MANUFACTURING METHOD OF LOW-FAT SAUSAGES USING VEGETABLE OIL AND RICE BRAN FIBER

摘要

PURPOSE: A manufacturing method of low-fat sausages using vegetable oil and rice bran dietary fiber is provided to offer good mouth feeling of the sausages, and to improve quality of the low-fat sausages while preventing diseases due to excessive intake of fat. CONSTITUTION: A manufacturing method of low-fat sausages using vegetable oil and rice bran dietary fiber includes the following steps: chopping pork hind legs and back fat with a chopper; mincing supplementary materials including ice, color former and refined salt etc and vegetable oils for 5 ~ 10 minutes; emulsifying the extracted dietary fiber after putting the meats to a silent cutter; filling the mixed meat in a casing; heating the filled sausage semi-products for 30 minutes in a smoker of 50 ~ 60°C; and heating the meat for 20 minutes in 70~ 80°C; cooling the smoked sausages in 65 ~ 70°C; and adding the extracted dietary fiber for deactivation of the lipase contained in the rice bran. The vegetable oils are olive oil, grape seed oil, corn oil, canola oil or soybean oil.