The present invention relates to a method for preparing bean sausage. According to the present invention, the method for preparing bean sausage comprises: a soaking step of soaking 100 parts by weight of bean proteins in purified water for 12-15 hours so that the bean proteins are swollen, wherein the ratio of the soybean proteins and the purified water is 1:3； a grinding step of cutting and grinding the swollen bean proteins at high speed in a grinder； an additive adding step of dissolving an additive including sugar, bean powder, concentrated soybean proteins, and egg white powder in 125 parts by weight of diluted purified water, and adding the dissolved additive to the ground bean proteins； a soybean oil adding step of adding 187-188 parts by weight of soybean oil to the bean proteins added with the additive； a mixing step of mixing the additive with the soybean oil in a high speed cutting machine so that the additive and the soybean oil can be uniformly mixed； a filling step of filling a casing with the mixture generated by the mixing； a sterilization step of sterilizing the casing filled with the mixture by thermally heating the same at a core temperature of 75°C or higher； and a cooling step of cooling the sterilized casing. According to the present invention, it is possible to prepare bean sausage using soybean proteins by a simple process, thereby reducing manufacturing costs.본 발명은 콩소시지 제조방법에 관한 것으로, 본 발명에 따른 콩소시지 제조방법은 콩단백 100 중량부를 정제수에 12시간 내지 15시간 동안 불려 콩단백을 팽윤시키되, 콩단백과 정제수의 비율은 1 : 3의 비율이 되도록 하는 불림 단계； 상기 팽윤된 콩단백을 분쇄기로 고속 커팅하여 분쇄하는 분쇄 단계； 상기 분쇄된 콩단백에 설탕, 콩가루, 농축 대두 단백, 난백 분말을 포함하는 첨가물을 희석 정제수 125 중량부에 녹여 투입하는 첨가물 투입 단계； 상기 첨가물이 투입된 콩단백에 대두유 187 내지 188 중량부를 투입하는 대두유 투입 단계； 상기 첨가물과 대두유가 골고루 섞이도록 고속 커팅기로 혼합하는 혼합 단계； 상기 혼합에 의해 생성된 혼합물을 케이싱에 충진하는 충진 단계； 상기 충진된 케이싱을 심부 온도가 75℃ 이상으로 열처리하여 살균하는 살균 단계； 및 상기 살균된 케이싱을 냉각하는 냉각 단계를 포함하는 것을 특징으로 한다.
