And which can be suppressed fry sold refrigerated, resulting over time, degradation or juicy sensation medium device, from becoming difficult to bite-away batter becomes hard or ambient temperature, maintain the crispness of the batter, to provide refrigeration for sale fry or room temperature and method of manufacturing refrigerated for sale or fried foods at room temperature. In consisting of seafood solution having a water-retaining effects, including water and salts and gum arabic, and water retention agent (X), meat or preparing the (A), the solution process of the present invention, (X the ingredients step of attaching the Koromo-zai in detail in the step of contacting said in ingredients in), and water retention process middle member at least (B), and the aforementioned water retention and processing (C1), oil batter material with in filling the resulting step of the butterfly (C2), the step of freezing the fried frying and after (D1), and a (E1) the step of cooking the fried frozen.常温又は冷蔵状態で販売される揚げ物の、時間経過とともに生じる、中具のジューシー感の低下や、衣が硬くなり噛み切り難くなるのを抑制し、衣のサクサク感を維持することが可能な、常温又は冷蔵販売用揚げ物の製造方法及び常温又は冷蔵販売用揚げ物を提供する。本発明の製造方法は、アラビアガムと、保水剤と塩と水とを含む保水作用を有する溶液(X)、肉類又は魚介類からなる中具を準備する工程(A)と、前記溶液(X)に前記中具を接触させて、少なくとも中具を保水処理する工程(B)と、前記保水処理した中具に衣材を付着させる工程(C1)と、得られる衣材付中具を油ちょうする工程(C2)と、油ちょう後の揚げ物を冷凍する工程(D1)と、冷凍した揚げ物を加熱調理する工程(E1)とを含む。
