MANUFACTURING METHOD OF SEMI DRY SAUSAGE

摘要

PURPOSE: A method for preparing semi-dried sausages is provided to control a dry time to improve preference and standardize the quality of the sausages. CONSTITUTION: A method for preparing semi-dried sausages comprises the following steps of: pulverizing pork and pork fat respectively; adding a seasoning except for phosphate to the pulverized pork and salting them at 4°C for up to 12 hours; slicing the salted pork; adding the pulverized pork fat and phosphate to the sliced pork and re-slicing the mixture; filling a casing with the mixture; drying it in a smoker; smoking and heat-treating the dried sausages; and cooling the heat-treated sausages.