Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: By heating a kneaded marine paste product with superheated steam in a heating chamber under the conditions that:(A) the superheated steam is blown as the heating source into the heating chamber;(B) the paste product is prevented from being contacted directly by the superheated steam being blown in its initial blown direction into the chamber; and(C) the temperature of the gas phase in the vicinity of the paste product is controlled at less than 100.degree. C.,to coagulate the proteins of the paste product, a paste product without adhesion thereto of water droplets can be obtained, and the drying time after the heat treatment and the energy required for drying can be greatly reduced.