Thaw the chopped cod, and add 2.7% salt, 2% starch, 1% gluten and 2% seasoning. The above raw materials are mixed and stirred to make viscous minced meat with water content of 80%. Then, a flat strip with a thickness of 100 mm was continuously made by a molding machine, and it was input into a heating roller at 45℃ to generate colloid. Then the gelatinized surimi is peeled off from the heated smooth roller, dried in a drying device until it contains 40% water, and rapidly heated at 400 ~ 500℃ with high-temperature equipment to expand it. Then flatten the puffed product with a pair of rollers with a pressure of 10 kg/cm2, and then cut the puffed product into filaments with a width of 1 mm and a length of 15 cm with a cutter to obtain the finished product.