PROBLEM TO BE SOLVED: To provide fish wiener sausage having elasticity with proper response to teeth when chewing heated one, soft enough to bite off without especially straining oneself and able to have a taste full of juiciness owing to the oil and fat oozing therefrom when bitten off, and a method for producing the same.SOLUTION: The fish wiener sausage is made of vegetable fat having a melting point of 27-50°C, minced fish meat, and natural sheep casing or hog casing, and is produced by mixing and agitating the vegetable fat with minced fish meat to disperse the vegetable fat in the fish meat in a solid particle state, filling the mixture into the natural sheep casing or hog casing, drying in the temperature range of 40-60°C for 5-15 minutes, subsequently heating in the temperature range of 80-85°C for 25-40 minutes, and then cooling the resulting material.COPYRIGHT: (C)2009,JPO&INPIT【課題】 加熱したものを噛むと、程よい歯応えの弾力性があって、かつ、特に力まなくとも噛み切れる程度に柔らかく、しかも、噛み切れば油脂がしみ出してジューシィ感に富む旨味を感じることができる魚肉ウィンナーソーセージ及びその製造方法を提供する。【解決手段】 融点が27℃~50℃の植物性油脂とミンチ状魚肉及び天然の羊腸若しくは豚腸から成形される魚肉ウインナーソーセージであって、上記植物性油脂をミンチ状魚肉に混入攪拌し、上記植物性油脂を粒子状の固化状態で上記魚肉中に分散させ、天然の羊腸若しくは豚腸内に充填し、40℃~60℃の温度範囲で5~15分間乾燥させ、その後、80℃~85℃の温度範囲で25~40分間加熱した後、冷却して製造した。【選択図】 図1
