PROBLEM TO BE SOLVED: To provide a method for producing a venison product as food being soft both at ordinary temperature and when heated, free from the smell, juicy in texture and delicious at a low cost.SOLUTION: The method for producing a venison product as food comprises a contact step of bringing a proteolytic enzyme liquid and a vegetable oil into contact with venison and a frying step of frying the venison after the contact step in a vegetable oil in which the proteolytic enzyme liquid includes ficin and the vegetable oil used in the contact step and the frying step contains 50 wt% or more of vegetable oil composed mainly of n-9 unsaturated fatty acid, and the venison product as food is produced by the production method. In the method for producing a venison product as food, the proteolytic enzyme liquid is a fig juice. The method for producing a venison product as food further comprises a sterilization step of subjecting the venison after the frying step to vacuum packaging treatment in a sealed bag and subjecting the sealed bag as it is or after packing the same together with water into a can to pressurizing and heating treatment.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】常温でも加熱しても軟らかく、臭みを感じさせず、ジューシーな食感で美味しい鹿肉食品を低コストにて製造することができる鹿肉食品の製造方法の提供。【解決手段】タンパク質分解酵素液及び植物性油を鹿肉に接触させる接触工程と、前記接触工程後の鹿肉を植物性油で揚げる揚げ工程とを含み、前記タンパク質分解酵素液がフィシンを含み、前記接触工程及び前記揚げ工程で用いられる前記植物性油が、n-9不飽和脂肪酸を主成分とする植物性油を50重量%以上含む鹿肉食品、及び鹿肉食品の製造方法。前記タンパク質分解酵素がイチジク果汁である鹿肉食品の製造方法。前記揚げ工程後の鹿肉を密封袋内に真空パック処理して、そのまま若しくは、水と共に缶詰にした後、加圧加熱処理する殺菌工程を含む鹿肉食品の製造方法。【選択図】なし
