The first step in curing sausages is processingPork。In the selectionPorkIt is best to choose a fat and thin part, which can ensure that the sausage has a richer taste. So,PorkShould I wash it or not?The answer is yesPorkBe sure to wash it. BecausePorkDuring production, transportation and storage, it can be contaminated with various kinds of contamination, and if not cleaned, the sausages produced may have an off-flavored smell orBacteriaResidue. in cleaningPork, you can use thePorkSoak in warm water and then rinse off with running water, making sure the surface is dirtyBacteriaBe cleaned.
In addition, it is important to note that cleaningPorkDo not use soap orDish soapand other harsh detergents, so as not to affect the taste and food safety of sausages.
Expanding: In cleaningPorkIn the process, we can use warm water pairsPorkCarry out soaking, so that you can makePorkBlood and impurities on the surface are thoroughly rinsed. After washing, you can also use running water, willPorksurface dirt andBacteriaResidue rinsed off thoroughly. In addition, in order to ensurePorkWe need to be careful not to use harsh detergents to avoid being rightPorkcausing unwanted impact.
in the handling of goodPorkAfter that, the next step is pickling. In the process of marinating the sausages, add an appropriate amountLiquorIt is a very important step not only to add flavor to the sausage, but also to act as a preservative. LiquorIt contains alcohol and can be inhibitedBacteriaThe growth of the sausage prolongs the shelf life of the sausage, making it less susceptible to spoilage and spoilage during the preservation period. When marinating sausages, we can placeLiquorPour evenly into the mincedPorkMedium, and stir well with chopsticks and letLiquorPenetrate sufficientlyPorkmedium, improve the marinating effect.
Expanding:LiquorThe addition can not only add a unique flavor to the sausage, but more importantlyLiquorThe alcohol component in it has a strong bactericidal effect. In the process of curing sausages, alcohol is able to suppressBacteriaThe growth and reproduction of sausages slows down the rate of spoilage and deterioration, thereby prolonging the shelf life of sausages. In addition,LiquorIt also has the effect of improving the taste of sausages, which can make sausages more tender and delicious, and increase people's appetite. In joiningLiquorAfter that, we can stir well with chopsticksPork, makeLiquorAble to penetrate evenlyPorkof each part, improving the effect of pickling.
After the sausages are filled, the next step is the drying process. The correct drying method can improve the quality and taste of the sausage, making it more fragrant and delicious. First of all, we need to place the filled sausages in a ventilated and dry place and dry them in the shade for 2-3 days. This allows the outer layer of the sausage to slowly evaporate, and the surface becomes dry and less prone to growthBacteria。Then, the sausages that have been dried in the shade are put in the sun to dry for more than 10 days. Drying in the sun can further reduce the moisture content inside the sausage, making it drier and harder, thus extending the shelf life. In addition, sun exposure can also enhance the flavor of the sausage, making it more mellowDelicious
Expanding: In the drying process of sausages, we need to pay attention to the influence of different drying methods on sausages. First of all, shade drying can gradually dehydrate the outer layer of the sausage, reduce the moisture content, reduceBacteriaopportunities for breeding, thus extending the shelf life of the sausages. The drying time is generally 2-3 days, during this process, we need to place the filled sausages in a ventilated and dry place, so that the surface moisture of the sausages gradually evaporates. Next, there is the sun-drying link, where the dried sausages are placed in the sun to dry. Sunlight exposure can further reduce the moisture content of the sausage, making it drier and firmer, improving the quality and taste of the sausage. The sun is usually spent on more than 10 days, during which time we need to turn and observe the sausages regularly to ensure that each part can be fully dried.
Conclusion: In the process of marinating sausages, we need to pay attentionPorkof cleaning,Liquoras well as tips for shade and sun exposure. Only by mastering these three points can we make a fresh and flavorful product that does not stink for a long timeDeliciousSausage. I enjoyGastronomyAt the same time, always be carefulFood safetyand hygiene, to ensure their own good health.