Abstract: This invention relates to preparation of a fish meat product, as for example imitation abalone, from comminuted fish meat which may include shell fish. Fish meat is ground with additives such as salt and suitable flavoring materials to form a sticky paste, and then formed into any desired shape, such as abalone shape. The molded meat mass is set into elastic gel form at a temperature 0.degree. to 40.degree. C., then frozen slowly at a temperature of -5.degree. to -30.degree. C., and subsequently heated to at least 70.degree. C. to sterilize.

Abstract: This invention relates to imparting structural integrity and texture to fabricated meat products, particularly simulated crustacean and shellfish meat. Deboned meat, fish or poultry is ground with additives such as salt and suitable flavoring materials; the exposed surface area of the mass of meat paste is then enlarged, treated with acid, formed into a desired shape, and heated to set. The particular food products of the invention provide for utilization of deboned meat which has good nutritional properties but which lacks sufficient structural integrity and texture to function as a satisfactory food product.