PURPOSE: A manufacturing method of chicken meat emulsion-type sausage is provided to improve the functionality, physicochemical property and sensory character by adding dietary fiber extracted from C. maxima. CONSTITUTION: A manufacturing method of chicken meat emulsion-type sausage comprises the following steps: 45-50 weight% of chicken meat and 20-30 weight% of pork fat are pulverized. 1-4 parts by weight of dietary fibers extracted from C. maxima, and 20-30 weight% of supplementary materials and ice are mixed with the pulverized meat to manufacture sausage emulsion. The sausage emulsion is filled in a casing. The filled sausage is dried, smoked, and heated. The heated sausage is cooled. The supplementary materials comprise 1.4 parts by weight of salt, 0.5 parts by weight of phosphate, 1.0 parts by weight of soybean protein, 0.7 parts by weight of sugar, 0.03 parts by weight of monosodium L-glutamate, 0.05 parts by weight of onion powder, 0.05 parts by weight of garlic powder, and 0.05 parts by weight of ginger powder. The casing is a collagen casing. The filled sausage is dried at 45-55 deg.C for 25-35 minutes. The dried sausage is smoked 55-65 deg.C for 30-40 minutes, and heated at 70-80 deg.C for 35-45 minutes. [Reference numerals] (AA) Chicken meat(breast meat)； (BB) Pork fat； (CC) Salt, phosphate； (DD) Pulverization； (EE) Pulverizer(8mm plate)； (FF) Emulsification； (GG) Dietary fibers extracted from Cucurbita maxima, ice； (HH) Filling； (II) Minor ingredients； (JJ) Cellulose casing； (KK) Smoking and heating； (LL) Smoker(drying:53°；C, 30min； smoking:60°；C, 35min； heating 73°；C, 40min)； (MM) Cooling； (NN) 10°；C or less(30min)； (OO) Packaging； (PP) Vacuum packaging, PE/nylon； (QQ) Storage본 발명은 단호박에서 추출한 식이섬유를 첨가함으로써 최종제품인 소시지의 기능성과 이화학적 및 관능적 품질 특성을 향상시킨 단호박에서 추출한 식이섬유를 함유하는 계육 유화형 소시지 및 그 제조방법에 관한 것으로서, 상기와 같은 본 발명에 따르면, 단호박에서 추출된 식이섬유를 함유하는 계육 유화형 소시지 및 이의 제조방법을 제공함으로써, 단호박에 포함된 식이섬유 등의 유용성분을 기능성 소재로 활용하여 보다 건강한 삶을 추구하는 현대 사회인의 욕구를 충족시킬 수 있는 효과가 있을
