PORK SAUSAGE CONTAINING SHELLS OF THE MANUFACTURING METHOD

摘要

PURPOSE: A manufacturing method of sausage is provided to add pig husks containing collagens, thereby producing the sausage having a long valid date. CONSTITUTION: A manufacturing method of a sausage comprises the following steps. Cut pork flesh and chicken flesh in 1.5-4cm(S1). Add salt to the pork and the chicken, and age by refrigerating at -20-0 deg. C for 20-28 hours(S2). Trim fats of the pork and supply to a cutting machine, and cut two times(S3). Boil the pig husks to remove residual flesh inside by using a knife, cut the husks in 5-15cm and cut again in 0.2-0.5cm by using a chopper(S4). Put 30-45wt% of cut pork, 5-15wt% of chicken, 8-18wt% of pork fat, 20-30wt% of ice, 3-8wt% of starch, and 3-6.5wt% of other spice in a mixer, and pulverize for 4-5 minutes(S5). Put 5-15wt% of pig husk in the pulverized mixture, and mix for 2-3 minutes(S6). Fill the mixture in a casing(S7). The other spice comprises: 1.1-2wt% of sugar, 0.5-1wt% of salt, 0.5-1wt% of artificial seasoning(Miwon), 0.3-0.8wt% of seasoning powder(Dahshida), 0.2-0.6wt% of black pepper, 0.18-0.4wt% of soy sauce, 0.1-0.3wt% of bean protein, 0.1-0.3wt% of sorbic acid sodium, and 0.02-0.1wt% of garlic powder. [Reference numerals] (S1) Pig and chicken preparing step; (S10) Sausage cooling and drying step; (S11) Sausage providing step; (S2) Pig and chicken aging step; (S3) Pig fat preparing step; (S4) Pig husk preparing step; (S5) First mixed meat pulverizing step; (S6) Second mixed meat pulverizing step; (S7) Casing filling step; (S8) Casing fixing step; (S9) Sausage boiling step