Abstract: A problem to be solved by the present invention is to produce Satsuma-age, namely deep-fried minced fish and vegetables, and batter liquid, rich in vegetables. The above problem has been solved by the present invention by substituting vegetables for all, most, or part of the water used in the production of the Satsuma-age as well as the batter liquid. The Satsuma-age provided by the present invention and fried food produced with the batter liquid provided by the present invention are excellent because they are rich in vegetable-derived nutrients. The Satsuma-age and the fried food produced are also excellent in flavor, taste, and mouth feel.

Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.

Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.

Abstract: A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.