KONKUK UNIVERSITY INDUSTRIAL COOPERATION CORP.;건국대학교 산학협력단
发明人:
KIM, CHEON JEI,김천제,CHOI, YUN SANG,최윤상,PARK, KWOAN SIK,박관식,KIM, JIN MAN,김진만,HAN, DOO JEONG,한두정,KIM, HACK YOUN,김학연,CHOE, JU HUI,최주희,KIM, HYUN WOOK,김현욱,SONG, DONG HUN,송동헌,KIM, SI YOUNG,김시영
申请号：
KR1020110013181
公开号：
KR1020120093549A
申请日:
2011.02.15
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of low fat chicken meat sausage using dietary fibers of rice wine lees and sunflower seeds is provided to improve the functionality of the sausage. CONSTITUTION: A producing method of low fat chicken meat sausage comprises the following steps: grinding 50wt% of chicken meat and 5-20wt% of back fat； mixing the ground meat with 28wt% of ice and 1-10wt% of additional materials and sunflower seed oil for 5-10 minutes while cutting the mixture； inserting the mixture into a silent cutter, and inserting 1-10wt% of dietary fibers of rice wine lees before emulsifying； inserting the emulsified mixture into a casing； drying the obtained semi-produce in a chamber at 55-65 deg C for 20-30 minutes, smoking the semi-product at 55-65 deg C for 10-20 minutes, and heating the product at 75-85 deg C for 20-30 minutes； and heat-processing the smoked sausage before cooling and packaging.본 발명은 해바라기씨유와 막걸리박에서 추출한 식이섬유(이하, ‘막걸리박 식이섬유’)를 첨가한 저지방 계육 소시지의 제조방법에 관한 것으로서, 더욱 상세하게는 식물성 유지인 해바라기씨유와 우리나라의 전통 탁주인 막걸리를 제조하고 남은 막걸리박 식이섬유를 첨가함으로써 최종제품의 기능성과 이화학적 및 관능적 특성을 증진시킨 해바라기씨유와 막걸리박 식이섬유를 첨가한 저지방 계육 소시지 및 그의 제조방법에 관한 것이다.
