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 of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.

Abstract: A method of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.

Abstract: The purpose of the present invention is to provide a method for producing a frozen Oden, which has a good taste after heating, and which is not required to be constantly boiled, such as, at a convenience store, and can be subsequently heated quickly in response to an order to provide one having good taste. The means for solution of the present invention is a method for producing a frozen Oden, wherein at least one type of protein selected from the group consisting of animal proteins and vegetable proteins is used as a main raw material, and the method comprises the steps of: adding processed starch and saccharide to the main raw material to be kneaded; heating the obtained kneaded mixture to obtain a kneaded product; heating the kneaded product in an Oden soup; and subjecting the flavored kneaded product to a high-voltage electric-field brine-freezing treatment.