Is it possible to freeze sausages. How to store different types of sausages

And, of course, in the refrigerator. It is best to store the sausage in a container, but you can wrap it in wrapping paper, parchment, or foil. It is better not to store boiled sausages in polyethylene.

Cooked-smoked sausages

Shelf life - up to 1 month, but only in unopened packaging. Must be stored in cold store at a temperature of 2-4 degrees. It is better to wrap in foil or parchment, in plastic bags the sausage quickly becomes slimy.

Raw smoked sausages

These sausages are stored for quite a long time: up to 3 months in an unopened package, 2-3 weeks in an opened package. But you have to follow temperature regime storage: 5-8 degrees. And this is either a good cellar, or the lower shelf of the refrigerator. If the package is not opened, then you can put the sausage in the compartment for vegetables and fruits.

If the loaf is already started, then you just need to wrap the cut tightly cling film, but it is not necessary to pack the sausage completely in a film.

Dried sausages

They are best stored at a temperature of 5 to 15 degrees in a dark place in limbo. Under such conditions dried sausage will be stored for up to six months. If the temperature is room temperature, then the shelf life of the sausage will be reduced to 4 weeks.

Tricks

So that the cut of the sausage does not wind, it must be greased with fat or egg white

If mold has appeared on the shell of a dry-cured or raw-smoked sausage, but the sausage itself is not affected by it, then you need to remove the plaque with a cotton swab dipped in vinegar, and lubricate the affected area vegetable oil. If the sausage is winded, you can reanimate it by putting it in cold milk.

You can freeze sausages to extend their shelf life. The taste won't change much. Just do not forget that even in the freezer, the sausage will not lie forever. For example, for boiled smoked sausage, the life limit in the freezer is three months.

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Is it worth freezing sausages and sausages?

I bought sausage for the holiday, but the guests couldn’t come. We don’t eat so much. So I’m thinking - is it possible to freeze smoked and boiled sausage in the freezer? Another question regarding sausages is the same question - is it worth it? Will they lose their taste qualities?

You can freeze, I usually put sausage and sausages in pizza after freezing, it turns out delicious. Just don't eat it defrosted.

Earlier in Soviet time, when they managed to "get" sausages, they bought them in kilograms, so they had to be frozen, then they ate boiled, they were delicious.

To be honest, I never had to freeze smoked sausage, but my friends tried it, and according to them, its taste did not change much.

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The defrosting process is quite fast. It is enough to put sausage or sausages on the bottom of a small saucepan, pour a little water (so that it completely covers them) and boil for 3-4 minutes. I can state with full responsibility that you will not feel a noticeable difference in taste sensations between newly acquired and prepared in this way sausages.

Sausage and sausages can and should be frozen, but only when the expiration date is coming to an end or is already expired. Then in this way you can stop the development of harmful bacteria. But using such a product is already worth it for baking or hodgepodge, etc.

Do not freeze smoked meat, it will lie without freezing, and sausages, sausages and sausages will not be badly preserved, they will remain the same in taste after being taken out of the refrigerator, but freezing will not work in the second round, the taste will deteriorate.

Of course you can. Moreover, as not many people know, the storage of real boiled sausages and sausages in a conventional refrigerator is limited to a period of three days (if the product from sausage or sausage meat does not start to deteriorate after the specified period, you should know that you bought a product stuffed with preservatives).

You can freeze sausages and boiled sausage only once - then their taste will suffer, of course, but not too much.

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You just need to defrost such products by placing them on the bottom shelf of the refrigerator - defrost for about three hours, after which the sausage can be cut and served on the table, and the sausages can be put in cold water and cook.

pour into a clean container of 500 ml boiled water room temperature and dissolve in it three full tablespoons of ordinary salt

put sausage or sausages into the resulting solution for 5-7 minutes (if sausages and sausages are in cellophane, remove the cellophane)

transfer the sausage or frankfurters to a wire rack and dry, then wrap in wax paper and remove the refrigerator.

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Now the choice of sausages is huge. There is no need to buy for future use and freeze. But, sometimes you buy the sausage you like, and you can take no less than a bar. You understand that it's redundant. Then I divide the sausage bar in half. We eat one half, and freeze the other until needed. So I did with boiled and semi-smoked sausages, and with ham, and with sausages. Sausage retains juiciness and taste after defrosting.

And I freeze sausages and sausages in the event that they soon expire, but we don’t have time to eat. In such cases, I immediately cut the sausage into thin pieces and freeze. Then, these pieces are very convenient to add to the pizza toppings. Likewise with sausages. After freezing, I would not eat sausage and sausages just raw, as they become somehow flabby and watery. And perfect for pizza.

I sometimes freeze sausages and they don't lose their flavor. You can also freeze boiled sausage, sausages. Of course, we don't eat them raw after that, but boil them or add them to gravy. Smoked sausage, I think, can not be frozen, it is already stored for a long time. When it happens that we buy more sausage than we need, then we add it to different dishes.

Sausages will be perfectly preserved and boiled sausage too, if they are frozen, but only from expensive varieties, and cheaper ones are better not to freeze, they will not be tasty, watery, after defrosting, they contain a lot of things - but these are all additives and not natural ingredients.

In such cases, I freeze, and nothing, when defrosted, the taste is completely normal. And sausages, when those that I love come across and they are suitable for the price. Then I take them more and put them in the freezer. They are just as delicious as they were when I bought them.

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It's generally best not to freeze sausages and/or sausages, but if the choice is between "throw away" and "freeze", then freezing is best.

To be honest, I very often freeze sausages or sausages, then defrost and cook - nothing, they eat ..

And at the expense of sausage, I have never frozen it, as it was not kept in the refrigerator until I thought about freezing it, they burst it quickly

Previously, sausages were not like that. You could buy, cook, freeze, even eat raw without fear. Now they have so many "interesting" additives that once again you will think about whether to buy. And the sausage is also far gone.

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How to extend the shelf life of smoked sausage

In order to enjoy tasty and fragrant smoked sausage at home, as a rule, it is not stocked for future use in whole boxes. And the quantity that they buy does not stay for a long time - everyone loves this delicacy, so it is the first to “go out”. In this regard, the issue of extending the shelf life of smoked sausage is more relevant to retail chains than to ordinary buyers.

This topic is also relevant and important for home craftsmen who produce smoked meats in significant volumes - for their families or for sale. They definitely need to know how to protect the product from spoilage, and whether it is possible to freeze smoked sausage in freezers and chests.

Features of storing smoked sausage

Among all types of sausages that are produced by meat processing plants, smoked sausages are the most “long-playing” in terms of shelf life. This is due to several reasons:

1. Smoking protects meat product from the development of pathogenic microflora.
2. They contain a lot of natural preservative - table salt.
3. In smoked sausage low content moisture; that is, the environment for the reproduction of microbes is unfavorable.
4. An additional protection is the shell (natural or artificial), which creates a barrier to mechanical damage and harmful effects environment.

In addition to these factors, the storage of smoked sausage depends on external conditions: temperature and humidity. In the instructions for acceptance, storage and commodity processing of products used by wholesalers, 2 modes of storage of sausages in refrigerators are defined: temperature from -3 to -6°C and from -7 to -9°C. Here, by the way, is the answer to the question of whether it is possible to freeze smoked sausages. Freezer temperature home refrigerator well within these parameters.

If necessary, the same instruction is allowed to store sausages at air temperature from 0 to +4 °C within 4 weeks from the date of production. Permissible humidity in the places of storage of smoked meats is in the range from 80 to 90%. The lower the temperature, the higher the humidity should be.

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Compliance with all these conditions significantly affects the shelf life and helps maintain a stable quality of smoked meats.

Shelf life of smoked sausage

Not all smoked sausages are the same. They differ in composition and quantitative content of meat and spices, according to the recipe, as well as in the method of preparation. On the shelves of stores you can find a wide variety of sausages from different manufacturers. Despite the abundance of names, they can all be grouped according to this principle:

For the manufacture of each of these types of smoked sausages in the Soviet Union, there were separate GOSTs, which bona fide manufacturers are still in use today.

According to this table, a pattern can be traced: the more moisture is contained in the sausage, the shorter its shelf life. In general, compared to conventional boiled sausages, smoked varieties have less water and more salt. Together with the smoked products present, the combination of all these factors increases the "keeping quality" of the sausage. Smoked sausage is stored either hanging or in factory boxes.

According to GOST damp smoked sausage must contain 100% meat of the highest grade (beef and pork), in semi-smoked and boiled-smoked sausages from 100% meat raw materials, some may be of other, not higher, grades. There are no additives here: soy, vegetable protein, bacon, etc. High-quality raw smoked sausages are “dressed” only in a natural edible casing.

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Many meat processing industries are following the path of simplifying the composition, replacing raw materials by up to 20-25% and reducing costs. finished products. This is allowed, but not by GOST, but by TU, which enterprises develop independently. As a shell, an artificial film or pressed paper is used. Therefore, often smoked sausage does not have the real taste that is accustomed to and expected from it. It also keeps worse.

During storage, sometimes salt crystallizes on the surface of the sausage. This is not a disadvantage: the shell "breathes", passes moisture and some minerals resulting in a characteristic white coating. It does not impair the taste of smoked sausage and does not shorten its shelf life.

Advice for everyone: experts sausage production it is recommended to hold the sausage in a saline solution for 5 minutes before storing it, after which it is imperative to wipe it dry with a clean cloth.

It is bad when on the surface of the sausage loaf appears white mold. It signals the beginning of spoilage of the product. If there is little mold, you can remove it with a cloth, or salt water (1:5), or a 3% vinegar solution without damaging the shells. Then the sausage should be well dried and immediately used for food. This sausage is no longer suitable for further storage.

Another one useful advice: you should not buy smoked sausage with an expiration date greater than it should be according to GOST. It may mean that the manufacturer added to minced sausage too many artificial preservatives that help to extend the life of the sausage even in improper storage conditions.

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Let your doubts and sausages, too flavored hot spices- pepper, garlic, fragrant herbs. The enumeration of these substances is most likely a trick of the manufacturer: this is how he tries to hide spoiled or substandard sausage. Why pay a lot of money (and smoked sausage is not cheap) for a low-quality product? To pay again later, but for medicines?

The shelf life of smoked meats depends on their integrity. An uncut sausage stick has the longest shelf life, portioned piece- less, serving cuts have the shortest shelf life. If necessary, the sausage can be frozen, and before serving, defrost in advance in the refrigerator on the bottom shelf without opening the package. Re-freezing is unacceptable, so you have to immediately eat everything that was thawed.

Is it possible to freeze smoked sausage and Olivier salad

When before your eyes an impressive stick of smoked sausage and a huge portion meat salad, which cannot be overpowered, is haunted by encouraging thoughts about whether it is possible to freeze smoked sausage and Russian salad. Everyone is used to the fact that in any situation related to food, the refrigerator acts as a lifesaver.

In order not to torment those awaiting an answer, is it possible to freeze Olivier salad, let's say right away: Olivier salad cannot be frozen! After such a serious procedure, he completely loses his taste and nutritional properties. Science has proven that boiled potatoes And you can't freeze eggs. Cucumbers and mayonnaise are bad. Now think about what's left of the salad.

Skeptics will notice that it is possible to freeze Olivier at temperatures from 0 to -2 degrees. They are right! Only in the home refrigerator, such a service is not available, unfortunately.

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But the refrigerator must save the sausage. Because you can freeze smoked sausage!

Recommendations for freezing and defrosting smoked sausage

1. Freezing whole sausage is not recommended. It is better to cut it into pieces for the intended use, or cut into thin slices.
2. Wrap sausage slices in foil or parchment paper and send to freeze. Freezing will extend her life to 4-6 months.
3. Before serving, the sausage must be properly thawed. The best and, perhaps, the only way is to defrost on the bottom shelf of the refrigerator. After three hours of gentle defrosting, the product is ready for use.

In order to avoid unnecessary trouble, it is necessary to correctly calculate the amount of products needed for the festive table. Then the questions of how to freeze Olivier and sausage will fall by themselves.

Is it possible to freeze half-smoked sausage

Types of sausage casings.. Dej Pol's blog on 7ya.ru

1. Cellulose shell ("cellophane") is highly permeable. Produced on the basis of natural cellulose material. The shelf life of finished products subject to temperature conditions is from 2 to 3 days. These casings are cheaper than protein and natural ones, which allows to reduce the cost of production, while maintaining the required quality, because. cellulose casing is highly permeable. This makes it possible to pack in such a casing not only boiled sausages and sausages, but also

Freeze to speed up cooking. cooking

Tell me, is it possible to freeze onions + grated carrots for frying, so as not to mess around every time? And do it raw or fried? I also froze chopped tomatoes and peppers. What else can I prepare to save time on cooking (I go to work and the question of food is annoying in advance)?

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The whole truth about the maternity hospital in Paris

Paris is a city of romanticism and love. Most people want to visit this beautiful city: walk along the beautiful streets, take pictures near eiffel tower and, perhaps, confess your love and propose a hand and a heart. But the question arises: Would any of the expectant mothers want to give birth to their child in Paris? Tatyana Butskaya's report about visiting one of the well-known maternity hospitals will help answer this question. So we are transferred to Paris to the hospital in which the children were born.

meat products muzh00 r not a base. Survey invitations

For a survey on meat products (Cooked sausages, Boiled smoked sausages, Half-smoked sausages, frozen semi-finished products, dumplings, etc.), men and women are invited to be married or civil marriage Payer, !! (duration - 3 hours) strictly - passport! Registration - Moscow m Mayakovskaya meat products use.

meat products Survey invitations

Men and women are invited to the survey on meat products (boiled sausages, boiled smoked sausages, semi-smoked sausages, frozen semi-finished products, dumplings, etc.). Payer, !!(duration - 3 hours) strictly - passport! record only from 1 recruiter Write - - full name, age, phone numbers, where you work, family or not, income per person in the family, what meat products you eat.

Frozen cranberries? cooking

Tell me, please, is it possible to freeze lingonberries and how it is done. Or some other lingonberry blanks?

In a ratio of approximately 4:1, sugar is a little g per kg of product

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Favorite man's jam.

can it be frozen. cooking

can you tell me if you can freeze red caviar? Will it lose its taste properties after defrosting in the first place? And if possible, what is the best way to do it: freeze-thaw? Thank you

Help! Is it possible to freeze balyk? cooking

In general, 1 kg of balyk fell like snow on my head, maybe a little more, the same amount of salami and chicken breast smoked. And gram 600 small chicken sausages. Considering that before this “snow”, we thoroughly filled the refrigerator, I understand that all this happiness will spoil corny * - (I always freeze the excess, but with balyk-sausage I’m somehow not sure. Smoked breast, as I understand it, not freeze. Maybe someone has experience? Is it possible, and if possible, then a piece is better, or plates, or something else.

Freeze herring? cooking

I buy whole herring on the market, well, which is “lightly salted Norwegian” and I cut it myself so that it is pitted. So I think, but if you buy 10 pieces, cut them up and freeze them, so that later you can easily take out all the holidays in parts, defrost and eat. What do you think? Will it be normal after defrosting? Never salted fish did not freeze.

Is it possible to freeze ready-made pancakes / pancakes? cooking

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Freeze jam? cooking

I have three liters of strawberry jam that is not fresh yet. Boiled once. So, I don't want to screw it up. And I want to pour into containers and freeze. Do you think it's possible or will it be nonsense?

Survey on meat products Invitations.

Men and women are invited to the survey on meat products (boiled sausages, boiled smoked sausages, semi-smoked sausages, frozen semi-finished products, dumplings, etc.). Payer, !!(duration - 3 hours) strictly - passport! Registration - Moscow record only from 1 recruiter Write - - Full name, age, phone numbers, where you work, family or not, income per person in the family, what kind of meat products you use.

freeze lightly salted fish. cooking

A lot has formed salted trout Do you think it can be frozen? Will it greatly affect the taste?

I defrost in the refrigerator (slowly). Doesn't affect taste.

But I freeze “vacuum-packed”.

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And tell me how to save Olivier and a fur coat. cooking

Is it possible to give a child sandwiches with sausage to school.

The child is at school all day until 17-30. Since we have an elementary school / kindergarten, of course they cook according to the menu kindergarten. There is no buffet. To eat inedible porridge for breakfast (judging by the reaction of the children they cook right, let's say - not very much), the daughter categorically refuses. Naturally, we skipped breakfast. At lunch, he seems to eat something. She gave me sandwiches with raw smoked sausage. And today the child said that the teacher said that it is forbidden to bring sandwiches to school, you can only.

can you freeze egg whites? cooking

Sasha has 25 days of jam .. maybe you can freeze them and have a cake for her on the DR? ;-)

What can be frozen ready? cooking

You need to leave your husband a supply of food for 2 weeks, which can be made ready very quickly. I have an idea to freeze it so that my husband only needs to warm it up. Question: what can be frozen like that? I remember someone said that cutlets should be without onions?

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Freeze apple juice. cooking

This year is full of apples. It's a pity if they disappear. I want to rework, but without unnecessary gestures. What do you think, if you give juice from apples, and then freeze this juice, will it be fine? Has anyone thought of this before?

from juicer to plastic bottle from under the mineral water and into the freezer. all winter juice - it's delicious to me)

Test "Do you know sausage?".

As you know, the most best fish- it's sausage! Test yourself if you are good at sausages. Pass the test!

Cooking recipe from De Dietrich - SHUKRUT.

Choukrut is an iconic dish for the cuisine of the Alsace region, the ownership of which France and Germany had a centuries-old dispute with the mutual use of piercing and cutting and firearms. The very word "shukrut" - choucroute - is a tracing paper from the German sauerkraut, in our opinion - sauerkraut. However, in Alsace, and in France in general, when they say “choucroute”, they first of all mean choucroute garnie, that is, choucroute supplemented with various tasty things. Usually it is meat, primarily pork, inexpensive cuts.

About sausage. PoLe's blog on 7ya.ru

The other day I published a poll about sausage in a girl's shop, and the results showed that only 12% of the respondents do not eat sausage at all. I thought there would be many more. It turns out that there are still much more meat eaters around than vegetarians 🙂 If you have not yet taken part in the survey, I invite you to check in! Poll from user PoLe Sausage Do you eat sausage? yes, I eat regularly yes, sometimes I eat, but very rarely I don't eat Current results Other polls Polls on the site www.7ya.ru.

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I don’t eat pork (because of the pork aroma), but I can eat boiled sausage, because. She doesn't smell like pork.

Liver pate - how long does it keep in the refrigerator? cooking

And can it be frozen? I didn’t calculate something and it turned out too much 🙁

Can you freeze stuffed peppers? cooking

Girls, tell me! I've seen frozen ones in stores. stuffed peppers. I myself now prepare cutlets, hedgehogs, pancakes for the future. I also want to learn how to make cabbage rolls and peppers. Actually the question itself: what is the trick? Rice boiled or raw? Defrost before cooking or stew frozen in sauce? By the way, what else can be prepared in the freezer? Thank you 🙂

Semi-finished products in baby food. Child nutrition

In the life of any woman there are periods when the thought of an indispensable watch cooker leads to despair. Semi-finished products in such a situation are a real lifesaver. But can you give them to a child? Will they harm the health of the baby?

Iceberg from sour cabbage soup. blanks

Food is in trouble. In the kitchen

Can be stored in paper bags in the refrigerator confectionery or ready meals, bought in a cafe, the same grilled chicken. In parchment, lard will not acquire an unpleasant aftertaste, but smoked fish will not get moldy as quickly as it will happen when packaged in polyethylene. You can also wrap sausage in paper. Better yet, use a clean canvas for this. Moreover, it is desirable to store the product packaged in this way on a lattice shelf so that air enters freely. If the sausage is rapidly covered with a slippery whitish coating, it means that the refrigerator is too humid. To reduce humidity, you need to cover "wet" products with lids.

Free legal advice:

To reduce humidity, you need to cover “wet” products with lids, and pack the greens in airtight plastic containers. They are the most popular view"Refrigerated" food packaging. Now containers of various sizes and shapes are produced from plastic, designed for different types products - cold, hot, loose. Such dishes are multifunctional: you can simply store food in it on the shelf of the refrigerator, and freeze them in the freezer, and even cook in microwave oven. But it is this variety that can play a cruel joke with the buyer. Therefore, you need to choose containers very carefully. With a chill inside Modern refrigerators are equipped with many useful and pleasant options for the consumer, which are directly related to proper storage products. In models with the No Frost system (meet.

Freeze potato cakes. cooking

Do you think it's possible? Or will be beeeee after defrosting? And then I cooked it on an industrial scale, damn it, I always make mistakes with this - I take some non-human products, I forget that there are only four of us in the family 🙂

The sausage is gone. cooking

Advise where to transfer the doctor's sausage, otherwise it will soon deteriorate and the sandwiches have stalled, not hotsa in the salad. What else can you think of?

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1. Cellulose shell ("cellophane") is highly permeable. Produced on the basis of natural cellulose material. The shelf life of finished products subject to temperature conditions is from 2 to 3 days. These casings are cheaper than protein and natural ones, which allows to reduce the cost of production, while maintaining the required quality, because. cellulose casing is highly permeable. This makes it possible to pack in such a casing not only boiled sausages and sausages, but ...

Tell me, is it possible to freeze onions + grated carrots for frying, so as not to mess around every time? And do it raw or fried? I also froze chopped tomatoes and peppers. What else can I prepare to save time on cooking (I go to work and the question of food is annoying in advance)?

Discussion

I freeze a lot of things. The remains of sausage - I cut, freeze, into scrambled eggs, into peas and lentil soup, in a hodgepodge. I overcook onions with carrots - into small containers (for one soup or roast or a portion of fish), I freeze. The remaining fillings for pies - cabbage, boiled potatoes with mushrooms, rice with something - I freeze, I can eat without pies later. The pies are ready, I don’t know how to cook a lot, I don’t let my own people eat because of their big belly, I leave some for food, some they cool down and immediately freeze. I freeze the broths. Boiled rice, boiled pasta, stewed mushrooms, mushrooms with cream and onions for julienne (thawed, sprinkled with cheese, in the oven for 7 minutes - ready), even meat is sometimes baked or boiled. Once I remember that they brought bread from the monastery, it was immediately clear that we would not eat all of it. Frozen - froze in the oven - wonderful! I made small pizzas, 15 cm in diameter, and also froze them. Not to mention dumplings and cutlets (raw! I put them directly into the pan frozen and you can add a little water). Well, and then - something in the micro is warmed up, something in the oven (baking, as a rule), something is fried, something is cooked.

ice cold grated carrot, beets, only yesterday I chopped and froze cabbage. If I see that a lot of cutlets have turned out, then I freeze them. I buy pork for chops, immediately beat them off and freeze them in separate bags. Dumplings (my own) are also in the same place, in the freezer, chopped greens. Girlfriend fresh soups freezes in containers, ready-made pilaf is also not bad.

The whole truth about the maternity hospital in Paris

Paris is a city of romanticism and love. Most people want to visit this beautiful city: walk along the beautiful streets, take pictures near the Eiffel Tower and, perhaps, confess their love and propose a hand and heart. But the question arises: Would any of the expectant mothers want to give birth to their child in Paris? Tatyana Butskaya's report about visiting one of the well-known maternity hospitals will help answer this question. So we are transported to Paris to the hospital where the children were born...

For a survey on meat products (boiled sausages, boiled smoked sausages, semi-smoked sausages, frozen semi-finished products, dumplings, etc.), men and women are invited husband 18-24 - married or civil marriage Payment - 1500 r, !! (duration - 3 hours) strictly - passport! Registration - Moscow m Mayakovskaya Write - [email protected]- Full name, age, phone numbers, where do you work, family or not, income per person in the family, what meat products do you use.

Men and women aged 20-55 are invited to the survey on meat products (boiled sausages, boiled smoked sausages, semi-smoked sausages, frozen semi-finished products, dumplings, etc.) The groups will be held during the period May 12 - May 22. Payment - 1500 r, !!(duration - 3 hours) strictly - passport! record only from 1 recruiter Write - [email protected]- Full name, age, phone numbers, where do you work, family or not, income per person in the family, what meat products do you use.

Tell me, please, is it possible to freeze lingonberries and how it is done. Or some other lingonberry blanks?

Discussion

I once was in Karelia. So lingonberries are simply poured with boiled water (unsweetened), and so on. insist. I think that sweet water won't last long. And add more water as you drink. And again it's worth it. The main thing is vitamins.

Apple jam with lingonberries - delicious!
In a ratio of approximately 4: 1, a little sugar - 700-750 g per kg of product
Favorite man's jam.

can you tell me if you can freeze red caviar? Will it lose its taste properties after defrosting in the first place? And if possible, what is the best way to do it: freeze-thaw? Thank you

Discussion

normally frozen and when defrosted, nothing changes - neither taste nor appearance - if defrosted in the refrigerator. Those. not into the heat from the freezer, but into the refrigerator and it quietly "departs".

I always freeze, lay out in small containers, closed and in the freezer, defrost in the refrigerator.

In general, 1 kg of salmon fell like snow on my head, maybe a little more, the same amount of salami and smoked chicken breast. And 600 grams of small chicken sausages. Considering that before this "snow", we thoroughly filled the refrigerator, I understand that all this happiness will spoil corny * - (I always freeze the surplus, but with balyk-sausage - somehow I'm not sure. Smoked breast, as I understand it, you can't freeze it. Maybe someone has experience? Is it possible, and if possible, then better in a piece, or plates, or something else ...

Discussion

Everything can be frozen, checked :) my mother-in-law is a fan of throwing everything into the freezer. When thawing, everything is OK. But I don’t advise chicken sausages, they are not very good after defrosting ... By the way, you don’t need to cut anything. It’s better with a piece, and then it’s better to defrost in the refrigerator

I buy whole herring on the market, well, which is "lightly salted Norwegian" and cut it myself so that it is pitted. So I think, but if you buy 10 pieces, cut them up and freeze them, so that later you can easily take out all the holidays in parts, defrost and eat. What do you think? Will it be normal after defrosting? I have never frozen salted fish.

Discussion

You can freeze, but the taste of them deteriorates greatly.

I'm freezing. And pancakes and pancakes. For the kids sometimes have a pancake-pancake appetite for a short time :) And then in the microwave, and everyone is happy :) The pies are ready, by the way, the same

I have three liters of strawberry jam that is not fresh yet. Boiled once. So, I don't want to screw it up. And I want to pour into containers and freeze. Do you think it's possible or will it be nonsense?

Discussion

I don’t know why they wrote to you about the fact that “strawberries are difficult to freeze” ... Now I have in the freezer: 1. whole strawberries picked from the garden and simply frozen; 2. whole berries covered with sugar and brought to the state of melted sugar (this is no longer in a bag, but in plastic jars); 3. strawberry jam-minute (as you have brought to a boil 1 time and frozen). My daughter received berries all winter, which I just took out of the freezer, they thawed, and she ate them either whole or added to cottage cheese.

It seems like some fruits are frozen that way. IN sugar syrup. Strawberries freeze really well. Whole berries.

Men and women aged 20-55 are invited to the survey on meat products (boiled sausages, boiled smoked sausages, semi-smoked sausages, frozen semi-finished products, dumplings, etc.) The groups will be held during the period May 12 - May 22. Payment - 1500 r, !!(duration - 3 hours) strictly - passport! Registration - Moscow record only from 1 recruiter Write - [email protected]- Full name, age, phone numbers, where do you work, family or not, income per person in the family, what meat products do you use.

A lot of lightly salted trout has formed, do you think it is possible to freeze it? Will it greatly affect the taste?

Discussion

I cut everything, mixed it, did not season it. Keeps for a long time.

I’ll ask right there, so as not to produce topics - is it possible to freeze a herring under a fur coat already ready? We were waiting for guests at NG, I prepared two trays of herring yesterday morning, but the guests canceled, now we will go to them ourselves on the 3rd, is it possible to save the herring until that time? We ourselves will not eat so much, I think it can freeze? How will she unwind?

The child is at school all day until 17-30. Since we have an elementary school/kindergarten, of course they cook according to the kindergarten menu. There is no buffet. To eat inedible porridge for breakfast (judging by the reaction of the children they cook right, let's say - not very much), the daughter categorically refuses. Naturally, we skipped breakfast. At lunch, he seems to eat something. She gave me sandwiches with raw smoked sausage. And today the child said that the teacher said that it is forbidden to bring sandwiches to school, you can only ...

Discussion

Nobody forbade anything, the teacher is reinsured.
And then decide for yourself whether you need it or not.

I make a lunch box, there is a sandwich with beef, cheese spread and salad, a jar of Actimel, glazed cheese. Daughter - a thermos with tea, son - a package of juice.

Sasha has 25 days of jam .. maybe you can freeze them and have a cake for her on the DR? ;-)

Discussion

Proteins freeze wonderfully. Just freeze in small batches and defrost as needed. Perfectly then these proteins are whipped. You can also freeze eggs (melange) - just stir them. You can make omelettes from them and something else, where you need a whole egg. But it is better not to freeze the yolks or salt them so that they do not curl.

I froze in a plastic container. I won’t say about the cake, but the omelette was very magnificent! :-)

You need to leave your husband a supply of food for 2 weeks, which can be made ready very quickly. I have an idea to freeze it so that my husband only needs to warm it up. Question: what can be frozen like that? I remember someone said that cutlets should be without onions?

This year is full of apples. It's a pity if they disappear. I want to rework, but without unnecessary gestures. What do you think, if you give juice from apples, and then freeze this juice, will it be fine? Has anyone thought of this before?

Test "Do you know sausage?".

As you know, the best fish is sausage! Test yourself if you are good at sausages. Pass the test!

Cooking recipe from De Dietrich - SHUKRUT.

Choukrut is an iconic dish for the cuisine of the Alsace region, the ownership of which France and Germany had a centuries-old dispute with the mutual use of piercing and cutting and firearms. The very word "choukrut" - choucroute - is a tracing paper from the German sauerkraut, in our language - sauerkraut. However, in Alsace, and in France in general, when they say “choucroute”, they first of all mean choucroute garnie, that is, choucroute supplemented with various tasty things. Usually it is meat, primarily pork, inexpensive cuts ...

About sausage. PoLe's blog on 7ya.ru

The other day I published a poll about sausage in a girl's shop, and the results showed that only 12% of the respondents do not eat sausage at all. I thought there would be a lot more of them... It turns out that there are still a lot more meat-eaters around than vegetarians :) If you haven't taken part in the survey yet, I invite you to check in! Poll from user PoLe Sausage Do you eat sausage? yes, I eat regularly yes, sometimes I eat, but very rarely I don't eat Current results Other polls Polls on the website www.7ya.ru...

And can it be frozen? I miscalculated and it turned out too much :-(

Girls, tell me! I have seen frozen stuffed peppers in stores more than once. I myself now prepare cutlets, hedgehogs, pancakes for the future. I also want to learn how to make cabbage rolls and peppers. Actually the question itself: what is the trick? Rice boiled or raw? Defrost before cooking or stew frozen in sauce? By the way, what else can be prepared in the freezer? Thank you:)

In the life of any woman there are periods when the thought of an indispensable watch at the kitchen stove leads to despair. Semi-finished products in such a situation are a real lifesaver. But can you give them to a child? Will they harm the health of the baby?

In paper bags in the refrigerator, you can store confectionery or ready-made meals bought in a cafe, the same grilled chicken. In parchment, lard will not acquire an unpleasant aftertaste, and smoked fish will not become moldy as quickly as it will happen when packaged in polyethylene. You can also wrap sausage in paper. Better yet, use a clean canvas for this. Moreover, it is desirable to store the product packaged in this way on a lattice shelf so that air enters freely. If the sausage is rapidly covered with a slippery whitish coating, it means that the refrigerator is too humid. To reduce humidity, you need to cover "wet" products with lids ...
...To reduce humidity, you need to cover "wet" products with lids, and pack greens in airtight plastic containers. They are the most popular type of "refrigerated" food packaging. Now containers of various sizes and shapes are produced from plastic, designed for different types of products - cold, hot, bulk. Such dishes are multifunctional: you can simply store food in it on the shelf of the refrigerator, and freeze them in the freezer, and even cook in the microwave. But it is this variety that can play a cruel joke with the buyer. Therefore, you need to choose containers very carefully. With a chill inside Modern refrigerators are equipped with many useful and pleasant options for the consumer, which are directly related to the proper storage of food. In models with the No Frost system (there are...

Advise where to transfer the doctor's sausage, otherwise it will soon deteriorate and the sandwiches have stalled, not hotsa in the salad. What else can you think of?

Discussion

Thank you all so much, pregnancy seems to be numbing me...

I'm generally a fan of it :) you can fry and pour a tomato. can be cut into cubes, fried with onions and mixed with boiled spaghetti or any pasta. like in a naval way :) and my husband loves such a salad - grated sausage, grated cucumber and mayonnaise.

This topic is also relevant and important for home craftsmen who produce smoked meats in significant volumes - for their families or for sale. They definitely need to know how to protect the product from spoilage, and whether it is possible to freeze smoked sausage in freezers and chests.

Features of storing smoked sausage

Among all types of sausages that are produced by meat processing plants, they are the most “long-playing” in terms of timing. This is due to several reasons:

1. Smoking protects the meat product from the development of pathogenic microflora.
2. They contain a lot of natural preservative - table salt.
3. In low moisture content; that is, the environment for the reproduction of microbes is unfavorable.
4. Additional protection is the shell (natural or artificial), which creates a barrier to mechanical damage and the harmful effects of the environment.

In addition to these factors, the storage of smoked sausage depends on external conditions: temperature and humidity. In the instructions for acceptance, storage and commodity processing of products used by wholesalers, 2 modes of storage of sausages in refrigerators are defined: temperature from -3 to -6°C and from -7 to -9°C. Here, by the way, is the answer to the question of whether it is possible to freeze smoked sausages. The temperature in the freezer of a home refrigerator fits well into these parameters.

If necessary, according to the same instruction, it is allowed to store sausages at an air temperature of 0 to +4 ° C for 4 weeks from the date of production. Permissible humidity in the places of storage of smoked meats is in the range from 80 to 90%. The lower the temperature, the higher the humidity should be.

Compliance with all these conditions significantly affects the shelf life and helps maintain a stable quality of smoked meats.

Shelf life of smoked sausage

Not all smoked sausages are the same. They differ in composition and quantitative content of meat and spices, according to the recipe, as well as in the method of preparation. On the shelves of stores you can find a wide variety of sausages from different manufacturers. Despite the abundance of names, they can all be grouped according to this principle:

• raw smoked;
• semi-smoked;
• boiled-smoked.

For the manufacture of each of these types of smoked sausages in the Soviet Union, there were separate GOSTs, which conscientious manufacturers use to this day.

According to this table, a pattern can be traced: the more moisture is contained in the sausage, the shorter its shelf life. In general, compared to conventional boiled sausages, smoked varieties have less water and more salt. Together with the smoked products present, the combination of all these factors increases the "keeping quality" of the sausage. Smoked sausage is stored either hanging or in factory boxes.

According to GOST, raw smoked sausage must contain 100% of the highest grade meat (beef and pork), in semi-smoked and boiled-smoked sausage from 100% raw meat, some may be of other, not higher, grades. There are no additives here: soy, vegetable protein, bacon, etc. High-quality raw smoked sausages are “dressed” only in a natural edible casing.

Many meat processing industries are following the path of simplifying the composition, replacing raw materials by up to 20-25% and reducing the cost of finished products. This is allowed, but not by GOST, but by TU, which enterprises develop independently. As a shell, an artificial film or pressed paper is used. Therefore, often smoked sausage does not have the real taste that is accustomed to and expected from it. It also keeps worse.

During storage, sometimes salt crystallizes on the surface of the sausage. This is not a disadvantage: the shell “breathes”, allows moisture and some minerals to pass through, resulting in a characteristic white coating. It does not impair the taste of smoked sausage and does not shorten its shelf life.

Advice for everyone: sausage production experts recommend holding the sausage in a saline solution for 5 minutes before storing it, after which it is imperative to wipe it dry with a clean cloth.

It is bad when white mold appears on the surface of the sausage loaf. It signals the beginning of spoilage of the product. If there is little mold, you can remove it with a cloth, or salt water (1:5), or a 3% vinegar solution without damaging the shells. Then the sausage should be well dried and immediately used for food. This sausage is no longer suitable for further storage.

Another useful recommendation: do not buy smoked sausage with a shelf life longer than it should be according to GOST. It may mean that the manufacturer has added too many artificial preservatives to the minced sausage, which help to extend the life of the sausage, even in improper storage conditions.

Let you doubt and sausages, too flavored with hot spices - pepper, garlic, fragrant herbs. The enumeration of these substances is most likely a trick of the manufacturer: this is how he tries to hide spoiled or substandard sausage. Why pay a lot of money (and smoked sausage is not cheap) for a low-quality product? To pay again later, but for medicines?

The shelf life of smoked meats depends on their integrity. An uncut sausage stick has the longest shelf life, a portioned piece - less, a serving cut has the shortest shelf life. If necessary, the sausage can be frozen, and before serving, defrost in advance in the refrigerator on the bottom shelf without opening the package. Re-freezing is unacceptable, so you have to immediately eat everything that was thawed.

Boiled sausages, as well as sausages, have the shortest shelf life. Recommended storage temperature: +2-+4 degrees. And, of course, in the refrigerator. It is best to store the sausage in a container, but you can wrap it in wrapping paper, parchment, or foil. It is better not to store boiled sausages in polyethylene.

If the casing of the sausage is natural, then such a product can be stored for only a week. If artificial, then the sausage will be stored for up to 1.5 months.

Cooked-smoked sausages

Shelf life - up to 1 month, but only in unopened packaging. You need to store in the refrigerator at a temperature of 2-4 degrees. It is better to wrap in foil or parchment, in plastic bags the sausage quickly becomes slimy.

Raw smoked sausages

These sausages are stored for quite a long time: up to 3 months in an unopened package, 2-3 weeks in an opened package. But you need to observe the temperature regime of storage: 5-8 degrees. And this is either a good cellar, or the lower shelf of the refrigerator. If the package is not opened, then you can put the sausage in the compartment for vegetables and fruits.

If the loaf has already been started, then you just need to tightly wrap the cut point with cling film, but you do not need to completely wrap the sausage in the film.

Dried sausages

They are best stored at a temperature of 5 to 15 degrees in a dark place in limbo. Under such conditions, dry-cured sausage will be stored for up to six months. If the temperature is room temperature, then the shelf life of the sausage will be reduced to 4 weeks.

Tricks

So that the cut of the sausage does not wind, it must be greased with fat or egg white

If mold has appeared on the shell of a dry-cured or raw-smoked sausage, but the sausage itself is not affected by it, then you need to remove the plaque with a cotton swab dipped in vinegar, and grease the affected area with vegetable oil. If the sausage is winded, you can reanimate it by putting it in cold milk.

You can freeze sausages to extend their shelf life. The taste won't change much. Just do not forget that even in the freezer, the sausage will not lie forever. For example, for boiled smoked sausage, the life limit in the freezer is three months.