| 摘要 |
PURPOSE: A production method of glutinous Korean sausage containing Dioscorea batatasis provided to remove the unique smell of Korean sausage using sesame leaves and vegetables. CONSTITUTION: Intestines are firstly washed in water, and turned inside out before rubbing with coarse salt for 3-4 times. The intestines are secondly washed and cut into 50-70 cm before tying one side with a cotton thread. Chinese noodles are dipped in 15-20°C water for 3-5 hours, and cut into 5-7 cm. Steamed glutinous rice, Dioscorea batatas powder, and a vegetable mixture are mixed to obtain Korean sausage fillings. The Korean sausage fillings are inserted into the intestines, and the product is steamed in 70-80°C water for 1-5 hours before being cooked in a steam pot at 100-120°C for 15-40 minutes. The cooked Korean sausage is slowed dried at a room temperature for 1-5 hours, and aged in a 1-3°C cooling chamber. The aged Korean sausage is packed in a vacuum container, and frozen at -20 to -25°C. |
