SAUSAGE CONTAINING WHEAT GLUTEN HYDROLYSATE AND METHOD FOR PRODUCING THE SAME

摘要

A sausage containing wheat gluten hydrolysate and a preparation method thereof are provided to improve viscosity, hardness, chewability and elasticity while increasing the binding force of meat sausages by using wheat gluten hydrolysate as a binding material. A sausage contains 1-5wt% of wheat gluten hydrolysate on a solid basis of the sausage. The content of glutamic acid is more than 25wt% on a basis of isolated amino acid included in the total wheat gluten hydrolysate. A method for preparing the sausage consists of the following steps of: mixing raw meat and fats; adding water and ice to the mixture; adding wheat gluten hydrolysate to the mixture; and emulsifying the mixture.