1. Cellulose casing ("cellophane") is highly permeable. Produced on the basis of natural cellulose material. The shelf life of finished products, subject to the temperature regime, is from 2 to 3 days. These casings are cheaper than protein and natural casings, which allows you to reduce the cost of production, while maintaining the required quality, because the 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 the chopped tomatoes and peppers. What else can you prepare to save time on cooking (I go to work and the question of food is annoying in advance)?

Discussion

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

I am freezing grated carrots, beets, only yesterday I chopped and froze cabbage. If I see that there are a lot of cutlets, then I freeze them. I buy pork for chops, immediately beat it and freeze it in separate bags. Dumplings (my own) are also in the same place, in the freezer, chopped greens. Girlfriend fresh soups in containers freezes, 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: stroll 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: Who of the expectant mothers would like to give birth to their child in Paris? A report by Tatiana Butskaya about a visit to one of the famous maternity hospitals will help answer this question. So we are transported to Paris, to the maternity hospital, where the children were born ...

Men and women 20-55 years old are invited to the survey on meat products (Boiled sausages, Boiled smoked sausages, Semi-smoked sausages, frozen semi-finished products, dumplings, etc.). Groups will be held from May 12 to May 22. Payment - 1500 r, !! (duration - 3 hours) strictly - passport! recording only from 1 recruiter Write - [email protected]- Full name, age, phones, who you work, family or not, income per person in the family, what meat products you use.

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 - the passport! Registration - Moscow m Mayakovskaya Write - [email protected]- Full name, age, phones, who you work, family or not, income per person in the family, what meat products you use.

Can you please tell me if it is possible to freeze lingonberries and how STE is done. Or some other lingonberry blanks?

Discussion

Once I was in Karelia. So, lingonberries are simply poured with boiled water (unsweetened), and so on. insist. It seems to me that sweet water will not last long. And as you drink, the water is added. And again it stands. The main thing is vitamins.

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

tell me, is it possible to freeze red caviar? after defrosting, will it not lose its taste properties in the first place? and if possible, what is the best way to do it: freeze-thaw? Thank you

Discussion

freezes normally and when defrosting does not change anything - neither taste nor appearance - if defrosting in the refrigerator. Those. not into the heat from the freezer, but into the refrigerator and it quietly "leaves".

I always freeze, put in small containers, closed and in the freezer, 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 seedless. It seems to me, but if you buy 10 pieces, cut and freeze, so that then all the holidays can be calmly taken out in parts, defrost and eat. What do you think? Will it be normal after defrosting? I never froze salted fish.

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

Discussion

Everything can be frozen, checked :) my mother-in-law loves to throw everything in the freezer. When thawing, everything is OK. But I do not recommend chicken sausages, they are not very good after defrosting ... By the way, you don't need to cut anything. Better in a piece, and then defrost it in the refrigerator.

I have three liters of strawberry brew that is not yet topped up. It boiled once. So I don’t want to cook it. And I want to pour into containers and freeze. Do you think it is possible or nonsense will come out?

Discussion

I don’t know why they wrote to you about the fact that "strawberries do not lend themselves well to freezing" ... Now I have in the freezer: 1. Whole strawberries plucked from the garden and simply frozen; 2. Whole berries covered with sugar and brought to the state of melted sugar (this is no longer an intervention, 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 simply took out of the freezer, they thawed, and she ate them either whole or added to the curd.

It seems that some fruits freeze just like that. In sugar syrup. Strawberries freeze perfectly. Whole berries.

Discussion

You can freeze, but their taste spoils at the same time.

I'm freezing. And pancakes and pancakes. For the kids sometimes have enough pancake and pancake appetite :) And then in the microwave, and everyone is happy :) Ready-made pies, by the way, the same

Men and women 20-55 years old are invited to the survey on meat products (Boiled sausages, Boiled smoked sausages, Semi-smoked sausages, frozen semi-finished products, dumplings, etc.). Groups will be held from May 12 to May 22. Payment - 1500 r, !! (duration - 3 hours) strictly - passport! Registration - Moscow record only from 1 recruiter Write - [email protected]- Full name, age, phones, who you work, family or not, income per person in the family, what meat products you use.

There are a lot of salted trout, do you think it can be frozen? Will it strongly affect the taste?

Discussion

I chopped everything, mixed it, didn’t tuck it in. Stored for a long time.

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

The child is at school all day until 17-30. Since we have an elementary school / kindergarten, naturally they cook according to the kindergarten menu. There is no buffet. The daughter categorically refuses to eat poorly edible porridge for breakfast (judging by the reaction of the children, let's say - not very good). Naturally, we refused breakfast. At lunchtime, it seems to be eating 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 bag of juice.

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

Discussion

Proteins freeze wonderfully, just freeze in small batches and defrost as needed. Perfectly then these whites are whipped. You can also freeze eggs (melange) - you just need to stir them. From them you can make omelets another, where you need a whole egg. But it is better not to freeze the yolks or salt them so as not to curl up.

I froze in a plastic container. I won't say about the cake, but the omelet was very fluffy! :-)

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. The question is: what can you freeze like that? Do I remember someone saying 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 okay? Someone thought of this?

Test "Do you know the sausage?"

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

Culinary recipe from De Dietrich - SHUKRUT.

Choucrut is an iconic dish for the cuisine of the Alsace region, about whose belonging France and Germany have waged a centuries-old dispute with the mutual use of piercing and cutting and firearms. The very word "choucrut" - choucroute - is a tracing of the German sauerkraut, in our opinion - sauerkraut. Nevertheless, when they say “choucroute”, in Alsace and in France in general, they mean first of all choucroute garnie, that is, choucroute, complemented by various tasty things. Usually this is meat, primarily pork, inexpensive cuts ...

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

The other day I published a poll about sausage in a girl's girl, according to the results it turned out that only 12% of respondents do not eat sausage at all. I thought there would be much more of them ... It turns out that there are still much more meat eaters than vegetarians around :) 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 do not eat Current results Other polls Polls on the website www.7ya.ru ...

And can it be frozen? I didn't calculate something and it turned out too much :-(

Semi-finished products in baby food. Baby food

In the life of any woman, there are times when the thought of an indispensable watch at the stove leads to despair. In such a situation, semi-finished products are a real "magic wand". But is it okay to give them to a child? Will they harm the baby's health?

In paper bags in the refrigerator, you can store pastries or ready-made meals bought in a cafe, the same grilled chicken. In parchment, bacon will not acquire an unpleasant aftertaste, and smoked fish will not be moldy as quickly as it happens when packed in polyethylene. You can also wrap sausages in paper. Better yet, use a clean canvas for this. Moreover, it is advisable to store the product packed in this way on a lattice shelf so that the air flows freely. If the sausage quickly becomes covered with a slippery whitish coating, it means that it is too humid in the refrigerator. To reduce the humidity, cover the "wet" food with lids ...
... To reduce humidity, cover the "wet" food with lids, and pack the herbs in sealed plastic containers. They are the most popular type of "refrigerated" food packaging. Nowadays, containers of various sizes and shapes are produced from plastic, designed for different types of products - cold, hot, free-flowing. Such dishes are multifunctional: you can simply store food in it on the refrigerator shelf, and freeze them in the freezer, and even cook in the microwave. But it is precisely this variety that can play a cruel joke with the buyer. Therefore, the choice of containers must be very careful. With a chill inside Modern refrigerators are equipped with many useful and pleasant options for the consumer, which are directly related to the correct storage of food. In models with the No Frost system (meet ...

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

Discussion

Thank you all very much, apparently pregnancy dulls me ...

I'm generally a fan of it :) you can fry and pour tomato. can be diced, sautéed with onions and mixed with boiled spaghetti or any pasta. like navy :) and my husband loves this salad - grated sausage, grated cucumber and mayonnaise.

Generosity for treats is genetically inherent in us, well, the Slavic nation has such a peculiarity, to cook enough to be enough for a company of soldiers. Therefore, it is necessary to follow the rules for the content of products, and when it comes to meat products, we simply must know how to store homemade sausage. After all, manual work is 100% natural, the absence of preservatives and the presence of some nuances in the methods of prolonging the freshness and shelf life of products.

There are incredibly many ways to make homemade sausages. All of them are varied in terms of original additives, ranging from spices to vegetables, to various combinations of types of meat, as well as processing options. It is these parameters that determine how, where and how much you will store your products.

Freezer

Home cooking of deli meats is gaining momentum more and more. Well, of course, because such semi-finished products have a lot of advantages. They are tasty, both adults and children like them, their quality is not satisfactory, because we ourselves select products for production.

But the most important thing is that they can be stored frozen for a long time, always at hand. If necessary, you can quickly cook them: fry, boil, smoke or grill, for example, if you have a planned family weekend in nature. However, there are some rules for freezing stuffed casings:

1. Onions and garlic can be added to minced meat if we are not going to keep our sausages in the freezer for more than 2 weeks.
2. For products that contain only salt from flavoring additives, sugar and spices can lie quietly in the "cryo chamber" for 2-3 months, but even after six months of such content, the sausage will not be spoiled, but will only lose its useful chemical compounds, such as vitamins, minerals, amino acids and others like them.
3. Before freezing, it is better to dry the "loaves", "sticks", "sausages" and "rings" a little. We leave them in the refrigerator for 2-3 hours and only then send them to minus indicators.
4. So that after the "ice age" your sweets remain juicy, they should be "taken out of the coma" with a gentle method. To do this, we need to leave hard stone products in the refrigerator overnight, and they will melt slowly and retain their quality characteristics.

In principle, it is already possible to freeze finished products, in which case their storage features will be identical to those described above.

How to store homemade sausage in the refrigerator

Often after dinner we have a surplus of finished products. They cooked it up, fried it, accumulated sausage, overeat, but what to do with the leftovers? Naturally, you do not need to be seven inches in the forehead to guess to send it to the refrigerator, where:

• The cooked product can be stored for 3-5 days at a temperature of 0 to 8 ° C. If you need more time, then send it to the freezer;
• A boiled-smoked or semi-smoked stick can wait for its fate to be eaten no more than 2 weeks, provided that it is kept at a temperature of 2 to 9 ° C;
• Raw smoked sausages can be stored in a cool room, where the thermal barrier does not overcome the 12 ° C mark for about 2 months;
• For dried products, storage in a refrigerator is not so much important as in a cool, pass-through room, because under optimal conditions (from 5 to 15 ° C), it can be stored for 3 months. In addition, in the villages, sausages are rolled into sterile jars, and then the period is increased to six months. In the refrigerator in the vegetable department, its term can be extended up to 1 year.
• Hunting sausages should be kept exclusively in the refrigerator for no more than 7 days;
• Liver, liver, blood products should be consumed within 2-4 days, during which they can only be kept in a refrigerator at a temperature difference of 2 to 6 ° C;

Storage rules

Storage in lard

There is one great method for storing cooked sausages for a long time. It was used by our ancestors, and it should be noted that it has established itself as the best.

The finished products were placed in clay pots and poured with melted animal fat, usually pigs were the suppliers of raw materials.

In this way, fried, boiled and smoked sausages can be preserved. In addition, it is not necessary to use a ceramic vessel; disposable forms made of food foil, plastic or glass containers are suitable for the role of storage.

Having melted the lard, we need to pour the sausages so that they are completely hidden under the lard layer. You can keep this work in the pantry or in the refrigerator for up to 3 months. In such conditions, the products retain their freshness to the maximum, avoiding chapping and dryness.

Having spent a lot of effort on cooking meat delicacies, putting your soul into them, you really want to enjoy their great taste as long as possible, and in order to achieve this, you need to store homemade sausage according to all the prescribed rules, taking into account any nuances.

Raw smoked sausage, in comparison with other products, is the most resistant to long-term storage. And if this long-term storage is supported by the low temperature of the freezer, then theoretically it will last even longer in an edible state.

In practice, attention should be paid to the quality of the sausage. Because there are not only unscrupulous manufacturers, but there are also fakes, hiding behind high-profile brands and brands. Nevertheless, the freezer will preserve your sausage without significantly altering its taste. But as with any food, you should avoid too frequent defrosting and freezing of raw smoked sausages.

There was only raw smoked sausage left and we left for a while, but we had to put it somewhere. I took it and froze it, upon arrival they took it out and ate no changes in taste, the freezing did not affect the appearance either.

Conclusion - you can freeze raw smoked and just smoked sausage.

Of course, you can freeze raw smoked and smoked sausages, as well as ham and cooked sausages.

My aunt lives alone, when she buys sausage (any), she immediately puts it in the freezer. As soon as he wanted sausages, he takes out, cuts off with effort a piece or two, and sends the rest back to the freezer. To tell the truth, she most often fries sausage, with scrambled eggs or onions. If she needs a sausage for a salad, then it's easier to buy fresh than defrosting, and if it remains, then in the same way - in the freezer.

You cannot shift the sausage several times - either in the freezer or in the refrigerator. From such manipulations, the sausage loses its taste. It is better to decide right away - if you bought a sausage, and you do not need it in the next day or two, then it is better to put it in the freezer, and if you prefer to eat a sausage sandwich several times a day, then it is better to refuse the freezer. This is a method for long-term storage only.

You can freeze raw smoked sausage, you just need to follow certain rules: tightly wrap a loaf or part of a loaf of sausage in plastic wrap, and you need to defrost raw smoked sausage slowly, in the refrigerator.

To be honest, we often freeze raw smoked sausage in the freezer. And if necessary, you can get the sausage, cut off a couple of round pieces for a sandwich from it and put it back in the freezer. By the way, it is not difficult to cut off such a sausage, so there is no need to defrost the raw smoked sausage completely, this is the only way to harm the sausage. We still really like the taste of such sausage after the freezer, it seems to become juicier and softer. In general, I advise those who have never frozen raw smoked sausage, try it, everything is very tasty and safe for health.

You can freeze not only raw smoked sausage, but also boiled, liverwurst and even blood, they do not change their taste during defrosting, by the way, I have been storing in this way for many years and not only sausage, if I freeze a loaf of bread and defrost a loaf of bread after a week or even a month in You can't tell a microwave from a freshly baked one.

Raw smoked sausage can be frozen and stored in the freezer. Of course, you do not need to arrange many freezing and defrosting cycles, but once it is quite possible, you will not notice much change in taste.

This is what I did when my husband and I got married and we had a lot of food left from the holiday. The next day I had to go on a trip and so I sent all the sausage to the freezer. It was a joy when we returned that we didn’t need to run to the store for food, the sausage waited for us in the freezer.

Yes, you can freeze raw smoked sausage, for this you need to pack the sausage in foil and put it in a bag, release all the air from the bag, tie the bag tightly and put it in the freezer. This sausage can be stored for up to 6 months if the freezer is not defrosted.

Before cutting and serving, you need to remove the sausage from the freezer and put it in the refrigerator for defrosting for three hours.

You can freeze raw smoked, as well as smoked and other sausages. But I noticed that the smoked smell decreases. This is especially true for smoked bacon.

Freeze well-wrapped in a bag or foil, and only freeze once. The second freezing is certainly not necessary for the product.

Raw smoked sausage is a very high quality product. This is the first and most important thing! Raw smoked sausages contain little water, unlike, for example, cheap cooked sausages, where there is an excess of water. Moisture in it should not be more than thirty percent. Therefore, this sausage has a dense consistency and is stored for a long time. But in boiled sausages, even according to GOST, 75 percent of moisture is allowed (and how much of it is in those boiled sausages that are made according to technical conditions - much more)! So compare.

I put the herring and boiled sausage in the freezer and wondering if this will change all its taste? what do you girls say? share your experience. This is the first time I've done this

Mobile application "Happy Mama" 4.7 It is much more convenient to communicate in the application!

Nothing will happen with either sausage or herring. Defrost and use as directed.

I don’t like the taste - it’s how wet the whole sausage becomes

Why freeze herring? it is enough not to clean, or to clean and fill with oil so that it does not oxidize.

I also bought herring and sausage. sausage in the fridge, herring on the balcony

the sausage will remain the same, but the herring will take shit, it will be like porridge

sausage can be, my friend keeps it that way, and I often store sausages in the freezer, everything is fine.

women on baby.ru

Free legal advice:

Our pregnancy calendar reveals to you the peculiarities of all stages of pregnancy - an extremely important, exciting and new period of your life.

We will tell you what will happen to your unborn baby and you in each of the forty weeks.

StoZabot.com

Now there is a huge variety of sausages: from sausages to ham. At first glance, it may seem that these are completely unpretentious products and you can absolutely not think about their storage. But this is not at all the case, it is a whole science to store sausage correctly. Therefore, I propose to find out all the nuances together.

Variety of species

The shelf life of sausages directly depends on the method of preparation and packaging.

Free legal advice:

Cooking technologies, conditions and shelf life - in the table:

The cooking process for boiled sausages, oddly enough, only involves boiling at 80 ° C. Manufacturers indicate on the packaging how long boiled sausage is stored in the refrigerator - usually no more than 3 days.

If the product says that it will remain fresh after a few weeks, then most likely it is a low-quality product, which contains preservatives.

There are 2 stages of preparation: first boiling, then light smoking. Therefore, the shelf life of cooked sausages that have gone through the smoking process is 15 days.

The process of preparing raw smoked sausages includes dehydration and fermentation. The shelf life of raw smoked sausages can be from 6 to 9 months.

Free legal advice:

Such delicacies are obtained by drying; there is no heat treatment. The shelf life of dry-cured sausages is 2 months.

It is believed that meat in this form has an exceptional taste, therefore its price is higher.

Cooking technology includes: cooking, smoking and drying. This sausage can be consumed within 10 days.

Both purchased and self-made sausages are stored:

• Boiled - 3-5 days;
• Frozen - up to 2 months.

Bloodstains, completely ready for use, are stored for up to 5 days in the refrigerator, frozen - up to 3 months.

Free legal advice:

Storage methods and periods

Meat products can be stored in a variety of ways:

• No refrigeration;
• In the refrigerator compartment;
• In the freezer.

Method 1. Without cooling

Due to the high water content, some varieties cannot be stored outside the refrigerator at all. These include:

Other types of heat-treated delicacies can be kept outside the refrigerator. For example, let's find out how much raw smoked sausage is stored without a refrigerator.

If such a product was prepared from high-quality meat and meets the requirements of GOST, then it can be stored up to 120 days in the open air.

Free legal advice:

By the same principle, you can store dry-cured delicacies, the only difference is that they are recommended to be tightened with cling film.

Method 2. Refrigerator

Now let's look at the nuances of storage in a refrigerator:

Temperature from +2 to +4 ° C, it is best to place it in a paper bag. Term of use days.

You can store smoked sausage at temperatures from 0 to +4 ° C for up to 10 days.

Free legal advice:

How long is raw sausage stored in the refrigerator? At temperatures from +5 to +15 ° C up to three weeks.

Another interesting way to store raw smoked sausage in the refrigerator is to hang the product vertically, tying the tail to the wire rack. This will cool it evenly.

The rocking chair can be wrapped in foil or cling film and left in the refrigerator at temperatures up to +6 ° C. The taste and freshness will last up to two months.

In finished form, these varieties can lie in the refrigerator for up to 5 days at a temperature of no more than +5 ° C.

There is a rather unusual method for storing homemade sausage. You need to put the finished products in clay pots and pour melted pork fat, let it cool down and send it to cool. This will increase the shelf life up to 1 month.

Free legal advice:

Method 3. Freezer

Can sausages be stored in the freezer? Not that it is possible, sometimes it is even necessary. Subject to freezing:

• homemade;
• uncooked smoked;
• dry-cured.

You should not keep the dumplings in the freezer, after defrosting it will turn into a mushy mass.

To prevent the sausage from spoiling in the freezer, it must be properly prepared. The instruction will be like this:

1. Check the integrity of the store packaging: if it is intact - go to point 3, if not - see point 2.
2. Pack smoked and dry-cured products in paper bags or foil, for homemade ones, place in tightly resealable containers.

Store containers are also suitable, as long as the packaging is tight.

1. Place containers on the lower freezer shelf, use as needed.

The shelf life in the freezer is: for homemade - up to 2 months, for dry-cured and smoked sausages - up to 1 year.

Can boiled sausages be frozen? We strongly discourage doing this. This variety contains a lot of water, therefore, when frozen and thawed, it will turn into porridge.

Free legal advice:

It is possible to extend the shelf life of sausages if you observe a constant temperature regime.

Many sausages can be placed not only in the refrigerator, but also in the freezer - this will not change their taste and freshness. But when buying, it is important to pay attention to the quality of the product and its shelf life.

Is it possible to freeze doctor's sausage?

How long is chilled chicken stored?

Free legal advice:

Comments (1)

Whole loaves in a synthetic casing? Read on the packaging how much can be stored? Our sausage is packed in an airtight casing, you can store it in the refrigerator for a month without opening the package, if you cut it off, then the period is already 3-4 days.

I freeze the surplus sausage by cutting it immediately for a specific dish: slices, cubes, strips. I defrost as much as needed at a time, if I use it in a hot dish, then throw it without defrosting into a saucepan or frying pan. If there is a lot of water in the sausage, then during freezing the water can be cut off by ice crystals, when defrosting, the water will drain, the sausage may seem more salty than it was. Thawed it is better to use after heat treatment, the taste is evened out. But you can immediately, getting rid of the water. It is stored for up to six months in the freezer normally, just squeeze the air out of the package as much as possible so that it does not become aired and oxidized.

As you all told in detail, thanks. I cut the loaves into 3 parts, put them in bags and freeze like that. Next time I will do everything in portions, it is very convenient so, no doubt!

chunks for pizza

I froze once boiled, pieces of about 5 cm. After defrosting, it deteriorated quickly. I made pizza and okroshka, I didn't eat the next day, both the smell and the taste. The husband ate, then ran to the toilet.

Free legal advice:

Maybe you have frozen already not fresh? I almost froze with trunks (there were times) ate half a year. But I did not freeze it in large pieces, so that it could be defrosted for a couple of days. And boiled, and smoked, and meat delicacies.

No, it was fresh, and by the date of production it was normal, and I froze half on the day of purchase, the rest was eaten on the same day (I also made pizza and okroshka).

Strange, everyone writes that they freeze and nothing.

So I also did not understand why it happened. It looked like the sausage was fresh, and did not lie in the freezer for long.

Once we were supplied with meat products))), we had to freeze. I cut large loaves into 2-3 parts. For after defrosting it does not lie for a long time.

Free legal advice:

I also cut it into three parts, I hope I won't throw it away later (

There is no difference in taste!

You gave me an idea, you would never have thought of freezing a sausage

Whatever you can think of, it's a pity to throw it away😂

I usually cut the rest of the sausage into cubes, then into pizza / scrambled eggs / hodgepodge, etc. Most often I fry beforehand.

Free legal advice:

Thank you. Frying is not an option for me, I will freeze it raw. But the part into cubes, cut and freeze, an idea!

I also ice it without frying, I fry it before cooking already.

Aaaa, I didn’t understand it)))

I just freeze a loaf or a boiled one, nothing becomes of it.

I freeze mainly for scrambled eggs or so fry, but I think it will go for salad, after defrosting it does not change so much.

Thank you, I already understood that you can freeze.))) I will try

Free legal advice:

I freeze. After defrosting, I do not boil anything.

Doesn't it get loose after defrosting? Do you freeze whole?

I buy sausage in St. Petersburg, cut into large pieces, in a vacuum. So I freeze. Everything is fine after defrosting.

Okay, thanks, so I'll definitely freeze it tomorrow)

My friend's mother-cook froze everything: boiled sausage, sausages, cheese, butter. The sausage was sliced ​​15-20cm. Before using it, they boiled it and then cut it.

Free legal advice:

Shelf life of sausages: boiled, smoked and uncooked smoked

Sausage is one of the most familiar and popular snacks in the world. And the variety of varieties on display in supermarkets simply dazzles your eyes. I just want to buy more and more. But, do you know exactly what conditions need to be created in order to keep the purchased product fresh and usable for a long time? Sometimes just putting it in the refrigerator isn't enough.

And in the event that you want to take sandwiches with this product on the road, for example, on a train or a car, then it is important to understand that not all types of sausages will be suitable for this.

Therefore, today I will tell you the features of storing various types of sausages.

How to choose the right sausage

Among the huge variety of all kinds of sausages, it is important to be able to choose the right one.

First of all, when choosing any kind of sausage, you need to pay attention to the date of its production and expiration date. Next, you need to carefully examine the selected stick of the product for the integrity of the shell, because the duration of its storage also depends on this.

In addition, the key aspects when choosing should be:

Free legal advice:

• No moisture and mucus on the stick
• Lack of gray spots on the cut of the product
• When rolling a sausage slice into a tube, it should not break, otherwise there is an excess of starch

Dependence of shelf life on the type of casing

The type of casing is also of great importance in terms of shelf life. In the production of sausages, several types of protective coatings are used: natural, synthetic and semi-synthetic.

• The most common are natural casings. However, they are not able to provide a very long shelf life for sausages. Such casings are sufficiently air and moisture permeable, which contributes to the rapid deterioration of products.
• The semi-synthetic coating has moderate permeability and is used in the production of all types of sausages.
• The vacuum casing of sausages helps to preserve the product's suitability for consumption for a sufficiently long period of time. Moreover, after its opening, it is advisable to use the sausage as soon as possible.
• There are also polyamide casings. They are used in cooked and cooked smoked sausages and provide maximum protection against spoilage.

Types of sausages and their shelf life

The shelf life of sausages directly depends on the type of meat used and production technology. There are the following most common types of sausages:

Let's figure out how to properly store each of these types.

Raw smoked products

Raw smoked sausage must be stored at temperatures from +5 to +8 degrees, for which a refrigerator is ideal. The shelf life of the sealed product packaging is approximately three months. After opening, the product must be consumed within 2-3 weeks.

In addition, the opened sausage can be stored in the freezer, where it will remain valid for one to two months. In sealed packaging, the shelf life in the freezer is up to 9 months.

Free legal advice:

Due to the rather long shelf life of uncooked smoked sausage, it is convenient to take it with you as a snack on long journeys by car or train. However, here it should be understood that it is better to take a product packed in a vacuum film.

In no case should you pack sausages in plastic bags to avoid mold.

It is better to dry it before the intended trip and wrap it in paper.

Storing dry-cured sausages

Dry-cured products can be considered one of the gourmet types. They are made from the highest grades of meat by drying for a long time. For production, beef and pork are most often used, however, production from lamb or horse meat is possible.

The shelf life of dry-cured sausages in the refrigerator is up to 6 months. In addition, it can be stored at a temperature of 5 to 15 degrees in a closet or hanging on a balcony. At room temperature, it remains usable for up to 4 weeks.

Free legal advice:

Sometimes it happens that during storage the shell surrounding the product becomes covered with a little mold. If it is not damaged and the process does not reach the minced meat itself, you should not worry. The plaque must be removed with a cotton swab dipped in vinegar, and then greased with vegetable oil.

Cooked smoked and semi-smoked sausage

The shelf life of such sausages is shorter than that of uncooked smoked ones, but longer than that of boiled ones. In undamaged packaging, such a sausage can be stored, depending on the variety, in a refrigerator (0 ... +4 degrees) from 2 to 4 weeks.

Freezing is allowed for long-term storage. You can store smoked sausage in the freezer for up to 3 months.

How to store boiled sausage

The type of cooked sausages includes many meat products, among which there are also sausages and sausages. In addition, it differs depending on the composition and percentage of meat and related products and comes in 3 grades: superior, first and second. And the shelf life largely depends on this. Moreover, in comparison with other types, cooked sausage has the shortest shelf life.

The optimal storage temperature is from +2 to +4 degrees, that is, the refrigerator is the most suitable place. Moreover, if the sausage product has an artificial casing, then it can be consumed within a month and a half. If the coating is natural, then the shelf life is reduced to 5-7 days.

Free legal advice:

It is recommended to freeze the sausage to increase the shelf life. This process does not affect the palatability.

It is advisable to store boiled sausage only at the specified temperature range. Such a sausage product is not suitable for snacks on trains or other types of transport when traveling, as it quickly deteriorates.

Homemade sausage

Not everyone prefers purchased sausage and are accustomed to preparing this product on their own. In this case, it is also important to remember the storage rules for such a product.

The advantage of homemade sausage is that it can be prepared in large enough quantities and further cooked as needed. In this case, the prepared semi-finished product can be stored in several ways.

A convenient option would be to store such sausage in the refrigerator. It must be placed in any convenient container and poured over with pork fat. This method will help ensure the safety of the product for up to three months.

You can also simply freeze a homemade sausage. The sausage pre-dried with a napkin is placed in the freezer and left for up to several weeks. However, there are some nuances here. If you decide to freeze homemade sausages for a long time, it is undesirable to add onions and garlic to them.

Important points

• Weathered sausage can be placed in cold milk for half an hour.
• The cut edge can be rubbed with fat or egg white to avoid drying out.
• Sliced ​​slices can be frozen by wrapping them in foil. This will extend the shelf life up to six months.
• Never store sausages in a plastic bag in the refrigerator. Better to wrap it in parchment paper.

Brownie gives a 5o% discount on Grafen Master's stubborn knives!

How to store different types of sausages

Sausages are an integral part of our diet. Everyday breakfast is not complete without a hearty sandwich with a round of nutritious doctor's degree, and a festive table is unthinkable without raw smoked slices. However, it is worth remembering that the sausage is rather capricious in storage. If the content is incorrect, the meat appetizer deteriorates quite quickly. That is why every housewife should know exactly how much such a product can be stored in the refrigerator and in what conditions.

Boiled

After opening the original packaging, the cooked sausage is edible for 3 days. The optimum storage temperature is from +2 to +4 ° С. Wrap the opened food in foil or paper bag and find a suitable place for it with the best mode in the refrigerator.

It is not recommended to store boiled sausage in the freezer for the purpose of its further defrosting and consumption. There is a lot of water in it, which, when frozen, will negatively affect the taste.

Chopped cooked sausage is best kept in a vacuum food container. A tight cover that restricts air access will prevent the growth of dangerous bacteria.

Boiled-smoked and semi-smoked

The ideal temperature for storing cooked-smoked and semi-smoked sausages is 0. +4 ° C. It is best to pack such meat products in foil or food grade plastic containers. The shelf life of this type of product is up to 15 days.

Cooked-smoked and semi-smoked sausages contain very little water, so keeping them in the freezer is not prohibited. After thawing, the snack will not lose its taste.

Uncooked smoked

Raw smoked sausage can be stored in a well-ventilated area; it is not at all necessary to put it in the refrigerator. Storage temperature - from +5 to +15 ° С. You can hang a deli meat stick on a balcony, in a pantry, or in a cool hallway. Under these conditions, the treat will remain fresh for 2-3 weeks. But remember that raw smoked sausage tends to dry out. Do not be alarmed if the product shrinks slightly after a few days.

If you still do not risk storing meat products outside the refrigerator, tightly pack the purchased stick in foil and place it in a special compartment. It is best to consume the product within 3 months from the date of opening.

Raw smoked sausage can be frozen and thawed without harm to its properties. Cut the appetizer into slices, place the slices in a container and send to the freezer. To defrost, simply place the container in the refrigerator for a couple of hours.

Dry-cured

Dry-cured sausage is stored for 2 months at a temperature not exceeding +6 ° С. It is preferable to wrap the product in foil or cling film.

Homemade sausage

Do-it-yourself sausage needs to be stored in a special way. So, you can put the product in clay pots and pour melted lard over them. The fat should harden naturally at room temperature, after which the pot can be stored in the refrigerator. In such conditions, the product is stored for about 2-3 months.

Homemade sausage can be frozen if necessary. Beforehand, you need to dry it a little. Pack the meat product in a container and refrigerate. Defrost it in the same way as uncooked smoked.

Secrets of experienced housewives

To keep the sausage juicy and tasty for at least the prescribed time, and also to save slightly spoiled products, use one of the recommendations below.

• Windy or dried sausage can be refreshed by placing it in a container of cold milk for half an hour.
• Minor mold can be easily removed by dipping the product in salt water for 5-7 minutes and patting dry with a paper towel.
• If the surface of the sausage has become slippery, wash it under running cold water, wipe it off and fry in vegetable oil.
• To prevent the cut end of the sausage from drying out, brush it with fat or egg white.
• To extend the shelf life of the freshly bought sausage, dip it in a saline solution (3 tablespoons of table salt or sea salt in 0.5 liters of cold boiled water) for a few minutes. Let the product dry naturally, wrap it in edible paper and place in the refrigerator.
• If the sausage product changes its color or has an unpleasant smell, immediately throw it into the trash can. Eating such a product is fraught with acute food poisoning.

Observing the simple rules for storing different types of sausages and strictly following the instructions on how much to store meat snacks, you will never face the problem of spoiling your favorite product.

How to keep any sausage fresh and can it be frozen

Boiled sausages

Cooked sausages and 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.

Cooked smoked sausages

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

Raw smoked sausages

These sausages are stored for quite a long time: in an unopened package up to 3 months, in an opened package - 2-3 weeks. But you need to observe the storage temperature: 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 fruits and vegetables.

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

Dried sausages

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

Tricks

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

If mold appears on the shell of a dry-cured or uncooked smoked sausage, but the sausage itself is not touched 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 windy, you can revive it by putting it in cold milk.

You can freeze sausages to extend their shelf life. The taste will not change much from this. Do not forget that even in the freezer the sausage will not lie forever. For example, for cooked smoked sausage, the limit of life in the freezer is three months.

How to extend the shelf life of smoked sausage

In order to enjoy delicious and aromatic smoked sausage at home, as a rule, whole boxes of it are not stored for future use. And the amount that they buy does not last long - everyone loves this delicacy, so it is the first to "go into flight". In this regard, the issue of extending the shelf life of smoked sausage is more likely to be related to retail chains than to ordinary buyers.

This topic is also relevant and important for home craftsmen who produce smoked meats in significant quantities - for their families or for sale. They definitely need to know in what ways 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, which 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 the meat product from the development of pathogenic microflora.
2. They contain a lot of natural preservative - table salt.
3. Smoked sausage has a low moisture content; that is, the environment for the reproduction of microbes is unfavorable.
4. An additional protection is a shell (natural or artificial), which creates a barrier against mechanical damage and 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 commercial processing of products, which are used by wholesalers, 2 modes of storing sausages in refrigerators are defined: temperature from -3 to -6 ° C and from -7 to -9 ° C. By the way, this 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 with these parameters.

If necessary, the same instruction allows you to store sausages at an air temperature of 0 to +4 ° C for 4 weeks from the date of production. The permissible air humidity in the places where smoked meats are stored 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 contributes to maintaining the stable quality of smoked meats.

Shelf life of smoked sausage

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

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

This table shows a pattern: the more moisture the sausage contains, the shorter its shelf life. In general, compared to conventional cooked 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 sausages made from 100% raw meat, some may be of other, not higher, grades. There are no additives here: soy, vegetable protein, bacon, etc. Quality raw smoked sausages are "dressed" only in a natural edible casing.

Many meat processing industries follow 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 TU, which enterprises develop independently. An artificial film or pressed paper is used as a shell. Therefore, smoked sausage often does not have the real taste to which it is accustomed and expected from it. It is stored worse.

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

Advice for everyone: experts in sausage production recommend holding the sausage in a salty solution for 5 minutes before storing it, and then be sure 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 product spoilage. 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 shell. Then the sausage should be well dried and immediately used for food. This sausage is no longer suitable for further storage.

Another useful recommendation: you should 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 helps to extend the life of the sausage, even under improper storage conditions.

Let your doubts and sausages, too flavored with hot spices - pepper, garlic, aromatic herbs. The enumeration of these substances is most likely a trick of the manufacturer: in this way he tries to hide spoiled or substandard sausage. Why pay a lot of money (and smoked sausage is never cheap) for a low-quality product? To pay again later, but for the medicine?

The storage period for smoked meats depends on their integrity. Uncut sausage sticks have the longest shelf life, portioned pieces are smaller, serving slices have the shortest shelf life. If necessary, the sausage can be frozen, and before serving, defrost it in the refrigerator on the lower shelf without opening the package. Re-freezing is unacceptable, so you will have to immediately eat everything that has been thawed.

Expiry date of cooked and smoked sausage

Sausage is one of the most popular food products made from raw meat.

Like any gastronomic product, sausage and sausage products have a shelf life, after which their sale and use is unacceptable. We will tell you about the shelf life of cooked and smoked sausages in the article.

What does it depend on?

The shelf life of various sausages and sausages is determined by several factors:

• raw materials from which the final product is made;
• technology of production and processing of raw materials;
• shell;
• the presence and amount of preservatives;
• storage conditions and their observance.

Due to the fact that sausage, as one of the most popular products, can be made from different types of raw materials and using different technologies, the shelf life of the final products can vary for quite a long time: from several days to several months.

Learn about the shelf life of mushrooms from our article.

What is included?

Due to the large number of types of sausages, the raw materials used in their manufacture are also diverse. Manufacturers use the following components:

• minced meat, which can be made from pork, lamb, beef, horse meat, venison, poultry and even fish;
• by-products and lard;
• vegetable protein - soy and seitan (used in boiled sausages);
• food and aromatic additives (milk, cream, honey, alcohol, eggs, vegetables, sugar, nuts, flour, starch, cheese, etc.);
• spices (pepper, garlic, coriander, etc.);
• preservatives, colorants and stabilizers;
• nitrates and nitrites to prevent contamination by harmful bacteria.

How is sausage made? Learn from the video:

What are the GOSTs talking about?

Each type of sausage has its own national or interstate standard (GOST).

1. For boiled sausages of the 1st grade, GOST R1 “Cooked sausage products. Technical conditions ".
2. For cooked and smoked - GOST R3 “Cooked-smoked sausages. Technical conditions ".
3. For semi-smoked sausages, GOST2 “Semi-smoked sausages. Technical conditions ".
4. For uncooked smoked sausages - GOST R3 “Uncooked smoked sausages. Technical conditions ".
5. For dry-cured sausages, GOST 5 "Products of uncooked smoked and dry-cured sausages" is established.

Each standard specifies the shelf life of various types of sausage products, depending on:

• processing method;
• applied additional components (preservatives);
• packing method.

Expiry dates

How long is the sausage stored? Different types of sausages and sausages have different shelf life, which differ many times.

Russian GOSTs do not establish mandatory expiration dates, leaving this prerogative to the discretion of manufacturers, however, the standards offer recommended expiration dates.

1. Cooked sausage (Doctor's) contains the greatest amount of moisture among all types of sausages, therefore its shelf life is the shortest. This sausage is made by boiling minced meat at a temperature of 80 ° C. Depending on the composition and packaging, the shelf life of cooked sausages according to Russian standards ranges from 5 to 30 days, and the maximum shelf life reaches 75 days for sausages in a polyamide barrier casing.
2. Cooked-smoked sausages are first cooked at 80 ° C and then smoked. Such sausages are stored for a longer period: there is no time for portioning and serving cutting in vacuum casings until the end with the use of preservatives and a vacuum casing.
3. Semi-smoked sausages are first fried and then boiled and smoked. Due to the similarity of the production technology with boiled-smoked sausages, their shelf life is identical: the lack of serving slicing in vacuum is up to 60 days when stored in whole loaves in vacuum packaging.
4. Raw-smoked sausage is not heat-treated, but cold-smoked, during which the minced meat is fermented and dehydrated, while the “ripening” period of such sausage cannot be less than 21 days. Due to the low moisture content, the shelf life of raw smoked sausages is the largest among all sausages - the lack of portions and serving slices in a modified atmosphere up to 180 days for whole loaves.
5. Salami, as a representative of dry-cured sausage, has a shelf life of up to 6 months from the date of production.
6. Cervelat belongs to the category of boiled-smoked sausages, so the shelf life of such sausages is from 30 to 75 days.
7. Sausages made from boiled sausages (frankfurters and wieners) have a shelf life of 5 days for products without packaging to 35 days for products with E325 preservative and in a vacuum package or modified atmosphere.
8. The shelf life of fish sausages depends on the processing method, but in general it is lower than similar products made from minced meat. For boiled fish sausage without a vacuum casing, it does not exceed two days, with vacuum packing it reaches 2 weeks. The shelf life of smoked fish sausage can be up to 3 months.
9. Homemade sausage is not stored for a long time and has extremely limited periods, since at home it is almost impossible to comply with the necessary manufacturing conditions and use vacuum packaging. It is better to divide the timeframes typical for factory-made sausages at least in half for homemade sausages. Therefore, it is better to use boiled homemade sausage within 2 days, boiled-smoked sausage - from 5 to 10 days, etc.
10. Liver and blood sausage has a shelf life of 3 days to 30 days, depending on the packaging.

All the above periods are typical for whole products (in packaging and for uncut loaves), stored chilled at temperatures from 0 to + 6 ° C.

Accordingly, an increase in the storage temperature reduces the shelf life, and a decrease (freezing) increases them.

Storage in the refrigerator and without it

Which sausage lasts longer without a refrigerator?

Storing the sealed sausage in the refrigerator generally meets the above expiration dates, since the storage temperature and air humidity are identical.

The shelf life of unpacked sausages and cut loaves is reduced:

• up to 2 days for boiled sausage;
• 5 days for cooked smoked and semi-smoked sausages;
• up to 3 weeks for raw sausage.

It is not recommended to store some types of sausages outside the refrigerator. For example, cooked sausage is completely unsuitable for storage outside refrigeration devices.

The less moisture in the sausage, the longer it can be stored outside the refrigerator.

For dried and uncooked smoked sausages, the shelf life outside the refrigerator can be up to 2 weeks, during which they will not lose their qualities and will not deteriorate.

The very invention of the technology for making such sausages is due to the desire to keep the food product at normal air temperature for as long as possible.

Depending on the shell and packaging

The shelf life of a sausage largely depends on what casing and in what packaging it is sold. Skins come in two categories:

• natural - from the belly and sinogi;
• artificial - made of cellulose, polyamide, fabric or viscose.

Artificial casings are usually used in the production of cooked sausages and sausages (frankfurters, small sausages).

Natural and artificial permeable (cellulose, fabric) casings have the same shelf life.

The polyamide casing doubles the shelf life, and the polyamide barrier casing triples the shelf life of natural permeable casings.

Another way to increase the shelf life of sausages is to place the product in a vacuum package or in a package with a modified atmosphere (bactericidal carbon dioxide). This packaging method is applied to various types of sausages, especially for portions and serving cuts.

The use of vacuum or atmosphere increases the shelf life by 2-3 times.

How to store sausage properly?

It is necessary to store the sausage in the refrigerator at temperatures up to + 6 ° C and air humidity not exceeding 75%. If immediate use is not planned, then you should not damage the packaging or the casing of the product.

If the sausage loaf is cut, it is best to wrap it in edible paper. It is better not to use plastic bags. To increase the shelf life, the sausage can be frozen and defrosted before use.

Can I freeze?

Sausage and cold meats can, and in some cases, need to be frozen.

This increases their shelf life and slightly reduces the food quality of the products.

The possibility of freezing is specified in national standards, therefore, in warehouses and shops, sausages are usually stored in freezers at a temperature of –7 to –9 ° C and below.

Storing the sausage frozen doubles its shelf life. For example, raw smoked sausage can be kept in the refrigerator for up to 1 year.

Where to keep your homework?

Homemade sausage can also be frozen to preserve it for up to several weeks.

Another way to preserve homemade sausages is to place them in any container and pour in pork fat. After that, the container is tightly sealed.

Due to the lack of contact with air, such sausage can be stored for up to 3 months.

How to understand that it is spoiled?

In order to identify spoiled sausage, you need to pay attention to its appearance and smell:

• product packaging and sausage casing must not have visible damage;
• the casing must be dry, free from plaque and mold (bloom is allowed only for smoked sausages);
• the cut of the sausage should be of a uniform color characteristic of the product;
• the presence of foreign odors and taste, as well as excess wateriness inside the vacuum package, is unacceptable.

However, the main thing that you need to pay attention to is the expiration date indicated by the manufacturer on the packaging.

How to return a delay to a store?

Any delay found at home can be returned to the store without any problems. To do this, you need to contact the store administration and provide the product itself and the receipt.

In the absence of a check, it can be replaced with testimony of witnesses or video recording from surveillance cameras. The buyer has the right to demand a refund or replacement of the product with a quality one.

Since the sale of a delay is a serious violation that threatens with considerable fines, the store administration almost never refuses the buyer when contacting.

If this happens, the buyer can file a complaint with Rospotrebnadzor.

What are the risks of using a stale product?

As with any food product, sausage deteriorates over time, so eating a stale product can lead to severe food poisoning.

Particularly dangerous is infection with bacteria of the genus Clostridia, which cause the deadly disease botulism.

The shelf life of sausages can range from a few days to 1 year if uncooked sausages are stored in the freezer. However, it is best not to wait until the expiration date approaches, but to consume the freshest product.

The rules for selling loose sausages in this video.

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 undamaged packaging. You need to store in a refrigerator at a temperature of 2-4 degrees. It is better to wrap it in foil or parchment; in plastic bags, the sausage quickly becomes slimy.

Raw smoked sausages

These sausages are stored for quite a long time: in an unopened package up to 3 months, in an opened package - 2-3 weeks. But you need to observe the storage temperature: 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 fruits and vegetables.

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

Dried sausages

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

Tricks

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

If mold appears on the shell of a dry-cured or uncooked smoked sausage, but the sausage itself is not touched 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 windy, you can revive it by putting it in cold milk.

You can freeze sausages to extend their shelf life. The taste will not change much from this. Do not forget that even in the freezer the sausage will not lie forever. For example, for cooked smoked sausage, the limit of life in the freezer is three months.

Free legal advice:

Should you freeze sausages and sausages?

I bought sausage for the holiday, but the guests could not come. We will not eat so much. So I think - is it possible to freeze smoked and boiled sausage in the freezer? Another question regarding sausages is the same - is it worth it? Will they lose their taste?

You can freeze, I usually put sausages and sausages in pizza after freezing, it turns out delicious. I just didn't eat it thawed.

Previously, in Soviet times, when it was possible to "get" the sausages, they bought them in kilograms, so they had to freeze them, then they ate them 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 too much.

Free legal advice:

The defrosting process takes place quickly enough. 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 declare with full responsibility that you will not feel a noticeable difference in taste between newly purchased and prepared sausages.

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

Do not freeze smoked, it will lie even without freezing, and the sausages, wieners and sausages will not be badly preserved, they will remain the same in taste, after being removed from the refrigerator, but after the second round the freeze will not work, the taste will deteriorate.

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

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

Free legal advice:

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

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

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

put the sausage or sausages on a wire rack and dry, then wrap in wax paper and remove the refrigerator.

Free legal advice:

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 is superfluous. Then I divide the sausage bar in half. We eat one half, and freeze the other until needed. I did this with boiled and semi-smoked sausage, and with ham, and with sausages. The sausage retains its juiciness and taste after defrosting.

And I freeze sausages and sausages, in the event that they soon expire, and we do not have time to eat. In such cases, I immediately cut the sausage into thin pieces and freeze it. Then, these pieces are very convenient to add to the pizza filling. So it is with sausages. After freezing, I would not just eat sausage and sausages in a raw form, since they become somehow flabby and watery. Perfect for pizza.

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

Sausages will be perfectly preserved and boiled sausage, too, if you freeze them, but only from expensive varieties, and it is better not to freeze the cheaper ones, they will not be tasty, watery, after defrosting, they have a lot of things in their composition - but these are all additives and not natural composite.

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

Free legal advice:

In general, it is better not to freeze sausages and / or sausages, but if you choose between "discard" and "freeze", then it is better to freeze.

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

And at the expense of sausages, I have never frozen it, somehow it didn’t stay in the refrigerator until I thought about freezing it, they eat it quickly

Previously, sausages were not like that. You could buy, cook, freeze, even eat raw without fear. Now there are so many "interesting" additives in them that once again you wonder whether to buy. And the sausage is also not far away.

Free legal advice:

How to extend the shelf life of smoked sausage

In order to enjoy delicious and aromatic smoked sausage at home, as a rule, whole boxes of it are not stored for future use. And the amount that they buy does not last long - everyone loves this delicacy, so it is the first to "go into flight". In this regard, the issue of extending the shelf life of smoked sausage is more likely to be related to retail chains than to ordinary buyers.

This topic is also relevant and important for home craftsmen who produce smoked meats in significant quantities - for their families or for sale. They definitely need to know in what ways 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, which 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 the meat product from the development of pathogenic microflora.
2. They contain a lot of natural preservative - table salt.
3. Smoked sausage has a low moisture content; that is, the environment for the reproduction of microbes is unfavorable.
4. An additional protection is a shell (natural or artificial), which creates a barrier against mechanical damage and 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 commercial processing of products, which are used by wholesalers, 2 modes of storing sausages in refrigerators are defined: temperature from -3 to -6 ° C and from -7 to -9 ° C. By the way, this 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 with these parameters.

If necessary, the same instruction allows you to store sausages at an air temperature of 0 to +4 ° C for 4 weeks from the date of production. The permissible air humidity in the places where smoked meats are stored is in the range from 80 to 90%. The lower the temperature, the higher the humidity should be.

Free legal advice:

Compliance with all these conditions significantly affects the shelf life and contributes to maintaining the stable quality of smoked meats.

Shelf life of smoked sausage

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

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

This table shows a pattern: the more moisture the sausage contains, the shorter its shelf life. In general, compared to conventional cooked 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 sausages made from 100% raw meat, some may be of other, not higher, grades. There are no additives here: soy, vegetable protein, bacon, etc. Quality raw smoked sausages are "dressed" only in a natural edible casing.

Free legal advice:

Many meat processing industries follow 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 TU, which enterprises develop independently. An artificial film or pressed paper is used as a shell. Therefore, smoked sausage often does not have the real taste to which it is accustomed and expected from it. It is stored worse.

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

Advice for everyone: experts in sausage production recommend holding the sausage in a salty solution for 5 minutes before storing it, and then be sure 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 product spoilage. 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 shell. Then the sausage should be well dried and immediately used for food. This sausage is no longer suitable for further storage.

Another useful recommendation: you should 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 helps to extend the life of the sausage, even under improper storage conditions.

Free legal advice:

Let your doubts and sausages, too flavored with hot spices - pepper, garlic, aromatic herbs. The enumeration of these substances is most likely a trick of the manufacturer: in this way he tries to hide spoiled or substandard sausage. Why pay a lot of money (and smoked sausage is never cheap) for a low-quality product? To pay again later, but for the medicine?

The storage period for smoked meats depends on their integrity. Uncut sausage sticks have the longest shelf life, portioned pieces are smaller, serving slices have the shortest shelf life. If necessary, the sausage can be frozen, and before serving, defrost it in the refrigerator on the lower shelf without opening the package. Re-freezing is unacceptable, so you will have to immediately eat everything that has been 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 of meat salad, which cannot be mastered, do not give rest hopeful thoughts about how to freeze smoked sausage and Olivier. Everyone is accustomed to the fact that in any situation related to food, the refrigerator is a lifesaver.

In order not to torment those who are waiting for an answer, is it possible to freeze the Olivier salad, let's say right away: you cannot freeze the Olivier salad! After such a serious procedure, it completely loses its taste and nutritional properties. Science has proven that boiled potatoes and eggs cannot be frozen. Cucumbers and mayonnaise are harmful. 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! Unfortunately, this service is not available only in the home refrigerator.

Free legal advice:

But the refrigerator is obliged to save the sausage. Because you can freeze smoked sausage!

Tips for freezing and thawing smoked sausage

1. It is not recommended to freeze the whole sausage. Better to cut it into pieces for the intended use, or cut into thin slices.
2. Wrap the sausage slices in foil or parchment paper and freeze. Freezing will prolong her life up to 4-6 months.
3. Before serving, the sausage must be properly defrosted. 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 necessary for the festive table. Then the questions of how to freeze Olivier and sausage will fall off by themselves.

Is it possible to freeze semi-smoked sausage

Types of sausage casings .. Blog of the user Dej Pol on 7ya.ru

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

Freezes 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 the chopped tomatoes and peppers. What else can you prepare to save time on cooking (I go to work and the question of food is annoying in advance)?

Free legal advice:

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: stroll 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: Who of the expectant mothers would like to give birth to their child in Paris? A report by Tatiana Butskaya about a visit to one of the famous maternity hospitals will help answer this question. So we are transported to Paris to the maternity hospital where the children were born.

meat products are not a base. Poll invitations

For a survey on meat products (Boiled sausages, Boiled smoked sausages, Semi-smoked sausages, frozen semi-finished products, dumplings, etc.), men and women who are husbands or civil marriage are invited. Paytar, !! (duration - 3 hours) strictly - passport! Registration - Moscow m Mayakovskaya Write - - name, age, phone numbers, who you work, family or not, income per person in the family, what meat products you use.

meat products Poll invitations

Men and women of the Group are invited to the survey on meat products (Boiled sausages, Boiled smoked sausages, Semi-smoked sausages, frozen semi-finished products, dumplings, etc.). The Group will be held from May 12 to May 22. Payment, !! (duration - 3 hours) strictly - passport! record from only 1 recruiter Write - - name, age, phone numbers, who you work, family or not, income per person in the family, what meat products do you use.

Frozen lingonberries ?. Cooking

Can you please tell me if it is possible to freeze lingonberries and how STE is done. Or some other lingonberry blanks?

In a ratio of about 4: 1, a little sugar per kg of product

Free legal advice:

Husband's favorite jam.

is it possible to freeze. Cooking

tell me, is it possible to freeze red caviar? after defrosting, will it not lose its taste properties 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 smoked chicken breast. And a gram of 600 small chicken sausages. Considering that before this "snow", we filled the refrigerator well, I understand that all this happiness will spoil * - (I always freeze the surplus, but I'm somehow not sure with the sausage balyk. Smoked breast, as I understand it, Maybe someone has experience? Is it possible, and if possible, better with a piece, or with plates, or else.

Freeze herring? Cooking

I buy whole herring on the market, well, which is "lightly salted Norwegian" and cut it myself, so that it is seedless. It seems to me, but if you buy 10 pieces, cut and freeze, so that then all the holidays can be calmly taken out in parts, defrost and eat. What do you think? Will it be normal after defrosting? I never froze salted fish.

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

Free legal advice:

Freeze the jam? Cooking

I have three liters of strawberry brew that is not yet topped up. It boiled once. So I don’t want to cook it. And I want to pour into containers and freeze. Do you think it is possible or nonsense will come out?

Meat survey Invitations.

Men and women of the Group are invited to the survey on meat products (Boiled sausages, Boiled smoked sausages, Semi-smoked sausages, frozen semi-finished products, dumplings, etc.). The Group will be held from May 12 to May 22. Payment, !! (duration - 3 hours) strictly - passport! Registration - Moscow record only from 1 recruiter Write - - name, age, phone numbers, who you work, family or not, income per person in the family, what meat products you use.

freeze lightly salted fish. Cooking

There are a lot of salted trout, do you think it can be frozen? Will it strongly affect the taste?

Defrosting in the refrigerator (slowly). Does not affect the taste.

But I freeze "vacuum packed".

Free legal advice:

And tell me how to preserve Olivier and a fur coat. Cooking

Can a child be given sausage sandwiches to school?

The child is at school all day until 17-30. Since we have an elementary school / kindergarten, naturally they cook according to the kindergarten menu. There is no buffet. The daughter categorically refuses to eat poorly edible porridge for breakfast (judging by the reaction of the children, let's say - not very good). Naturally, we refused breakfast. At lunchtime, it seems to be eating something. She gave me sandwiches with raw smoked sausage. And today the child said that the teacher said that it was forbidden to bring sandwiches to school, it was only allowed.

can you freeze proteins? Cooking

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

What can you freeze ready-made? 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. The question is: what can you freeze like that? Do I remember someone saying that cutlets should be without onions?

Free legal advice:

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 okay? Someone thought of this?

from a juicer into a plastic bottle of mineral water and into the freezer. juice all winter - it tastes good to me)

Test "Do you know the sausage?"

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

Culinary recipe from De Dietrich - SHUKRUT.

Choucrut is an iconic dish for the cuisine of the Alsace region, about whose belonging France and Germany have waged a centuries-old dispute with the mutual use of piercing and cutting and firearms. The very word "choucrut" - choucroute - is a tracing of the German sauerkraut, in our opinion - sauerkraut. Nevertheless, when they say “choucroute”, in Alsace and in France in general, they mean first of all choucroute garnie, that is, choucroute, complemented by various tasty things. Usually it is meat, primarily pork, inexpensive cuts.

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

The other day I published a poll about sausage in a girl's girl, according to the results it turned out that only 12% of respondents do not eat sausage at all. I thought there would be a lot more of them. 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 do not. Current results Other polls Polls on the website www.7ya.ru.

Free legal advice:

I don’t eat pork (because of the pork aroma), but I can eat boiled sausage, because she does not smell of pork))))

Liver pate - how much is stored in the refrigerator? Cooking

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

Can stuffed peppers be frozen for future use? Cooking

Girls, tell me! More than once I saw frozen stuffed peppers in stores. I myself am now preparing cutlets, hedgehogs, pancakes for the future. I also want to learn how to make stuffed cabbage and peppers. Actually the question itself: what trick is there? Boiled or raw rice? Defrost before cooking or simmer frozen in sauce? By the way, what else can you prepare in the freezer? Thank you 🙂

Semi-finished products in baby food. Baby food

In the life of any woman, there are times when the thought of an indispensable watch at the stove leads to despair. In such a situation, semi-finished products are a real "magic wand". But is it okay to give them to a child? Will they harm the baby's health?

Iceberg from sour cabbage soup. Blanks

Food in captivity. On the kitchen

In paper bags in the refrigerator, you can store pastries or ready-made meals bought in a cafe, the same grilled chicken. In parchment, bacon will not acquire an unpleasant aftertaste, and smoked fish will not be moldy as quickly as it happens when packed in polyethylene. You can also wrap sausages in paper. Better yet, use a clean canvas for this. Moreover, it is advisable to store the product packed in this way on a lattice shelf so that the air flows freely. If the sausage quickly becomes covered with a slippery whitish coating, it means that it is too humid in the refrigerator. To reduce the humidity, cover the “wet” food with lids.

Free legal advice:

To reduce humidity, cover the “wet” food with lids, and pack the herbs in sealed plastic containers. They are the most popular type of "refrigerated" food packaging. Nowadays, containers of various sizes and shapes are produced from plastic, designed for different types of products - cold, hot, free-flowing. Such dishes are multifunctional: you can simply store food in it on the refrigerator shelf, and freeze them in the freezer, and even cook in the microwave. But it is precisely this variety that can play a cruel joke with the buyer. Therefore, the choice of containers must be very careful. With a chill inside Modern refrigerators are equipped with many useful and pleasant options for the consumer, which are directly related to the correct storage of food. In models with the No Frost system (meet.

Freeze the potato cakes. Cooking

Do you think you can? Or will it beeeeeeee after defrosting? And then I cooked it on an industrial scale, mlyn, I always pierce with this - I take a certain amount of non-human food, I forget that there are only four of us in the family 🙂

The sausage disappears. Cooking

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

Free legal advice:

©, 7ya.ru, Mass media registration certificate El No. FS.

Reprinting messages from conferences is prohibited without specifying a link to the site and the authors of the messages themselves. Reprinting materials from other sections of the site is prohibited without the written consent of ALP-Media and the authors. The opinion of the editorial board may not coincide with the opinion of the authors. The rights of authors and the publisher are protected. Technical support and IT outsourcing is carried out by KT-ALP.

7ya.ru is an information project on family issues: pregnancy and childbirth, parenting, education and career, home economics, recreation, beauty and health, family relations. The site has thematic conferences, blogs, ratings of kindergartens and schools, articles are published daily and contests are held.

If you find errors, problems, inaccuracies on the page, please let us know. Thanks!