In the present invention, the percentage of fish species in the surimi is 0-50% by weight, and the total amount of one or more fishes selected from sardines, hockey, and oysters is 50-100% by mass. % Surimi and whole fat soy flour as a raw material, and a fish paste product having a content of 3.5 to 20 parts by weight of the full fat soy flour with respect to 1000 parts by weight of the surimi, a method for producing the same, and full fat The present invention relates to a preparation for fish paste products containing soybean powder, starch and calcium salt, a fish paste product using the preparation for fish paste products, and a method for producing the same. According to the present invention, it is possible to improve the gel-forming ability of a fish-kneaded product using fish raw materials having low gel-forming ability such as sardines, hockey, and oysters, and to produce a fish-kneaded product having a strong jelly strength and a good texture. Can do. Moreover, the return which arises in the return temperature range at the time of manufacture of fish paste product can be suppressed, and the fall of the physical property of the product obtained can be suppressed.本発明は、すり身中の魚肉の魚種割合として、スケソウダラが０～５０質量％であり、かつ、イワシ、ホッケ、及びイトヨリから選ばれる１種又は２種以上の魚の合計量が５０～１００質量％であるすり身、並びに全脂大豆粉を原料として含み、前記すり身１０００質量部に対する前記全脂大豆粉の含量が３．５～２０質量部である魚肉練り製品、及びその製造方法、並びに、全脂大豆粉、澱粉、カルシウム塩を含有する魚肉練り製品用製剤、及び前記魚肉練り製品用製剤を使用した魚肉練り製品、及びその製造方法に関する。本発明によれば、イワシ、ホッケ、及びイトヨリのようにゲル形成能が低い魚肉原料を使用した魚肉練り製品のゲル形成能を向上させ、ゼリー強度が強く食感が良好な魚肉練り製品を製造することができる。また、魚肉練り製品の製造時の戻り温度帯で生じる戻りを抑制し、得られる製品の物性の低下を抑えることができる。
