PRODUCTION OF KOREAN SAUSAGE CONTAINING FUNCTIONAL COMPONENTS

PURPOSE: A process of preparing the titled Korean sausage(Sundae, Korean name) is provided by mixing chicken meat as a main content, mulberry leaves, safflower powder, curry powder and conventional spices and then filling the intestines of the pigs with the obtained mixture. Whereby, the sausage is eliminated in the odor of Korean sausage and is beneficial for human health. CONSTITUTION: Meat of old hens is salted, ground to a size of 3 to 5mm and soaked in glutinous rice water at 15 to 25deg.C for 8 hr, following by steaming for 30 min. And 10 to 50% by weight of hens meat, 1 to 10% by weight of mulberry leaves, 1 to 10% by weight of safflower powder, 1 to 20% by weight of pig's blood, 1 to 50% by weight of glutinous rice, 1 to 50% by weight of Chinese noodles and 1 to 10% by weight of lard oil are mixed and then added with conventional seasonings such as garlic, green onion, salt, black pepper, mono-sodium glutamate, ginger powder or the like to produce a stuffing material, which is subject to filling into the intestines of the pigs.