| 摘要 |
PURPOSE: A producing method of functional fermented sausage is provided to reduce the hardness and the content of crude fat of the sausage, and to improve the moisture content and cohesion of the sausage. CONSTITUTION: Pork is washed and cut into 5-15 mm, 100 parts of cut pork by weight, 1-3 parts of bay salt by weight, 5-15 parts of fat by weight, 0.01-0.05 parts of nitrite by weight, 3-7 parts of red pepper paste by weight, 0.5-2 parts of onion powder by weight, 0.5-2 parts of garlic powder by weight, 0.5-2 parts of ginger powder by weight, and 0.01-0.5 parts of herb powder are mixed. The mixture is filled in a casing. The filled mixture is fermented at 12 deg. C in 65% relative humidity for 45 days. [Reference numerals] (AA) Cutting step (first step); (BB) Mixing step (second step); (CC) Filling step (third step); (DD) Fermenting step (fourth step) |
