METHOD FOR IMPROVING PACKING EFFECT OF SAUSAGE MADE OF BEEF AND BEAN CURD STUFFED IN PIG INTESTINE(SUNDAE)

摘要

PURPOSE: Method for increasing a packing capacity of sundae that can maintain an original shape of the sundae when slicing and preserve the sundae for a long time is provided. CONSTITUTION: The packing capacity of sundae is improved by mixing 8-9wt% of albumen and clotted blood, 5-6wt% of starch, 0.1wt% of carrageenan and 0.4wt% of trisodium phosphate with main ingredients of the sundae, bean curd and green bean sprouts, and boiling the mixture at 85-100C for 25-35min. 2-5wt% of Chinese noodles, glutinous rice, carrot, green onion, chestnut, jujube, pork and perilla seeds are added to the sundae stuff.