FISH CAKE, METHOD FOR MANUFACTURING THE SAME, AND SLITTER FOR A FISH CAKE

PROBLEM TO BE SOLVED: To provide a fish cake imparting a texture closely resembling the texture of genuine crab leg meat.SOLUTION: A method of manufacturing a fish cake comprises the steps of: configuring, on a continuous thin tabular extrusion-molded object W having a specified width and prepared and molded from an admixture consisting principally of minced fish meat, scores W3 along which perforated or wavy tearable portions W1 and non-tearable portions W2 are alternately arrayed over the length direction thereof with a specified gap along the width direction thereof in a state where positions of mutually adjacent non-tearable portions W2 of the scores W3 are misaligned; coiling the extrusion-molded object W along the width direction thereof so as to form a rod-like object W10; applying a reddish edible dye onto key surface sites of the rod-like object W10 along the length direction thereof; and cutting the rod-like object W10 into a specified length at an arbitrary position. 【課題】本物のカニ脚肉の食感に酷似した食感がある練り製品を提供すること。【解決手段】練り製品は、魚肉のすり身を主体として調製及び成形した所定幅の連続薄板状の押出成形物Ｗに、ミシン目状または波線状に切裂部Ｗ１と非切裂部Ｗ２とが交互にその長さ方向に連なる切目Ｗ３を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目Ｗ３における非切裂部Ｗ２の位置がずれるように設け、この押出成形物Ｗを幅方向に巻き付けて棒状物Ｗ１０に形成し、この棒状物Ｗ１０の表面要所に長さ方向に沿って食用赤系色素を付着し、この棒状物Ｗ１０を所定の長さに任意の位置で切断してなる。【選択図】図６