Method for improving elasticity and chewiness of sausage

The invention provides a method for improving the elasticity and the chewiness of a sausage. In a chopping and mixing, rolling and rubbing or stirring link in a sausage processing working procedure, a sausage quality modifying agent and other auxiliary materials are evenly mixed and added. The sausage quality modifying agent comprises the following ingredients in parts by weight: 20-50% of trehalose, 5-25% of flaxseed gum, 5-20% of carrageenan, 2-15% of konjaku flour and 20-60% of maltodextrin. By use of the above method, since the sausage quality modifying agent is added in a sausage manufacture process, the elasticity and the chewiness of the sausage can be enhanced. Through a specific ratio of the trehalose, the flaxseed gum, the carrageenan, the konjaku flour and the maltodextrin, the tissue structure and the taste of the sausage are improved, and a starch retrogradation phenomenon during a sausage storage period is inhibited. Even if the sausage added with the sausage quality modifying agent is stored fo