Low temperature, high salinity and small contact area with oxygen. Sausages are usually made in winter. Tracing back to the source, on the one hand, because the ancients didn't have a better way to preserve food in the past, and on the other hand, because it was difficult for them to get fresher meat through hunting or other means after the cold weather, they invented this method of filling and storing meat. I have to say that the wisdom of ancient working people is endless ~ but sausages are not bad, just compared with other meat products.

First, the outdoor temperature is low in winter.

Sausages are usually made after the weather turns cold. On the one hand, sausages and bacon made in 1 1 month and1February just catch up with the Spring Festival of the following year, and on the other hand, the low temperature environment is conducive to outdoor air-drying and preservation of sausages.

Second, the meat injected into sausages has a high salt content.

Meat products filled with sausages are generally seasoned and pickled, and the overall salt content is relatively high. In the environment with high salt content, the production and development of various bacteria are affected, which is also the reason for the long-term preservation of pickles, salted duck eggs and other foods.

Third, after sausage is filled, the contact area between meat and oxygen is small.

It is also a problem of the growth environment of bacteria. As we all know, ordinary food will go moldy and deteriorate because it is exposed to the air. Microbes and fungi contained in food itself will come into contact with oxygen in the air and grow rapidly under the catalysis of oxygen, leading to food deterioration. However, there is a casing on the outer layer of sausage, which makes the meat products in the casing basically not exposed to oxygen, which is very helpful for its storage time.

For more tips on how to keep sausages for a long time, please leave a message in the message area for discussion.