A METHOD OF MANUFACTURING SAUSAGE CONTAINING OMIJA AND OMIJA SAUSAGE WITH SUPERIOR TEXTURAL AND COLOR PROPERTIES PREPARED THEREFROM

摘要

The present invention relates to a method for manufacturing a sausage comprising schizandra and a sausage comprising schizandra manufactured thereby. It is possible to obtain a sausage comprising schizandra having an excellent effect of pH increase by additionally using a complex phosphate which is newly selected as a pH control agent, or a second phosphate, preferably, an egg white or sodium hydrogen carbonate along with schizandra. In addition, transglutaminase is additionally added and a surface of sausage is coated with a mixture of a schizandra juice and a coating agent, and thereby, the texture, water-holding capacity, color and emulsion stability of sausage have been improved, and accordingly, it is possible to manufacture a functional schizandra sausage having schizandra-specific ingredients as well.