PURPOSE: A production method of low fat chicken meat sausage has improved functionality, physicochemical properties, and sensory characteristics. CONSTITUTION: Chicken and pork back fat are pulverized. 50 wt% of crushed chicken, 20 wt% of pork back fat, 27-29 wt% of ice, 1-3 wt% of dietary fibers of Angelica keiskei, and other supplementary materials are mixed. The mixture is mixed in a silent cutter to obtain sausage emulsion. The sausage emulsion is filled in a collagen casing. The collagen casing filled with the sausage emulsion is dried at 50-60°；C for 25-35 minutes, smoked at 55-65°；C for 15-25 minutes, and heated at 70-80°；C for 25-35 minutes. The collagen casing filled with the sausage emulsion is cooled to 5-10°；C. The supplementary materials include salt, phosphate, garlic powder, onion powder, ginger powder, isolated soy protein, and sugar. [Reference numerals] (AA) Chicken meat (chicken breast)； (BB) Pork fat； (CC) Salt, phosphate； (DD) Crush； (EE) Crusher (8mm plate)； (FF) Angelica keiskei, dietary fiber, ice； (GG) Emulsification； (HH) Other supplementary materials； (II) Filling； (JJ) Collagen casing； (KK) Smoking and heating； (LL) Smoker (dry: 55°；C, 30min； smoke: 60°；C, 20min； heat: 75°；C, 30min)； (MM) Cooling； (NN) Under 10°；C (30 min)； (OO) Packing； (PP) Vacuum packing. PE'nylon； (QQ) Storing본 발명은 신선초 식이섬유를 첨가함으로서 최종제품인 웰빙형 저지방 계육소시지의 기능성 및 이화학적 특성 및 관능적 특성을 향상시킨 신선초 식이섬유를 함유하는 웰빙형 저지방 계육소시지 및 그 제조방법에 관한 것으로서, 상기와 같은 본원발명에 따르면, 신선초에 포함된 식이섬유 등의 유용성분을 기능성 소재로 활용하여 보다 건강한 삶을 추구하는 현대 사회인의 욕구를 충족시킬 수 있을 뿐만 아니라, 신선초의 부가가치를 증진시킬 수 있는 효과가 있다.
