PROBLEM TO BE SOLVED: To provide a food material for oyster tempura allowing even a non-skilled cook to prepare delicious oyster tempura with excellent appearance and texture having appropriately-shaped batter, and also to provide a frozen food thereof and a manufacturing method of these.SOLUTION: A manufacturing method of a food material for oyster tempura includes the steps of: applying flour to an unshelled oyster applying a tempura batter solution to the unshelled oyster with flour and attaching bits of fried batter to the unshelled oyster having the tempura batter solution and the flour. The viscosity of the tempura batter solution is 400-1100 mPa s at 25°C.SELECTED DRAWING: Figure 5COPYRIGHT: (C)2017,JPO&INPIT【課題】熟練した職人でなくとも適切な形状の衣を有する、見た目及び食感に優れた美味しい牡蠣の天ぷらを調理可能な牡蠣の天ぷら用食材、その冷凍食品及びそれらの製造方法を提供する。【解決手段】牡蠣の天ぷら用食材の製造方法であって、牡蠣の剥身に打ち粉を付着する工程と、前記打ち粉を有する牡蠣の剥身に天ぷら用バッター液を付着する工程と、前記天ぷら用バッター液と前記打ち粉とを有する牡蠣の剥身に揚げ玉を付着する工程と、を含み、前記天ぷら用バッター液の粘度は、25℃において、400~1100mPa・sである、牡蠣の天ぷら用食材の製造方法に関する。【選択図】図5
