Abstract: A method for the preparation of high-quality leached fish flesh having excellent gel formation ability is here disclosed which comprises first adding a leaching liquid, comprising a solution of a phosphate and/or sodium bicarbonate to fillets or chops obtained from fresh fish or frozen fish, then mashing the fish down to the level of muscle fiber by means of a homogenizer, allowing the solution containing the thus mashed fish, under a reduced pressure of 100 mmHg or less, to leach out impurities from the fish, and dehydrating the remaining fish flesh.

Abstract: A process for manufacture of digestable artificial milk replacer effective for raising infant pigs and other infant animals, comprising crushed meat and viscera of fishes and shell fishes are digested with protease, heated to inactivate the protease, separated the undigestable residue through a screen, the remaining solid matter is removed by means of centrifugation, minute suspended particles are removed by use of filter press, the solution is then defatted with solvent, reduced to a powder by means of spray-drying and finally the dry powder thus obtained is used as main protein source of said milk replacer, prepared with the addition of suitable amounts of skimmed milk powder, glucose, soybean oil, small amount of sodium chloride, antibiotics, vitamins, minerals and others.

Abstract: A concentrated proteinaceous food material which is suitable for the production of various cooking foodstuffs resembling those of livestock meat which has a texture like that of livestock meat and which shows an excellent water-retaining property is obtained by adding to marine animal meat an edible salt to adjust pH value of said meat in the range of from 6.5 to 7.7 and removing fats and water by use of a hydrophilic organic solvent. In one embodiment the pH of the marine animal meat is adjusted to a value in the range of from 7.2 to 7.7 by using, as the edible salt, a bicarbonate and, at the same time, mixing the meat with common salt or a sucrose fatty acid ester to convert the meat into a meat paste and subsequently removing fats and water by use of a hydrophilic organic solvent.