Open Access
Table 1.
Recipe composition of cooked enriched sausage.
| Ingredients | Mass fraction % per output | In kg per 100 kg of unsalted raw materials | In grams per output |
|---|---|---|---|
| Pork | 10 | 10.75 | 150 |
| Poultry meat | 43 | 46.22 | 645 |
| Porkskins, ground bones,tendons, cartilage, etc. | 25 | 26.88 | 375 |
| Pork fat | 10 | 10.75 | 150 |
| Aquafaba | 5 | 5.38 | 75 |
| Chickpea flour | 2.5 | 2.7 | 37.5 |
| Lentil flour | 2.5 | 2.7 | 37.5 |
| Table salt | 1.86 | 1.847 | 27.7 |
| Sodium nitrite | 0.07 | 0.07 | 1.05 |
| Cardamom | 0.03 | 0.033 | 0.5 |
| Ascorbic acid at the rate of0.5 g per kg | 0.04 | 0.04 | 0.75 |
| Total: | 100 | 107.37 | 1500 |
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