Several methods for preservation of sausages
Cooked lard preservation: Put the lard into the pot and pour the liquid lard which has been distilled into the oil residue and pour it into a pot (or pottery jar, enamel bucket). Place the lid tightly and put it in a cool and cool place. Dry, ventilated place. After the sausage sinks into the bottom of the container, the solidified lard can not only prevent the sausage from deteriorating by direct contact with the air, but also hinder the odor of the sausage from overflowing, which is favorable for long-term preservation.
Liquor smearing and preserving: Before storage, apply a layer of white wine (45o-55o) on the sausage, then place the sausage in a container with good sealing performance, and place the lid tightly and cover it in a cool, dry and ventilated place. The reason for adopting this method is that the strong spirit liquor with bactericidal effect produced by sausage coating can not only kill the bacteria adsorbed on the surface of sausages, but also effectively inhibit bacteria breeding in storage containers in a short period of time, which is beneficial to the preservation and storage of sausages. , and the flavor does not change.
Fresh-keeping in the vegetable bowl: Firstly add 3 cm to 5 cm thick dry pickles to the bottom of the jar, tightly sealed with a thick plastic sheet, or placed in a cool, dry, ventilated place after being capped. Using this method to preserve sausages, because dry pickles have moisture absorption, antibacterial, and temperature-removing functions, when air humidity is too high, dry pickles can absorb the moisture retained in the storage box, and when the air is dry, it will dissipate the absorbed moisture. In this way, dry pickles can not only regulate moisture in the tank, but also have a certain buffer and septa on the high temperature, so that the sausage can be properly preserved in a good "little environment" for a long time, and the color, smell and taste are intact.
Grass ash preservation: Take the ash just burned and cool it for use. During storage, first lay 5 cm to 8 cm thick ash on the bottom of a container with good sealing performance. Place the sausages gently and neatly on the ash, and then cover the ash. The thickness of the covering is 2 cm to 3 cm. can. Each layer is covered with a layer of plant ash to lay a layer of sausage. There should be a gap of 2 cm to 3 cm between the wall of the container and the sausage. The gap is also filled with ash. After the top layer of sausage is covered with 5 cm to 8 cm thick ash, it is capped and sealed. According to this method, the ash disposed in the container can play the functions of moisture absorption, heat insulation, pest control, sterilization, etc., and the sausage will not lose its taste for more than half a year, and will not be degraded by insects.
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