PROCESSING METHOD OF LOW-FAT BLOOD SAUSAGE MANUFACTURED WITH PORK HEAD SKIN GELATIN AND WHEAT FIBER

摘要

PURPOSE: Low fat blood sausage containing head meat skin gelatin and dietary fibers, and a producing method thereof are provided to produce the sausage with the firm texture by emulsifying the gelatin, blood, and the dietary fibers. CONSTITUTION: A producing method of low fat blood sausage containing head meat skin gelatin and dietary fibers comprises the following steps: mixing 30wt% of head meat skin, 10wt% of head meat, 25wt% of pork, 25wt% of pig blood, and 10wt% of pork fat; adding 1-5 parts of dietary fibers by weight to the mixture before emulsifying; inserting onion, garlic, spring onion, ginger, and carrot into the emulsified mixture, and finely slicing the mixture; adding par-boiled pork fat into the sliced mixture; filling pork intestines with the mixture using a filling machine; heating and drying the obtained semi-product of the sausage at 50-60 deg C for 10-30 minutes; smoking the semi-product of the sausage at 55-65 deg C for 20-40 minutes; and heating the smoked product at 75-80 deg C for 60-80 minutes before washing with cold water for 10 minutes and cooling for 10 minutes.