PROBLEM TO BE SOLVED: To eliminate astringency and bitterness which is contained in alum used in a method for processing raw sea urchin, to generate the original taste of raw sea urchin.SOLUTION: Raw sea urchin which is processed with alum is dipped in a liquid mixture for a certain period of time, the liquid mixture being prepared by mixing processing water, which has a certain concentration of salt, with a nitrogen gas which becomes a bubble group having hyperfine bubbles.【課題】生ウニの加工処理法に使用されているミョウバンが有する渋味や苦味を解消して、生ウニ本来の食味を発現させること。【解決手段】一定の塩分濃度を有する処理水と超微細な気泡を有する気泡群となした窒素ガスとを混合してなる混合液に、ミョウバンにより加工処理された生ウニを一定時間浸漬して再加工処理する。【選択図】図１
