PROBLEM TO BE SOLVED: To provide fried fish paste (Satsuma-age) having such unconventional, soft and puffy palate feeling while having a favorable shape as a commercial product without causing blister when heated nor shrinking and creasing with temperature reduction after heated: and to provide a method for producing the fried fish paste.SOLUTION: The method for producing a fried fish paste includes a raw material-preparing step where additive water and auxiliary raw material are added to salty fish paste obtained by adding salt to fish paste as a main raw material and grinding the resultant fish paste, a molding step where the prepared raw material is molded into a prescribed shape, and a heating step where the molded product is cooked: wherein the raw material-preparing step includes a step of adding and mixing albumen and transglutaminase with each other, and a specific gravity regulation step where the prepared raw material is pneumatized after the raw material-preparing step.COPYRIGHT: (C)2008,JPO&INPIT【課題】加熱時に火脹れができたり加熱後の温度低下に伴って萎んでシワになることなく、良好な商品形態を持ちながらもソフトでふわっとした従来にない新規食感を備えたさつま揚げ及びその製造方法の提供。【解決手段】主原料の魚肉すり身に食塩を添加して擂り潰してなる塩ずり身に添加水と副原料とを添加混合する原料調製工程の後に、この調製後原料を所定形状に成形する成形工程と、その成形品を加熱調理する加熱工程とを備えたさつま揚げの製造方法において、前記原料調製工程は、卵白とトランスグルタミナーゼとを添加混合する工程を含み、原料調製工程後に、調製後原料に含気させる比重調整工程を備えているものとした。【選択図】 なし
