PURPOSE: Low fat blood sausage containing head meat skin gelatin and dietary fibers, and a producing method thereof are provided to produce the sausage with the firm texture by emulsifying the gelatin, blood, and the dietary fibers. CONSTITUTION: A producing method of low fat blood sausage containing head meat skin gelatin and dietary fibers comprises the following steps: mixing 30wt% of head meat skin, 10wt% of head meat, 25wt% of pork, 25wt% of pig blood, and 10wt% of pork fat； adding 1-5 parts of dietary fibers by weight to the mixture before emulsifying； inserting onion, garlic, spring onion, ginger, and carrot into the emulsified mixture, and finely slicing the mixture； adding par-boiled pork fat into the sliced mixture； filling pork intestines with the mixture using a filling machine； heating and drying the obtained semi-product of the sausage at 50-60 deg C for 10-30 minutes； smoking the semi-product of the sausage at 55-65 deg C for 20-40 minutes； and heating the smoked product at 75-80 deg C for 60-80 minutes before washing with cold water for 10 minutes and cooling for 10 minutes.본 발명은 머리고기스킨 젤라틴과 식이섬유를 함유하는 저지방 혈액소시지 및 그의 제조방법에 관한 것으로서, 더욱 상세하게는 다양한 식이섬유인 밀식이섬유, 단백질함유 미강 및 미강을 첨가하고, 머리고기 스킨, 데친 지방과 혈액을 이용하여 결합력을 높여주어 견고한 조직감을 부여함으로써 관능적 특성을 향상시킨 돈육 머리고기스킨 젤라틴과 식이섬유를 함유하는 저지방 혈액소시지 및 그의 제조 방법에 관한 것이다.
