PROBLEM TO BE SOLVED: To provide a processed food having puffy and smooth texture similar to texture of broiled eel while containing ground fish meat, in particular, a dough of the ground fish meat which achieves flexible texture is improved by subjecting the dough to a heating step and cooling step, thereby a processed food having a texture similar to that of broiled eel having light, soft, and smooth texture, different from a fish paste having a hard texture such as a steamed fish paste, and in addition, a processed product containing ground fish meat in which, odor unique to the ground fish meat is reduced and which can be eaten by even a person who does not like fish without hesitation, is provided.SOLUTION: Dextrin derived from potato is added to the processed food containing ground fish meat.【課題】魚肉すり身を含有しながらも、うなぎの蒲焼のようなふっくらとしたなめらかな食感を有する加工食品を提供する。具体的には、加熱、冷却工程を経ることで弾力的食感となる魚肉すり身の生地を改良し、蒲鉾のような硬い食感の水産練製品とは異なった、軽くてソフトでなめらかな食感を有するうなぎの蒲焼のような食感を有する加工食品を提供する。更には、魚肉すり身特有の臭気が低減され、魚が苦手な人でも抵抗なく食せる、魚肉すり身を含有する加工食品を提供する。【解決手段】魚肉すり身を含有する加工食品に、馬鈴薯由来のデキストリンを添加する。
