To provide a mix for a salt-reduced deep-fried food, making the taste not inferior to that of a normal deep-fried food even with less salt, and capable of reducing salt while retaining high palatability, and to provide a method for producing a salt-reduced deep-fried food, and a method for improving the taste.SOLUTION: A mix for a salt-reduced deep-fried food contains 0.3-2.5 mass% of a yeast extract, and 0.01-0.5 mass% of a citric acid, and has a content of the citric acid, equal to or lower than a content of the yeast extract. A method for producing a salt-reduced deep-fried food, and a method for improving the taste include using a coating material for a salt-reduced deep-fried food, having a salt considerable amount reduced compared to that of a coating material for a non-salt-reduced deep-fried food. In a solid content of the coating material for a salt-reduced deep-fried food, 0.3-2.5 mass% of a yeast extract, and 0.01-0.5 mass% of a citric acid are contained, and a content of the citric acid is equal to or lower than a content of the yeast extract.SELECTED DRAWING: None【課題】塩分が少なくても呈味性が通常のから揚げに劣らず、高い嗜好性を維持しながら減塩が可能な、減塩から揚げ用ミックス並びに減塩から揚げの製造方法及び呈味改善方法を提供すること。【解決手段】本発明の減塩から揚げ用ミックスは、酵母エキス０．３～２．５質量％と、クエン酸０．０１～０．５質量％とを含有し、且つクエン酸の含有量が酵母エキスの含有量以下である。また、本発明の減塩から揚げの製造方法及び本発明の減塩から揚げの呈味改善方法は、それぞれ、食塩相当量が非減塩から揚げ用衣材のそれと比較して減量されている、減塩から揚げ用衣材を用いたもので、該減塩から揚げ用衣材の固形分中に、酵母エキス０．３～２．５質量％と、クエン酸０．０１～０．５質量％とが含有され、且つクエン酸の含有量が酵母エキスの含有量以下である。【選択図】なし
