Abstract: Method for processing Euphausia superba, a large-sized animal plankton of 15-50mm body length which is quite similar to the small shrimp, Sergestes lucens, in dimension, shape and taste. This method basically comprises applying, to a mass of fresh bodies of Euphausia superba, an appropriate force whereby from the head-chest portion of each body there may be readily expelled the internal organs, above all the liver of objectionable taste, leaving the desired meat of the tail-belly portion within the shell then subjecting the mass of the bodies of Euphausia superba so treated to the steps of heating in hot or boiling water to effect protein thermal coagulation in most of the proteins of the meat portion, removing the juices produced in a gap formed between the shell and the thermally shrunken meat portion, freezing quickly each separate body, without adherence to one another, to a temperature of about -35.degree.

Abstract: A jelly food is prepared by successively1. assembling more than two materials2. heating the assembly to a temperature of not lower than 60.degree.C and3. cooling the same,Said materials containing a thermally gelable polysaccharide composed predominantly of .beta.-1,3-glycosidic groups and being prepared by holding a dispersion containing the polysaccharide at 55.degree. to 80.degree.C.