| 摘要 |
PROBLEM TO BE SOLVED: To obtain a pressed and heated sausage having low degree of browning and excellent appearance, flavor, taste, texture and storage stability by including a pectin gel or an alginic acid gel. SOLUTION: This sausage is obtained by mixing a raw material such as an animal meat, starch, a crude gelatin, a vegetable protein, table salt, a saccharide, etc., with a pectin gel or an alginic acid gel. The pressed and heated sausage is obtained by blending a pectin gel prepared to be a composition of 0.05-0.5 wt.% of pectin and 0.002-0.02 wt.% of a calcium agent such as calcium carbonate per a product or an alginic acid gel prepared to be a composition of 0.05-0.5 wt.% of an alginate such as sodium alginate and 0.02-0.2 wt.% of a calcium agent with another raw material, charging in an airtight vessel and pressure- and heat-sterilizing. |
