| 摘要 |
The invention relates to a method for production sausage preparation based on mushroom raw material and containing vegetal protein, in which the cleaned and heat-treated mushroom raw material should be chopped up and stirred with fat of 10-40 % of weight, spice mixture of 0.1-4 % of weight, taste improving additive of 0.4-0.5 % of weight and in particular case with preservative and then it should be filled into wrapping skin, and then it is submitted to a follow-up treatment, namely washing, drying and/or smoking. The characteristic feature of the invention is that, we reduce the water-content of mushroom raw material after cleaning and heat-treatment and then the mushroom raw material of reduced water-content should be cooled under 0 DEG C and only after this process will be chopped and the material stirred should be filled into sausage-skin under vacuum. |
