PROBLEM TO BE SOLVED: To provide a refrigeration method of thin-sliced meat of fresh fish in excellent reproductivity of quality before refrigeration after thawing.SOLUTION: There is provided a refrigeration method of a sealing packed thin-sliced meat of fresh fish, using an S4 device for impregnating the thin-sliced meat in an antifreezing fluid at -15 to -35°C and freezing the same, to impregnate the same into the antifreezing fluid after uniform heat treatment S3 at a temperature which is at least 5°C or less and higher than a freezing point and freeze the same while maintaining S4 uniform heat state. There is provided a refrigeration method where the uniform heat treatment is a treatment for impregnating the thin-sliced meat into a cooling medium and cold-holding the same. There is provided a refrigeration method where the cooling medium is ice water or ice water containing a freezing-point depressant and the antifreezing fluid is ethanol or ethanol brine.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】解凍後において冷凍前の品質の再現性に優れた生鮮魚の切り身の冷凍方法の提供。【解決手段】密閉包装された生鮮魚の切り身の冷凍方法であって、前記切り身を-15~-35℃の不凍液に浸漬させて冷凍するS4装置を用い、少なくとも5℃以下であって凍結点よりも高い温度で均熱処理S3してから不凍液に浸漬させS4均熱状態を維持したまま凍結させる冷凍方法。前記均熱処理は冷却媒体のうちに、前記切り身を浸漬し、冷却保持する処理である冷凍方法。冷却媒体は氷水又は、凝固点降下剤を含む氷水であり、前記不凍液は、エタノール又はエタノールブラインである冷凍方法。【選択図】図1
