China's sausage has a long history. China's sausage was created before the Northern and Southern Dynasties, and the "enema method" contained in Qi Min Yao Shu in the Northern Wei Dynasty was first seen, and its method was spread. China sausage can be stored for a long time without starch, and eaten after cooking. It is delicious, mellow and full-bodied, and has a long aftertaste. The more you chew it, the more fragrant it is. It is far better than enema products from other countries. It is one of the traditional Chinese foods and enjoys a good reputation at home and abroad.
There are also many types of sausages, mainly divided into Sichuan-style sausages and Guangdong-style sausages. The main difference is that Guangdong flavor is sweet, Sichuan flavor is spicy, and Hunan region has salty sausages instead of spicy ones.
In Zhangjiajie, Hunan Province, the production of sausage is a major project to prepare for the new year. On the winter solstice, Tujia people kill their own pigs and make bacon and sausage. Fortunately, at the New Year's Eve, the family eats sausages and hot pot with blood sausage and drinks rice wine.
Preservation method of sausage:
1, hanging preservation: first put the sausage in a cool and ventilated place to dry it thoroughly, and then hang it directly in a cool and dry place, but avoid direct sunlight. Check whether the sausage is kept dry after the temperature rises gradually. Because once the sausage has oil stains on its surface, the surface temperature is too high, so it must be put in the refrigerator.
2. Refrigerator storage: We pack sausages directly in vacuum, and then put them in the refrigerator for freezing or cold storage. If we choose the cold storage method, it can be stored for about 3 months, and it can be stored for about one year without worrying about the change of temperature.
3. Liquor preservation: When the sausage is completely air-dried, it can be placed in the vat. It should be noted that the vat should be padded with a bamboo frame, and a layer of sausage should be sprinkled with some liquor. This is repeated, and all the sausages are placed in the vat and finally sealed.
And the gap is sealed with kraft paper, so as not to leak a trace of the gap. The cylinder needs to be placed in a cool place to avoid high temperature and rain. This method can keep it from being bad for half a year, and the taste can be kept unchanged after the cylinder is opened.