Sausage is a more common meat product in life, its eating method is more, it tastes more fragrant, more appetizing, many people will make sausages at home to eat, the surface of the sausage will be white, this may be salt cream, may also be white mold, depending on the specific situation.
The white color of the sausage surface is mold or salt cream
It's all possible. Sausage is a cured product. If not stored properly, more bacteria may breed, which can then create white mold on the surface. Sausages with mold can no longer be eaten so as not to cause adverse effects on the body.
If the sausage does not spoil, the salt cream will also settle during the drying process, because the salt dissolved in the meat will penetrate the casing hole and adhere to the surface of the casing after exposure to wind and sunlight.
If it is moldy, there will be white and black spots on the sausage, which will be sticky to the touch. If there is no such phenomenon, it is salt frost.
The salt cream is a thin layer with a uniform white color that reveals the color of the meat. The moldy meat is very colorful and has a layer of dirt. Green and black should be moldy.
Sausage surface salt cream is different from white mold
1. Mildew
If the sausage is moldy, it will smell moldy and feel slimy because it is moist and the moldy sausage will taste bitter.
2. Salt cream
Sausages with salt cream will not have a peculiar smell and will not stick to the outside, but will feel dry and dry, and the taste is salty.
How to preserve sausages
1. Hang it for preservation: We first put the sausages in a cool and ventilated place to dry thoroughly, and then hang them directly in a cool and dry place, but avoid direct sunlight. After the temperature gradually rises, check that the sausages remain dry. Because once the sausages have oil stains on the surface, the surface temperature is too high, and they must be placed in the refrigerator.
This method is more suitable for the south. If you eat sausage in the north, it will turn into dry firewood, which directly affects the taste.
2. Refrigerator storage: We vacuum pack sausages directly, and then put them in the refrigerator to freeze or refrigerate. If we choose the refrigerated method, we can keep it for about 3 months, and the refrigerated method can keep it for about a year, and we don't need to worry about temperature changes.
3. Liquor preservation: In addition, after the wine tank is opened, the smell can remain unchanged.