Processed meat food and method for producing it

A processed meat food produced by mixing

• a filler hashed or shattered after heating or heating and seasoning a meat of a fresh fish and shellfish and/or an animal in one condition selected from the group consisting of the condition as it is, the condition removed the non-edible portion and the condition of the slice thereof, and
• a meat paste produced by kneading 100 weight parts of a meat with water in an amount of more than 20 weight parts to not more than 100 weight parts, an alkaline substance in an amount of 0.1 to 1.0 weight part and at least a seasoning under 100 torr or less of vacuum,
• filling the mixture of said filler and meat paste in an edible casing and then heating the mixture.

A method for producing a processed meat food, characterized in that it comprises the step of mixing

• 5 to 95 weight parts of a filler hashed or shattered after heating or heating and seasoning a meat of a fresh fish and shellfish and/or an animal in one condition selected from the group consisting of the condition as it is, the condition removed the non-edible portion and the condition of the slice thereof, and
• 95 to 5 weight parts of a meat paste produced by kneading 100 weight parts of a meat with water in an amount of more than 20 weight parts to not more than 100 weight parts, an alkaline substance in an amount of 0.1 to 1.0 weight part and at least a seasoning under 100 torr or less of vacuum,
• and then heating the mixture of said filler and meat paste.

A method for producing a processed meat food, characterized in that it comprises the step of mixing

• 5 to 95 weight parts of a filler hashed or shattered after heating or heating and seasoning a meat of a fresh fish and shellfish and/or an animal in one condition selected from the group consisting of the condition as it is, the condition removed the non-edible portion and the condition of the slice thereof, and
• 95 to 5 weight parts of a meat paste produced by kneading 100 weight parts of a meat with water in an amount of more than 20 weight parts to not more than 100 weight parts, an alkaline substance in an amount of 0.1 to 1.0 weight part and at least a seasoning under 100 torr or less of vacuum,
• filling the mixture of said filler and meat paste in an edible casing and then heating the mixture.