method for traditional medcine sausage using deer meat

摘要

PURPOSE: the manufacturing method of sausage is provided to Chinese herbal medicine and venison and reduces additive for traditional sausage production method. ;CONSTITUTION: the manufacturing method of sausage, with Chinese herbal medicine and venison following steps: mix natural spice juice 5~15%, ratio can be for 0-30wt% venisons, 0%~70% pork of weight percent, chicken 1-5wt% powder obtains meat material; Grinding meat raw material is divided into 5-20mm blocks, obtains meat stuffing; Be added 1%~10% Chinese herbal medicine concentrate and 1%~10% natural spice juice excessively meat and flavoring agent mixture and baysa Low temperature aging mixture 0-5 degrees Celsius 24 hours, and fill this blend into shell; Boiling was to gained intestines 30 minutes 1 hour, in 50 degrees Celsius and 70 degrees Celsius; It smokes 40-70 degrees Celsius of sausage 30 minutes; Cold and 0-10 degrees Celsius of cooling water after smoked sausage vacuum packaging. ;The 2012 of copyright KIPO submissions