PACKAGE FOR PREPARING SAUSAGE AND PREPARING METHOD THEREOF
The invention relates to a maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, grapefruit extract containing detecting alarm and encapsulating and sealing mix bag, funnel, sausage casing and comprising least one of the package and the signs of a sausage making for a sausage making package produced by using the sausage and the sausage casing characterized by the method are disclosed. Recent safe and sensory quality also excellent food supply continuously such that a nutritional etc. required. Also, consumption of one of the natural tendency for the modern consumer attention and satisfied in industrial food processing for chemical synthesis which reduce use of food additive, food additive in the food additive chemical synthesis studies for the development of various natural progressing disclosed. Industry's development and National income according to meat consumption rises and decreasing difference of cereal etc. and reduced consumption. Also, meat and meat by buying a consumers may for reserving for culture died power meat products taste, nutrition, and more safety has been a lot of tilting. In order to improve the perishable products such as meat food flavor easy forward to salt price of land been occur within. The area growth of close a lower moisture actinic valuesalt lichen is chemically react, but curing meat products manufacturing with a flavor the meat's flue and enhancing effect economic compared to conventional pH adjusting material and don't free ions, to obtain an used before world are disclosed. Generally used for chemical synthesis nitrite (NaNO2 Or KNO2 ) Synthetic nitrite curing of meat in the case of utilization of the increments and sodium within the article to customers due to lessons provided additive chemical synthesis for increased usage etc. used nitrite curing meat processing product to developing. As well as various chemical food additive added to processed meat product manufacturing nitrite, food preservatives meat products adding delay to increase the storage period being placed thereon, in addition MSG, contains a pigment and a large amount of rays to sodium, etc. applicable caused is processed is controversial. The commercially available such as sausage, ham despite problems such as a processed meat product, a processed meat product for fabricating a house in order to calculate the proper amount of material preparation and material amount is difficult, sausage casing and the inner part are provided which least one separately. Korean Patent registration is described first ring included in the cooking rice 1348924 sausage composition, the Korean Patent registration 0503881 market type sausage current composition containing first ring but, sausage making for manufacturing package for the mobile data in a database of the present invention are disclosed. The present invention relates to request such as battery is provided, the aim of the invention is to improve a sausage popularity increase of consumption of domestic related, minerals from the pad to the package tool member sausage making for sausage stored compared to commercially available synthetic additive can be an add-on for a broadcast including the sausage agents can be broadcast receiver for manufacturing package sausage sausage product. In order to solve the problem, the invention relates to a maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, grapefruit extract containing detecting alarm and encapsulating and sealing mix bag, funnel, sausage casing and including manual sausage making package to the target. Also, the present invention relates to a method for treating a sausage making for manufacturing package for. Also, the invention relates to a loose meat (a) water, maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, and mixed with grape fruit matured by detecting alarm step; and (b) to step (a) the mixture aged thereby filling funnel, pressing and heating the mixture after filling funnel sausage casing characterized 2000 rpm sausage of rejections. Also, the invention relates to a method of manufacturing a sausage is fixed to the body. According to the invention, the ferroelectric layer pre foods containing a desired quantity for a time coincidence sausage making necessary amount information in enclosing a prepared foods containing, funnel, casing and package together such as by manual tool, to properly metered material compacted dosage form is not prepared foods containing meat sausage making separately for a sausage Internet simply preparing just partially sealed within the body and, initially with a sausage can be interesting and facilitate structure of the market. Also, as compared to commercially available synthetic additive is almost sausage without, preference agents capable of sausage, health and safe sausage and easy use even for desired intake of education process from a hypothesis. Figure 1 package for a sausage making of the present invention using a process for the production at or sausage. Figure 2 at or sausage making of the present invention package for product design. Figure 3 package for a product picture at or sausage making of the present invention. In order to achieve the object of the present invention, the invention relates to a maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, grapefruit extract containing detecting alarm and encapsulating and sealing mix bag, funnel, sausage casing and including manual sausage making package to the target. In sausage making package of the present invention, the bag is added to the mix to adjust the consumer sausage type of additives, in one weakened part is divided into several can prepare disclosed. For example, maltodextrin, collagen, encapsulating and sealing containing salt and seasoning mix sealing, encapsulating on ascorbic acid phosphate and containing and sealing mix bag, containing a total of 3 mark detecting alarm and grapefruit extract mix sealing packs can be prepared in sealing but mix, not limited to. Also, in package for a sausage making of the present invention, the browser or sausage taste is a spiral flow path is preferably constituted [ning[ning][ning[ning] One grill but, not limited to. Also, mixed in the sausage to add additional, encapsulating mix curry taste, taste detecting alarm, like mustard taste in further include seasoning powder but, not limited to. A sausage making for package of the present invention, more specifically maltodextrin 1 - 1. 5 g, collagen 1. 2 - 1. 8 g, salt 4. 5 - 5. 5 g, seasoning 2. 5 - 3. 5 g, phosphate 4. 5 - 5. 5 g, ascorbic acid 0. 8 - 1. 2 g, grape fruit and detecting alarm 12 - 18 g 1 - 1. 5 g for sealing the sealing putting a mix bag, funnel, a sausage casing and can be manual, more specifically maltodextrin 1. 25 g, collagen 1. 5 g, 5 g salt, seasoning 3 g, 5 g phosphate, ascorbic acid 1 g, 15 g and detecting alarm grape fruit 1. 25 g for sealing the sealing putting a mix bag, funnel, a sausage casing and can be manual. In sausage making package of the present invention, kinds of the materials combined in a mix added to the sealing material is suitable for manufacturing sausages that are sealed with a metering, foods containing a sausage making for separately preparing just simply is not prepared by the sausage meat producing partially compacted and within the body, sausage can be extract is made final. The invention also relates, (A) maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, grapefruit extract containing detecting alarm and encapsulating and sealing a step; and (B) step (a) the sealing mix bag, funnel, manual sausage casing and comprising the steps of a method for treating a sausage making for manufacturing package for a package together. Manufacturing method of package for a sausage making of the present invention is more specifically (A) maltodextrin 1 - 1. 5 g, collagen 1. 2 - 1. 8 g, salt 4. 5 - 5. 5 g, seasoning 2. 5 - 3. 5 g, phosphate 4. 5 - 5. 5 g, ascorbic acid 0. 8 - 1. 2 g, grape fruit and detecting alarm 12 - 18 g 1 - 1. 5 g to and sealing a bag containing step; and (B) step (a) the sealing mix bag, funnel, sausage casing and together package can be manual step, More specifically (A) maltodextrin 1. 25 g, collagen 1. 5 g, 5 g salt, seasoning 3 g, 5 g phosphate, ascorbic acid 1 g, 15 g and detecting alarm grape fruit 1. 25 g to and sealing a bag containing step; and (B) step (a) the sealing mix bag, funnel, sausage casing and together package can be manual step. The invention also relates, (A) meat loose water, maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, and mixed with grape fruit matured by detecting alarm step; and (B) the (a) step aged thereby funnel and fill mixture, heating the mixture after filling funnel pressed sausage casing characterized 2000 rpm sausage of rejections. Sausage of the present invention a method of making a more specifically (A) meat 0 compacted. 8 - 1. 2 kg 22 - 28 ml water, maltodextrin 1 - 1. 5 g, collagen 1. 2 - 1. 8 g, salt 4. 5 - 5. 5 g, seasoning 2. 5 - 3. 5 g, phosphate 4. 5 - 5. 5 g, ascorbic acid 0. 8 - 1. 2 g, grape fruit and detecting alarm 12 - 18 g 1 - 1. 5 g in 30 - 60 minutes after mixing 1 provided 7 °C matured by step; and (B) the (a) step aged thereby funnel and fill mixture, heating the mixture after filling funnel pressed sausage casing can be, More specifically (A) 25 ml water 1 kg meat compacted, maltodextrin 1. 25 g, collagen 1. 5 g, 5 g salt, seasoning 3 g, 5 g phosphate, ascorbic acid 1 g, 15 g and detecting alarm grape fruit 1. 25 g mixed with 4 °C matured by 30 - 60 minutes in step; and (B) the (a) step aged thereby funnel and fill mixture, heating the mixture after filling funnel pressed sausage casing can be. In a method of fabricating sausage of the present invention, the step (a) when incorporated wave, garlic, leek, carrot and onion further comprises a vegetable such as but, not limited to. The invention also relates, produced with the sausage is fixed to the body. Below, embodiments of the present invention for example detailed as follows. Stage, to exemplified embodiments of the invention only, and not limited to the contents of the present invention embodiment. Manufacturing example 1: for package sausage making (A) maltodextrin (dextran is lapped, extender) 1. 25 g, small call[keyn[keyn] (extender) 1. 5 g, 3 g and 5 g salt browser or sausage seasoning mix -1 putting a seal for sealing the grill, and ascorbic acid (vitamin C) containing 1 g to 5 g phosphate -2 mix and sealing a bag, a grape fruit (antimicrobial agent) 15 g and compacted detecting alarm 1. 25 g to mix and sealing a bag containing -3, funnel, manual sausage collagen casing and-gate package together. Manufacturing example 2: using a sausage making package for a sausage making A pork compacted 1 kg, for example sausage 1 -1 mix contained in the package on manufacturing water 25 ml, 30 - 60 minutes with respect to the aging in mixed with 4 °C -3 mix -2 and mix. The aged thereby funnel and fill mixture, mixture was pressed sausage casing filling funnel after heating. Embodiments 1: selecting antibacterial additive Preservative sausage without circulation date and taste which can make both to produce and turmeric [le[le] it will dawn and know when it is judged that human body using anti-oxidant known ground pepper and chocolate prepared sausage. Manufacturing example 1 is a method for preparing an i.e., a compacted detecting alarm instead of turmeric, produced by respectively using and chocolate leaves produced by using the method of example 2 with a sausage sausage making package for inspection and prevents commercial implementation. Functional assay as an adult male and female 20 when the subject name, preference charge 1 point very bad way, 3 point bad way, usually 5 point are disclosed, 7 point now, 10 point very well that there was used 10 point symbol appearing measure method. Functional inspection that the table 1 sausage according to the type additive such as disclosed. As a result, taste, flavor, texture and general survey detecting alarm represented preference calculation regions are sausages in adding, instead of detecting alarm which can be manufactured by adding chemical preservative sausage sausage can be produced while preventing oxidation of the extract is sausage were confirm it. While, prepared by mixing the sausage preference showed the lowest chocolate. Embodiments 2: material combined in sausage according to functional inspection Example 1 manufactured by the method of said sausage making package, prepared by the method of example 1 the said mix -1, mix -2 -3 and mix for the repairing material for the repairing material produced by means of table 2 in combination with a package for example manufactured using 2 produced a sausage making sausage and prevents inspection with implementation. Functional assay as an adult male and female 20 when the subject name, preference charge 1 point very bad way, 3 point bad way, usually 5 point are disclosed, 7 point now, 10 point very well that there was used 10 point symbol appearing measure method. Material ratio represented table 3 functional inspection result sausage according to copper and aluminum. As a result, taste, flavor, texture and made in example 1 and 2 example 1 general survey sausage has been compared to the sausage is higher than the score shown. The, and the repairing material of the invention in combination with a sausage making package using superior flavor to produce sausage representing sausage can be produced were confirm it. The present invention relates to a package for preparing a sausage, which includes a mixture bag that includes maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, Chungyang red pepper, and grapefruit extract and then is sealed, a funnel, a sausage casing, and a manual, and a preparing method thereof. More particularly, the present invention relates to a method for preparing a sausage, which includes the following steps of: (a) mixing water, maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, Chungyang red pepper, and grapefruit extract with a ground meat and then maturing the mixture; and (b) filling the mixture into the funnel, pushing the funnel to fill the mixture into the sausage casing, and then heating the sausage casing, and a sausage prepared by the same. COPYRIGHT KIPO 2017 Maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, grapefruit extract containing detecting alarm and encapsulating and sealing mix bag, funnel, sausage casing and including manual sausage making package. According to Claim 1, maltodextrin 1 - 1. 5 g, collagen 1. 2 - 1. 8 g, salt 4. 5 - 5. 5 g, seasoning 2. 5 - 3. 5 g, phosphate 4. 5 - 5. 5 g, ascorbic acid 0. 8 - 1. 2 g, grape fruit and detecting alarm 12 - 18 g 1 - 1. 5 g for sealing the sealing putting a mix bag, funnel, sausage casing and including manual sausage making package. (A) maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, grapefruit extract containing detecting alarm and encapsulating and sealing a step; and (b) the (a) step sealing mix bag, funnel, sausage casing and a package comprising a sausage making for manufacturing package for manual together. According to Claim 3, maltodextrin 1 - 1 (a). 5 g, collagen 1. 2 - 1. 8 g, salt 4. 5 - 5. 5 g, seasoning 2. 5 - 3. 5 g, phosphate 4. 5 - 5. 5 g, ascorbic acid 0. 8 - 1. 2 g, grape fruit and detecting alarm 12 - 18 g 1 - 1. 5 g and sealing a bag containing the steps; (a) and (b) the mix bag sealing step, funnel, sausage casing and a package comprising a sausage making for manufacturing package for manual together. (A) meat loose water, maltodextrin, collagen, salt, seasoning, phosphate, ascorbic acid, and mixed with grape fruit matured by detecting alarm step; and (b) to step (a) the mixture aged thereby filling funnel, pressing and heating the mixture after filling funnel sausage casing characterized sausage of 2000 rpm. According to Claim 5, compacted (a) meat 0. 8 - 1. 2 kg 22 - 28 ml water, maltodextrin 1 - 1. 5 g, collagen 1. 2 - 1. 8 g, salt 4. 5 - 5. 5 g, seasoning 2. 5 - 3. 5 g, phosphate 4. 5 - 5. 5 g, ascorbic acid 0. 8 - 1. 2 g, grape fruit and detecting alarm 12 - 18 g 1 - 1. 5 g in 30 - 60 minutes after mixing 1 provided 7 °C matured by step; and (b) the (a) step aged thereby funnel and fill mixture, heating the mixture after filling funnel pressed sausage casing characterized sausage of 2000 rpm. 5 manufactured by the method according to Claim 6 first anti or sausage. Item Turmeric Chicory Detecting alarm Chocolate color 7. 00 6. 25 6. 00 4. 50 taste 6. 00 6. 75 8. 25 4. 25 Flavor 5. 50 7. 00 7. 25 5. 50 Texture 3. 75 6. 50 6. 75 5. 25 general survey 5. 50 6. 75 7. 25 4. 50 Mix Material Manufacturing example 1 Comparison example 1 Comparison example 2 Mix -1 Maltodextrin 1. 25 0. 75 1. 75 small call[keyn[keyn] 1. 5 2 1 Salt 5 2 8 Sausage seasoning 3 1 5 Mix -2 Phosphate 5 3 7 Ascorbic acid 1 1. 5 0. 5 Mix -3 Detecting alarm 15 10 20 Ingredient 1. 25 1. 75 0. 75 Item Manufacturing example 1 Comparison example 1 Comparison example 2 color 6 5. 75 6. 00 taste 8. 25 4. 45 5. 25 Flavor 7. 25 5. 75 6. 25 Texture 6. 75 6. 50 5. 75 general survey 7. 25 5. 25 6. 25
