How can you tell if a sausage is good or bad? How to recognize a broken sausage

Sausage is my favorite food, it is moderately fat, fragrant, sweet and salty, and delicious. I also make some to store in the winter. If we want to go to the market to buy a good sausage, how can we tell the quality of the sausage?

How to tell the difference between good and bad sausages. Discernment.

Take a look. First of all, we use the method of looking, which is to see whether the appearance of the sausage is neat and full, and whether the intestinal membrane is broken. The second is to look at the color of the sausage, a good sausage color is white and bright red or corn two colors alternately, so that the sausage is fat and thin mixed evenly.

Second sniff. The second method is to smell the sausages for fishy smells, and the sausages you make yourself have a special sausage smell. If some black-hearted processors add starch to the sausage, it will not have a fragrance, and it should be stored for a little longer and have a sour taste.

1. Look at the color. High-quality bacon: the bacon is bright in color, the lean meat is bright red or dark red, the fat is transparent or milky white, the appearance is dry, and there are no mildew spots; Inferior bacon: the meat is gray and dull, the fat is yellow, there are moldy spots, the meat is soft, inelastic, and has mucus.

2. Smell the smell. High-quality bacon: the cut noodles have a strong aroma and a prominent meat aroma, mixed with the aroma of the seasoning during marinating and the aroma of the smoked material during smoking; Inferior bacon: the fat has a rancid taste, hala taste, foul smell or other peculiar smell, or has obvious chemical agent odor.

3. Touch with your hands. High-quality bacon: the flesh is dry, firm, acupressure without marks and elastic; Inferior bacon: the meat is soft and inelastic, with obvious traces after acupressure, moist and mucus, and mold spots cannot be erased.

It mainly depends on the material and production method of the sausage, of course, the taste is also very important; What I often eat is Lifeng sausage, which is a time-honored brand in Shanghai, and it is made of pure pork, which is cut into pieces of fat and lean meat. The fat meat is pork loin, and the lean meat is the hind leg meat. After traditional production, Lifeng sausage is fragrant but not greasy, fragrant and juicy.

Sausages, often seen in life, especially in braised meat shops, are delicious, full of aroma and stimulate appetite. The combination of sausages and cakes makes the sausages more flavorful, so that they forget to return, and they are beautiful, when buying sausages, how to judge whether the sausages are bad? Here are a few ways to get you a good sausage.

Look at the color *** sausages and inferior sausages, there is a big difference in color. The color of high-quality sausages will not be too dark, and sausages that are too dark may have too many condiments such as soy sauce added, and the taste is a little worse.

Look at the thickness of the casing.

The thinner the crust of the sausage, the better, and the sausage tastes crisp after steaming; If the skin is thicker, it will taste harder and the taste will be poor, look at the thickness of the skin at the mouth of the sausage, and pinch it with your hands.

Look at the state of sausages in a dry state, easy to preserve, good taste, if the sausages are wet, air drying is not thorough, may increase the weight, not suitable for buying.

Sausage is a very good food, it tastes delicious, makes people feel the mellow freshness in the mouth, and the effect is very obvious when eaten occasionally. In the braised meat shop, when I saw the smooth and smooth sausage, I couldn't help but want to take a bite, so that consumers could taste the delicious sausage, which was very delicious.

There is a taste, and the packaging is swollen in bags.

Sausage is a well-known food, many people will take sausage as a food to eat during the New Year, with the improvement of people's living standards, sausages have changed from the past festival food to anniversary food. Freshness is the key to achieving this transformation, so a certain amount of storage is required. Although the sausage is delicious, how to store the taste unchanged is really a headache, and several sausage preservation methods are introduced.

1.Salted and dried vegetables are kept fresh.

First spread 3 5 cm of salted vegetables at the bottom of the tank, then evenly arrange the sausages on the salted vegetables, a layer of sausages and a layer of salted vegetables, and finally cover a layer of 3 5 cm thick salted vegetables, seal and tie tightly with non-toxic plastic film, or cover, and store in a cool, dry and ventilated place. Because the dried pickled vegetables have the functions of hygroscopicity, bacteriostatic and temperature insulation, they have a certain buffering and blocking effect on high temperature and high humidity, so that the sausages can be properly stored in a good "small environment" for a long time.

2.Liquor sterilization and preservation.

Before storage, coat the sausages with a layer of liquor (45% 55% ABV), then put them in a well-sealed container, cover tightly, and place in a cool, dry and ventilated place. Strong liquor can not only kill the bacteria adsorbed on the surface of the sausage, but also effectively inhibit the growth and reproduction of bacteria in the storage container in the short term, which is conducive to the preservation and storage of sausages with unchanged fragrance.

3.Fresh plant ash is kept fresh.

When storing, first lay 5 8 cm of freshly fired and cooled plant ash on the bottom of the container with good sealing properties, arrange the sausages neatly on the plant ash, and then cover them with plant ash, the thickness of which should exceed the upper surface of the sausage by 2 3 cm. For each layer of plant ash, place a layer of sausages, leaving a gap of 2 3 cm between the walls of the container and the sausages, and fill it with plant ash. The top sausage should be covered with 5 8 cm of plant ash, covered and stored in a cool, dry place.

With this method, sausages can be stored for more than half a year.

4.Cooked lard is soaked to keep it fresh.

Put the pig tissue fat in the liquid lard boiled in the pot, filter out the oil residue and pour it into the clay pot, when it is cooled to viscousity, soak the sausage in the lard, the lard is cooled and solidified, cover it tightly, and place it in a cool, dry and ventilated place.

It can be judged by deterioration and mildew. As we all know, the shelf life of food is the edible time that we regulate in order to ensure our own safety, so it is essential to know the shelf life of sausages.

Under normal circumstances, the shelf life of sausages can be stored for about a week when the refrigerator is refrigerated or the temperature is low, and the time in the freezer will increase, in order to reduce the large amount of nitrite in the freezer, and the taste in the refrigerator will lead to poor taste.

We can wrap it in plastic wrap or wrap it in a plastic bag, which can greatly increase the preservation time of the sausage, but it is better to eat it within two months.

If there is a mold or odor during this period, we should throw it away immediately, in this case, it may even cause food poisoning, and we should try to eat fresh sausages for our own health.

In fact, there are not only these two ways to preserve sausages, but also a unique way to preserve sausages, which is to put a glass of liquor in the container where the sausages are placed, or directly coat a layer of liquor on the surface of the sausages, and then put them in a closed container, and place 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.

Generally speaking, sausages can be stored in the refrigerator for about a week, and it is best to eat them within 2 months in the freezer. Today, I will introduce you to a fresher storage method, when storing sausages, you can put a glass of liquor or alcohol in the container, and spread a layer of liquor on top of the sausage. Seal the container tightly and place it in a cool and ventilated place.

As a smoked food, sausages may increase our chances of stomach cancer if consumed in large quantities for a long time. According to scientific experiments, boiling in water at 60 degrees Celsius for 30 seconds, the nitrite content on the surface of the sausage is greatly reduced, so we need to boil it in water first when we eat it daily, whether it is roasted or fried, which can not only reduce the nitrite content, but also shorten the cooking time so that the taste is more tender.

Look at the appearance If the sausage already has moldy spots or white hair, it means that it has gone bad.

Look at the color Look at its color, whether it is blackened, if it turns black, it means that it has deteriorated, so don't eat it.

Smell Ask the sausage if it stinks and has a sour smell, and if it is, it means that it has gone bad.

Look at the meat After thawing the sausage, see if the meat is rotten or fluffy, if so, it is spoiled, so don't eat it.

If the sausage has a sour taste, it is bad.

You can pick up the sausage and smell it up close, a good sausage should have a raw fragrance, and the expired sausage will emit a sour smell or other peculiar smell.

The skin of a good sausage is brown-red, the fat meat is feather-white, there are stone grains on it, showing a pattern produced by the drying of water, the intestine is firm, it tastes fragrant, the lean meat is firm, the fat is crispy, and such a sausage is a good sausage.

If the color of the mountain qi becomes dark, gray and dull, there are mold spots on the surface, and the intestine body is soft, it is an expired sausage; The color is very red and bright, and there may be a problem with excessive nitrite.