Correctly select the sausage. Cook "sausage soup"

Sausages are different. Sometimes you come into the store, look at the counter - and look, I don't know what is better to choose.
"Veal" sausage widely appreciated by the customers for the fact that among the cooked sausages she, perhaps, is the most spicy and refined according to their taste. However, these remarkable properties is time-consuming and delicate production process, the slightest disturbance which leads to the buyer on hand can be of poor quality or even dangerous for health products. Today the project "test Purchase" - www.zakupka.tv specially for users Ofcouse.Roux - will reveal a few secrets about which it is important to remember when choosing sausage "Veal"

For sausage "Veal", though there is a standard, but the choice is not easier. Because according to the GOST in the composition of the sausage in addition to the natural raw meat can include artificial additives, phosphates and water-retaining components. Therefore, carefully read the composition and choose the sausage, where the additives list shorter. In natural sausage composition of raw meat is veal (or beef) top grade, pork, bacon spinal, languages boiled.

Important! The famous names of sausages produced according to GOST, often add the words: "Special", "Extra", "country", "home". Then for such "know-how" to develop technical specifications. In the end, you are targeting the "Calf" and the word "Special" and they weren't paying attention. You should, because the composition of these sausages can beef or not to be, but vegetable protein and chemical additives in abundance.

Carefully consider the appearance of the sausage. Baton veal sausages must be clean and dry, skin - tight, otherwise before you stale or dried sausage. Fat or broth runs under the shell suggests that the manufacturer did not comply with the production technology is such a sausage is better not to take.

By the way! About what is the shelf life of sausages coming to an end, you can guess by the sebaceous sticky plaque on the shell. If the sausage is soft and has a sour smell to use it in the food unsafe.

Cut veal should be slightly pink color provides additive sodium nitrite. If the sausage is too bright, maybe the manufacturer has exceeded the maximum limits of dyes. In this case it is better not to risk it and look for another sample.

As for storage, it should be noted that the sausage "Calf" as any cooked, very cranky. The most comfortable for her temperature from 0 to +6 degrees. If the temperature is above - sausage can quickly deteriorate if below - freezes that affect taste. In addition to the taste effect and sheath: natural sausage much tastier and more fragrant, even cooked sausage to a small extent is subjected to Smoking, and through natural shell smoke gets better from here and aroma. However, the shelf life of such sausages are small - on average from 2 to 5 days.

To increase the shelf life of the product by vacuum packaging in this sausage can lie on the counter or in the refrigerator up to 20 days.

Tip: try not to buy the sausage is sliced into pieces. First, so you will not determine who the manufacturer is and what it is made, and the expiration date of such sausages reduced significantly.

Now that You know all the secrets of the correct choice of sausage "Veal", we suggest You make with us a delicious and nutritious sausage soup!

Find these and many other tips and recipes You are always welcome on the official website of the project �test Purchase� www.zakupka.tv. To choose the best for themselves and their loved ones - it's easy! Hope You enjoy shopping and enjoy your meal.