When cooking, steam in cold water for 20 to 25 minutes. Steamed sausages can be sliced and eaten. When Cantonese sausage is preserved, it can be packed in vacuum and placed in a cool place at room temperature, or it can be refrigerated in the refrigerator.
Sausage, whether sweet or salty, is a kind of delicious food with unique flavor. It can stimulate people's appetite and is deeply loved by people.
Potential danger:
(1) The acid value and peroxide value exceeded the standard.
Acid value and peroxide value are important health indicators to measure the degree of oxidative rancidity of oily foods. The rancidity of oil leads to the decomposition of oil to produce fatty acids and aldehydes and ketones, which not only changes the color, fragrance and taste of goods, but also has certain toxicity to oxidation products such as aldehydes and ketones, which can affect the normal metabolism of human body and thus endanger health. Goods that exceed the standard are not suitable for sale, let alone for eating.
(2) The nitrite exceeds the standard.
Nitrite is often added in the processing of pickled products, which can play a role in color development and bacteriostasis and help to form the inherent waxy taste of pickled products. According to the relevant national standards, the addition of nitrite in sausage is ≤20mg/kg, and excessive nitrite may cause certain harm, such as acute nitrite poisoning.
(3) Volatile basic nitrogen exceeds the standard.
Volatile basic nitrogen is a kind of toxic and harmful substance, which refers to the decomposition of protein in animal food due to the action of enzymes and bacteria, resulting in alkaline nitrogen-containing substances such as ammonia and amines. Excessive volatile basic nitrogen is harmful to human health.