Production of frozen surimi

A method of producing frozen surimi not containing polyphosphates and possessing good coloration and good elasticity in a surimi based product, comprising:

• washing minced fish meat;
• dehydrating the washed minced fish meat to give a dehydrated minced fish meat;
• mixing the dehydrated minced fish meat;
• adding at least one compound selected from the group consisting of carbonates and bicarbonates in combination with an organic alkaline salt to the dehydrated minced fish meat during the mixing of said fish meat, so as to adjust the pH value of the fish meat to less than 7.5;
• and
• freezing the resultant fish meat to produce frozen surimi.