Laosai: refers to the meat as raw materials, cut and twisted into dices, with accessories, into the animal intestines by fermentation, ripening and drying made of meat products. It's okay, it's just salt precipitation, water washing before steaming can be. It's not mold. The white frost is caused by salt precipitation. If the sausage did not taste when eating a wash can be

Salt frost is sodium chloride crystals, so magnified visible transparent crystal surface, regular particles, and white frost on the surface of the distribution of sausage is uniform and consistent, continuous piece of salt frost with a wet rag can be easily wiped away. The occurrence of mold on the surface of the sausage naked eye visible round or irregular white or green colonies, irregular distribution, especially in the sausage bends and folds more, not easy to wipe off, zoom in to see the white filaments, that is, the mycelium of the mold.

If it is me, first tear off the casing, take white wine soaked and then boiled in water 2 times, high temperature sterilization. Take a piece and try the texture.

Eat it as soon as possible if there is no problem, throw it away if there is a little flavor.

Salt curing and baking or air drying makes bacon dehydrated, and bacteria and fungi are difficult to grow and multiply in the water-poor, high-salt environment, thus extending the preservation period.

The proteins are inactivated by structural changes under baking or exposure to the sun, but this has little effect on preservation. With longer processing procedures and time, enzymatic or non-enzymatic changes occur in the proteins and fats in the meat, such as enzymolysis and Streker degradation of proteins, hydrolysis and oxidation of fats, and the Merad reaction.

Lipids are important precursor substances for the formation of bacon flavor. During bacon processing, lipids are first degraded to form free fatty acids, which are oxidized and degraded to produce a series of small molecules of volatile flavor substances, thus giving bacon a unique flavor. For smoked bacon, the process will also adsorb phenolic resins and other substances.

As for nitrites in bacon and other foods, they are produced by microbial metabolism of impurities or proteins in the well water used as brine and the salt used for curing.