| 摘要 |
The present invention relates to a low-fat chicken sausage added with brewers grain dietary fiber and a method for making the same, and more specifically, to a low-fat chicken sausage added with brewers grain dietary fiber and a method for making the same, wherein the low-fat chicken sausage comprises 60-80 wt% of chicken breast meat, 2-8 wt% of pork back fat, and 15-35 wt% of pre-emulsion, the pre-emulsion being obtained by mixing carboxymethyl cellulose (CMC), a brewers dietary fiber extract, and ice. According to the present invention as above, the addition of the dietary fiber extracted from brewers grains and the provision of the optimum contents of components have useful effects of improving physicochemical and functional characteristics of the low-fat chicken sausage, producing high-quality dietary fiber at low costs, creating the added value of byproduct resources having insufficient utilization, and reducing waste disposal costs. Particularly, the present invention is applied to the chicken product which has poorer processability as compared with other livestock, thereby significantly improving the quality of the chicken product. [Reference numerals] (AA) Chicken breast; (BB) Pork fat; (CC) Minor ingredients; (DD) Grinding (8 mm); (EE) Slicing (silent cutter); (FF) Emulsifying; (GG) Filling (collagen casing); (HH) Heating (74°C, 40 min); (II) Cooling; (JJ) Packaging; (KK) Storing |
