| 摘要 |
PURPOSE: A method of making apple-Korean sausage by using sliced apples instead of clotted blood of cattle as conventional raw material is provided. The product is eliminated from peculiar odor of Korean sausage and has white color rather than dark red color. CONSTITUTION: The apple-Korean sausage comprises an outer skin of Korean sausage made of pig intestine and a stuffing material. The outer skin of Korean sausage is prepared by removing contents from pig's intestine and washing the pig's intestine with salt and wheat flour. The stuffing material contains 5 to 10% by weight of sliced apples, 30 to 40% by weight of salted common cabbage and Chinese cabbage, 4 to 6% by weight of lard, 6 to 10% by weight of green onion, 8 to 12% by weight of Chinese noodles and 1 to 3% by weight of glutinous rice. The sliced apples are obtained by removing seeds from apples, slicing the apples and then drying for 2 to 3 days in the shade. Common cabbage and Chinese cabbage are preserved with salt and dehydrated. Glutinous rice is washed and soaked in water at room temperature for 8 to 10hr.
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