| 摘要 |
PURPOSE: Skinless sundae and a producing method thereof are provided to improve the storage property of the sundae by reducing the water content, and to offer the unique texture of the sundae to eaters. CONSTITUTION: A producing method of skinless sundae comprises the following steps: mixing 3~10wt% of pork, 1~5wt% of red pepper paste, 0.5~1.5wt% or soy sauce, 0.5~3wt% of spicy green pepper powder, and 0.1~0.5wt% of capsaicin with a conventional sundae filler; inserting the sundae filler into a polyethylene film; steaming the sundae filler inside the film for 10~20minutes at 90~100deg C; drying the obtained sundae and removing the film after cooling in cold water; and drying for 10~40minutes. The conventional sundae filler contains Chinese noodles, pork blood, pork lard, salt, spring onion, garlic, ginger, and other ingredients. |
