| 摘要 |
Provided are a method for preparing sausage to improve taste, smell and texture, and the sausage prepared by the method which has an antitumor activity by using ginseng. The method comprises the steps of stirring and pulverizing pork and ice; adding salt, an ascorbate salt and a nitrate salt to the mixture with stirring; adding MSG, sugar and sodium phosphate to the mixture with stirring; adding white pepper, allspice, nutmeg and sage to the mixture with stirring; adding casein, fat and ice to the mixture with stirring; adding ISP, starch and ginseng powder or ginseng steamed red powder to the mixture with stirring; putting the mixture into a PVDC pack and casing it into sausage; boiling it in water of 60-80 deg.C for 60-100 min; and showing it with cold water. |
