Sausages and fragrant bellies are meat products made of fresh pork with auxiliary materials, which are packaged with casings and bellies. It is not only convenient to store, carry and eat, but also delicious, which is a delicious food that consumers like to eat. The method of choosing sausage and fragrant belly is:

First of all, look at the appearance: the casing and belly should be dry and complete and close to the meat stuffing, with uniform meat color and no mucus and mildew. Pinch by hand, solid and elastic products are high-quality products; If the casing and stomach are slightly wet or sticky, it is easy to separate from the meat stuffing, but it does not tear, and the surface is slightly moldy. It can be wiped off with sesame oil, and the traces are less after rubbing; If the casing and belly are wet, sticky, easy to separate from the meat stuffing, easy to tear, and have serious mildew on the surface, those with traces after rubbing with sesame oil are deteriorated products;

Second, look at the color: the cut surface is shiny, the muscles are gray-red or rose-red, and the fat is white or red for high-quality products; If the cut surface is shiny, the muscles in the deep part of the cut surface are dark gray or brown, and the yellow fat is inferior; If the meat stuffing is dull, the muscles are black and the fat is yellow, it is a deteriorated product;

3. Smell: It has the inherent fragrance and belly of sausage, no peculiar smell and sour taste, and is a high-quality product; For example, the sausage is not fragrant, and the fat has a slight rancid taste, which is inferior; Sausages and fragrant bellies are spoiled products if they have obvious fatty acid rancidity or fishy smell.

Fourth, look at the state of the organization: sausages and fragrant bellies with solid sections and no cracks are high-quality products; If the section is neat, but there are cracks and the surrounding parts soften, it is inferior; Those with irregular cross section, obvious cracks and softening phenomenon are degraded products.