JP2007295897A - Method for producing crab leg-like fish meat product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a crab leg-like fish meat product whose shape and taste are similar to those of natural crab meat, to provide an apparatus for producing the crab leg-like fish meat product, and to provide the crab leg-like fish meat product. <P>SOLUTION: This crab leg-like fish meat product has a base part prepared from first ground fish meat and a contracting layer prepared from second ground fish meat laminated on the base part. The contracting layer is prepared from the second ground fish meat which contains an edible contracting material having properties contracting by heating. The method for producing the crab leg-like fish meat product comprises a process of laminating a second fish meat sheet 32 which is prepared from the second ground fish meat on at least one surface of a belt-like first fish meat sheet 31 prepared from the first ground fish meat, and forming a layered sheet 33 followed by heating. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a crab leg-like fish product having a form and taste similar to those of a natural crab leg, a production apparatus, and a crab leg-like fish product.

A fiber bundle-like paste product that resembles crab flesh has a texture similar to that of natural crabs because the tissue is in the form of fiber bundles. The manufacturing method of such a crab leg-like fish meat product is shown by patent 2688899, for example. The manufacturing method disclosed in this patent is as follows.
(1) A fish raw material mainly composed of surimi fish meat is continuously supplied onto a belt conveyor in a state where the raw material is extended in a strip shape having a thickness of about 0.5 to 2.0 mm. The strip-shaped raw material sheet is heated to denature it into a shape-retaining sheet state.
(2) Two strip-like fish meat sheets placed in parallel on the belt conveyor are shredded into noodles (for example, 0.5 to 2.0 mm width) with a slitter while feeding along the longitudinal direction. These are converged in bundles by guide rollers.
(3) The focused fish meat product is cut obliquely with a cutter so that the outer portion has an acute angle along the traveling direction to obtain a diamond-shaped piece.
(4) The front outer side of the rhomboid piece at the top is pressed forward inward with a pressing tool, and the cut surfaces corresponding to the left and right are butted together to form an arrowhead shape. Fast-forward on the high-speed conveyor provided in the front, and separate from the rear rhombus.
(5) When forming a pair of arrowheads, an inverted V-shaped guide that can be moved up and down is arranged on the upper part of the high-speed conveyor, and when the cut surfaces of the pair of left and right leading rhombus pieces are abutted, By momentarily hitting this guide and aligning the tip, the guide is then raised to quickly forward a pair of arrowheads forward.
(6) On a belt conveyor arranged adjacent to the front of the high-speed conveyor, it is connected to the rear part of the leading part of the arrow-shaped fish meat product that is sequentially sent so that the rear end is inserted and connected in a long shape. To form. At this time, the fitting connection is applied to the set of arrowheads located on the normal speed belt conveyor so that the next set is pressed at a high speed from the rear, so that a constant pressing force is applied. And connected without gaps.
(7) After packaging this rod-shaped fish meat product with a colored film (after transferring the color), secondary heating is performed, and then the film is peeled off. Then package.

  As described above, in the conventional manufacturing method, a noodle-like fish meat product having a thickness of about 1 mm is formed by cutting, and then cut after converging. Next, the rod-shaped body is wrapped in a plastic film coated with a colored fish meat surimi, and is heated and colored. Remove the plastic film to make the finished product.

However, the crab leg-like fish product obtained by the conventional method has a monotonous shape and taste compared to natural crab meat, and the texture (texture, A crab-like kneaded product that gives a texture of the tongue) has been desired.
Japanese Patent No. 2688889

  The present invention has been made paying attention to the above points, and provides a method for producing a crab leg-like fish product having a shape and taste similar to that of natural crab meat, an apparatus therefor, and a crab leg-like fish product. With the goal.

In order to achieve the above object, the present invention provides, for example, the following means:
Item 1. A second fish meat sheet prepared from a second fish meat paste containing an edible shrinkable material having a property of shrinking by heating is laminated on at least one side of a strip-shaped first fish meat sheet prepared from the first fish meat surimi. Forming a laminated sheet, placing each of the two laminated sheets on a conveying device, chopping each laminated sheet while feeding it along the longitudinal direction, and concentrating it into a bundle, bundled Forming a rhombus piece by obliquely cutting in the advancing direction with respect to each of the long bundles that are focused on each other, and a pair of rhombus pieces abutting each other to form an arrow-shaped combination Forming the rod-shaped body by sequentially connecting the combination body to the rear portion of the preceding combination body so that the rear front portion is fitted, the step of coloring the rod-shaped body, and the rod-shaped body Heating the process, including crab legs Method for producing a fish meat products.

  Item 2. Item 2. The method for producing a crab leg-like fish product according to item 1, wherein the first fish sheet is primarily heated, and an unheated second fish sheet is laminated on a surface of the heated first fish sheet.

  Item 3. The method for producing a crab leg-like fish product according to item 1, wherein the second fish meat sheet is formed by laminating the second fish meat surimi on the surface of the first fish meat sheet.

  Item 4. Item 2. The method for producing a crab leg-like fish product according to item 1, wherein the second fish meat sheet is formed by spraying the second fish meat surimi on the surface of the first fish meat sheet.

  Item 5. Item 2. The method for producing a crab leg-like fish product according to Item 1, wherein the step of heating the rod-shaped body includes a step of heating after packaging with a colored film, and further including a step of cutting to a suitable length.

  Item 6. Item 2. The method for producing a crab leg-like fish product according to Item 1, wherein the edible shrinkable material is at least one selected from the group consisting of squid, octopus surimi, collagen, keratin and silk.

  Item 7. A first fish sheet supply device that continuously supplies a first fish sheet formed by extending a fish meat raw material mainly composed of a first fish meat surimi in a strip shape, and an edible shrinkable material having a property of being shrunk by heating A second fish meat sheet supply device for laminating a second fish meat sheet prepared from a second fish meat surimi on the first fish meat sheet, and a conveying device for conveying a laminated sheet comprising the first fish meat sheet and the second fish meat sheet; A shredding machine that shreds the two laminated sheets on the transport device along the longitudinal direction into noodles, and a bundling machine that focuses the noodles shredded into noodles into bundles. 4 and a pair of rhombus pieces formed by the cutting machine and a cutting machine that cuts each of the long bundles converged in the bundle shape obliquely in the traveling direction. An arrow-shaped combination of the cut surfaces of each other A butting device for forming a body, a device for sequentially connecting the combination body to a rear portion of a preceding combination body so that a rear front portion is fitted, and a device for heating the rod-shaped body; , A crab leg-like fish product manufacturing device.

  Item 8. The crab leg-like fish product manufacturing apparatus according to item 7, further comprising a device for packaging the rod-shaped body with an edible film before heating the rod-shaped body.

Item 9. A crab leg-like fish product having a base prepared from a first fish paste and a shrink layer prepared from a second fish paste laminated on the base,
The crab leg-like fish product, wherein the shrink layer is prepared from a second fish paste containing an edible shrink material having the property of shrinking by heating.

  Item 10. Item 10. The crab leg-like fish product according to item 9, wherein the edible shrinkable material is at least one selected from the group consisting of squid, octopus surimi, collagen, keratin and silk.

  Item 11. The base is formed by assembling a plurality of noodle bodies obtained by chopping a strip-like first fish meat sheet prepared from a first fish surimi in the length direction thereof, and the contraction layer is a second layer. Item 10. The crab leg-like fish meat product according to item 9, which is formed by assembling a plurality of noodle-like bodies obtained by chopping a strip-shaped second fish meat sheet prepared from the surimi fish meat in the length direction.

  Item 12. Item 10. The crab leg-like fish product according to item 9, wherein a colored layer is formed on the surface of the shrink layer.

  According to the present invention, when a fish meat surimi is formed into a strip shape, after the fish meat surimi is coated on a heating and conveying device such as a drum steamer, the edible shrinkage has a property of shrinking by heating on the first fish meat sheet. The 2nd fish meat sheet prepared from the 2nd fish meat surimi containing a property material is laminated | stacked, and after processing this laminated sheet, it heats. By this heating, the second fish meat sheet contracts, so that a crab leg-like fish product exhibiting crimped fiber meat is obtained and has a taste and texture similar to those of natural crab legs.

  The shrinkable material is not particularly limited as long as it has physical properties that shrink by heat. For example, squid, octopus surimi, collagen, keratin, and silk can be used. These raw materials can be used alone or in combination.

  Hereinafter, the present invention will be described in detail.

  FIG. 1 shows an apparatus for carrying out the crab leg-like fish product manufacturing method of the present invention.

  The crab leg-like fish product manufacturing apparatus A includes a first fish sheet supply apparatus 21 that continuously supplies a first fish sheet 31 formed by extending a fish raw material mainly composed of a first fish meat paste into a strip shape, The heating and conveying apparatus 5 that heats (semi-solidifies) the first fish meat sheet 31 while conveying it, and a first fish meat sheet 32 that will be described below are formed on the surface of the formed first fish meat sheet 31. A transport apparatus 2 such as a belt conveyor for placing a fish sheet supply device 22, two laminated sheets 33 composed of a first fish meat sheet 31 and a second fish meat sheet 31 in parallel and feeding them in the longitudinal direction thereof, and the laminated sheet 33 A heating device 28 that performs primary heating while transporting, and a shredder 3 that is disposed on the transport device 2 and shreds into a noodle shape while feeding the laminated sheet 33 on the transport device 2 along the longitudinal direction; Shredded into noodles A converging machine 4 for condensing the noodles 34 in a bundle, and a cutting machine 6 for cutting each of the long bundles 5 converging in a bundle obliquely in the traveling direction; A pair of rhombus pieces 7 formed by the cutting machine 6, the butting device 8 for abutting the cut surfaces of the rhombus pieces 7 to each other to form an arrow-shaped combination body 10, and the combination body 10 Devices 12 and 13 that are sequentially connected to the rear part of the combined body 10 so that the front part of the rear part is fitted to form a long rod-like body 15 and the rod-like body 15 are wrapped with a colored film, and then secondary. A heating device (not shown) for heating and a cutting device (not shown) for appropriately cutting the length are provided.

  The said 1st fish meat sheet supply apparatus 21 uses a conventionally well-known thing, and has the hopper which crushes and crushes fish meat, and the extrusion apparatus provided in the lower part of the hopper.

  As the heating and conveying device 5, for example, a drum steamer can be used. This heating / conveying device (hereinafter also referred to as a drum steamer) 5 is constituted by a rotating body in which a steam heating unit is disposed, and is pushed out from the extrusion device of the first fish meat sheet supply device 21 on the surface thereof. A strip-shaped first fish meat sheet 31 is formed by coating the first fish meat surimi.

  A second fish meat sheet supply device 22 for forming a second fish meat sheet 32 on the first fish meat sheet 31 is disposed above the drum steamer 5.

  As the second fish sheet supply device 22, a known one can be used in the same manner as the first fish sheet supply device 21. The second fish sheet supply device 22 is provided at a lower portion of the hopper for accommodating and crushing the second fish meat surimi. An extrusion device. The second fish meat sheet 32 is fed out in a strip shape from the second fish meat sheet supply device 22 onto the first fish meat sheet 31 and laminated as shown in FIG.

  The thickness of the first fish sheet 31 is preferably about 0.5 to 2.0 mm, and more preferably 0.8 to 1.2 mm. The width dimension of the second fish meat sheet 32 is set substantially equal to the width dimension of the first fish meat sheet 31. The thickness of the second fish meat sheet 32 is preferably about 0.05 to 0.2 mm, and more preferably 0.08 to 0.12 mm.

  A laminated sheet 33 made up of the first fish meat sheet 31 and the second fish meat sheet 32 sent out from the drum steamer 5 is placed on the belt conveyor 2.

  In the vicinity of the drum steamer 5, the primary heater 28 is disposed below the belt conveyor 2, and the laminated sheet 33 is primarily heated through the belt conveyor 2 and semi-solidified. As the belt conveyor 2, for example, a steel conveyor can be used. On the belt conveyor 2, two laminated sheets 33 are fed in the longitudinal direction substantially in parallel.

  The shredder 3 arranged on the belt conveyor 2 has a plurality of blades in the axial direction, and cuts the laminated sheet 33 on the belt conveyor 2 into a noodle shape while feeding it along the longitudinal direction. The thickness of the single noodle-like body 34 can be about 0.5 to 2.0 mm, preferably about 0.8 to 1 mm.

  The concentrator 4 can be composed of a rotating roller (guide roller) having an axis in the vertical direction, and is disposed on both sides of the noodle-like body 34 shredded into noodles. Focus in a bundle.

  The cutting machine 6 is arranged at an upper position of the belt conveyor 2 so as to be movable up and down, and cuts each of the long bundles 5 converged in a bundle shape obliquely in the traveling direction. By this cutting, a rhomboid piece 7 is formed in plan view.

  On the side of the belt conveyor 2 in the feeding direction, a high speed conveyor 12 having a higher feeding speed than the belt conveyor 2 is installed. A butting device 8 is disposed on the belt conveyor 2. This abutting device 8 has a pressing tool 41 that forms the arrow-shaped combination 10 by butting the cut surfaces of the pair of rhombus pieces 7 with each other. The arrowhead-shaped combination 10 is formed by abutting each other. The apparatus for forming the rod-shaped body 15 includes a high-speed conveyor 12 and a guide 13 that is arranged on the high-speed conveyor 12, and fast-forwards the combination 10 by the high-speed conveyor 12 and separates it from the rear rhombus piece 7.

  And the front-end | tip part of the combination 10 is applied to the guide 13. FIG. When the guide 13 rises, the combination 10 sent by the high-speed conveyor 12 is sequentially connected so that the front part of the rear combination 10 is fitted into the rear part of the preceding arrow-shaped fish product. This fish product is fed by the third belt conveyor 14. In this way, a long rod-like body 15 is formed.

  After this rod-shaped body 15 is packaged with a colored film, it is secondarily heated and colored.

  The colored film can be formed by applying a colored fish meat paste to a plastic film. After transferring the colored fish meat surimi to the surface of the rod-shaped body 15 and forming by heating, the film is removed.

  Then, it cuts into suitable length with a cutting device, and a finished product is obtained. The finished product is then vacuum packaged, heat sterilized and cooled.

  In the above embodiment, the laminated sheet 33 in which the second fish meat sheet 32 is laminated on the first fish meat sheet 31 is primarily heated, and then the formed laminated sheet 33 is shredded. The fish meat sheet 32 may be applied to the first fish meat sheet 31 and then shredded, and then the laminated sheet 33 may be heated.

  Moreover, it may replace with the drum steamer 5 and may use the conveyor provided with the heating apparatus.

  The fish meat surimi used to form the first fish meat sheet 31 can be obtained by mixing frozen surimi, egg white, starch, salt, crab extract, seasoning, water and the like. These ingredients are mixed and crushed to obtain a paste for raw fish paste. And this fish meat surimi raw material paste is shape | molded by the 1st fish meat sheet supply apparatus 21, and it heat-solidifies, and a 1st fish meat sheet is obtained.

  The fish meat surimi forming the second fish meat sheet 32 can be obtained by adding to the fish paste raw material paste forming the first fish meat sheet 31 an edible shrinkable material having a property of shrinking by heating.

  The shrinkable material is not particularly limited as long as it has physical properties that shrink by heat. Usually, squid, octopus surimi, collagen, keratin, and silk can be used. These raw materials can be used alone or in combination. Most preferably, it is used by mixing with fish paste. For example, 10 kg of squid surimi is kneaded with 0.2 to 1.0 kg of egg white, 0.2 to 0.6 kg of starch, 0.1 to 0.3 kg of salt, and 3 to 6 kg of water. You can get squid surimi as.

  The second fish meat sheet 32 can be formed by laminating or spraying the second fish meat surimi containing the shrinkable material on the first fish meat sheet 31.

  The obtained crab leg-like fish meat product has a base portion prepared from the first fish meat surimi and a contraction layer prepared from the second fish meat surimi laminated on the base portion. A colored layer is formed on the surface of the shrink layer. Thus, a crab leg-like fish product having crimped fiber meat is obtained.

  In addition, the Example shown in FIG. 3 is a thing of the form which sends the two strip-shaped fish products which are starting materials from the other direction by the two belt conveyors 2 arrange | positioned in V shape, The cutting | disconnection by the cutter 6 is the following. Cut in the same direction as the direction of travel of the rod-shaped body 33, and opposite cutting surfaces on the high-speed conveyor 12 serving as a confluence of the belt conveyor 2 arranged in an inverted V shape collide with each other. Is to be crimped. The length of the rhombus piece 7 and the angle of the cut surface can be changed as appropriate.

Hereinafter, the present invention will be specifically described by way of examples. Of course, the present invention is not limited to this embodiment.
Example 1
Snapper surimi prepared from 100 kg of groundnut surimi, 5 kg of egg white, 3 kg of starch, 1.8 kg of salt, 1.5 kg of crab extract, 1.2 kg of miso and 40 kg of water is thickened on the surface of a drum steamer set at 95 ° C. from the nozzle, 1.0 mm Coated with mm. Subsequently, squid surimi prepared from 10 kg of squid surimi, 0.5 kg of egg white, 0.4 kg of starch, 0.2 kg of salt, and 5 kg of water was laminated on the ground surimi with a thickness of 0.1 mm.

Next, a vein crab crab was prepared according to the following method shown in Japanese Patent No. 2688899.
(1) The two strip-shaped fish meat sheets obtained above are placed in parallel on a belt conveyor and cut into noodles (1 mm width) with a slitter while feeding along the longitudinal direction. Were each bundled into a bundle by a guide roller.
(2) The gathered fish meat product was cut obliquely with a cutter so that the outer portion had an acute angle along the traveling direction, thereby obtaining rhombus pieces.
(3) The tip outer side of the leading rhomboid piece is pressed forward inward with a pressing tool, and the cut surfaces corresponding to the left and right are butted together to form an arrowhead shape. It was fast-forwarded by a high-speed conveyor provided at the front and separated from the rear rhombus.
(4) When forming a pair of arrowheads, an inverted V-shaped guide that can be moved up and down is arranged on the upper part of the high-speed conveyor, and when the cut surfaces of the pair of left and right rhombus pieces are butted together, By momentarily hitting this guide and aligning the tip, the guide was then raised to fast forward a pair of arrowheads forward.
(5) On a belt conveyor arranged adjacent to the front of the high-speed conveyor, it is connected to the rear part of the leading part of the arrow-shaped fish meat product that is sequentially sent so that the rear end is fitted in sequence and is elongated. Formed. At this time, the fitting connection is applied to the set of arrowheads located on the normal speed belt conveyor so that the next set is pressed at a high speed from the rear, so that a constant pressing force is applied. And connected without gaps.
(6) After packaging this rod-shaped fish meat product with a colored film (after transferring the color), it was subjected to secondary heating, and then the film was peeled off.

The crab-flavored fiber flesh produced only with ordinary surimi surimi has a straight rod shape, whereas the flesh produced by the method of this example has a crooked rod-like shape, which is a genuine crab. Fiber texture close to, and the texture and taste are close to crab.
(Example 2)
A surimi surimi prepared in the same manner as in Example 1 was coated with a thickness of 1.0 mm on the surface of a drum steamer set to 95 ° C. from a nozzle. Subsequently, a collagen-containing surimi prepared from 1 kg of collagen (manufactured by Kawakami Foods Co., Ltd .: Kaymeet), 9 kg of ground salmon surimi, 0.5 kg of egg white, 0.4 kg of starch, 0.2 kg of salt and 5 kg of water was placed on the surimi surimi 0.1 mm. Was laminated. In the subsequent process, a vein crab crab was prepared in the same manner as in Example 1.

The crab-flavored fiber flesh produced only with ordinary surimi surimi has a straight rod shape, whereas the flesh produced by the method of the present invention has a crooked rod-like shape, which is close to a real crab. It became fiber meat, and the texture and taste were close to crab.
(Example 3)
A surimi surimi prepared in the same manner as in Example 1 was coated with a thickness of 1.0 mm on the surface of a drum steamer set to 95 ° C. from a nozzle. Subsequently, a surimi with silk powder prepared from 1 kg of silk powder (manufactured by Nature Wax), 9 kg of surimi surimi, 0.5 kg of egg white, 0.4 kg of starch, 0.2 kg of salt and 5 kg of water was sprayed onto the surimi surimi.

  In the subsequent process, a vein crab crab was prepared in the same manner as in Example 1.

The crab-flavored fiber flesh produced only with ordinary surimi surimi has a straight rod shape, whereas the flesh produced by the method of the present invention has a crooked rod-like shape, which is close to a real crab. It became fiber meat, and the texture and taste were close to crab.
Example 4
A surimi surimi prepared in the same manner as in Example 1 was coated with a thickness of 1.0 mm on the surface of the drum steamer 5 set at 98 ° C. from the nozzle. Next, squid surimi 9 kg, collagen (Kawameito Co., Ltd .: Kay meat) 1 kg, egg white 0.5 kg, starch 0.4 kg, salt 0.2 kg, mixed surimi consisting of collagen, prepared from 5 kg of water. Laminate 0.2mm on top.

  In the subsequent process, a vein crab crab was prepared in the same manner as in Example 1.

  The crab-flavored fiber flesh produced only with ordinary surimi surimi has a straight rod shape, whereas the flesh produced by the method of the present invention has a crooked rod-like shape, which is close to a real crab. It became fiber meat, and the texture and taste were close to crab.

The schematic of one Example of the manufacturing apparatus of this invention. The schematic sectional drawing of a lamination sheet. The said schematic of the other Example of the manufacturing apparatus of this invention.

Explanation of symbols

2 Belt conveyor 3 Shredding machine 4 Converging device 6 Cutting machine 7 Diamond piece 8 Butting device 21 1st fish sheet supply device 22 2nd fish sheet supply device 31 1st fish sheet 32 2nd fish sheet 33 Laminated sheet

Claims (12)

A second fish meat sheet prepared from a second fish meat paste containing an edible shrinkable material having a property of shrinking by heating is laminated on at least one side of a strip-shaped first fish meat sheet prepared from the first fish meat surimi. Forming a laminated sheet
Placing each of the two laminated sheets on a conveying device, chopping each laminated sheet while feeding it in the longitudinal direction, and concentrating the bundles;
A step of forming a rhomboid piece by cutting obliquely toward the traveling direction for each of the long bundles bundled in a bundle shape,
Forming a pair of arrow-shaped combinations by abutting the cut surfaces of the pair of rhombus pieces,
A step of forming the rod-like body by sequentially connecting the combination body to the rear portion of the preceding combination body so that the rear tip portion is fitted;
A step of coloring the rod-shaped body, and a step of heating the rod-shaped body,
Of manufacturing crab leg-like fish meat products. The method for producing a crab leg-like fish meat product according to claim 1, wherein the first fish meat sheet is primarily heated, and an unheated second fish meat sheet is laminated on a surface of the heated first fish meat sheet. The method for producing a crab leg-like fish meat product according to claim 1, wherein the second fish meat sheet is formed by laminating the second fish meat surimi on the surface of the first fish meat sheet. The method for producing a crab leg-like fish meat product according to claim 1, wherein the second fish meat sheet is formed by spraying the second fish meat surimi on the surface of the first fish meat sheet. The method for producing a crab leg-like fish meat product according to claim 1, wherein the step of heating the rod-shaped body includes a step of heating after packaging with a colored film, and further including a step of cutting to a suitable length. . The method for producing a crab leg-like fish meat product according to claim 1, wherein the edible shrinkable material is at least one selected from the group consisting of squid, octopus surimi, collagen, keratin and silk. A first fish meat sheet supply device for continuously supplying a first fish meat sheet formed by extending a fish meat raw material mainly composed of a first fish meat surimi in a strip shape;
A second fish meat sheet supply apparatus for laminating a second fish meat sheet prepared from a second fish meat paste containing an edible shrinkable material having a property of shrinking by heating on the first fish meat sheet;
A conveying device for conveying a laminated sheet comprising the first fish meat sheet and the second fish meat sheet;
A shredding machine for shredding into two noodles while feeding the two laminated sheets on the transport device along the longitudinal direction;
A bundling machine for bundling the noodles that are shredded into noodles;
A cutting machine that cuts each of the long bundles bundled in a bundle shape obliquely in the traveling direction;
A pair of rhombus pieces formed by the cutting machine, a butting device for butting the cut surfaces of the rhombus pieces with each other to form an arrowhead-shaped combination;
An apparatus for forming a rod-like body by sequentially connecting the combination body to the rear portion of the preceding combination body so that the rear tip portion is fitted;
An apparatus for heating the rod-shaped body;
A crab leg-like fish meat product manufacturing equipment. The crab leg-like fish product manufacturing apparatus according to claim 7, further comprising a device for packaging the rod-like body with an edible film before heating the rod-like body. A crab leg-like fish product having a base prepared from a first fish paste and a shrink layer prepared from a second fish paste laminated on the base,
The crab leg-like fish product, wherein the shrink layer is prepared from a second fish paste containing an edible shrink material having the property of shrinking by heating. The crab leg-like fish product according to claim 9, wherein the edible shrinkable material is at least one selected from the group consisting of squid, octopus surimi, collagen, keratin and silk. The base is formed by assembling a plurality of noodle bodies obtained by chopping a strip-like first fish meat sheet prepared from a first fish surimi in the length direction thereof, and the contraction layer is a second layer. The crab leg-like fish meat product according to claim 9, which is formed by assembling a plurality of noodle bodies obtained by chopping a strip-like second fish meat sheet prepared from surimi fish meat in the length direction thereof. . The crab leg-like fish product according to claim 9, wherein a colored layer is formed on a surface of the shrink layer.

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