PROBLEM TO BE SOLVED: To provide a manufacturing method of powdered fish meat having good appearance, flavor and texture without deteriorating appearance, flavor and texture even after passing through a retort sterilization and easy to be manufactured.SOLUTION: The above described problem is solved by a manufacturing method of powdered fish meat including a heat stirring process for inputting a paste derived from fish meat with weight ratio of meat of squid and meat of fish according to (1) of the invention of 99:1 to 5:95 into a stirrer and heating and stirring at article temperature of 50°C to 100°C for 1 minute or more to provide the powdered fish meat.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】本発明の目的は、レトルト殺菌を経た後においても外観、風味、及び食感を損なうことがなく、良好な外観、風味、及び食感を有し、そして製造が容易である魚介肉そぼろの製造方法を提供することである。【解決手段】前記課題は、本発明の(1)イカの肉及び魚類の肉の重量比が99:1~5:95である魚介肉由来ペーストを撹拌機内に投入し、品温50℃~100℃で1分以上加熱撹拌して魚介肉そぼろを提供する加熱撹拌工程を含む、魚介肉そぼろの製造方法によって解決することができる。【選択図】図1
