| 摘要 |
The present invention relates to sausage with mulberry added thereto, and a method for preparing the same and, more specifically, to a method for preparing sausage with excellent sensory evaluation and quality by adding mulberry having useful physiological activity during the manufacturing procedure of sausage. The sausage according to the present invention is prepared by adding mulberry having anti-oxidative, anticancer, and anti-inflammatory activities. The sausage prepared according to the present invention has excellent sensory evaluation and quality since distinctive physical characteristics of the sausage are maintained and the texture is favorable, and can be used as a health functional food due to various physiological activities of the mulberry. |
