How to store glutinous rice sausage if you can't finish eating it

Glutinous rice sausage that cannot be eaten can be refrigerated or frozen for storage. Specific methods include sealed refrigeration, vacuum freezing, packaged storage, low-temperature thawing, and reheating treatment.

1. Sealed refrigeration

Wrap the unfinished glutinous rice sausage tightly with plastic wrap or put it in a sealed food box for refrigeration. The refrigeration temperature should be controlled between 0-4 degrees Celsius to inhibit bacterial growth, and the storage time should not exceed 3 days. Before consuming the refrigerated glutinous rice sausage again, it should be thoroughly heated to avoid starch retrogradation caused by low temperature and affecting the taste.

2. Vacuum freezing

uses a vacuum packaging machine to remove air and freeze for storage, which can effectively prevent oxidation and moisture loss. The freezing temperature should be below minus 18 degrees Celsius and can be stored for 1-2 months. Vacuum treatment can maintain the softness of glutinous rice sausage to the maximum extent, and the taste is close to fresh after thawing.

3. Packaging and preservation

Cut glutinous rice sausage into small pieces and package them separately according to the single consumption amount to avoid repeated thawing. Each serving is sealed with a separate food bag and labeled with a date. When frozen, it is placed flat to accelerate the cooling process. After packaging, it is convenient to take and reduce food waste, suitable for families to consume in small quantities multiple times.

4. Low temperature thawing

Glutinous rice sausage stored in freezing should be moved to the refrigerator 12 hours in advance for slow thawing, or directly thawed using the microwave function. Do not thaw at room temperature or soak in hot water to avoid drastic temperature changes that may cause the intestine to rupture and the rice grains to loosen. After thawing, it must be consumed on the same day and cannot be frozen again.

Fifth, Heat Treatment

After refrigeration or thawing, glutinous rice sausage should be heated in a steamer over water for 10 minutes, or pan fried over low heat until the surface is slightly charred. High temperature reheating can kill potential pathogenic bacteria and restore the viscoelasticity of glutinous rice. When steaming, place a steaming cloth to prevent sticking to the bottom, and when frying, brush a thin layer of oil to prevent burning.

When storing glutinous rice sausage, attention should be paid to observing whether the surface is sticky and whether the odor is abnormal. If mold or sour taste appears, it should be discarded immediately. It is recommended to purchase and make according to the number of family members, as fresh food has the best taste. Long term preservation can choose the traditional method of adding natural preservatives, such as wrapping with bamboo leaves and freezing. Before consumption, ensure that the center temperature reaches 75 degrees Celsius or above, and pair it with fresh vegetables and fruits for better digestion and absorption.