Texture it is good, it is soft manufacturing method null of the sausage which has the natural intestinal

摘要

PURPOSE: To obtain a sausage having a crispy and soft natural intestine casing by using a natural intestine casing which is not crisp and is hardly bit. ;CONSTITUTION: This method for producing a sausage comprises packing meat paste for sausage into a natural intestine casing, treating the packed meat paste with warm water adjusted to acidity of pH2 to pH5 or alkalinity of pH8 to pH10 and heat-treating the treated meat paste by a conventional method. The warm water treatment is preferably carried out by immersing or showering the packed meat paste with warm water prepared by adding lactic acid or sodium carbonate or sodium hydrogencarbonate to warm water at 65-85°C and adjusting the solution to pH8 to 10.;COPYRIGHT: (C)1996,JPO