Crispy sausage
2025-07-03
Crispy sausage is a kind of meat product, mainly made from livestock and poultry meat, supplemented with fillers (starch, plant protein powder, etc.), and then added seasonings (salt, sugar, wine, monosodium glutamate, etc.), spices (scallions, ginger, garlic, cardamom, cardamom, star anise, pepper, etc.), quality improvers (carrageenan, Vc, etc.), color protectants, water-retaining agents, preservatives and other substances
How to choose crispy sausages?
Crispy sausages are classified by quality and priced accordingly. The grade of the product will be indicated on the label, allowing consumers to choose based on their own preferences and needs.
First, check if it is dry. Dry sausages are of superior quality; if they are rather moist, they are not of top grade.
Second, check if the fat and lean parts are clearly separated. If they are, it is a hand-sliced meat sausage, which tastes better; if not, it is made by grinding the meat with a machine, and the taste is poorer.
Thirdly, the thinner the casing, the better. When steamed, the sausage will be crispier. If the casing is thick, the sausage will be tough after steaming.
Fourth, look at the meat color. If the sausage meat is overly transparent, it indicates that too much white nitrate was added during the curing process and it is not of high quality. If it is pale and lacks any luster, it is also not a good choice. If it is overly red and does not have a natural color, it has been dyed and should not be purchased.
When choosing sausages, you can use the identification method of "one look, two smell, three pinch".
The first step is to observe the color. High-quality sausages have bright meat color. The meat of sausages that have gone bad or are about to go bad appears yellow, and the fat is pale yellow. Of course, the color of sausages is not necessarily the redder the better. If the color is too red, it indicates that too much sodium nitrite has been added.
The second step is to check the smell of the sausage. Sausages usually have a pleasant and delicious smell, while spoiled sausages will have a foul and sour smell.
The third step is to check the dryness of the sausages. The recovery rate of dried sausages is about 65%. The lean meat of dry sausages feels hard when pinched, and the casings will contract and wrinkle. Any sausages that do not contract, have no wrinkles, and feel soft when pinched are of poor quality. Sausages should not be stored for too long, otherwise they are prone to mold. Moldy sausages are more likely to be contaminated by the more virulent Clostridium botulinum, causing food poisoning.
Crispy sausage
Chengdu YUELAODI Food Co., Ltd.
A hot pot barbecue ingredients, covering frozen products, fresh, snacks and other categories of one-stop service enterprises. Bearing the essence of "original ecology" of traditional hot pot, we insist on high-quality fresh ingredients, unique raw material formula, modern management and humanized service.
