PROBLEM TO BE SOLVED: To provide a production method, in the production of a meat processed product, attaining the reduction of a production process by promoting salt solubilization.SOLUTION: Provided is a method for producing a meat processed product where, after a mincing step S2 of milling a meat 10 into a mincing shape, a salting step S4 is performed in which a minced meat 14 including a salting agent 13 is passed through a root where two or more press extrusion means for increasing the compressive force on the downstream side than the upstream side in the transfer direction are connected in series at a temperature of 5-10°C, and a part of protein composing myofibrils in the minced meat 14 is subjected to salting. The press extrusion means is an extruder 15 having a temperature holding function.SELECTED DRAWING: Figure 1【課題】食肉加工品の製造において、塩溶化を促進させて製造工程の短期間化を図る製造方法の提供。【解決手段】食肉１０をミンチ状に挽くミンチ工程Ｓ２の後に、５℃～１０℃の温度下にて、塩漬剤１３を含む挽肉１４を、その移送方向の川上側よりも川下側の圧縮力を高くする加圧押出手段を直列に２以上接続したルートに通して、前記挽肉１４中の筋原線維を構成する蛋白質の一部を塩溶化させることを含む塩溶化工程Ｓ４を行う食肉加工品の製造方法。前記加圧押出手段が、温度保持機能を有するエクストルーダ１５である、食肉加工品の製造方法。【選択図】図１
