| 摘要 |
The present invention relates to a low fat sausage and a manufacturing method thereof which have enhanced functionality, and physicochemical and functional quality characteristic of the sausage by including a fat substitute which is manufactured by mixing a pork rinds and dietary fiber to prevent the deterioration in product quality which is caused by reducing a fat addition in the low fat meat products. Accordingly, the present invention has an effect of using the pork rinds and dietary fiber as functional material; and preventing the deterioration in product quality which is caused by reducing a fat addition in the low fat meat products; promoting the added value of the pork rinds by reusing the resources as an aspect of low availability of the pork rinds. [Reference numerals] (AA) pork rinds;(BB) ice water;(CC) wheat dietary fiber;(DD) pork;(EE) back fat;(FF,LL) heating;(GG,HH) grinding (3 mm);(II,JJ) cutting;(KK) charging;(MM) cooling and packing |
