PURPOSE: To improve the freeze resistance of fish meat, by freezing a kneaded mixture of 40W100 parts of sugar or sugar alcohol, 2W3 parts of a polymerized phosphate, 0.1W5 parts of sodium cellulose glycolate, and 1000 parts of raw material fish meat.

CONSTITUTION: In example 1, a dehydrated fish meat with a water content of 82.6% is prepared from a fresh walleye pollack by the conventional method. 1000 parts of the meat is kneaded with 40 parts of sorbitol, 40 parts of sucrose, 3 parts of a polymerized phosphate, and 0.5 part of sodium cellulose glycolate in a silent cutter for 5min. The kneaded mixture is put into a vinyl bag, and rapidly frozen on a tray pan in a cotact freezer at -40°C, then stored in a refrigerator at -20°C. Thus, a fish meat having a high jelly strengh, little sink, and improved freeze resistance can be obtained.