Home / Dairy / Select factors affecting the shelf life of ultraviolet sausage
What does sausage consist of? What components must it contain, based on current regulations? What else could there be in a truly high-quality sausage? How much should a quality sausage made from natural ingredients cost? What is the difference between cheap sausage and expensive one? What is hidden under the packaging and behind the marketing gimmicks of sausage manufacturers? Is it even possible to find really high-quality sausage in Russia today? Is it worth overpaying for the brand? How much can you trust the price of sausages?
One of the most popular among all types of sausages sold today in stores, markets and supermarkets is traditionally considered “Doctorskaya”.
According to GOST, one kilogram of such sausage must contain the following components: • 250 g of beef, • 700 g of pork, • 1 chicken egg, • 1 glass of milk, • 20 g of salt, • 3 g of sugar and cardamom.
Gradually, meat ingredients from this list began to disappear altogether or be replaced by others. They began to be replaced with soybeans, semolina, minced chicken, bones and cartilage (mechanically separated meat). Today, eggs are replaced with melange, fresh milk - with dry milk, that is, powdered milk. To prevent the consumer from noticing the substitution of natural ingredients, they began to add flavors, dyes, flavor enhancers, and other synthetic food additives to the raw materials. For example, sodium nitrite provides the traditional color to sausages, preservatives significantly extend shelf life, and food phosphates provide characteristic elasticity.
Despite the officially permitted use of food additives in the sausage manufacturing process, according to current regulations, there are restrictions regarding the use of such components. But do manufacturers comply with the norms enshrined in state standards? What other tricks do they use to get around restrictions and regulations?
To understand the discrepancy between the quality of sausages and the criteria stated on the packaging of the product, it is enough to compare the prices of meat, which should be the main ingredient, a component of any sausage, with the cost of sausages sold today in stores, markets, and supermarkets. In this case, it is necessary to add to the cost of meat the cost of additional ingredients used in the sausage production process, the costs of producers for electricity, and other resources necessary in the process of obtaining the final product. No less important factors determining prices for sausage products are personnel labor, rental of premises, cost of equipment used, and taxes. In most cases, the contribution of personnel work to the cost of sausages does not exceed seven percent of the purchase price. As a result of simple calculations, it becomes clear that a kilogram of sausage consisting of fresh meat cannot possibly cost 4 dollars.
Personnel working in sausage production are well aware that almost any sausage contains soy, preservatives, dyes, flavors, thickeners, and other food additives.
Doctors rightly call sausage a dangerous, but not lethal, product. Current regulations allow businesses to produce sausages that may not contain meat at all. To do this, it is enough to apply the “TU” marking to the products. Or the manufacturer can completely openly indicate that the sausage contains plant ingredients. Since very few people read in detail the composition of the purchased product, which is indicated on the back of the package in small print.
Boiled, smoked, dried... Today the market offers a wide range of sausages that can satisfy the needs of absolutely any consumer. But how to choose? And what can you buy without fear for your health, without regretting the money spent?
When purchasing sausage in a supermarket or market, you should definitely check the date of manufacture. Since all retail outlets practice “extending” expiration dates.
Therefore, the labeling on the packaging of sausage and any other product sold in a supermarket may not contain any important and truthful information.
“The product is valid until...”, “production date”, “use before...” and other important markings in modern realities often do not help the consumer at all to make the right choice.
The actual expiration date in most cases is indicated on the “tail” of the sausage. It is punched and pressed onto the product packaging. This happens in the same way as with the production date of the bread, indicated on the plastic clip located on the packaging. But such markings are cut off in advance from expired products. And the product acquires a “second” life.
Stale sausages can be distinguished by a characteristic whitish coating on their surface, which may externally resemble salt crystals or even mold. It is clearly not worth choosing a product that is often sold at a significant discount. Since it may contain salmonella, Proteus, staphylococcus, and other pathogenic microorganisms that cause severe food poisoning.
Interesting: How to Preserve Grapes Until the New Year at Home
Boiled, smoked, dried... Today the market offers a wide range of sausages that can satisfy the needs of absolutely any consumer. But how to choose? And what can you buy without fear for your health, without regretting the money spent?
Sausage is one of the most popular and widely available meat products. The fact that it must be stored in the refrigerator is known to everyone. However, the shelf life of the product and optimal storage conditions are not the same for different types of sausages.
This article will discuss the rules for storing boiled, uncooked and semi-smoked sausage, factors that affect the shelf life and conditions of storage, as well as signs that can identify the deterioration of the product.
- Factors affecting shelf life
- Shell type
- Type of sausage
- Expiration dates
- Boiled product (GOST R 52196-2011)
- Semi-smoked (state standard 31785-2012)
- Raw smoked (GOST R 55456-2013)
- How long can the product be stored in the refrigerator after opening?
- Is it possible to freeze at home?
- How to store a home product?
- Signs of corruption
- Return of expired goods
Orange cheesecake - no-bake cake
This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.
We will need:
- Chocolate cookies - 1 pack (100 gr.)
- cream - 500 ml
- Philadelphia cheese - 300 gr.
- sugar - 150 gr.
- butter - 100 gr.
- gelatin - 20 gr.
- orange - 3 pcs.
- As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.
Delicious recipe! Lenten pie with strawberries
2. Soak gelatin in water for 20 minutes to swell.
3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.
4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.
5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.
6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.
7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.
8. Carefully separate the cake from the mold with a knife and serve at its best.
You can also make tiramisu without baking, the classic recipe for which was on my website not so long ago.
I hope I have inspired you to make these delicious and easy desserts. Moreover, now is the most favorable time for them - summer.
1. In order to make a real cheesecake, you don’t have to spend money on expensive Philadelphia. You can do it yourself. Buy natural sour cream (make sure it is GOST) with a fat content of 20-25%. Throw it into a wet cotton cloth, or 4-8 layers of gauze, and hang it overnight to drain the serum. A kilogram will yield half a kilo of fresh cream cheese. In the morning, salt it with half a teaspoon of salt and put it in the refrigerator to ripen until the evening.
2. The perfect cheesecake must have the perfect base. If you buy Jubilee cookies and make a base from it, you will get what you get. And if you previously baked shortbread cookies from whole grain wheat flour and good butter (maybe even a very long time ago, but you froze them for the right occasion), then yes, the base will be ideal. We will grind the cookies in a blender, maybe add a little sugar, and distribute the crumbs along the bottom and walls of the springform pan, which is best lined with parchment first. Tamp it down well and put it in the freezer for half an hour.
3. By evening, our cream cheese was ripe and thickened well in the refrigerator. Add 150 - 200 grams of powdered sugar, 2 large or 3 small eggs and beat very quickly, just so that everything is mixed very well. We will flavor the cheese mass only with natural products: I scrape the seeds from a vanilla pod, or grate the zest of a lemon. The last option is vanilla sugar, but only if it contains natural vanilla. Vanillin is not that! Better without everything!
4. The form with the base must be wrapped in several layers of foil. This is necessary to prevent water from getting into our cake, although this is only relevant if the mold is detachable. After all, we will bake the cheesecake in a water bath. In a larger container, for example a frying pan or baking sheet, pour a little hot water, 1-2 centimeters, and place our form there with the base and the cheese mixture poured onto it. You can bake!
5. The oven is preheated to 180 degrees, and our cake goes into it. If there is a convection mode, then this is just super - the cheesecake will have a golden surface. Bake for about 45-50 minutes for a medium sized cake.
In the center of the cake, the cheese mass has a consistency similar to jelly - it trembles. And you may think that the cheesecake is still raw and not yet baked. This is wrong! In the refrigerator, the cheese mass will stabilize, thicken and become the ideal consistency. If you overbake the cake, you will end up with a cottage cheese casserole with a grainy curd mass.
Turn off the oven and leave the cheesecake to cool right there. After a couple of hours, we’ll take it out and put it in the refrigerator.
6. Last and, in my opinion, most important - the perfect cheesecake, like any cheese, must mature! At least 10-12 hours, preferably a day. Then it acquires its unique taste and aroma! Yes, it takes a long time, but it's worth it. Try it!
To come in
Conditions and periods of storage in vacuum packaging
In production, in warehouses, during transportation, on store shelves and at home, vacuum packaging allows you to reliably protect food from dust, moisture, and dangerous microorganisms. Vacuum packaging is practical, compact, affordable and convenient; it significantly extends the shelf life and shelf life of meat, fish, fruits, vegetables, etc., and preserves their freshness and presentation. You can learn more about the benefits of vacuum packaging on our website or from our consultant by contacting him by phone.
Interesting: Is it possible to soak honey mushrooms in water for a day if it is not possible to process them immediately?
How long can vacuum-packed food last?
The shelf life of products in a vacuum environment increases significantly, on average by 3-5 times, depending on the initial quality and freshness of the products. We bring to your attention the approximate shelf life in vacuum packaging in the refrigerator for various products:
- Raw meat – 6-9 days;
- Frozen meat – 450-600 days;
- Raw fish – 4-5 days;
- Frozen fish – 300-360 days;
- Sausage – 25-40 days;
- Cheese – 30-60 days;
- Fresh vegetables and fruits – 10-20 days;
- Frozen vegetables and fruits – 540-720 days;
- Cereals, flour, coffee, tea, pasta – 360 days.
Shelf life and storage without vacuum packaging are respectively 3-5 times shorter. If you need industrial equipment or a home vacuum packaging machine, then you should definitely contact us.
Advantages of our company
- Wide range of vacuum packers and materials;
- Professional advice and assistance in selection;
- Affordable prices from manufacturers;
- Prompt delivery;
- Guarantee.
No-bake cake with fruit and gelatin - recipe with photo
Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.
We will need:
- Shortbread cookies - 200 gr.
- butter - 150 gr.
- roasted peanuts - 100 gr.
- cottage cheese or curd dessert - 500 gr.
- cream - 70 ml
- fruits or berries - 200 gr.
- 1 lemon
- sugar - 70 gr.
- gelatin - 2 tbsp. l.
- fruit jelly - 1 pack
- water - 400 ml
Delicious recipe!
How not to be discouraged and rejoice The sequence of preparing all no-bake cheesecakes is approximately the same, first the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.
- Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.
2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.
3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.
4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.
5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.
6. Add the gelatin mixture to the curd mass, stir well.
7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.
8. Decorate our dessert with fruits or berries as your imagination allows.
9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.
10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.
