METHOD FOR TRADITIONAL MEDICINE SAUSAGE USING DEER MEAT

摘要

PURPOSE: Sausage using deer meat and medical herbs, and a producing method thereof are provided to produce the sausage without using synthetic flavor and chemical seasonings. CONSTITUTION: A producing method of sausage using deer meat and medical herbs comprises the following steps: mixing 5-10wt% of natural spice juice, 50-70wt% of deer meat, and 20-40wt% of pork fat to obtain material meat, and crushing the material meat; adding 5-10% of medical herb extract, and 5-10% of natural spice juice into the material meat, and seasoning the mixture with bay sa low-temperature aging the mixture at 0-3 deg C for 20-30 hours, and filling the mixture in a casing; heating the obtained sausage at 55 deg C for 10-30 minutes, at 60 deg C for 10-30 minutes, and at 70 deg C for 10-30 minutes; and smoking the heated sausage at 60 deg C for 20-40 minutes, and cooling with 0-5 deg C water. The natural spice juice includes astragalus membranaceus powder, rubus coreanus powder, Japanese apricot juice, onion, garlic, red pepper, jujube, and other ingredients.