| 摘要 |
PURPOSE: A method of making sausage using sesame oil meal and soy bean is provided to mix soy bean and sesame oil meal with sausage after the mixture are fermented. CONSTITUTION: A method of making sausage comprises the following steps. Sesame oil is stir-fried for 20-40 minutes at a temperature of 180-300°C and pressurized at 300-600kg/cm^2 to remove the fat for making sesame oil meal. Soy beans are washed and mixed with water at a ratio of 1:2 to make the first mixture. The first mixture is dipped into water for 24-48 hours at a temperature of 30-40°C and grows for 30-40 minutes at a temperature of 120-140°C. The grown first mixture is cooled at a temperature of 40-65°C and is mixed with the sesame oil meal at a ratio of 3:7 to make the second mixture. The second mixture is added with Bacillus subtilis and fermented at a temperature of 37-45°C, a humidity of 70-80% for 24-72 hours. The fermented second mixture is dried at 40-60°C for 36-72 hours and pulverized to be made into powder. The powder 0.5-5.0 parts by weight and is mixed with the sausage of 100 parts by weight. The powder mixed sausage is smoked or heated at a temperature of 50-80°C for 20-60 minutes and cooled. [Reference numerals] (AA) Start; (BB) End; (S10) Generate sesame defatted meal by stir-frying sesame for 20-40 minutes at a temperature of 180-300°C, pressurizing at a pressure of 300-600kg/cm^2, and extracting oil; (S20) Generate a first mixture by washing soy bean and mixing water and the soy bean at a ratio of 2:1; (S30) Dip the first mixture for 24-48 hours at a temperature of 30-40°C and steam at a temperature of 120-140°C for 30-40 minutes; (S40) Generate a second mixture by cooling the steamed first mixture into a temperature of 40-65°C and mixing the first mixture and the sesame oil defatted meal at a ratio of 3:7; (S50) Vaccinate Bacillus subtilis into the second mixture and ferment at a temperature of 37-45°C for 24-72 hours in 70-80% humidity; (S60) Dry the fermented second mixture at 50°C for 36 hours or more and pulverize to become powder; (S70) Generate a pork cutlet mixture by mixing 0.5-5.0 parts by weight of powderized fermented mixture with 100 parts by weight of sausage ingredient; (S80) Smoke or heat treat the sausage mixture at a temperature of 50-80°C for 20-60 minutes and cool
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