Sausage manufacturing method and sausage manufactured thereby

Abstract

The present invention relates to a method for manufacturing high-quality handmade sausages having a rich texture and flavor, comprising a series of processes including using double-grained meat from which fascia and connective tissue have been removed, mixing additives including a natural curing composition and seasonal vegetables under vacuum, filling into a natural or synthetic casing, heat treating and rapid cooling under precise temperature control, packaging, and storage. Through this, high-quality sausages with improved multi-layered texture, juiciness, flavor complexity, and storage stability can be manufactured.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing sausages, and more specifically, to a method for manufacturing sausages that utilizes double-grained raw meat and natural seasoning materials to simultaneously improve texture and flavor, while maintaining a handmade feel and being compatible with automated equipment. Background Technology

[0003] Conventional sausage manufacturing technology typically involves mass production through a batch process in which meat is uniformly finely ground, mixed with various additives and spices, filled into casings, and heat-treated. While this method offers the advantages of high mechanical efficiency and reduced production costs, it falls short compared to handmade methods in terms of texture and flavor. In particular, the finely ground meat has a monotonous texture and poor juice retention, limiting its ability to deliver the "chewiness" or "natural binding" preferred by consumers.

[0004] Furthermore, existing technologies tend to rely heavily on artificial additives for flavor, making it difficult to meet the demands of health-conscious consumers and imposing limitations on the development of high-end products based on natural ingredients. In particular, while handmade methods utilize natural materials, they are highly dependent on labor and present challenges in production uniformity and hygiene management, making them unsuitable for industrialization and automation.

[0005] Recently, with the expansion of the premium processed meat market, there is a rising demand for products that utilize high-quality ingredients and feature a natural texture, healthy seasoning composition, and an appearance and taste reminiscent of a handmade product. Consequently, there is a need for new sausage manufacturing methods that can be used in conjunction with mechanized and automated equipment while maintaining a handmade aesthetic.

[0006] The present invention aims to enable stable production of high-end premium sausage products by improving the problems of such existing technologies, implementing a complex texture through a dual particle formation process, enhancing health and flavor through the combination of natural seasoning materials and seasonal vegetables, and proposing a hybrid manufacturing method that combines manual elements with mechanization. Prior art literature

[0008] Patent Document 1: Korean Registered Patent Publication No. 10-2600753 (Registered Nov. 07, 2023) The problem to be solved

[0009] The present invention aims to provide a method for manufacturing sausages that can simultaneously improve texture and flavor through the dual granulation treatment of meat and the blending of natural seasoning materials. Through this, the invention seeks to provide a method for manufacturing sausages that improves upon the limitations of conventional mechanical mass production methods, such as monotonous texture and artificial taste, while maintaining the sensibility of traditional handmade sausages and implementing a process compatible with automated equipment to ensure hygiene, production efficiency, and quality uniformity.

[0010] The objectives of the present invention are not limited to those foregoing, and other objectives and advantages of the present invention not mentioned may be understood from the following description. means of solving the problem

[0012] In order to achieve the above-mentioned objective, the method comprises: a) preparing meat from which fascia, connective tissue, and tendons have been removed; b) finely grinding 60% by weight of the prepared meat and cutting 40% by weight to perform double-graining treatment; c) mixing a curing composition comprising refined salt, pink salt, garlic powder, onion powder, and natural herb powder with the double-grained meat and aging it; d) adding one or more of ice water, cold water, seasonal vegetables, and binding aids to the aged meat and mixing it under vacuum conditions for 10 to 15 minutes; e) vacuum filling the mixture into a natural or synthetic casing; and f) a heat treatment step of heating the filled casing in a heat treatment device at 78°C to 80°C and maintaining it for 30 to 40 minutes so that the internal core temperature becomes 72°C or higher. g) a step of cooling the heat-treated sausage in a rapid cooler at 5°C or lower for 30 minutes until the core temperature reaches 10°C or lower; h) a step of packaging the cooled sausage by vacuum packaging or nitrogen filling packaging and storing it under refrigerated conditions of 0°C to 4°C; the present invention provides a method for manufacturing sausage comprising:

[0013] In addition, in another aspect of achieving the above-mentioned purpose, the present invention provides a sausage produced by the method of producing the sausage. Effects of the invention

[0015] According to the present invention, a sausage with a chewy texture and juicy flavor can be produced through a dual particle processing method combining finely ground meat and medium-sized cut meat, and health benefits and flavor can be simultaneously enhanced by utilizing natural seasoning materials and seasonal vegetables. Furthermore, by providing a process that can be integrated with automated equipment while maintaining the aesthetic of a handmade method, it becomes possible to mass-produce premium sausages with excellent hygiene, productivity, and quality consistency.

[0016] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0018] The attached drawings are intended to explain the contents of the present invention in more detail to those skilled in the art, and the technical concept of the present invention is not limited thereto. FIG. 1 is a flowchart for explaining a method for manufacturing a sausage according to one embodiment of the present invention. Specific details for implementing the invention

[0019] Hereinafter, embodiments according to the present invention will be described in detail with reference to the attached drawings. In this process, the size or shape of components illustrated in the drawings may be exaggerated for clarity and convenience of explanation. Furthermore, terms specifically defined in consideration of the configuration and operation of the present invention may vary depending on the intent or convention of the user or operator. The definitions of such terms should be based on the content throughout this specification.

[0020] Furthermore, the concept of the present invention is not limited to the presented embodiments, and those skilled in the art who understand the concept of the present invention may easily implement other embodiments within the scope of the same concept, and it is understood that such embodiments also fall within the scope of the present invention.

[0021] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings, but the present invention is not limited or restricted by the embodiments.

[0022] In order to explain the present invention, the operational advantages of the present invention, and the objectives achieved by the implementation of the present invention, preferred embodiments of the present invention are illustrated below and examined with reference thereto.

[0023] First, the terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention; singular expressions may include plural expressions unless the context clearly indicates otherwise. Furthermore, in this application, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0024] The present invention is capable of various modifications and may have various embodiments; therefore, specific embodiments are illustrated in the drawings and described in detail in the detailed description. The effects and features of the present invention, and the methods for achieving them, will become clear by referring to the embodiments described in detail below together with the drawings. However, the present invention is not limited to the embodiments disclosed below but can be implemented in various forms. In the following embodiments, terms such as "first," "second," etc., are used not in a limiting sense but for the purpose of distinguishing one component from another. Furthermore, singular expressions include plural expressions unless the context clearly indicates otherwise. Also, terms such as "include" or "have" mean that the features or components described in the specification exist, and do not preclude the possibility that one or more other features or components may be added. Additionally, in the drawings, the size of components may be exaggerated or reduced for convenience of explanation. For example, the size and thickness of each component shown in the drawings are arbitrarily depicted for convenience of explanation, so the present invention is not necessarily limited to what is illustrated.

[0025] In describing the present invention, if it is determined that a detailed description of related known components or functions may obscure the essence of the invention, such detailed description is omitted.

[0026] FIG. 1 is a flowchart illustrating a method for manufacturing a sausage according to one embodiment of the present invention.

[0027] The present invention includes a dual particle treatment, a blending of natural seasoning materials, and a manufacturing procedure based on a hybrid process to improve the flavor, texture, and manufacturing efficiency of sausages.

[0029] 1. Meat preparation step (S100)

[0030] In the meat preparation step (S100), meat raw materials such as pork are selected first, and then non-functional parts that may cause poor texture or poor binding after sausage production, such as fascia, connective tissue, tendons, and fat that may be contained in the raw meat, are precisely removed.

[0031] To this end, sharp-bladed trimming tools or semi-automatic butchering equipment can be used, and the worker spreads the meat on a workbench and cuts it along the direction of the muscle fibers to minimize tissue damage.

[0032] Afterward, the refined meat is uniformly cut into 2 to 3 cm thick pieces in a processing room maintained at a temperature of 2 to 4°C to prevent moisture loss and minimize protein denaturation.

[0033] The above cutting process is set to ensure a consistent shape and size depending on the blade shape and rotation speed of the cutter, and contributes to increasing the efficiency of grinding and cutting in subsequent stages and improving the homogeneity of the entire dough.

[0034] In this process, the cut meat is placed in a hygienic and cooled stainless steel tray or container to prevent primary microbial contamination and is prepared as a pretreatment material for subsequent double particle treatment.

[0036] 2. Dual particle processing step (S200)

[0037] In the dual particle processing step (S200), a process of mixing meat pieces of different particle sizes is performed to simultaneously secure the texture and juiciness preservation characteristics of the meat.

[0038] To this end, 60% by weight of the total meat is first finely ground into particles of 3 to 12 mm in size, and the equipment used is a bowl cutter or pin cutter equipped with a high-speed rotating blade, which is set to cut muscle fibers uniformly without significantly damaging the protein structure.

[0039] The finely ground meat mentioned above plays a role in increasing the viscosity and binding power of the dough, thereby contributing to improving the structural stability and internal cohesion of the final product.

[0040] Meanwhile, the remaining 40% by weight is cut into pieces 15 to 35 mm in size, and for this purpose, a rotary slicer or paddle cutter is used to maintain a relatively large particle shape.

[0041] The above-mentioned cut meat plays a central role in conveying the chewing sensation and flavor, and allows various textures to be felt in the mouth.

[0042] By mixing particles of different sizes in this way, an inter-particle filling structure is formed within the product, which reduces moisture loss during heat treatment and more effectively locks in meat juices, thereby enabling the realization of a texture and rich flavor similar to traditional handmade sausages.

[0044] 3. Salting and aging stage (S300)

[0045] In the curing and aging step (S300), a process is performed to improve the structural stability and flavor of the protein by precisely mixing a curing composition with a fixed composition ratio into the double-grained meat.

[0046] The curing composition used includes refined salt, pink salt, garlic powder, onion powder, and natural herbs, and is added in proportion to the total weight of the meat.

[0047] Accordingly, the curing composition may include 0.8 to 1.2 weight% of refined salt, 0.2 to 0.4 weight% of pink salt, 0.1 to 0.3 weight% of garlic powder, 0.1 to 0.3 weight% of onion powder, and 0.2 to 0.4 weight% of natural herb powder (e.g., bay leaf, oregano, etc.) relative to the total weight of the meat.

[0048] The above curing composition is stirred for about 10 minutes using a vacuum tumbler or a low-speed rotary mixer so that it is evenly mixed into the meat, and during this process, adhesion between the protein surface and the seasoning particles is induced. Stirring in a vacuum environment minimizes contact with air, reduces the risk of oxidation and contamination, and allows the seasoning ingredients to effectively penetrate into the muscle fibers of the meat.

[0049] The meat mixed with the above curing composition is then aged at a constant temperature for 12 to 18 hours in a low-temperature environment of 4°C or lower, during which time the muscle fiber proteins are partially ionized by the salts in the curing composition, thereby increasing the binding strength.

[0050] This improves moisture retention in the meat, preserves juices even after heat treatment, and makes the texture tender.

[0051] In addition, the flavor components of the seasoning slowly diffuse into the meat, which can play an important role in ensuring taste uniformity and storage stability of the final product.

[0053] 4. Mixing step (S400)

[0054] In the mixing step (S400), a quantitative amount of additives to impart functionality and texture to the meat that has been cured and aged is added, and a process of homogeneously mixing is performed under vacuum.

[0055] At this time, a vacuum mixer or vacuum tumbler is used as the mixer, the vacuum level is maintained at -0.08 MPa or lower, and the mixing time is set to 10 to 15 minutes.

[0056] The additives to be mixed may include ice water or cold water; seasonal vegetables and binding aids.

[0057] The above-mentioned ice water or cold water is added in a ratio of 5 to 10 weight percent based on the total weight of the mixture, and serves to prevent protein denaturation by suppressing the temperature rise caused by frictional heat during mixing and to control the moisture content of the final product.

[0058] The above seasonal vegetables are included in a ratio of 20 to 30 weight percent based on the total weight of the mixture and include one or more of shishito peppers, carrots, and spinach cut into sizes of 10 to 30 mm.

[0059] These vegetables allow for the use of fresh ingredients depending on the season and provide texture, color, nutrition, and antioxidant properties.

[0060] The above binding aid is added in an amount of 1 to 3 weight percent among starch, vegetable protein, or egg white powder, which assists in the formation of a protein network upon heating, thereby improving the structural binding strength between meat and vegetables and inducing tissue stability of the cross-section and a resilient texture.

[0061] In the above mixing process, air ingress is suppressed to minimize the possibility of oxidation or microbial contamination, and low-temperature conditions are maintained to prevent damage to the functionality of the additives and the tissue characteristics of the meat. Once mixing is complete, the entire dough becomes a uniform state with viscosity and binding power, which can then proceed to the filling process.

[0063] 5. Filling step (S500)

[0064] In the filling step (S500), the process of injecting the sausage dough, which has been mixed, into a casing using a vacuum filler is performed to form it into a standard size and density.

[0065] The casing used can be selected from natural casings (sheep casings, pig casings, etc.) or synthetic casings for food (collagen, cellulose, etc.) with a diameter of 18 to 32 mm, and is determined according to the characteristics of the product and consumer preferences.

[0066] A continuous vacuum filler is generally used, and the vacuum level is set to -0.08 MPa or lower to minimize air entrainment, thereby reducing the possibility of oxidation and spoilage. During this process, the filling speed and pressure are controlled to prevent internal air release and excessive expansion, ensuring that the dough is evenly distributed within the casing.

[0067] After filling, a process of consistently segmenting into lengths of 10 to 20 cm is continuously carried out through an automatic clipping device.

[0068] The clipping device above uses a stainless steel clip to securely seal the casing, thereby preventing the contents from leaking out or internal air from remaining, and contributes to ensuring uniformity in weight and length for each product unit.

[0069] The entire filling process is carried out in a hygienic environment at 10°C or lower, and after filling, uniform tension must be formed on the outer surface of the sausage so that internal moisture is evenly maintained during the subsequent heat treatment process and tissue shrinkage or surface cracking can be prevented.

[0071] 6. Heat treatment step (S600)

[0072] In the heat treatment step (S600), the sausage product, which has been filled and segmented, is placed in a constant temperature heat treatment device such as a steam oven or a water bath boiler to perform a heating process to ensure the safety and texture completeness of the product.

[0073] This process consists of a two-stage heating method. First, the external ambient temperature is set to 78°C to 80°C to heat the entire product uniformly. Then, heating is continued until the temperature of the internal center of the product reaches 72°C or higher, and this state is maintained for 30 to 40 minutes.

[0074] The above core temperature is monitored in real time using a core temperature measuring sensor for heat penetration, and through this process, major pathogenic microorganisms such as Salmonella and Listeria monocytogenes can be completely eradicated.

[0075] The heat coagulation reaction of proteins is gradually induced during this process, and in particular, proteins partially denatured by salt form a coagulated structure, imparting the characteristic elasticity and texture of sausage.

[0076] At this time, if the heating speed is excessively fast, an imbalance in moisture movement between the surface and the center may occur, potentially causing tissue shrinkage, separation, or bubble formation; therefore, this is prevented through a constant temperature heating method and relative humidity control (80% or higher).

[0077] Since additional internal protein coagulation occurs due to residual heat immediately after heat treatment, it is desirable to immediately transition to the subsequent cooling stage to maintain product quality. This heat treatment condition is a core process that simultaneously achieves microbiological stability along with protein coagulation optimization, and is managed as a 'CCP (Critical Control Point)' under HACCP standards.

[0079] 7. Cooling stage (S700)

[0080] In the cooling step (S700), the sausage product, which is in a high-temperature state immediately after heat treatment, is rapidly converted to a low-temperature state to ensure the microbiological stability and physical properties of the product are maintained.

[0081] The rapid cooling device used in this case is either an air blast or a water cooling method, both of which are effective devices for rapidly cooling the exterior and interior of the product.

[0082] The above air blast method rapidly removes heat from the surface of the product by circulating cold air at -5°C to 0°C at high speed, and then induces uniform cooling down to the center. On the other hand, the water cooling method maximizes the rate of heat transfer by immersing the product in cold water (including ice water) close to 0°C for a short time, and has the advantage of being able to cool the surface and the center of the product simultaneously without moisture loss.

[0083] The core temperature of the product is set to reach 10°C or lower within 30 minutes to prevent excessive coagulation or quality degradation caused by residual heat from the heat treatment. This standard is an essential condition for inhibiting the rapid growth of microorganisms and stabilizing the physical properties of the product (binding strength and juiciness retention).

[0084] The cooling process is considered a Critical Control Point (CCP) under HACCP, and the internal temperature of the cooler, airflow or cold water temperature, cooling time, and product core temperature are all recorded and tracked in real-time using log sheets or data loggers. This process enables the stabilization of product quality before storage and the securing of resistance to temperature changes during subsequent distribution.

[0086] 8. Packaging and storage step (S800)

[0087] In the packaging and storage step (S800), the sausage product that has undergone rapid cooling is hygienically sealed to prevent contamination from the outside and to minimize spoilage and quality degradation of the product.

[0088] Packaging methods are classified into vacuum packaging or nitrogen-filled packaging.

[0089] The above vacuum packaging is a method in which the product is placed in a high-strength packaging material (e.g., high-density polypropylene or multilayer film), the internal air is removed to a vacuum level of -0.095 MPa or less, and then heat-sealed, thereby blocking oxygen contact to inhibit oxidation and bacterial growth and extending the storage period.

[0090] The above nitrogen-filled packaging is a method that simultaneously prevents oxidation and inhibits microbial growth by removing air around the product and then injecting nitrogen (N₂) to replace the oxygen so that the oxygen concentration is 1% or less. This method prevents tissue deformation in a vacuum state and is advantageous for maintaining shape.

[0091] The packaged product is stored under refrigerated conditions of 0°C to 4°C, ensuring storage stability for preservation for at least 20 days. During refrigerated storage, temperature deviations are monitored in real-time using an automatic temperature recording device, and microbiological safety tests and physical property retention indicators are considered when setting the shelf life.

[0092] Meanwhile, as an optional process to further enhance the flavor and appearance quality of the product, a smoker or grill finisher may be used after the filling stage or immediately after heat treatment. Smoking treatment provides complex flavor and color improvement effects by imparting a smoky aroma while drying, while grill finishing increases visual satisfaction through surface browning and complements texture. These processes can contribute to increasing consumer sensory satisfaction and purchasing preference.

[0094] <Experimental Example 1> Sensory Evaluation

[0095] In order to evaluate the sensory quality characteristics of the product according to the sausage manufacturing method of the present invention, a multi-faceted sensory evaluation was conducted targeting various consumer groups. The purpose of the evaluation is to confirm what improvements the product of the present invention shows in terms of texture, flavor, vegetable heterogeneity, flavor balance, and aftertaste persistence compared to existing sausages through double particle treatment, low-temperature aging, and the addition of seasonal vegetables and natural seasoning compositions.

[0096] Sensory evaluation was conducted on a total of 60 adult general consumers with experience consuming processed meat products. The group was balanced, consisting of 12 participants from each age group ranging from their 20s to over 60s, with 30 men and 30 women. All evaluations were conducted under blind conditions, and to reduce evaluation variance between samples, the procedure of rinsing the mouth with unsalted crackers and plain water before and after tasting was made mandatory.

[0097] The evaluation items consisted of six items, including juiciness, texture variety, harmony of vegetables, flavor balance, persistence of aftertaste, and overall preference, on a 5-point scale (1 point: very poor ~ 5 points: very good).

[0098] The samples subject to evaluation were set as Example 1 for a sausage according to the present invention (including double particle treatment, natural seasoning composition and vegetable addition), and Example 2 for a product excluding vegetables and seasoning composition under the same manufacturing conditions. In addition, a commercially available ordinary sausage was set as Comparative Example 1, and a handmade sausage made using a traditional method was set as Comparative Example 2.

[0099] The samples subject to evaluation are as follows.

[0100] - Example 1: As shown in Table 1 below, the sample is a sausage according to the present invention (including double particle processing, natural seasoning composition, and vegetable addition)

[0101] ingredient Mixing ratio (weight %) Meat (finely ground 60%, cut 40%) 69 refined salt 1 Pink salt 0.3 garlic powder 0.2 Onion powder 0.2 natural herbal powder 0.3 cold water 6 Shishito pepper (15 mm) 10 Carrot (15 mm) 5 Spinach (15 mm) 5 Binding aid (starch) 3 Total 100

[0103] - Example 2: Sausage excluding seasonal vegetables and seasoning composition, under the same manufacturing conditions as Example 1 as shown in Table 2 below.

[0104] ingredient Mixing ratio (weight %) Meat (finely ground 60%, cut 40%) 88 refined salt 1.2 cold water 7.8 Binding aid (starch) 3 Total 100

[0105] - Comparative Example 1: Commercially available ordinary sausage

[0106] - Comparative Example 2: Handmade sausage made using the traditional method

[0107] The average evaluation scores for these samples are as shown in Table 2 below.

[0108] Evaluation criteria Example 1 Example 2 Comparative Example 1 Comparative Example 2 Juiciness 4.41 4.40 3.78 3.60 Texture diversity 4.60 4.22 3.50 3.25 Vegetable harmony 4.52 3.85 2.95 3.10 Flavor balance 4.58 4.18 3.43 3.30 Rear persistence 4.50 4.12 3.37 3.05 Overall preference 4.63 4.28 3.60 3.33

[0109] As a result of the sensory evaluation, Example 1 recorded a higher average score than other samples in all categories, and received excellent evaluations, particularly in the variety of textures, complexity of flavors, and harmony of vegetables.

[0110] This is considered to be the result of the dual particle processing, addition of seasonal vegetables, and application of natural seasoning ingredients adopted in the present invention having a positive effect on the product's texture, balance of flavor, and retention of aftertaste, respectively.

[0111] In particular, a clear difference was observed even when compared to Example 2, in which vegetable and natural powder compositions were excluded, proving that the process of the present invention contributes to the improvement of the sensory quality of the final product.

[0112] Based on the sensory evaluation results above, it was confirmed that the sausage manufacturing method according to the present invention can provide superior quality in overall consumer preference factors, such as flavor, texture, and palatability, compared to existing products.

[0113] The foregoing description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations within the scope of the essential characteristics of the present invention. Accordingly, the embodiments described in the present invention are intended to explain, not limit, the technical concept of the present invention, and the technical concept of the present invention is not limited by such embodiments. The scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

[0114] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will understand that other specific forms can be easily modified without altering the technical spirit or essential features of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 a) a step of preparing meat from which fascia, connective tissue, and tendons have been removed; b) a step of finely grinding 60% of the prepared meat and cutting 40% to perform a double-graining process; c) a step of mixing a curing composition comprising refined salt, pink salt, garlic powder, onion powder, and natural herb powder with the double-grained meat and aging it; d) a step of adding cold water, seasonal vegetables, and a binding aid to the aged meat and mixing for 10 to 15 minutes under vacuum conditions of -0.08 MPa or less; e) a step of vacuum-filling the mixture into a natural or synthetic casing; f) a heat treatment step of heating the filled casing in a heat treatment device at 78°C to 80°C and maintaining it for 30 to 40 minutes until the internal core temperature reaches 72°C or higher; g) a step of cooling the heat-treated sausage in a rapid cooler at 5°C or lower for less than 30 minutes until the core temperature reaches 10°C or lower; h) vacuum-cooling the cooled sausage The method comprises the step of packaging by means of packaging or nitrogen-filled packaging and storing under refrigerated conditions of 0°C to 4°C; wherein, in step a), the meat is cut to a thickness of 2 to 3 cm; in step b), the fine grinding is performed to grind to a particle size of 3 to 12 mm, the cutting is performed to cut to a particle size of 15 to 35 mm, and the seasonal vegetables include Korean chili peppers, carrots, and spinach cut to a size of 15 mm; the mixture prepared in step d comprises, based on a total amount of 100% by weight, 69% by weight of meat, 10% by weight of Korean chili peppers, 5% by weight of carrots, 5% by weight of spinach, 6% by weight of cold water, 3% by weight of binding aid, 1% by weight of refined salt, 0.3% by weight of pink salt, 0.2% by weight of garlic powder, 0.2% by weight of onion powder, and 0.3% by weight of natural herb powder; and in step f), inside the heat treatment device A sausage manufacturing method characterized by being performed while maintaining a relative humidity of 80% or higher, and the core temperature being checked in real time using a core temperature measuring sensor for heat penetration. Claim 2 A method for manufacturing a sausage according to claim 1, wherein the binding aid is at least one of starch, vegetable protein, or egg white powder. Claim 3 A method for manufacturing a sausage according to claim 1, wherein in step c), the double-grained meat is mixed with a curing composition using a vacuum tumbler or a low-speed mixer, and then aged for 12 to 18 hours at a temperature of 4°C or lower. Claim 4 A method for manufacturing a sausage according to claim 1, wherein in step e), the casing is a natural or synthetic casing with a diameter of 18 to 32 mm, and the filled sausage is segmented into lengths of 10 to 20 cm. Claim 5 A sausage manufacturing method according to claim 1, wherein step g) is performed using an air blast or water-cooled rapid cooler. Claim 6 A sausage manufacturing method according to claim 1, characterized in that a smoking treatment or a grill finishing treatment is additionally performed between the filling step and the heat treatment step or after the heat treatment step. Claim 7 Sausage manufactured according to any one of claims 1 to 6. Claim 8 delete Claim 9 delete Claim 10 delete

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