| 摘要 |
A sausage is prepd. with pig intestines. Thus, 100g port and 25g lard are chopped to be 2-3mm size and mixed with 30cc Kaoliang wine, 7g salt, artificial seasoning, sucrose, soybean sauce, 0.2g powd. Mangcho(E. canadensis L.) and 5g powd. Hosuk. The mixt. is stuffed into a preparative pig intestine using an extruder, sealed, dehydrated to be 20-30% moisture, and freeze-dried naturally in a refrigerator for 7days to give the final product. |
