With the improvement of people’s living standards, sausages have been transformed from past festive food items to annual food products. Preservation is the key to achieving this transformation. We will now introduce several methods for preservation of sausages.
1. Preservation of salty vegetable mezzanine First spread 3 to 5 centimeters of salty dried vegetables on the bottom of the tank, then evenly discharge the sausages on salty dried vegetables, a layer of salty dried vegetables with a layer of sausage, and finally cover with a layer of salty dried vegetables that are 3 to 5 cm thick. , Use non-toxic plastic film to seal tightly, or cap it in a cool, dry and ventilated place. Because salty dried vegetables have the functions of moisture absorption, bacteria inhibition and temperature insulation, they have certain buffering and blocking effects on high temperature and high humidity, so that sausages can be properly preserved in a good “small environment†for a long time.
2. Sterilization and storage of liquor Before storage, apply a layer of white wine (45% to 55% alcohol content) on the sausage, then put it in a container with good sealing performance, and cover the lid tightly, placing it in a cool, dry and ventilated place. Liquor spirits can not only kill the bacteria adsorbed on the body of the sausage, but also can effectively inhibit bacteria breeding in the storage container in a short period of time, which is beneficial to the preservation of fresh sausages, and the fragrance does not change.
3. When fresh ash is freshly stored, first lay 5 to 8 cm of freshly chilled grass ash on the bottom of the container with good sealing performance. Place the sausages neatly on the ash, and then cover the ash. The thickness should be higher than the sausage. Surface 2 to 3 cm. Each layer of grass ash is laid and a layer of sausage is placed. Between the wall of the container and the sausage, a gap of 2 to 3 cm should be left, filled with grass ash. The top sausage should cover 5-8 cm of ash, and store it in a cool and dry place. With this method sausages can be stored for more than six months.
4. Cooked lard oil immersed in fresh liquid pork lard that is put in the pan by the tissue fat of the pig, filtered out of the oil residue and poured into a pot, cooled to a thick, the sausage is immersed in lard, lard cooling Solidify, cover tightly and place in a cool, dry, ventilated place.
1. Preservation of salty vegetable mezzanine First spread 3 to 5 centimeters of salty dried vegetables on the bottom of the tank, then evenly discharge the sausages on salty dried vegetables, a layer of salty dried vegetables with a layer of sausage, and finally cover with a layer of salty dried vegetables that are 3 to 5 cm thick. , Use non-toxic plastic film to seal tightly, or cap it in a cool, dry and ventilated place. Because salty dried vegetables have the functions of moisture absorption, bacteria inhibition and temperature insulation, they have certain buffering and blocking effects on high temperature and high humidity, so that sausages can be properly preserved in a good “small environment†for a long time.
2. Sterilization and storage of liquor Before storage, apply a layer of white wine (45% to 55% alcohol content) on the sausage, then put it in a container with good sealing performance, and cover the lid tightly, placing it in a cool, dry and ventilated place. Liquor spirits can not only kill the bacteria adsorbed on the body of the sausage, but also can effectively inhibit bacteria breeding in the storage container in a short period of time, which is beneficial to the preservation of fresh sausages, and the fragrance does not change.
3. When fresh ash is freshly stored, first lay 5 to 8 cm of freshly chilled grass ash on the bottom of the container with good sealing performance. Place the sausages neatly on the ash, and then cover the ash. The thickness should be higher than the sausage. Surface 2 to 3 cm. Each layer of grass ash is laid and a layer of sausage is placed. Between the wall of the container and the sausage, a gap of 2 to 3 cm should be left, filled with grass ash. The top sausage should cover 5-8 cm of ash, and store it in a cool and dry place. With this method sausages can be stored for more than six months.
4. Cooked lard oil immersed in fresh liquid pork lard that is put in the pan by the tissue fat of the pig, filtered out of the oil residue and poured into a pot, cooled to a thick, the sausage is immersed in lard, lard cooling Solidify, cover tightly and place in a cool, dry, ventilated place.
Mechanical Mod Kit Series
Mechanical MOD Kits of Various of products, including AV Mods Kits,Resin Mod Kits,Brass Mod Kits,Copper Mod Kits and Stainless steel Mod Kits with various colors, provide product pictures and basic parameters, we are committed to supply chain management, we are a professional Chinese manufacturer of Mechanical Mods Kit and we are looking forward to your cooperation.
Mechanical Mod Vape,Pen Starter Kit Vape,Stab Wood Mod Vape,Pc Material E Vape
Dongguan Marvec Electronic Technology Co.,Ltd , http://www.marvec-cn.com