The present invention can be uniformly instantaneously frozen sashimi while it is in direct contact with the frozen liquid sashimi not collapse sashimi flash freezing at the pack, it is possible to stabilize the temperature of the freezing liquid is always at a constant temperature, meat sashimi to be able to snap-frozen in a state without causing dripping, and to provide a frozen sashimi which holds the sashimi natural feel and taste cells do not miss the water without collapsing. The A what was fielded in sashimi of the state, and the process to pack in thickness 3~20mm, and the step of evacuating the pack to vacuum 50% to 80%, Alcohol 45 to 90 degrees this pack, - sashimi of immersion freezing process comprising the step of immersing 30 seconds to 3 minutes at 20 ℃ or less of frozen liquid and gills can be frozen sashimi in this way. [Selection Figure] Figure 2【課題】 刺身を冷凍液に直接接触した状態で刺身を均一に瞬間冷凍でき、瞬間冷凍時パック内の刺身がつぶれず、冷凍液の温度を常に一定温度に安定させることができ、刺身の肉質にドリップの生じない状態で瞬間冷凍できて、細胞がつぶれず水分を逃さない刺身本来の触感と味を保持した冷凍刺身を提供する。【解決手段】 刺身の状態にさばいたものを、厚み3~20mmにパックする工程と、このパックを真空度50~80%に真空引きする工程と、このパックをアルコール度45~90度、-20℃以下の冷凍液に30秒~3分間浸漬する工程とからなる刺身の浸漬冷凍方法及びこの方法でえら得る冷凍刺身。【選択図】図2
