PURPOSE: To prepare a processed cattle or fish meat product, having excellent workability, giving the excellent feeling of meat grain and juiciness to the mouth, and having improved palatability, by denaturating the protein of a vegetable protein emulsion curd, and using the curd as a part of the raw material.

CONSTITUTION: In the preparation of processed foods such as ham, sausage, KAMABOKO (boiled fish paste), etc. from cattle or fish meat, the vegetable protein emulsion curd obtained by emulsifying the vegetable protein such as soybean protein, wheat gluten, etc. together with oil or fat and water, is denaturated by freezing or heating. Denaturated curd is added to the raw meat at a weight ratio of (80W10):(20W90).