Sausage products, in particular boiled sausage, are now offered in a huge assortment. Products from various manufacturers are presented on store shelves and all of them have a presentable appearance. How to choose a really high-quality product among such a variety.
A few simple tips when choosing a sausage
There is one key rule. If you choose between meat (we are talking about a fresh product) and sausage, then you should always give preference to the first option. Well, if you really need a sausage, then you should be puzzled by its choice even in the store, because it is quite an expensive pleasure.
First of all, you should not buy vacuum-packed sausages and sausages. This is done so that the products are stored longer, do not become weathered and have a presentation, weight. Before packing, sausages are cut into several pieces by workers and watered with either a special solution containing chemicals or water. Well, if the second option, but we probably do not know this.
Secondly, it is important to study well the external condition of the sausage and read what is written on the label, even in small print. Usually, the first is the ingredient that is higher in the product than the others, such as pork. In this list, it is desirable that the water is in one of the last places. By the way, according to the technology in the production of boiled water, the most natural snow produced by special machines is used.
As for chicken meat in the composition, it is better not to take such sausages. They are, of course, safe for health, but there is no need to talk about the quality of the final product. Both chicken meat and mechanical deboning in our country were not used in good quality sausages. That is, in the presence of one or the other, there is no need to talk about GOST.
Doctor's sausage should always be chosen in accordance with GOST. If it is indicated on the label, then you can safely buy it. Ideally, purchase a product in the intestine or cyanosis, but it is always important to review the period and conditions of its storage. Very often, if the storage conditions have been violated, the sausage acquires an unpleasant odor.
For the most part, all modern sausages in our time are made according to TU. The necessary set of components and spices are supplied to the plant in the form of ready-made mixtures. The production worker simply opens the sealed bag and empties its contents into the cooler. Sausage mince is ready.
The fact that the product contains sodium nitrate (often written on the E250 label) is quite normal. It is found in absolutely all sausages. Among other things, ascorbic acid is often added to the composition, and this is also not scary. It is better not to buy sausages containing carrageenan. This substance is added to the composition so that moisture is retained in the finished product.
It is also advisable to check the sausage for smell if possible. It should have a pleasant scent. If it is possible to see a cutaway sausage, its color should be dim and even less acidic.
A good cooked sausage should be light pink in color. The mass should be elastic, homogeneous, without any voids. Remember that even a well-known and reliable manufacturer is capable of producing a low-quality product. The human factor has not yet been canceled.
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