| 摘要 |
A natural seasoning for processed meat products is provided to substitute for the conventional chemical seasonings, contribute to the improvement of national health, remove a consumer's distrust in a processed meat food industry, and improve productivity. A natural seasoning for processed meat products including hams and sausages is obtained by mixing 14-4% of a dried ginger powder, 28-18% of a dried Lentinus edodes powder, 19-9% of a dried mussel powder, 33-23% of a dried tangleweed powder, 28-18% of a dried anchovy powder, and 28-18% of a dried shrimp powder. When a processed meat product is manufactured, the natural seasoning is added in an amount of 0.15-0.25%, based on the total weight of the processed meat product during a mincing-mixing and emulsifying steps.
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