How long can sausage be kept? What is the membrane on the outside of sausage?

Chinese sausage has a long history. Chinese sausage was created before the Northern and Southern Dynasties. It was first seen in the "Sausage Method" recorded in the "Qimin Yaoshu" of the Northern Wei Dynasty. The method was spread. Chinese sausage does not add starch and can be stored for a long time. It is delicious, mellow and rich, with a long aftertaste. The more you chew, the more fragrant it is. It is far better than sausage products from other countries. It is one of the traditional Chinese specialty foods and is well-known at home and abroad. So how long can sausage be stored? What is the membrane outside the sausage? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How long can sausage be kept?

2. What is the membrane outside the sausage?

3. How to store sausage and bacon

How long can sausage be kept?

Sausage can be stored for half a year, but it needs to be placed in the freezer of the refrigerator. If it is kept indoors at room temperature, it can only be stored for three months. When storing sausage, it is best to put it in a food bag and suck out the air in the bag to create a vacuum environment for the sausage. When smoking sausage, do not place it in the sun to avoid deterioration of the sausage.

1. Half a year

If the sausage is wrapped with plastic wrap and placed in the freezer of the refrigerator, it can be stored for six months. If the sausage is sealed and stored at room temperature, it can be stored for twelve months. However, if the sausage is kept at room temperature without any protection, it can only be stored for three months.

2. Saving method

When storing sausages, you can use the vacuum packaging method. First, cut the sausages into small pieces, then put three pieces in a batch into a food bag, then extract the air from the food bag, and finally place the sausages in a light-shielded and dry environment at room temperature.

3. Notes

During the drying and smoking process, the sausages must not be exposed to direct sunlight to prevent bacteria from growing and spoiling. Moreover, during the drying process, if there is a long period of light rain, it is best to hang the sausages in a corner and use pine and cypress branches and orange peels to smoke them.

What is the membrane outside the sausage?

The membrane outside the sausage is the small intestine of the animal, mostly the pig's small intestine. After cleaning it, you can put it into the enema tool, stuff it with meat filling to make sausage. Common varieties of sausage include Cantonese sausage, Sichuan spicy sausage, Beijing garlic sausage, Harbin red sausage, etc. Sausage originated in the Southern and Northern Dynasties and is a delicacy made before the Spring Festival.

1. Small Intestine

The outer membrane of the sausage is the small intestine, which is mostly made of pig small intestine. When making sausage, the pig small intestine should be cleaned and stuffed with meat stuffing using an enema tool, and then a needle is used to pierce a small hole on the surface of the casing, and finally the sausage is hung in a ventilated place to dry.

2. Main varieties

There are many varieties of sausages, and the cooking methods vary from place to place. The more common ones are Cantonese sausage, Beijing garlic sausage, Harbin red sausage, etc. Cantonese sausage comes from Guangzhou and has a sweet taste. Harbin red sausage comes from Harbin and the raw material is pig blood. Garlic is added to Beijing garlic sausage, which has a strong garlic flavor.

3. Historical Origin

The development history of sausage is long, but there are two different theories about its origin. In Chinese history, there are records of sausage in the Southern and Northern Dynasties. It is said to be a product of the Northern Dynasty during the Southern and Northern Dynasties and is usually made before the Spring Festival. In German history, the Germanic Empire in 476 AD used pork to make the first sausage in Europe.

How to store sausage and bacon

Sausages and bacon can be stored by freezing in the refrigerator, hanging at room temperature, and vacuum packaging. When freezing in the refrigerator, put the sausages and bacon into plastic bags, tie the bag tightly and put it in the refrigerator. When hanging at room temperature, put the sausages and bacon in a dry, shaded and well-ventilated environment. When vacuum packaging, cut the sausages and bacon into sections.

1. Refrigerator

Bacon and sausage can be stored in the refrigerator. First, take out the bacon and sausage, put them into a sterile food bag, then tie the bag tightly with a string and put it in the freezer of the refrigerator. If the bacon is large, you can cut it into two pieces and store it.

2. Hang at normal temperature

Bacon and sausage can be hung and stored at room temperature. The freshly made bacon and sausage are still in the air-drying stage and will not deteriorate. At this time, the bacon and sausage can be hung in a ventilated, dry, and light-shielded environment. However, during the storage process, the changes in the bacon must be observed to prevent pests such as rats and cockroaches from eating the bacon.

3. Vacuum packaging

Bacon and sausage can be stored in vacuum packaging. First, cut the bacon and sausage into sections, then put them into vacuum packaging bags in batches, use tools to extract the air in them, and then seal the bag mouth at high temperature to prevent air from entering. The bacon preserved in this way has a shelf life of about one year.