Packaging and storage of Cantonese sausage

Traditionally, Cantonese-style sausages are usually packed naked and sold at room temperature. With the emergence of vacuum packaging technology and low-temperature refrigeration technology, in order to extend the shelf life of sausages, many companies use vacuum packaging and store them in cold chain conditions. Storage and sales. And many companies place a small package of deoxidizer in their outer packaging, which has also resulted in a dazzling array of sausages in various packaging and storage forms on the market. Naked sausages give people an intuitive concept and can smell their fragrance, which can easily arouse consumers' desire to buy. Vacuum-packed sausages give people a good appearance and a high-end feel, so they are also the first choice for many white-collar personnel. . Traditional Cantonese-style sausages are mostly sent to wholesale markets, vegetable markets and other places, while some high-end Cantonese-style sausages are sent to supermarkets, hotels and other high-end consumer places. The above places are all stored at room temperature and are greatly affected by the weather. However, manufacturers have done a good job in storing Cantonese sausages. They are generally stored in ventilated air-conditioned rooms and are equipped with special temperature and humidity detection equipment to control the temperature of the warehouse at any time. Humidity to achieve a relatively ideal storage environment. Cantonese-style sausages are in direct contact with the air during the production process, and the fat oxidation is very serious, which can easily cause the product to change. Modern medical research shows that fat oxidation products can induce a variety of chronic diseases in the body and are the main causes of human aging and cardiovascular disease. In addition, during storage, fat is hydrolyzed under the action of lipase, making the acid value and peroxide value of the product easily increase. Even if Cantonese sausage is stored in vacuum packaging at room temperature, the peroxide value and acid value will generally exceed the standard requirements after 2-3 months. When the temperature is high, the storage time is shorter. This limits its market promotion to a certain extent.