How to add preservatives to sausage

When we make smoked sausage, we will put a lot of refined salt and some white rice vinegar into it, as we all know, refined salt has the role of preservative, which can lengthen the shelf life of the food, so the shelf life of smoked sausage will be very long.

The salt and sugar themselves have a certain preservative function, do not add specialized food preservatives. After loading it is best to use a sewing needle (fine wire can also be used) to puncture some holes in the top of the sausage to deflate it. When big factories make salami, they certainly have professional equipment to clean the casings. And they will also follow the right proportion to place some preservatives, and will not go just put.

Precautions for sausage storage

Hanging preservation: sausage refers to the meat seasoned and then poured into the sausage casing through the yin drying smoked meat, and after the yin drying and smoking, sausage basically does not contain moisture, it is not easy to deteriorate, so in the daily preservation, will be hung in the yin dry drying place can be.

Refrigerator preservation: the low temperature of the refrigerator can inhibit the growth and reproduction of bacterial microorganisms, prolonging the preservation of food, so you can also put the sausage into the refrigerator to save, but you need to do a good job of waterproofing sausage, such as into a plastic box or use vacuum sealing, so as to avoid the sausage was water-soaked rotten.