Abstract: A gel-like edible composition simulating fresh fish meat comprising a mixture of mannan, fish meat protein, water, a polysaccharide and a seasoning, the amount of said mannan being 0.5% by weight to 9% by weight, the amount of said fish meat protein being 1.3% by weight to 12% by weight, and the total amount of said mannan and fish meat protein being 2.0% by weight to 19% by weight. A gel-like food product made of the edible composition having been heat-coagulated is also provided.

Abstract: The device flips substrates or passes them through without flipping, selectively, and the substrate can enter either end and exit either end of the device, as desired depending on how it is assembled. The spacing between channels which restrain opposite edges of the substrate is adjustable so as to accommodate different widths. The channels are separate from, but cooperable with, feed wheels which extend into the channels and engage the board when the channels are not moved out of alignment with the feed plane, e.g., when the flipping action is not taking place. During flipping, one end of each channel is raised above the feed plane, while the other end is moved substantially parallel to the feed plane so as to eliminate interference with an undercarriage or anything else below the feed plane of the device.