PURPOSE: To prepare the titled fish paste product giving smooth resistance to the teeth and having extremely excellent palatability, by adding egg white, starch, soybean protein, flavor, salt and ice to fish meat used as the main material, grinding the mixture, and filling and heating the product in a container.

CONSTITUTION: About 50pts.wt. of ground meat of white or bleached fish meat is mixed with about 10pts.wt. of egg white, starch and soybean protein, several pts.wt. of flavor and salt, and rest pts. of ice or iced water to obtain 100pts.wt. of mixture, which is ground with a grinding machine. The ground meat mixture is filled in a container and heated usually at 70W120°C by applying high-frequency radiation, passing through a hot chamber, or immersing in hot water.