PROBLEM TO BE SOLVED: To provide a method for giving ground fish meat an additional value of suppression of freshness decrease to increase consumption effect by improving water to be used in the process of washing in water and the process of exposing to water in frozen ground fish meat production, and improving the freezing process.SOLUTION: This method includes, as the most major characteristic, bringing water to be used in a process of exposing to water in ground fish meat production processes to 5-15°C nitrogen cold water. Furthermore, the method includes using in the process of washing in water and the process of being exposed to water, cold water (0-5°C) from which oxygen is driven out by dissolving nitrogen, and in the freezing process, removing moisture by putting a contact freezer chamber into a vacuum state, and pouring nitrogen gas into the freezer chamber so as to fill the chamber with nitrogen gas, and coat a ground fish meat product with nitrogen gas, and freezing the product. A temperature when freezing is 40 degrees below freezing, and a cold storage temperature is 35 degrees below freezing.COPYRIGHT: (C)2012,JPO&INPIT【課題】冷凍すり身製造の水洗い工程、水晒し工程に用いる水を改良すること及び凍結工程を改良することにより、魚のすり身に鮮度低下抑制という付加価値を与え消費効果を増大させる。【解決手段】魚のすり身製造工程のうちの水晒し工程に用いる水を温度摂氏5~15度の窒素冷水とすることを最も主要な特徴とする。窒素を溶かし込んで酸素を追い出した冷水(摂氏0度から5度の間)を、水洗い工程及び水晒し工程に用いる。さらに、冷凍工程において、コンタクトフリーザー室内を真空状態にして水分を除去し、次に窒素ガスをフリーザー室内に注入し室内を窒素ガスで充満させ、すり身製品が窒素ガスでコーティングされたところを凍結する。凍結の際の温度を氷点下40度とし、冷凍保管温度を氷点下35度とする。【選択図】図1
