Abstract: Disclosed is an oil and fat emulsified product, comprising an oil and fat which is solid at normal temperature and emulsified by use of a casein alkali salt decomposed with a milk coagulating enzyme. Disclosed is also a method for processing raw meat, which comprises injecting an aqueous mixture of the oil and fat emulsified product in the above and calcium ions into raw meat tissue, followed by coagulation and fixing of the emulsion.