PROBLEM TO BE SOLVED: To provide a method for manufacturing a meat processed food which has resilience relatively on the surface side, and puffy, tender and juicy texture in the inside, while imparting shape retention so as to avoid shape collapse by a simple method.SOLUTION: A method for manufacturing a meat processed food includes: performing preheating for raising temperature to temperature at which the surface of a meat piece aggregate does not form heated gel and performing molding heating for raising temperature to temperature at which the surface of the meat piece aggregate forms heated gel. In more details, in the preheating, the surface temperature of the meat piece aggregate is raised to equal to or more than 10°C and less than 50°C, and in the molding heating, the surface temperature of the meat piece aggregate is raised to equal to or more than 50 and equal to or less than 80°C so as to achieve more excellent texture.COPYRIGHT: (C)2015,JPO&INPIT【課題】簡便な方法により、形崩れしないよう保形性を付与しつつ、表面側は比較的弾力があるのに、内部はふっくらと柔らかいジューシーな食感となる食肉加工食品の製造方法を提供する。【解決手段】肉片集合物の表面が加熱ゲル形成しない温度まで昇温させる予備加熱を行った後、肉片集合物の表面が加熱ゲル形成する温度まで昇温させる成形加熱を行う。さらに、予備加熱は、肉片集合物の表面温度を10℃以上50℃未満まで昇温させ、成形加熱は、肉片集合物の表面温度を50℃以上80℃以下まで昇温させることで、より良好な食感を実現することができる。【選択図】なし
