How can an enema be kept for a long time?

It is inedible without dryness, and it is indeed not delicious because it cannot be cut out of shape. The taste is not completely flavorful, and the pork enema is recommended to be frozen in the refrigerator directly after air drying, and take it out and steam it when you need to eat it. It is not recommended to eat what is not air-dried, it is not flavorful enough and it is not easy to cut into shape!

However, although the food is good, it is necessary to eat less, large pork enema is a pickled food, containing nitrite, tar and other carcinogens, in addition to the salt content is also high, often eating salty food is also easy to cause high blood pressure, Alzheimer's disease and a series of diseases. Therefore, it is recommended to eat less of this kind of food!

The pork enema can be eaten when it is not dry, but just like eating cured meat, the taste is okay, so it is best to wait until it is dry. After all is dry, put it in the refrigerator and refrigerate it on the line to air dry, smoked can be, can not be eaten without drying, raw meat is eaten carefully hospitalized, generally air-dried, put in the refrigerator to freeze, take it out and steam it when you want to eat, and then fry it to eat or mix vegetables to make a pork enema, which can be put in the refrigerator to freeze. When you want to eat it, take it out of the refrigerator and steam it again, it will be more fragrant.

If you don't want to freeze it, you can steam it directly and eat it slowly in the refrigerator.

Traditional Chinese medicine enema can be kept for about 30 minutes for a long time, about 1 hour, the drug can be absorbed through the mucous membrane, the trauma to the body is particularly small, reduce the pain caused by oral Chinese medicine in patients, and have a good effect on ** diseases. Traditional Chinese medicine enema has been carried out in clinical practice for many years and is a good route of administration. It can be rapidly absorbed through the semi-permeable membrane of the intestinal mucosa.

It has a good effect on adjacent organs such as the prostate, pelvis, abdomen and internal organs.

The soup in the soup bag is actually meat skin jelly, and when the skin is frozen when steamed, it becomes soup, so be careful not to let the skin of the soup bag stick and break when preserving, because once it is broken, the soup will spill out when steaming. Gently shake, then pick up, put in the spoon, then bite a small bite, blow gently inside, when the soup filling is not too hot, dip the bun in the seasoning sauce and then eat, some soup dumplings are also made to use a straw to suck the soup inside, the way to eat is particularly elegant.

After air drying, it can be stored for a long time, the enema itself is a pickled food, it tastes salty, hang it in a cool and ventilated place, let it be completely dehydrated, and then keep it in a dry environment, you can store it for a long time.

The method of long-term storage of enemas is to air dry the enema, you can put the enema in the ventilated air drying, or you can smoke the enema, and the dried enema can be stored for a long time in the refrigerator.

If you want to keep the enema for a long time, you can put it in the freezer compartment of the refrigerator, so that it can be stored for a very long time without spoiling.

Sausages are best air-dried. Because if the sausage is dried, especially if it is exposed to the scorching sun, it will not only cause the sausage to be oily, but also may cause the sausage to deteriorate. If the sausage is dried for a long time, it will produce oil, the fat will deteriorate, and it will have a hala smell.

If the taste habits of some places are exposed to the sun, the most oil can be sunburned, and it will not be exposed to the sun for too long. I really want to remember that Minnan likes to eat sausages with oil. Due to direct exposure to the sun, too much fat and fat will be exposed to the sun, resulting in a too dry taste, and the meat may deteriorate due to high temperature direct exposure.

Air-drying is also not a good method, because air-drying will take away too much moisture from the ingredients, making the meat too dry and affecting the taste.

The soy sauce mentioned above are all auxiliary materials, after filling and hanging in a cool, dry and ventilated place to dry for about a week, try not to dry, one is to affect the taste, the other is afraid that the intestine is easy to sour after heating, after drying can be boiled or steamed, I personally feel that the taste of steaming is good, and the sausage must be after the beginning of winter, the north wind genius to do, otherwise the sausage will have a strange smell and is not delicious, do a good job of sausage exposure for one or two days, and then slowly dry for about 10 days can be put away and put in the refrigerator, When you want to eat it, take it out with hot water, wash it and steam it, and you can eat it.

And when you cut it, it is easy to cut, and the boiled sausage will be more fragrant, while the sun-dried sausage is relatively stiff and dry, and the oil in the sausage is sun-dried, and the hard one is not easy to cut, and the drying speed will be much faster than the naturally dried sausage, but the taste is poor. As long as the skin of the sausage is tightened, do not dry the sausage, then steam it in a pot, and then smoke it with smoked sauce before eating. When making dry sausage, it should be air-dried after it has been filled, but it should not be dried in the sun.

Slightly spicy, five-flavored, etc., this material doesn't cost much, the casing is a pig's small intestine, I processed more than 300 yuan of meat, I want to recoil, lean meat. Last year, I processed 200 yuan of sausages and ate them until March, as long as I put them in a cool place, otherwise the sausages will become sour. Air-drying is generally in two days, and then use cypress branches to smoke the sausage, generally 24 hours can be smoked, after the sausage is smoked, it will be taken to the eaves and continue to air dry for a week to eat.

Don't air dry too much, that is, put it in a fresh-keeping bag and freeze it in the refrigerator, this kind of enema tastes much better than drying it outdoors all the time.

It should be hung in a ventilated place so that the enema does not become moldy and can be stored for a long time, and at the same time, it can also be placed in a sealed bag so that the enema will not spoil.

Hang it up first, put it in a cool place, and air dry it for three to five days, and then you can put it in a cooler place for a long time.

Refrigerator. The freezer of the refrigerator can store food well for a long time, can inhibit the growth of bacteria, and protect the food from spoilage.

1. Short-term. If it is only for short-term storage, it can be eaten during the Spring Festival, and after the sausages are dried, just hang them indoors, and then pay attention to opening the doors and windows frequently to ventilate. This can be stored for at least 60 days.

You can eat it before and after the Spring Festival, so the storage time is definitely enough.

2. Long-term. If you want to store it for a longer time and make more, you want to have sausages to eat for a long time after the Chinese New Year:

1) Sealed storage in the cylinder.

Put the sausages into a deep jar, that is, put a bamboo basket upside down in the jar to make the sausages overhead and easy to breathe. For each layer of sausages, spray the wine with a sprayer. After installation, cover and seal the cylinder.

After capping, seal the gap with kraft paper so that it does not leak. Keep in a cool, ventilated place. This allows the sausages to last for up to 6 months without the same flavor.

2) Refrigerate or freeze.

Keep it in the refrigerator, refrigerated or frozen. There is no need to worry about the impact of climate change on the quality of sausages. If it is placed in the refrigerator, it should be wrapped in plastic wrap, or it should be conveniently bagged, sealed, and put in a bag in the freezer.

If you refrigerate, adjust the temperature to about 4, so that you can store it for three or four months, and if you put it in the freezer, you can store it for half a year.

In addition, it is recommended that when the sausage is stored in the refrigerator, it is best to use a fresh-keeping bag to divide the amount of food at one time, which is stored for a longer time and can be used at any time.

Tips: Because there are often vegetables and fruits and other foods in the refrigerator, the humidity is high, which can easily lead to mildew. If there is only a little mildew on the surface, it can be wiped off with warm water and placed in a ventilated place to dry; If there is a lot of mildew, it should not be eaten.

Also, it should not be cleaned with wet water during storage, and if it feels dirty, you can wipe it clean with kitchen paper.

3) Steam and put in the refrigerator.

Soak in water for 2-3 hours (change the water after the water is turbid), and gently brush off the dirt on the surface of the cured meat with a soft brush; Fill the pot with enough water, throw a few slices of ginger into it, put the soaked cured meat into the pot, and steam it through the water; Take out the steamed cured meat and let it cool; Then spread the cured meat thoroughly and divide it into portions according to the needs of each meal, each portion is sealed separately in a plastic bag, and stored in the refrigerator freezer, and can be eaten according to the portion when needed. The stored lap-mei is eaten slowly and slowly, which is enough to last for the next year's lap-mei season.

1. After drying, the sausages can be put in a plastic bag and put in the refrigerator for quick freezing or refrigeration. 2. Cover it with a food bag, and do not hang it upside down with the mouth of the bag, so that it can be kept clean and not contaminated with dust, which is both dustproof and breathable. 3. You can also use a cotton swab dipped in a little peanut oil to evenly coat the surface, hang it in a cool place below 10, and save it until after the Spring Festival.

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Hello 1Divide the filled sausages into plastic bags in one serving and seal them well. 2.

After sealing, put it in the refrigerator and put it in the refrigerator or freezer compartment of the refrigerator, so that you don't have to worry about the quality of the sausages that are too hot. 1. The enema must not be cleaned with water during the preservation period, if you feel that the sausage is a little dirty, then wipe it directly with kitchen paper, not dip it in water. 2. If the environment of the enema is kept relatively moist, then it must be placed in a cool and ventilated place for air drying.

3. If the enema is directly exposed to the air and preserved, then it must be checked for deterioration when the weather is hot. 4. When making enema, you can put more salt to prolong the shelf life of sausages. 5. It is best to choose vacuum for preservation enema, because this preservation method can extend the shelf life.

Sausages should be placed in a well-ventilated place, and it is better to have the right amount of light.

Pork enema can generally be eaten in the sun for 7-10 days.

If the temperature is suitable and the wind is strong, the homemade sausages are put in the sun to dry for 2 days, and then put in a ventilated place to dry, about 7-10 days are about the same, but if the sunlight is too strong, it is not suitable to be placed outdoors to dry, and it needs to be put indoors, and indoor ventilation is not as good as outdoors, and the drying time may be about half a month.

Sausages are placed outside the balcony or ventilated room on the shade side, natural shade drying is good, and the temperature of the room is just close to the outside, the most suitable temperature is the daily average of two to three degrees Celsius, the sausage will not be damaged due to the temperature of the sausage, must not be directly exposed to the sun, otherwise it will not only cause the sausage to produce oil, but also may cause the sausage to taste bad, moldy, bad, etc.

Winter sausages are filled to dry for a few days

Drying sausages in winter is generally about 7-10 days! The purpose of drying is to play the role of the meat filling to color the casing, so that the color of the sausage after grilling is deep red and improve the taste. Drying conditions:

40-60 minutes at room temperature, 20-30 minutes for the roaster with blowing function. Bake at 80 degrees for 120 minutes.

The baking time of the equipment with poor sealing can be appropriately amplified. If the weather is fine, you only need to dry it for three or four days, and then hang it in a ventilated place for ten days and a half months, and the fragrance will be strong (depending on the fat and leanness of the sausage, you can hang it for a few more days if you are too fat) Sausages generally speaking, you can eat them in a week. Anyway, it's better to dry sausages with less oil!

How to preserve the prepared sausages:1After making the sausages yourself, you should hang them in a well-ventilated place to dry.

2.Air bubbles are found, and vented with a needle prick. Ligation is performed every 12 cm or so, and it is flipped again after two days.

3.The drying time depends on the temperature, wind and other reasons, generally 7-10 days is about the same, but do not dry too dry, otherwise the taste will be poor. 4.

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. I hope mine can help you

1. Enemas are generally steamed for 25-30 minutes.

2. Fill the sausage by yourself, generally put the material mainly pork, put the marinated pork in the sausage skin, the whole sausage is steamed in the pot, generally wait for the water to boil, continue to steam over medium and low heat for 25-30 minutes, fully steam the internal meat thoroughly, and play the purpose of high-temperature sterilization and cooking.

3. However, the steaming time should not be too long, otherwise the sausage skin will swell and crack, resulting in the leakage of sausage meat, affecting the appearance and taste, and it is not suitable to continue to be preserved.

It can be refrigerated in the refrigerator, or it can be stored in a cool and dry place, and it can also be stored in the cellar, or it can be exposed to the sun, and then the enema can be made into an air-dried, and then it can be put into a pot to steam when eating, so that it will not affect the taste.

You can put the enema directly into the refrigerator, or make the enema into other dishes, and you can directly freeze the enema for a long time.

If you want to preserve the enema for a long time, you can put the enema in the freezer, so that it will be stored for a longer time and can also be kept fresh.

Smoked and dried: If the environment in which the sausages are kept is humid or in the rainy season, you can choose to store the sausages in a cool and ventilated place. Refrigerator refrigerated:

Put it in the refrigerator room and seal it with plastic wrap or a convenient bag, and adjust the temperature to about 4 in Xuchun when refrigerating, which can be stored for about three months, and can be stored in the freezer for half a year. Vacuum preservation: Vacuum-packed enema portions to avoid direct exposure to air can extend shelf life.

1. Smoked and dried: If the environment for storing sausages is relatively humid or in the rainy season, you can choose to store the enema in a cool and ventilated place.

2. Refrigerator refrigeration: It needs to be sealed with plastic wrap or convenient bag in the refrigerator, and the temperature is adjusted at about 4 when refrigerated, which can be stored for about three months, and can be stored in the freezer for half a year.

3. Vacuum preservation: vacuum packaging of enema portions to avoid direct exposure to air, which can extend the shelf life.