LOW-FAT CHICKEN SAUSAGE COMPRISING DIETARY FIBER AND A MIXTURE OF CHICKEN-SKIN AND PREPARATION METHODTHEREOF

摘要

PURPOSE: Low fat chicken sausage using a mixture of edible fibers and chicken skin, and a producing method thereof are provided to improve the texture and functionality of the chicken sausage. CONSTITUTION: A producing method of low fat chicken sausage using a mixture of edible fibers and chicken skin comprises the following steps: grinding the frozen chicken skin with a grinder including a 8mm plate; mixing the ground chicken skin, the edible fibers, and ice in a ratio of 3:2:5, and chopping the mixture with a chopper; grinding chicken breast and frozen pork back fat with the grinder; adding the prepared ingredients and addtives into the ground chicken breast, and chopping to obtain a chicken sausage emulsion; filling the chicken sausage emulsion into a casing using a filling machine; drying the obtained semi-product in a chamber for 20-50 minutes at 55-65 deg C; smoking the semi-product for 20-40 minutes before heating the protect at 75-85 deg C for 40-60 minutes; and cooling the product.