PROBLEM TO BE SOLVED: To develop a food material of a dry sheet of seafood, having a texture like a laver sheet, for solving the problems that in effective utilization of off-grade seafood which cannot be shipped, and development of specialty products of new food materials such as oyster, short-neck clam, mussel and corbicula, there is a limit in new food material development by conventional dried shell and dried cuttlefish, and a material having a large visceral organ such as oyster cannot be dried in a raw state as it is.SOLUTION: A thin dry sheet of seafood, having a thickness of 3 mm or less is obtained by: pulverizing with a mixer edible shucked parts of seafood such as oyster, mussel, short-neck clam, and corbicula followed by not heating before drying； thinly spreading a proper amount on a peeled tray so that a thickness becomes 3 mm or less after drying； performing first drying and peeling the product once from the tray or a release sheet in a state with suppleness of a moisture content of from 30% to 20%； and cutting the product in a product dimension followed by performing secondary drying.SELECTED DRAWING: Figure 1【課題】出荷できない規格外の魚介類の有効利用と牡蠣やあさり、ムール貝、シジミ貝等の新食材の特産品開発において、従来の干し貝やのしイカでは新しい食材開発には限界があった。また、牡蠣など内臓部分が大きなものはそのまま生のままの状態では乾燥できなかった。この課題を解決する方法として海苔シートのような食感の魚介類の乾燥シートの食材開発を課題とした。【解決の手段】牡蠣やムール貝、アサリ貝或いはシジミ等魚介類を食用部分の剥き身をミキサー等で粉砕し乾燥前に加熱せずに、剥離加工されたトレーに乾燥後厚さ３ミリ以下になるよう適量薄く敷き詰め１次乾燥させしなやかさがある含水率３０％から２０％ぐらいの状態で一旦トレー或いは剥離シートから引き剥がし製品寸法にカットし２次乾燥させて厚さ３ミリ以下の薄い魚介類の乾燥シートを得る。【選択図】図１
