PURPOSE: A production method of low fat chicken meat sausage has improved functionality, physicochemical properties, and sensory characteristics. CONSTITUTION: Chicken and pork back fat are pulverized. 50 wt% of crushed chicken, 20 wt% of pork back fat, 27-29 wt% of ice, 1-3 wt% of dietary fibers of Angelica keiskei, and other supplementary materials are mixed. The mixture is mixed in a silent cutter to obtain sausage emulsion. The sausage emulsion is filled in a collagen casing. The collagen casing filled with the sausage emulsion is dried at 50-60C for 25-35 minutes, smoked at 55-65C for 15-25 minutes, and heated at 70-80C for 25-35 minutes. The collagen casing filled with the sausage emulsion is cooled to 5-10C. The supplementary materials include salt, phosphate, garlic powder, onion powder, ginger powder, isolated soy protein, and sugar. [Reference numerals] (AA) Chicken meat (chicken breast); (BB) Pork fat; (CC) Salt, phosphate; (DD) Crush; (EE) Crusher (8mm plate); (FF) Angelica keiskei, dietary fiber, ice; (GG) Emulsification; (HH) Other supplementary materials; (II) Filling; (JJ) Collagen casing; (KK) Smoking and heating; (LL) Smoker (dry: 55C, 30min; smoke: 60C, 20min; heat: 75C, 30min); (MM) Cooling; (NN) Under 10C (30 min); (OO) Packing; (PP) Vacuum packing. PE'nylon; (QQ) Storing
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