PURPOSE: To produce a HANPEI (a soft, white steamed fish cake made of a fish paste and a yam) capable of facilitating the long-term preservation or control without deteriorating the flavor.

CONSTITUTION: An additive is added to knead a ground meat of fishes and an optional shape is obtained. The resultant kneaded ground meat is then fried in an oil, deoiled, cooled to normal temperatures, subsequently frozen, preserved and then thawed, refried in an oil or frizzled.