell because sausages are placed in a closed and airtight environment without air drying, and the meat quality and ingredients will have fermentation reactions, which can easily cause sausages to produce sour and other peculiar smells.

Normally, the taste of the sausage should be salty and slightly sweet, if when eating the sausage, you find that the sausage has a sour taste, then it means that the inside of the sausage is eroded by bacteria, which causes the sausage to ferment and become sour, so it cannot be eaten.

Chinese sausages were created before the Northern and Southern Dynasties, and were first seen in the "enema method" contained in the Northern Wei Dynasty's "Qi Min Yaoshu", and its method has been passed down to this day. Chinese sausage sausage does not add starch, can be stored for a long time, eaten after cooking, delicious flavor, mellow and rich, long aftertaste, the more you chew, the more fragrant, far better than the enema products of other countries, it is one of the traditional Chinese characteristic foods, well-known at home and abroad.

Sausages have a sour smell because the sausages are placed in a closed and impermeable environment without air drying, and the meat quality and ingredients will have a fermentation reaction, which can easily cause the sausages to produce sour and other peculiar smells.

In order to ensure the flavor of the sausages, there are actually some tricks when filling and preserving:

1. Fresh meat does not get wet. If the fresh meat is wet before filling, the fresh meat should be hung in a ventilated place to dry before filling.

2. Do not add ginger and garlic. Ginger and garlic cannot be used for sausages, because after ginger and garlic are fermented in the casing, they will produce unique substances and flavors, which will affect the aroma of the sausage.

3. Air-drying is very important. The stuffed sausages are hung in a ventilated place and let them air dry for about half a month, and they are pinched with their fingers to prevent obvious deformation. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened.

4. Save it in time. Dried sausages can be kept in a cool and ventilated place for a winter, and leftover sausages can be stored in the freezer compartment of the refrigerator after the weather warms up 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.

My uncle poured three hundred dollars of sausage into their son.

It rained on those days.

Poor ventilation. After the results were sent to Kunshan.

It's all sour, too.

A little sour is often the salt is less, or it is done early, and Chengdu in Sichuan does zhi

Sausages are usually after the winter solstice. If the fruit is made in advance, it is necessary to put enough salt, usually 20% more salt than after the winter solstice.

If you are really reluctant to throw away the sausages that are already a little sour, you can cook them for a while and then slice them and stir-fry them with chili peppers, the spiciness, which can neutralize some of the sourness. But if it's too sour, it's still recommended not to eat it, safety first.