| 摘要 |
<p>The present invention relates to a method for manufacturing a calf beef sausage using calf cattle grown for beef. The method includes a pretreatment step (a first step) of cutting meat obtained from a 5-8 month old calf grown for beef, and pig fat, and maintaining ice water at -10°or lower; an additive mixing step (a second step) of sprinkling and inserting 2-5 parts by weight of salt and 2-5 parts by weight of seasoning while 100 parts by weight of calf meat; an ice water mixing step (a third step) of cutting a mixture of 100 pats by weight of a first mixture obtained in step 2 and 20-40 parts by weight of the ice water pretreated in step 1 until the temperature of the mixture gets 0-5°C; a pig fat mixing step (a fourth step) of cutting a mixture of 100 parts by weight of the second mixture obtained in step 3 and 15-30 parts by weight of the pig fat pretreated in the step 1 until the temperature of the mixture gets 10-15°C; a filling step (a fifth step) of filling the final mixture mixed with the pig fat in step 4; a heating step (a sixth step) of heating the filled product, filled in step 5; and a cooling and packing step (a seventh step) of washing the heated product heated in step 6 with distilled water, cooling the heated product, and packing the product to be in a vacuum condition. The calf sausage manufactured by the method of the present invention is more nutritious than a sausage made of only common pork. Moreover, the calf sausage has higher protein, lower fat, lower cholesterol, higher pH, lower fat rancidity, less microorganisms, and a lower ratio of saturated fatty acid.</p> |
