PROBLEM TO BE SOLVED: To provide a method for producing a seasoned raw fish product preservable in frozen state while preventing excessive impregnation of a seasoning in a fish fillet with skin obtained by processing a fresh raw fish.SOLUTION: The production process comprises a raw fish processing step S1 to slice a raw fish to a fillet with skin a cut-forming step S2 to form cut lines on the fillet a salting step S3 to prevent lowering of freshness of the fillet during subsequent steps by applying common salt to the surface layer of the fillet a salt removing step S4 to remove excessive salt from the fillet subjected to the salting step S3 a drying step S5 to dry the fillet after the salt removing step S4 at a temperature not to cause thermal denaturation of proteins a seasoning applying step S6 to apply a seasoning sauce to a part of the fillet after the drying step S5 a freezing step S7 to freeze the fillet after the seasoning applying step S6 and a packaging step S8 to hermetically seal the fillet after the freezing step S7.COPYRIGHT: (C)2013,JPO&INPIT【課題】新鮮な生魚を加工して得られた皮付きの片身を味を浸透させ過ぎない状態で冷凍保存可能な味付き生魚加工品の製造方法を提供する。【解決手段】生魚を皮付きの片身に加工する生魚加工工程S1と、片身の肉に切れ目を形成する切れ目形成工程S2と、片身の鮮度がその後の工程を経る間に低下するのを防止するべくその表層に塩分を付加する塩分付加工程S3と、塩分付加工程後S3の片身の過剰塩分を除去する塩分除去工程S4と、塩分除去工程S4後の片身をその蛋白質が熱変性を起こさない温度下で乾燥処理する乾燥工程S5と、乾燥工程S5後の片身の肉の一部に調味たれを付着させる調味たれ付け工程S6と、調味たれ付け工程S6後の片身を凍結させる冷凍工程S7と、冷凍工程S7後の片身を密封包装する包装工程S8と、を有する。【選択図】図1
