LOW-FAT SAUSAGES USING FAT SUBSTITUTE CONTAINING GELATIN AND DIETARY FIBER AND THE MANUFACTURING METHOD

摘要

The present invention relates to a low-fat sausage containing a fat substitute and to a method for preparing the same. According to the present invention as above, by adding a fat-substitute containing gelatin and a dietary fiber to a sausage, obtained is an effect of providing a low-fat sausage having excellent functional properties by increasing the protein content and reducing the fat content.