frozen portion 1 was used as a reference for the sensory assessment the judgment was carried out by a panel consisting of 10 persons who made an evaluation as follows 1 excellent 0 similar and u2212 1 inferior the results were derived as the average points of the evaluation 0 5 kg of salt was added to 17 kg of walleye pollock paste and the mixture was subsequently mashed with a food cutter after that 2 kg of trehalose 1 5 kg of processed starch trade name farinex 0 2 kg of sweet cooking rice wine and 6 6 kg of water were mixed therewith to prepare 27 8 kg of mixture the resultant mixture was divided into 5 portions each portion 5 56 kg 100 g of each portion was put into a cup which was then sealed and then heated at 90 u00b0 c for 20 minutes portion 1 was cooled in a refrigerator at 5 u00b0 c portion 2 was frozen to u2212 25 u00b0 c wherein duration of freezing in the range from 0 to u2212 5 u00b0 c was regulated to be 20 minutes by controlling the temperature of a high voltage electric field alcohol freezing machine portion 3 was frozen to u2212 25 u00b0 c wherein the duration of freezing in the range from 0.