| 摘要 |
PURPOSE: A producing method of sausage using medical herbs and deer meat is provided to reduce the amount of additives used in conventional sausage producing methods. CONSTITUTION: A producing method of sausage using medical herbs and deer meat comprises the following steps: mixing 5-15wt% of natural spice juice, 0-30wt% of deer meat, 0-70wt% of pork, and 1-5wt% of chicken meat powder to obtain a meat material; grinding the meat material into 5-20mm pieces to obtain ground meat; adding 1-10wt% of herbal concentrate and 1-10wt% of natural spice juice into the ground meat, and seasoning the mixture with bay salt; low temperature aging the mixture for 24 hours at 0-5 deg C, and inserting the mixture into a casing; boiling the obtained sausage for 1 hour and 30 minutes at 50 deg C and 70 deg C; smoking the sausage for 30 minutes at 40-70 deg C; and vacuum packaging the smoked sausage after cooling with 0-10 deg C cooling water.
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