Manufacturing method of low-fat chicken sausages containing dietary fiber extracted from pumpkin

PURPOSE: A manufacturing method of low fat sausages with dietary fiber from moschata is provided to enhance sensory quality. CONSTITUTION: Chicken breast and pork are pulverized into 8mm plate by a pulverizer. The pulverized meat is added with fiber from moschata and ice and mixed for 5-10 minutes to manufacture low fat sausages which is emulsion typed. The emulsion typed meat is mixed with salt, phosphate, pepper powder, artificial condiment, isolated soy protein, garlic powder and onion powder. The mixture is filled into a casing. The sausages are dried, smoked and heated. The heated sausages are cooled. Fat is removed from fiber from moschata using a hexane solution. Carbohydrate is removed from the fiber from moschata using amylase. The fiber from moschata is dried. [Reference numerals] (AA) Chicken meat; (BB) Pork fat; (CC) Salt, phosphorate; (DD) Crushing; (EE) Crusher; (FF) Ice, sweet fiber; (GG) Emulsification; (HH) Auxiliary material; (II) Filling; (JJ) Collagen casing; (KK) Fumigation and heating; (LL) Fumigator(drying:55°C, 25min fumigation:67°C, 25 min, heating:80°C, 30min); (MM) Cooling; (NN) 10°C or less(30min); (OO) Packing; (PP) Vacuum packing, PE/nylon; (QQ) Storage