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Is it better to use pig casing or sheep casing for sausage stuffing?
One or two months before the Chinese New Year, people in many places will cook sausages, which is a common custom. Stuffed sausages also have certain stress, especially the choice of ingredients. So is it better to use pig casing or sheep casing for sausage stuffing? Let's take a closer look!

Is it better to use pig casing or sheep casing for sausage stuffing? Generally speaking, most people will use pig casings, but sheep casings can also be used, mainly depending on personal preferences.

The choice of casing is very important when enema. People usually choose to use small intestine enema to wrap pigs or sheep. Another question is whether the casing should be dry or wet. In fact, the two are the same. As long as you buy pork intestines, the white oil on them can be cleaned, and then you can use them without scraping. Moreover, dry casings are more suitable for storage, so dry casings and wet casings should be determined according to specific needs.

Generally speaking, casings are divided into two categories: natural casings and artificial casings. Natural casings mainly come from the small intestines of pigs, cattle, sheep and other animals. Most natural casings used in China are pig casings.

In the natural casing industry, the animal small intestine is divided into three layers: the outer intestinal cortex layer, the middle intestinal casing layer and the inner mucosal layer. Through a special scraper, the mucosa is squeezed out and the sausage skin is peeled off, and the rest is the semi-finished sausage casing.

How to preserve sausages 1, and the preservation of refrigerated bacon needs high temperature. It can be packed in plastic bags or paper bags, sealed and put in the refrigerator for refrigeration. The temperature should be adjusted to about 4℃, which can be stored for 90 days.

2. Freezing can also be sealed in the freezing layer for half a year, but it must be sealed after each use and then put back in the refrigerator. The seal can also be folded at the opening and then clamped.

3. If you plan to eat in a cool and ventilated place within 2 or 3 weeks, the indoor temperature is lower than 20℃ and the humidity is lower than 60%, you can't put it in the refrigerator. As long as it is placed in a cool place, it cannot be directly exposed to the sun. Sausages should be eaten as soon as possible, and it is not easy to store them for too long.

How long sausages can be preserved depends on the preservation method and other factors.

1, homemade sausage If the sausage is homemade, because no preservatives are added, the growth and reproduction of bacteria can only be inhibited by low water content and high salt content. Generally speaking, if it is hung in a cool place at room temperature, the shelf life is about 1 month, and the longest freezing time in the refrigerator can be up to 6 months. In addition, cut the dried sausage into small pieces, put it in a jar, sprinkle with an appropriate amount of 45-degree white wine, add 50-80 grams of white wine to 5 kilograms of sausage, and then seal it in a bag and can it, so that the sausage can also be preserved for 6 months.

2. Buy sausages. Some sausages sold as commodities will be vacuum packed. In addition, the operating environment is mostly sterile. It has a long shelf life. Generally, it can be stored at room temperature for about 3 months and in the refrigerator for one year.