To provide a method for producing fish meat and a method for measuring salt concentration of fish meat for reducing variations in salt concentration over the whole fish meat.SOLUTION: Injection step S5 of injecting a first solution containing at least saline into part of fish meat with skin, and immersing the fish meat injected with the above first solution in a second solution containing at least salt (SEM-EDS) in at least the following stages (1) and (2): a step S6 of soaking, a step S6 of immersing the specimen in a plurality of different measurement regions of the fish meat, And measuring the salt concentration of the fish meat. (1) After the injection step, before the immersion step (V 1), (2) after the fish meat is taken out from the immersion in the dipping step (V 2)BACKGROUND OF THE INVENTION【課題】魚肉全体に亘って塩分濃度のバラつきを低減するための魚肉の製造方法及び魚肉の塩分濃度測定方法の提供。【解決手段】少なくとも食塩を含む第1溶液を皮つき魚肉の一部に注入する注入工程S5と、前述の第1溶液が注入された該魚肉を、少なくとも食塩を含む第2溶液中に浸漬する浸漬工程S6と、前述の魚肉の複数の異なる測定領域の塩分濃度を、少なくとも以下の(1)及び(2)の段階において、走査型電子顕微鏡-エネルギー分散型X線分析装置(SEM-EDS)により測定する測定工程と、を含む魚肉の製造方法及び魚肉の塩分濃度測定方法。(1)前記注入工程の後であって、前記浸漬工程の前(V1)(2)前記浸漬工程における浸漬から前記魚肉が取り出された後(V2)【選択図】図1
