High-quality sausages are made from pork, added with seasonings such as salt, white sugar, soy sauce, and wine, and then processed through processes such as pickling, enema with natural casings, drying, and baking. High-quality sausage does not contain pigments, starch, soy flour, blood meal and other foreign fillers. Consumers should choose famous brands with good reputation, large scale, old brands and guaranteed hygienic quality, such as products with well-known or famous trademarks, brand-name products, QS quality and safety certification marks, and food hygiene A-level enterprises.

Don’t buy low-end or even inferior cured meat for cheap. Judging the quality of sausages can be based on the following aspects:

At first glance, the packaging of the cured sausage products must be clearly marked: product name, factory name, factory address, net content, production date, shelf life, storage method, Ingredients list, implementation standards, standard registration number, bar code, etc. Second view: The fat meat of white oil sausage should be milky white, and the lean meat should be bright red, with red and white distinct and shiny; the fat meat of soy sauce sausage should be sauce yellow, and the lean meat should be brownish-red or brown, shiny. The intestines are all in the shape of natural wrinkles; the cross section has obvious lean meat fibers, and the fat meat is in the shape of square granules. Three Presses: High-quality sausage is hard but soft, elastic, with a shiny surface; the cut surface is tightly organized and the muscle fibers are distinct. Low-grade intestines feel soft and cottony and lack elasticity (artificial protein is added). Four smells: The aroma of wax and meat is strong, and the flavor of wine is mellow; the soy sauce sausage has a mellow flavor of soybean. Five steamed high-quality sausages can be steamed in rice with water or washed and steamed in a dish. After steaming, the shrunken intestines become round and plump due to water absorption, with a dark red color and an attractive meaty aroma and aroma. Wax aroma. Low-grade or low-quality sausage shrinks when steamed, has poor recovery ability, and may even have red meat juice oozing out (caused by the addition of artificial coloring). Grade 6: It can be eaten whole or in diagonal slices. High-quality sausage has a moderate salty and sweet taste, is delicious, has a strong waxy and meaty aroma, is not greasy when eaten, and leaves a fragrance between the teeth. In autumn and winter, the waxy aroma is stronger. The texture of the lean meat of low-grade sausages is sticky, lacking the fibrous texture of muscles when chewing, and the fat meat lacks hardness and crispiness. (Provided by Liu Lin)