PRODUCTION OF KOREAN VEGETABLE-SAUSAGE BY FILLING SMALL INTESTINES OF CATTLE WITH FILLING CONTAINING CABBAGE, CLOTTED BLOOD OF CATTLE, PORK, CHINESE NOODLES AND SPICES

摘要

PURPOSE: Provided is a method for making Korean vegetable-sausage by filling small intestines of cattle with a filling containing main ingredients including cabbage and clotted blood of cattle, optional ingredients including pork, Chinese noodles or the like and spices including black pepper, MSG, soy sauce or the like. The vegetable-sausage prevents the release of the filling while cutting and eliminates unpleasant odor of pork. CONSTITUTION: More than 50% by weight of cabbage is steamed at 90 to 100deg.C for 10min and then mixed with 7.9% by weight of pork, 3.5% by weight of Chinese noodles, 1.2% by weight of garlic, 2.6% by weight of ginger, 2.6% by weight of onion and 2.3% by weight of green onion as an optional ingredient, 0.1% by weight of black pepper, 0.4% by weight of MSG, 0.5% by weight of perilla, 0.6% by weight of glutinous rice, 0.3% by weight of soy sauce, 0.4% by weight of salt and 1.2% by weight of salt-fermented shrimps as spices. The mixture is uniformly mixed with 10.3% by weight of clotted blood of cattle, filled into 10.3% by weight of small intestines of cattle, heated and then quickly frozen at -30 to 40deg.C after drying for 15min.