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.