The refined konjac powder 1 weight section, fiber length in the water insoluble dietary fiber 0.5 - 4 weight sections of 100 millimicrons or less, mixing the refined konjac powder and the water into judgment ones which are obtained by process B and the process B which judge gelation ones which are obtained those which add the water and the base, by process A and the process A which gel in the hot water below 5mm it is low with the process D which gels formation ones which are obtained with the process C which forms and process C in the hot water, the shrimp of the protein or crab boiled fish paste way, you obtain the food.こんにゃく精粉1重量部、繊維長が100μm以下の水不溶性食物繊維0.5~4重量部に、水、塩基を加えたものを、熱水中でゲル化する工程Aと、工程Aにより得られたゲル化物を5mm以下に裁断する工程Bと、工程Bにより得られた裁断物にこんにゃく精粉と水を混合して成型する工程Cと、工程Cで得られた成型物を熱水中でゲル化させる工程Dにより、低たんぱくのエビ又はカニ蒲鉾様食品を得る。
