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To prepare dried fish gizzard foods that can be stored for a long time and have excellent flavors, first chop various raw fish flesh used to make fish gizzards, rinse them properly with water, remove pigments, harmful inorganic components and dirt, etc., and then add the appropriate amount of starch. , salt, seasonings, spices, etc., are generally crushed and mixed by a rake mill according to the usual method to make a viscous meat paste. The meat paste is then spread into a sheet of a suitable size and dried directly with a microwave heating device so that the moisture content of the product is dried to 50% or less. At this time, the microwave heating causes the moisture to come out and the semi-dry product is deformed. The surface of the semi-dry roll is pressed with an appropriate gap, and the required seasoning liquid is sprayed and cut into an appropriate size. Under the microwave-specific short-time heating, the product is dried internally, so no coking occurs on the surface, high drying efficiency, less loss of flavor and aroma, and long-term storage of the product. An example uses a microwave machine with a power of 1 kilowatt and a frequency of 2450 MHz. The size of the drying oven is: each 30 cm in length and width. Conveyor belt containing flake-shaped seasoned fish sauces each having a length and width of 10 cm, a thickness of 5 mm, and a weight of about 50 g moves forward by 20 cm every 1 minute and 45 seconds, and intermittently passes through the drying oven to dry the water of the surimi product. To 35%. Then spray the atomized seasoning liquid on the dry product, and press it into a thickness of about 2 millimeters for the finished product.