Natural crabs have their own unique granular and smooth texture when eaten. As an artificial imitation to have this feature, there is a certain degree of difficulty. Through the use of poultry, eggs, fish ovaries, seaweed gum, etc. as raw materials, the fine-grained colloidal substances are processed, and then the protein, egg yolk of the poultry, and the ovaries of the fish are used as binding agents, and the fine-grained colloids are heated and coagulated. The sticking together of the material creates an artificial food that resembles a natural crab. The first step is to produce fine-grained colloids with a coagulation strength of 250-1800 g. The colloidal raw materials and treatment methods that can achieve this range of strength after coagulation are the following: 1. Poultry proteins, heated concretions of fish ovaries Or, it is a heated coagulum of egg yolk and fish ovary. 2. Heat coagulum mixed with egg yolk of poultry protein, fish ovary and poultry. 3. Polysaccharides such as sodium alginate are mixed with starch, vegetable protein, and fish flesh which are used to adjust the strength of colloids, and are gelated by salting out. 4. Add fish starch, salt, and heat and coagulate the surimi products after licking. In the above raw materials, one or more sodium or potassium salts of condensed phosphoric acid, such as metaphosphoric acid, polyphosphoric acid, and pyrophosphoric acid, are added, and the effect of the product is better. If you add a small amount of seasonings such as food coloring and about 10% natural crabmeat, the product will be similar in taste to natural crabmeat. The colloidal material can be finely processed by first cutting the colloid into an appropriate size, and then finely breaking it with a food crusher or squeezing it with a metal mesh to produce indefinite-shaped fine particles having a diameter of 0.1 to 1.2 mm. The obtained fine-grained colloidal material was added with poultry protein, poultry egg yolk, fish ovary, etc. as a binder, and the colloidal particles were uniformly wrapped and adhered together by high-temperature coagulation at a temperature of 70° C. or higher. The addition amount of the adhesive is 20-70%. If the amount of the adhesive is not enough, the colloidal particles will not be connected together. If too much, the colloidal particles will form a solid and the desired effect will not be achieved. The ovary of raw poultry protein, egg yolk and raw fish is generally low in viscosity due to its low viscosity and uneven coating thickness after use. Therefore, dry protein and egg yolk powder are generally used, and the surface roughness of the rubber particle is maximized. (For example, the obtained colloidal particles are extruded with a metal mesh) to achieve even and uniform adhesion to the colloidal particles. In addition, natural products that can form 250 to 1800 grams of coagulation strength colloids, as well as ovary of willow fish, ray catfish, herring, and white mullet. Example 1 1 kg of fresh egg white protein, 70 g of a 6% aqueous solution prepared by adding sodium polyphosphate and sodium pyrophosphate in equal amounts, 7 g of seasoning, and 9 g of salt were mixed under stirring, and then the mixture was degassed under reduced pressure and transferred to 15125 cm. The plastic dissolver was steamed at 85-90°C for 25 minutes to obtain a colloidal substance having a coagulation strength of 340 g. The jelly was roughly cut and cut with a food cutter (MK-132 high speed cutter manufactured in Japan). 90 minutes. Obtained 1 kg of fine particles of 0.9-0.4 mm. In 1 kg of fine-grained colloid, 250 grams of egg yolk, 20 grams of powdered egg yolk, 5 grams of food coloring, and 1 gram of crab monosodium glutamate were added and gently mixed for cooking at 90°C for 25 minutes to obtain a compound similar to natural crab. food. Example 2 In the same manner as in Example 1, 1 kg of fine-grained jelly was obtained, 100 g of crab meat, 360 g of shark ovary, 1 g of crab monosodium glutamate, and 2 g of pigment were added and mixed in a plastic container of 5.59.52.5 cm. In the above, after sealing, steam was heated at 100° C. to obtain a similar product to that of Example 1. Example 3 650 g of egg white protein and 350 g of egg yolk were mixed with 50 g of natural crab meat, 50 g of a 6% aqueous solution of sodium pyrophosphate and sodium polyphosphate were added, 8 g of seasoning, and 5 g of salt were added, and then decompressed. Degassing. It was then placed in a plastic container and heated with steam at 95°C for 25 minutes to obtain a gel having a coagulation strength of 1750 g. The colloids were cut, and 1100 g of granular colloids with a size of about 0.6 mm were made from a metal mesh having a pore size of 0.5 mm. Finally, 400 g of egg yolk, 2 g of pigment, and 1 g of crab MSG were gently mixed and used at 85°C. After heating and solidifying for 30 minutes, a product similar in taste and texture to natural crabs was obtained. Example 4 In the same manner as in Example 3, 1 kg of fine-grained colloid was obtained, and 300 g of protein, 150 g of water, 3 g of pigment, and 2 g of crab MSG were added, and the mixture was subjected to decompression and degassing treatment, and steam was then used at 95°C. Heating for 25 minutes resulted in a product with crab-like immature oocytes. Example 5 Sodium alginate aqueous solution of 6% 1 kg, 50 grams of starch was added and heated to a viscous liquid, then 100 grams of surimi was added and 50 grams of natural crab meat was frozen. Chlorine was extruded through a 1 cm diameter round hole. The colloidal calcium in the aqueous solution, and then heated and cooked to obtain a gel strength of 1800 g of colloidal material. Using the aforementioned food cutter, the colloidal material was cut into fine particles of 0.2 to 0.4 mm and washed with plenty of water. In 1000 g of the finely particulate colloid, 600 g of egg yolk, 100 g of dried egg yolk powder, 2 g of crab MSG, and 1 g of pigment were added, and the mixture was heated and solidified at 95°C for 20 minutes to obtain a similar food texture to the natural crab. . Other colloidal materials that can be used are: 1. The whole egg is fully stirred and degassed under reduced pressure, and cooked at 90° C. for 15 minutes. The resulting colloid has a condensation strength of 773 g. 2. The egg yolk was stirred thoroughly and degassed under reduced pressure. After cooking at 90°C for 15 minutes, the colloidal condensation strength was 1350 g. 3. 100 grams of egg yolk, add 1.5% of an aqueous solution of phosphate (equivalent of sodium polyphosphate and sodium pyrophosphate) in an amount of 20 g, fully depressurize the mixture after deaeration, cook at 90° C. for 15 minutes, and the colloidal strength of the colloid is 1460 g. 4. Egg yolk 100 grams, add 0.3 grams of phosphate and 0.8 grams of salt, warm water 20 ml, fully depressurized after degassing, cooking at 90 °C for 15 minutes, the glue agglutination strength of 1760 grams. 5. Using protein in (2), colloidal material was prepared in the same manner with a coagulation intensity of 358 g. 6. In (3), the egg yolk was changed to protein, and the colloidal substance prepared by the same method had a strength of 257 g. 7. In (4), the egg yolk was changed to protein and the colloidal substance prepared in the same manner had a strength of 342 g.