MANUFACTURING METHOD OF CHICKEN EMULSION SAUSAGES USING CITRUS PEEL FIBER

摘要

PURPOSE: A producing method of chicken meat emulsified sausage using dietary fibers extracted from tangerine peels is provided to improve the functionality of the sausage using the dietary fibers. CONSTITUTION: A producing method of chicken meat emulsified sausage comprises the following steps: grinding chicken meat and back fat with a grinder; mixing 45-50wt% of ground chicken meat, 25wt% of back fat, 25wt% of ice, and 1-5wt% of tangerine peels, and emulsifying the mixture; inserting the emulsified mixture into a casing; heating and drying the obtained sausage semi-product, and smoking the sausage semi-product in a smoker; and heat-processing the obtained sausage before cooling.