PURPOSE: To obtain a food integrated with fish meat sheets by interposing a food of delicate flavor, e.g. a salami sausage between sheets of cheese without melting the cheese.

CONSTITUTION: A ground fish meat is kneaded with starch, a seasoning, etc., and the resultant kneaded mixture is formed into the form of thin sheets, which are then heated and dried to produce fish meat sheets 1 having a suitable thickness. The surfaces of the fish meat sheets 1 to be kept into contact with sheetlike cheeses 2 and 4 are coated with an adequate amount of an actomyosin solution to interpose the two sheetlike cheeses sandwiching a desired processed food material such as a salami sausage 3 therebetween into the form of a sandwich. Thereby, a food material is formed and then pressed from the upper and lower sides to integrate the two sheetlike cheeses with the processed food. The integrated material is further heated until the material temperature attains about 60-70°C) to gelatinize a binding substance. Thereby, the fish meat sheets are bound to the outside surfaces of the sheetlike cheeses 2 and 4 and the bound food material is then cooled until the moisture content attains about 37-40%. The resultant material is cut to a prescribed shape, together with a prescribed amount of a disoxidizer, placed in a packaging bag unit comprising an airtight member and hermetically sealed therein.