PROBLEM TO BE SOLVED: To provide a method for producing ground meat processed food in which the inner ingredient can retain a juicy eat-texture after cooking.SOLUTION: Provided are: a method for producing ground meat processed food including wrapping the inner ingredient material 2 with an outer ingredient material 1 containing a ground meat to which transglutaminase acts said production method in which the inner ingredient material 1 contains a ground meat said production method in which transglutaminase is not substantially acted on the ground meat contained in the inner ingredient material 1 said production method in which at least one of sodium carbonate, protease and lipase is added to the inner ingredient material 1 and said production method in which the ground meat processed food is hamburger, menchikatsu or meatball.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】中具が加熱調理後にジューシーな食感を保持し得る挽肉加工食品の製造方法の提供。【解決手段】トランスグルタミナーゼを作用させた挽肉を含有する外具材1で、中具材2を包むことを含む、挽肉加工食品の製造方法、中具材1が挽肉を含有する前記製造方法、中具材1に含有される挽肉にはトランスグルタミナーゼが実質的に作用していない前記製造方法、中具材1に炭酸ナトリウム、プロテアーゼ及びリパーゼのうち少なくとも一つが添加されている前記製造方法、挽肉加工食品がハンバーグ、メンチカツ又はミートボールである前記製造方法。【選択図】図1
