PARK, GYEONG RIKR,박경리,JOO, BUM JINKR,주범진,KONG, BYUNG CHUNKR,공병천,MIN, JUNG SIKKR,민중식,PARK, CHUN SEOKKR,박춘석,PARK, GYEONG RI,JOO, BUM JIN,KONG, BYUNG CHUN,MIN, JUNG SIK,PARK, CHUN SEOK
申请号：
KR1020180061937
公开号：
KR1020190137189A
申请日:
2018.05.30
申请国别(地区):
KR
年份:
2019
代理人:
摘要：
The present invention provides a method of manufacturing a sausage, which is capable of manufacturing a sausage free from a casing, not containing chemical additives and optimized for patients undergoing dysphagia； and a sausage manufactured by the method. The method according to the present invention comprises the steps of: adding pineapple puree to pulverized raw meat and vacuum tumbling the pineapple puree added to the pulverized raw meat； dipping the pulverized raw meat into a salt solution after performing the vacuum tumbling process； adding supplementary materials including a yeast liquid and a fruit mixed extract to the salted pulverized raw meat； mixing the materials by additionally adding a gelling agent to the salted pulverized raw meat after adding the supplementary materials； extruding the mixture in an encrusting machine at a rate that a weight of 1.5 to 2.5 kg is extruded per minute while maintaining the temperature of the mixture to 6 to 10°；C after performing a process of mixing the materials； heating the extruded mixture； and cooling the heated mixture after performing a process of heating the mixture.COPYRIGHT KIPO 2020분쇄된 원육에 파인애플 퓨레를 첨가하여 진공 텀블링하는 단계； 상기 진공 텀블링 후 분쇄된 원육을 염지액에 침지하는 단계； 상기 염지된 분쇄된 원육에 효모액 및 과일혼합추출물을 포함하는 부재료를 첨가하는 단계； 상기 부재료 첨가 후 겔화제를 더 첨가하여 혼합하는 단계； 상기 혼합 후 혼합물의 온도를 6℃ 내지 10℃로 유지하면서, 1분당 1.5kg 내지 2.5kg의 중량이 압출되는 속도로 포앙기에서 상기 혼합물을 압출하는 단계； 상기 압출된 혼합물을 가열하는 단계； 및 상기 가열 후 냉각하는 단계를 포함하는 소시지 제조방법 및 상기 제조방법에 따라 제조된 소시지가 제공된다.
