KR101975496B1 - Manufacturing method for sausage using deep seawater and sausage manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing sausage using deep sea water and a sausage produced thereby.
The method for preparing a sausage using deep sea water according to the present invention comprises a pork preparing step (S100) for preparing and cutting pork; A step (S200) of immersing and washing pork in which the cut pork is immersed in a deep sea water salt solution for washing; A drench solution preparation step (S300) for producing a drench solution; (S400) of dipping the washed pork in a drench solution to remove the drench solution; A pork chopping step (S500) of chopping the poultry poultry; A step S600 of preparing a seasoning solution to produce a seasoning solution to be mixed with the chopped pork; A dipping step (S700) of dipping the chopped pork into a seasoning drench solution; A first aging step (S800) of aging the pork in which the seasoning drip solution is immersed; A mixing step (S900) of mixing the aged pork and materials; And a second aging step (S1000) of aging the mixture of the aged pork and the materials.
According to the above-described constitution, the present invention enriches various mineral components of the deep sea water and removes the peculiar smell of pork, so that the palatability is improved and the texture is also excellent.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a sausage using deep sea water and a sausage produced by the method,

The present invention relates to a method for producing sausage using deep sea water and a sausage produced by the method. More particularly, the present invention relates to a sausage produced by deep seawater in which marine deep seawater is rich in various minerals and pork specific odor is removed, The present invention relates to a method of manufacturing a sausage using deep sea water and a sausage produced thereby.

Recently, due to the improvement of the economic level, the dietary composition and dietary patterns of Korean people have been diversified. In particular, in the form of emphasizing the existing nutritional value in meat and meat products, development of a variety of meat-processing products focusing on health is required. Among them, low-fat meat products considering the high calorie of existing meat products, and functional meat products containing functional materials are mainly made up.

This reflects the nutritional value of meat products and the diverse needs of modern consumers who expect health and well-being. Therefore, it is necessary to conduct extensive research on meat processing products using various substitute materials and functional materials while maintaining various values of conventional taste and products.

In general, sausage is a processed food mainly based on meat that is tasted as a food. There are two kinds of sausages. First, ordinary sausage refers to a product obtained by adding seasonings and spices to food (including a mixture of less than 10% of the total amount of meat) and then aging, drying, smoking or heating the casing. Secondly, mixed sausages are prepared by grinding or finely grinding the meat (including those containing less than 20% of the total meat content of fish meat or algae) with or without salt, adding seasonings and spices, etc., · Dried, smoked or heat treated.

The sausage thus produced can consume a large amount of proteins contained in the meat, but the problem is that nutritional imbalance may occur due to insufficient intake of various nutrients including dietary fiber and minerals contained in various vegetables .

Domestic registered patent No. 10-1698165 (registered on Jan. 13, 2017) Domestic Registration No. 10-1042609 (registered on June 13, 2011) Domestic Registration No. 10-1323339 (registered on October 23, 2013)

The present invention provides a method of manufacturing a sausage using deep-sea deep-sea water which is rich in various minerals of deep-sea water and has a palatability of improved palatability due to the removal of pork-specific odor, and a sausage produced by the method.

The present invention also relates to a method for manufacturing sausage using deep-sea deep-sea water which can produce a sausage with a soft texture due to high elasticity and texture and can enhance the taste and flavor of sausage and satisfy consumers' preference, .

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for preparing a sausage using deep sea water according to the present invention comprises a pork preparing step (S100) for preparing and cutting pork; A step (S200) of immersing and washing pork in which the cut pork is immersed in a deep sea water salt solution for washing; A drench solution preparation step (S300) for producing a drench solution; (S400) of dipping the washed pork in a drench solution to remove the drench solution; A pork chopping step (S500) of chopping the poultry poultry; A step S600 of preparing a seasoning solution to produce a seasoning solution to be mixed with the chopped pork; A dipping step (S700) of dipping the chopped pork into a seasoning drench solution; A first aging step (S800) of aging the pork in which the seasoning drip solution is immersed; A mixing step (S900) of mixing the aged pork and materials; And a second aging step (S1000) of aging the mixture of the aged pork and the materials.

In the pork immersion and washing step (S200), the deep sea water salt solution is prepared by dissolving deep sea water in purified water to have a concentration of 0.3 to 0.6% by weight, and 100 parts by weight of the cut pork salt solution To 150 < 0 > C, followed by immersion for 5 to 10 hours at a temperature of 10 to 15 [deg.] C, and the deep seawater salt is mixed with deep sea water and green tea leaf fermentation water at a weight ratio of 60:40 to 80:20 The mixture solution is dried to prepare green tea leaf fermentation water, and the green tea leaf fermentation water is melted at 8000 to 950 ° C for 7 to 12 hours to prepare deep sea water.

In step (S300), the drench solution is prepared by mixing 1 to 3 parts by weight of cinnamon, 2 to 5 parts by weight of ginger, 1 to 3 parts by weight of licorice, 3 to 6 parts by weight of jujube, 2 to 4 parts by weight of oyster, To 3 parts by weight of water and 30 to 60 parts by weight of purified water, heating at 80 to 90 ° C for 20 to 50 minutes, and removing the cinnamon, ginger, licorice, jujube, (S600), the seasoning solution contains 25 to 35 parts by weight of soy sauce, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of sake, 5 to 15 parts by weight of garlic juice, 3 to 7 parts by weight of onion 3 to 7 parts by weight of black pepper, 3 to 7 parts by weight of pepper powder, 5 to 15 parts by weight of sugar, 5 to 10 parts by weight of honey and 30 to 50 parts by weight of purified water.

In addition, the present invention includes a sausage using deep sea water produced by the above-described production method.

The details of other embodiments are included in the detailed description.

The present invention enriches various mineral components of the deep sea water and removes the peculiar smell of pork, so that the palatability is improved and the texture is also excellent.

In addition, the present invention can produce a sausage with a soft texture due to high elasticity and texture, and can enhance the taste and flavor of the sausage and satisfy consumer's preference.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flowchart illustrating a method of manufacturing a sausage using deep sea water according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for manufacturing a sausage using deep sea water according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a sausage using deep sea water according to the present invention.

Referring to FIG. 1, a method for manufacturing a sausage using deep seawater according to the present invention comprises preparing a pork meat (S100), pork immersion and washing step (S200), drenching liquid manufacturing step (S300) The chopping step S500, the seasoning solution preparation step S600, the seasoning solution dipping step S700, the first aging step S800, the mixing step S900, and the second aging step S1000.

1. Pork preparation step (S100)

The pork preparing step (S100) is a step of preparing and cutting pork for producing sausage.

In the pork preparing step (S100), the sausage is manufactured using pork as an example. The technical idea of the present invention is not limited to the above-described pork but may be added to the pork in addition to the pork The meat product may be further added.

When the frozen meat is used in the pork preparing step (S100), the frozen meat is thawed at 3 to 7 DEG C, whereby the meat quality of the frozen meat can be prevented from changing due to rapid temperature changes.

2. Pork immersion and washing step (S200)

The pork immersion and washing step (S200) is a step of immersing the cut pork in a salt solution and washing.

In the pork immersion and washing step (S200), the cut pork is immersed in a salt solution and washed to remove the blood contained in the pork and remove the peculiar odor of the pork. The salt solution is a solution of deep sea water Can be used.

In the present invention, the deep sea water salt solution is prepared by dissolving deep sea water in purified water to have a concentration of 0.3 to 0.6% by weight. 100 to 150 parts by weight of the deep sea water salt solution is mixed with 100 parts by weight of the cut pork And then dipped at a temperature of 10 to 15 DEG C for 5 to 10 hours to remove the blood contained in the pork and remove the pork-specific odor.

In the present invention, the deep seawater salt is prepared by mixing deep sea water and fermented green tea leaves at a weight ratio of 60:40 to 80:20 to prepare a mixed solution. The mixed solution is then dried by a drying method, For example, deep sea water is dried through a drying method such as a natural drying method or an evaporation drying method to prepare fermented green tea leaves, and the fermented green tea leaves are melted at a temperature of from 8000 to 950 ° C for 7 to 12 hours, Deep-sea water can be produced.

In the present invention, the deep sea water obtained from the East Sea, the West Sea, or the South Sea of Korea, preferably about 500 to 1100 m from the East Sea Water Surface, may be used.

The green tea leaf fermentation water may be prepared by immersing green tea in water, and may be manufactured through a certain process to sufficiently enhance the fragrance and useful components of green tea.

That is, in the present invention, in order to prepare the green tea leaf fermented water, first, green tea leaves are collected and washed to remove foreign substances adhering to the green tea leaves.

The green tea is one of the favorite beverages widely consumed in the world, and the main components of the green tea are catechin, caffeine, amino acid, vitamin and mineral, and these components are reported to exhibit various physiological activities. Particularly, it is known that catechin, which is one of active ingredients of green tea, has antitumor, anticancer, antioxidant, induction of cell suicide, inhibition of neovascularization and cholesterol lowering effect.

Next, the washed green tea leaves can be dried in a well-ventilated shade. The drying can be performed in a well-ventilated shady place to prevent the chlorophyll from being destroyed and the inherent fragrance of the green tea to disappear upon drying of the sunlight.

For example, when the drying is performed in a shade maintained at a temperature of 30 to 40 캜 and a humidity of 50 to 60% for 10 to 20 hours, the water content of the green tea leaves is 40 to 50 wt% %.

That is, in the drying of the green tea leaves, the moisture contained in the green tea leaves can be gradually evaporated as described above, so that the taste and aroma of the green tea can be more easily exerted, By facilitating penetration and promoting the fermentation action, the taste and flavor of green tea can be enhanced in the green tea leaf fermentation water.

Next, the dried green tea leaves can be heated and kneaded. In order to sufficiently leach the fragrance and the oil component of the dried green tea leaves, the present invention is a process of two stages of first and second tumbling Can proceed.

Wherein the dried green tea leaves are heated in a vessel heated to a temperature of 185 to 195 캜 for 1 to 3 minutes and then dried at a temperature of 55 to 65 캜 for 50 to 100 minutes, The heated green tea leaves can be heated in a container heated to 140 to 150 ° C for 3 to 7 minutes and then dried at a temperature of 45 to 55 ° C for 100 to 200 minutes.

In the present invention, when the green tea leaf frying process is carried out below the lower limit range, the taste and flavor of the green tea leaves may not sufficiently reach and the oil component of the green tea leaves may not be sufficiently leached. The quality of the fermented green tea leaves may be deteriorated due to the carbonization of the green tea leaves.

After mixing the green tea leaves with water, the green tea leaves are removed to prepare green tea leaf fermentation water.

The green tea leaf fermentation water may be prepared by mixing 5 to 10 parts by weight of green tea leaves per 100 parts by weight of the water and then aging at 45 to 55 ° C for 20 to 30 hours. If the leaching is carried out below the lower limit range, the green tea fragrance and the oil component may not be sufficiently leached into the green tea leaf fermentation water. If the leaching is performed in excess of the upper limit range, the green tea fragrance is excessively leached There may arise a problem that the physical properties of the green tea leaf fermentation water produced are lowered.

3. Bleaching solution preparation step (S300)

The drench solution preparation step (S300) is a step for preparing a drench solution for removing the imina odor and not only the surface layer of pork but also the flavor of the sausage to be produced.

The drench solution may be prepared by mixing cinnamon, ginger, licorice, jujube, osierum, and oriental ginger with purified water and heating the drench solution. The drench solution is prepared by mixing 1 to 3 parts by weight of cinnamon, ginger 2 1 to 3 parts by weight of water, 3 to 6 parts by weight of licorice, 3 to 6 parts by weight of jujube, 2 to 4 parts by weight of oyster, 1 to 3 parts by weight of Angelica keiskei, and 30 to 60 parts by weight of purified water, For 20 to 50 minutes, and removing the cinnamon, ginger, licorice, jujube, oyster, and Angelica gigas.

In the present invention, when the heating is carried out below the lower limit described above, there is a problem that the effective components of the materials made of cinnamon, ginger, licorice, jujube, oyster and angelica are hardly leached sufficiently. When the heating is performed above the upper limit There is little increase in the leaching effect of the active ingredient of the herb medicinal material as the heating time is increased and the physical properties of the materials due to heating are degraded and may be degraded.

4. Step (S400)

In step S400, the washed pork is immersed in a saline solution to remove the saline solution.

In step S400, it is possible to remove not only the pork skin layer but also the inside imagenous odor by drenching the washed pork meat. In the step S400, the weight percentage of the pancreatic juice is 100 to 150 parts by weight Followed by storage at a temperature of 5 to 10 DEG C for 1 to 5 hours.

In the present invention, when the bastardization step (S400) is carried out below the lower limit range, the inside of the pork can not be sufficiently protected, and when the upper limit is exceeded, the pork is excessively protected The flavor is lowered, and the pork is drenched for a long time, so that the physical properties of pork may be deteriorated.

5. Pork chopping step (S500)

The pork chopping step (S500) is a step for raising the pork.

In the pork chopping step (S500), the salted pork is chopped to have a diameter of 3 to 5 mm, so that the texture of the sausage made of the chopped pork can be improved. In addition, It is easy to mix, and it is possible to make the saffron liquid to be evenly absorbed in the chopped pork.

6. Preparation of seasoning drench solution (S600)

In the step S600 of preparing the seasoned dashi liquor, the seasoned dashi liquor mixed with the chopped pork liquor is prepared so that the sauce is absorbed to the inside of the chopped dough and softened and the moisture is maintained.

The seasoning drench solution may be prepared by mixing soy sauce, salt, sake, garlic juice, onion, green onion, black pepper, sugar, honey and purified water in the seasoning drench solution preparation step (S600) 5 to 10 parts by weight of sake, 5 to 15 parts by weight of garlic juice, 3 to 7 parts by weight of onion, 3 to 7 parts by weight of green onion, 3 to 7 parts by weight of pepper powder, 5 to 15 parts by weight, honey 5 to 10 parts by weight, and purified water 30 to 50 parts by weight.

In the present invention, the liver contains salts, sugars, amino acids and vitamins, and can serve as a source of saline, amino acids and proteins. In particular, the methionine contained in the liver can inhibit the detoxifying action of the liver It removes the harmful substances in the body, removes alcohol and nicotine, smoothes blood vessels, cleans blood and promotes the synthesis of vitamins.

The sugar and honey may be included in the salt solution to impart a sweet taste, and the salt may further improve the sweetness of the sugar and honey.

In addition, the sake, black pepper, onion and green onion may be included in the seasoning liquid to act as a spice for enhancing the flavor of pork, and may also remove peculiar odor or nutrients.

In addition, the garlic juice is produced by pulverizing garlic. The garlic juice exhibits an excellent effect on detoxification of liver, enhancement of physical strength, prevention of cancer and vascular disease and aging, and elimination of odor or nutrient peculiar to pork Can be performed.

7. Seasoning drench solution immersion step (S700)

The step S700 of immersing the seasoned drench solution is a step of dipping the chopped pork into the seasoning drench solution.

In the step S700, the chopped pork and seasoned poultice may be mixed with 100 parts by weight of the chopped pork in a weight ratio of 80 to 120 parts by weight of the seasoning drench solution and immersed therein.

8. First aging step (S800)

In the first aging step (S800), the pork dipped in the seasoning drench solution is aged so that the seasoning drench solution is aged to penetrate into the chopped pork dough.

In the first aging step (S800), the pork in which the seasoning drip solution is immersed can be kept at a temperature of 3 to 5 ° C for 5 to 10 hours to allow low-temperature aging. By the low-temperature aging as described above, It can be uniformly absorbed into the pork meat so as to remove the odor and nutrients inside the pork meat, and at the same time, maintain the proper amount of moisture to have the best meat quality.

In the present invention, when the first aging step (S800) is performed below the lower limit described above, there may occur a problem that the seasoning drip solution is sufficiently penetrated into the chopped pork and can not be aged, , The chopped pork is aged excessively and the taste and flavor of the seasoning is strengthened in the sausage to be produced, which may lead to a problem of lowering the preference of the consumer.

9. Mixing step (S900)

The mixing step (S900) is a step of mixing aged pork and materials.

The materials used in the mixing step (S900) may be various known materials used in manufacturing sausages. For the sake of clarity and descriptive convenience of the present invention, a detailed description of the known materials It will be omitted.

10. Second aging step (S1000)

The second aging step (S1000) is a step of aging the mixture of the aged pork and the materials.

In the second aging step (S1000), the pork meat and the ingredients may be uniformly mixed and aged for 1 to 5 days at a temperature of 1 to 5 ° C.

Hereinafter, the mixture aged through the second aging step (S1000) may be subjected to a conventional sausage production process to produce a final sausage product. For example, after the second aging step (S1000) · Processes can be passed through sterilization, cooling, cutting, packaging, metal detection, secondary sterilization, cooling, external packaging and storage.

In the present invention, the process of sludge disinfection, sterilization, cooling, cutting, in-wrapping, metal detection, secondary sterilization, cooling, external packaging and storage steps after the second aging step (S1000) And therefore the detailed description of the processes will be omitted for the sake of clarity and descriptive convenience of the technical idea of the present invention.

Hereinafter, a method of manufacturing a sausage using deep sea water according to the present invention will be described in more detail with reference to the accompanying drawings.

≪ Example 1 >

First, frozen pork was prepared and thawed at 5 DEG C, and then the pork was removed by immersing the pork using a 0.5 wt% deep sea salt solution of the sea.

Next, 2 parts by weight of cinnamon, 4 parts by weight of ginger, 2 parts by weight of licorice, 5 parts by weight of jujube, 3 parts by weight of oyster, 2 parts by weight of Angelica gigas and 50 parts by weight of purified water were mixed at a weight ratio of 30 Min to prepare a drench solution. The drench solution was mixed at a rate of 120 parts by weight with respect to 100 parts by weight of the dough, and then dredged at a temperature of 8 ° C for 3 hours. Thereafter, the dredged pork was dipped in a dough having a diameter of 3 to 5 mm Chopped to be < RTI ID = 0.0 >

Next, 30 parts by weight of soybeans, 3 parts by weight of salt, 8 parts by weight of sake, 12 parts by weight of garlic juice, 5 parts by weight of onion, 5 parts by weight of green onion, 5 parts by weight of pepper powder, 10 parts by weight of sugar, And 40 parts by weight of purified water to prepare a seasoning drench solution. 100 parts by weight of the chopped pork was compounded in a weight ratio of 100 parts by weight of the seasoning drench solution, followed by seasoning.

Subsequently, the pork in which the seasoning drench solution was immersed was stored at a temperature of 4 ° C. for 7 hours and matured at a low temperature. Various materials were mixed in the pork drenched with the seasoning drench solution and then stored at a temperature of 3 ° C. for 3 days .

Next, the sausages were manufactured through a process such as a conventional sludge disinfection, smoke disinfection, sterilization, cooling, cutting and packaging, metal detection, secondary sterilization, cooling, external packaging and storage stages.

≪ Example 2 >

In Example 2, 3 parts by weight of cinnamon, 2 parts by weight of ginger, 3 parts by weight of licorice, 6 parts by weight of jujube, 2 parts by weight of oyster, 1 part by weight of Angelica japonica, and 40 parts by weight of purified water And the mixture was heated at a temperature of 80 캜 for 45 minutes to prepare a blanched solution. By using this solution, pork was bred to prepare sausages.

≪ Example 3 >

Sausage was prepared in the same manner as in Example 1 except that 25 parts by weight of soy sauce, 5 parts by weight of salt, 10 parts by weight of sake, 6 parts by weight of garlic juice, 7 parts by weight of onion, 3 parts by weight of pepper powder, 7 parts by weight of sugar, 15 parts by weight of sugar, 6 parts by weight of honey, and 50 parts by weight of purified water were mixed to prepare a seasoning drench solution, and sausage was prepared by dipping the chopped pork using this.

≪ Comparative Example 1 &

Sausage was prepared in the same manner as in Example 1, except that in Comparative Example 1, the sausage was prepared without using the deep sea water salt solution as in Example 1.

≪ Comparative Example 2 &

Sausage was prepared in the same manner as in Example 1, but in Comparative Example 2, the same sausage as in Example 1 was not used.

≪ Comparative Example 3 &

Sausage was prepared in the same manner as in Example 1, but in Comparative Example 3, sausages were prepared without using the same seasoning solution as in Example 1.

≪ Comparative Example 4 &

Sausages sold on the market were purchased and used as the sausage according to Comparative Example 4. The sausage according to Comparative Example 4 was prepared using pork.

Sensory evaluation was performed on the texture, texture, flavor, flavor, and preference of the sausages prepared according to Examples 1 to 3 and Comparative Examples 1 to 4 as described above, and the results are shown in Table 2 below. The sensory test was carried out on 20 food specialists and general consumers. The scores and evaluation criteria were evaluated using the 9-point scoring method, as shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Texture Incense (odor) Texture zest Comprehensive preference Example 1 8.4 8.5 8.4 8.6 8.5 Example 2 8.3 8.5 8.4 8.5 8.4 Example 3 8.4 8.4 8.5 8.4 8.4 Comparative Example 1 5.6 5.4 5.5 6.0 5.7 Comparative Example 2 5.2 5.5 5.1 5.0 5.2 Comparative Example 3 5.4 5.3 5.2 5.3 5.3 Comparative Example 4 5.8 5.9 5.6 5.5 5.7

As shown in the above-mentioned [Table 2], the texture, texture, flavor, flavor and overall preference of the sausages produced according to Examples 1 to 3 and Comparative Examples 1 to 4 were compared, It was confirmed that the sausages thus produced were superior in the overall texture, texture, flavor, flavor and overall preference as compared with the sausages prepared according to Comparative Examples 1 to 4. [

This is because the sausages prepared according to Examples 1 to 3 are rich in various minerals of the deep sea water and have a high palatability due to the elimination of pork specific odor, .

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (4)

delete delete A pork preparing step (S100) for preparing and cutting pork;
A step (S200) of immersing and washing pork in which the cut pork is immersed in a deep sea water salt solution for washing;
A drench solution preparation step (S300) for producing a drench solution;
(S400) of dipping the washed pork in a drench solution to remove the drench solution;
A pork chopping step (S500) of chopping the poultry poultry;
A step S600 of preparing a seasoning solution to produce a seasoning solution to be mixed with the chopped pork;
A dipping step (S700) of dipping the chopped pork into a seasoning drench solution;
A first aging step (S800) of aging the pork in which the seasoning drip solution is immersed;
A mixing step (S900) of mixing the aged pork and materials; And
And a second aging step (S1000) of aging the mixture of the aged pork and the materials,
In the pork immersion and washing step (S200), the deep sea water salt solution is prepared by dissolving deep sea water in purified water to have a concentration of 0.3 to 0.6% by weight, and 100 parts by weight of the cut pork salt solution To 150 parts by weight, and then immersed at a temperature of 10 to 15 DEG C for 5 to 10 hours,
The deep sea water of the sea is prepared by mixing the deep sea water and fermented green tea leaves at a weight ratio of 60:40 to 80:20 to prepare a mixed solution and then drying the mixed solution to prepare fermented green tea leaves, Leaf fermentation water is melted at 8000 to 950 ° C for 7 to 12 hours to produce deep sea water salt,
In step (S300), the drench solution is prepared by mixing 1 to 3 parts by weight of cinnamon, 2 to 5 parts by weight of ginger, 1 to 3 parts by weight of licorice, 3 to 6 parts by weight of jujube, 2 to 4 parts by weight of oyster, To 3 parts by weight of water and 30 to 60 parts by weight of purified water, heating at 80 to 90 ° C for 20 to 50 minutes, and removing the cinnamon, ginger, licorice, jujube, ,
In step S600, the seasoning drench solution may contain 25 to 35 parts by weight of soy sauce, 1 to 5 parts by weight of salt, 5 to 10 parts by weight of sake, 5 to 15 parts by weight of garlic juice, 3 to 7 parts by weight of onion 3 to 7 parts by weight of black coriander, 3 to 7 parts by weight of pepper powder, 5 to 15 parts by weight of sugar, 5 to 10 parts by weight of honey and 30 to 50 parts by weight of purified water. A method for producing sausages used.
A sausage using deep-sea marine water produced by the method of claim 3.

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