FUNCTIONAL SAUSAGE USING SCHIZANDRA CHINENSIS EXTRACT AND PROCESS FOR PREPARATION THEREOF

摘要

PURPOSE: Provided are functional sausage using Schizandra chinensis extract and its preparation process. Therefore, the prepared sausage is excellent in its color, has a high sulfur oxidation property and has little nitrate. CONSTITUTION: The preparation process of functional sausage using Schizandra chinensis extract comprises the steps of: extracting Schizandra chinensis in water at 65-95 deg.C; filtering the extract then freeze-drying it; and adding 0.01-1 wt.% of the extract referred to total weight while manufacturing sausage.