CHICKEN EMULSION SAUSAGE WITH CONTAINING THE DIETARY FIBER EXTRACTED FROM TAKJU LEES AND MANUFACTURING METHOD THEROF

摘要

PURPOSE: Chicken emulsion-type sausage and a producing method thereof are provided to offer the improved functionality of edible fibers extracted from korean rice wine lees to the sausage. CONSTITUTION: A producing method of chicken emulsion-type sausage comprises the following steps: crushing chicken and pork back fat using a crusher; mixing 45-49.95wt% of chicken, 25wt% of pork back fat, 25wt% of ice, and 0.05-5wt% of edible fibers extracted from Korean rice wine lees to obtain a sausage emulsion; filling the sausage emulsion into a casing using a filling machine; heat-drying the obtained sausage semi-product in a smoker, and smoking the semi-product; and cooling the sausage for 30 minutes. The sausage emulsion additionally contains salt, phosphate, soybean protein, sugar, monosodium L-glutamate, onion powder, and garlic powder.