Every winter marks the peak season for making and enjoying various types of sausages. During this time, the price of fresh sausages tends to be more affordable. By properly storing them right after they're cooked, you can maintain their freshness and sell them later at a better profit.
One effective way to preserve cooked lard is by using it as a protective layer. Place the solidified lard into a pot or a ceramic jar, then pour the liquid lard over it. Seal the container tightly and store it in a cool, dry, and well-ventilated area. As the sausage settles at the bottom, the solid lard acts as a barrier, preventing direct exposure to air and keeping the smell contained. This method helps extend the shelf life of the sausages while maintaining their quality.
Another preservation technique involves using white wine. Before storing the sausages, brush a thin layer of 45°–55° alcohol onto their surface. Then place them in an airtight container and seal it securely. Store the container in a cool, dry, and ventilated space. The alcohol has natural antibacterial properties that help eliminate bacteria on the sausage's surface and prevent microbial growth during storage. This not only keeps the sausages fresh but also preserves their original flavor.
Using a vegetable jar is another practical method. Start by placing a 3–5 cm layer of dried pickles at the bottom of the jar. Cover it with a thick plastic sheet or seal the jar tightly. Store it in a cool, dry, and well-vented location. Dried pickles have moisture-absorbing and antibacterial properties, helping regulate humidity inside the jar. When the air is humid, they absorb excess moisture, and when it's dry, they release it back. This creates a stable micro-environment that protects the sausages from spoilage and maintains their color, aroma, and taste.
Lastly, ash preservation is a traditional and effective method. After burning plant ash and letting it cool, spread a 5–8 cm layer at the bottom of a sealed container. Place the sausages neatly on top, then cover them with another 2–3 cm layer of ash. Repeat this process, leaving a 2–3 cm gap between the sides of the container and the sausages, which should also be filled with ash. Once the last layer of sausages is covered with 5–8 cm of ash, seal the container. The ash absorbs moisture, insulates against heat, and prevents pests and bacteria from damaging the sausages. With this method, sausages can remain fresh and flavorful for over six months without any degradation.
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