PROBLEM TO BE SOLVED: To provide a method for producing a beef tendon-containing paste product excellent in palate feeling, having excellent taste and good preservability without addition of a specific additive agent such as a modifier.SOLUTION: A method for producing a beef tendon-containing paste product includes: a stewing step of obtaining stewed beef tendon by sufficiently stewing beef tendon until it becomes soft a seasoning step of seasoning the stewed beef tenson with a seasoning liquid a steaming step of steaming the stewed beef tendon after seasoning at 90°C or more a kneading molding step of kneading the stewed beef tendon after steaming together with ground fish meat and an auxiliary material followed by molding in a prescribed shape and a heating step of performing heat treatment of at least one selected from baking, steaming, stewing, deep-frying, shallow-frying, boiling and smoking. The beef tendon-containing paste product produced by the method has palate feeling of beef tendon, and original flavor and palate feeling of fish meat, and good preservability.COPYRIGHT: (C)2015,JPO&INPIT【課題】改質剤等の特別な添加剤を加えることなく、食感に優れ、良好な味わい有し、保存性の良い牛筋入りの練り製品を製造する方法を提供する。【解決手段】牛筋を柔らかくなるまで十分に煮込むことにより煮込牛筋を得る煮込み工程と、前記煮込牛筋を調味液で味付けする味付け工程と、味付け後の煮込牛筋を90℃以上の温度で蒸す蒸し工程と、蒸された後の煮込牛筋を魚肉すり身及び副原料と共に混練して、所定の形状に成形する混練成形工程と、成形された牛筋入り魚肉すり身を、焼く、蒸す、煮る、揚げる、炒める、茹でる、燻すの何れか一つ以上の加熱処理を行う加熱工程と、を含む牛筋入り練り製品の製造方法。当該方法で製造された牛筋入り練り製品は、牛筋の食感と魚肉本来の風味と食感を有し、かつ、保存性がよい。【選択図】図1
