PURPOSE: Fish meat sausage having low content of fat, and a producing method thereof are provided to remove the fishy taste and bad smell from fish meat.CONSTITUTION: A producing method of fish meat sausage having low content of fat comprises the following steps: mixing a composition for the fish meat sausage filling the composition into a casing using a filler, and molding heat-processing the molded product at 115-120 deg C for 10-20 minutes and washing the heat-processed product with washing water for 2-3 hours. The composition for the fish meat sausage contains 50-60wt %of walleye pollack surimi, 6-10wt% of wheat starch, 3-6wt% of indigestible dextrin, 3-5wt% of cheese, 3-5wt% of soybean protein, 2-4wt% of devil-tongue jelly, 1-4wt% of egg white, 1-4wt% of onion, 1-3wt% of artificial seasoning, 1-3wt% of dried whole milk, 1-3wt% of seasoning liquid, 0.5-2wt% of salt, 0.5-2wt% of sugar, 0.1-0.3wt% of soybean lecithin, 0.05-0.2wt% of glycine, 0.05-0.2wt% of sesame oil, and 0.05-0.2wt% of carrageenan.COPYRIGHT KIPO 2012본 발명은 어육 소시지에 관한 것으로, 보다 구체적으로는 어육 특유의 담백한 맛을 살리면서도 돼지지방과 전분 함량이 높은 통상의 어육소시지 제품과 유사한 탄력을 재현할 수 있는 어육 소시지에 관한 것이다.
