Simulated lobster meat and process for preparing same

摘要

A product of fish meat paste simulating the meat of the lobster containing a heat-coagulated mixture of one part by weight of fish meat paste and 0.2 to 2 parts by weight of mannan gel modified by freezing. The fish meat paste is made of "surimi" and at least one additive selected from salt, seasoning agents, starch and texturing agents. The modified mannan gel is in the form of flakes less than 3 mm thick to impart to the coagulated mixture a texture which gives a particular oral sensation as if real lobster meat were being eaten.