Sausages are loved as a delicious food, whether in stir-fried dishes or as an ingredient in hot pots. However, the question of whether the sausages are dried or air-dried after filling is confusing to many people.
First, the production process of sausages.
The process of making sausages can be divided into the following steps:
1.Determine the recipe: Choose the right meat and spice recipe for your personal taste and needs. Common meats include pork, beef, and chicken, while seasonings can be paired according to personal preference.
2.Cutting meat: Cut the selected meat into small pieces for subsequent processing and mixing.
3.Minced meat processing: The cut meat is ground in a meat grinder until the desired degree of ground meat is achieved.
4.Add condiments: Put the mixed minced meat and seasonings in a blender and stir and mix evenly.
5.Sausage filling: The mixed meat and seasonings are put into the sausage filling machine, and through the pressure of the filling machine, the sausages are filled into the casing.
Second, the difference between sun-drying and air-drying.
Sun-drying and air-drying are two common drying methods in the process of making sausages. Although they are similar, there are some differences.
1.Sun drying: Sun drying is to hang the filled sausages in a well-ventilated and sunny place, and use the heat energy of the sun to evaporate the water on the surface of the sausages. This method is suitable for environments with high temperatures and low humidity.
2.Air drying: Air drying is to hang the filled sausages in a ventilated place, and use the characteristics of air circulation and flow to gradually air dry the moisture on the surface of the sausages. This method is suitable for environments with high humidity.
Both drying methods have their own advantages and disadvantages, sun-drying is more suitable for areas with fast drying and high temperatures, while air-drying is suitable for environments with high humidity and sufficient air circulation. Choosing the right drying method according to the actual situation can ensure the taste and quality of the sausage.
3. Storage method of sausages.
In order to avoid spoilage of sausages, it is very important to have the correct storage method. Here are a few common ways to store it:
1.Refrigeration: Place unopened sausages in a cold area of the refrigerator and store them for 3-5 days. Take care to avoid direct contact with other foods to avoid cross-contamination.
2.Freezing: Place cooked or roasted sausages in an airtight bag and store them in the freezer compartment of the refrigerator. At low temperatures, sausages can last for months or even longer.
3.Vacuum packing: Using a vacuum packaging machine to vacuum seal sausages can extend the shelf life of sausages and avoid oxidation and spoilage.
Fourth, the gastronomic application of sausages.
Sausages can not only be eaten directly for cooking, but also as an important ingredient in cuisine. Here are a few common sausage gourmet applications:
1.Hot Pot: Cut sausages into slices or segments as one of the ingredients of hot pot, and cook them with a variety of vegetables and spices to enhance the flavor.
2.Stir-fry: Sausages are cut into slices or dices and stir-fried with vegetables to add texture and flavor to the dish.
3.Breakfast rolls: Sausages are fried with eggs, placed in pancakes or dough cakes, and rolled into a delicious wrap.
In conclusion, the process of making sausages includes steps such as determining the recipe, cutting the meat, processing the minced meat, adding condiments, and filling the sausages. Sun-drying and air-drying are common ways to dry sausages and are suitable for different environmental conditions. The correct storage method can guarantee the taste and quality of the sausages. In addition, sausages can also be used as an important ingredient in dishes such as hot pots, stir-fries, and breakfast rolls, giving us more delicious options.