PROBLEM TO BE SOLVED: To provide a method for producing "a fish meat suitable for eating in a raw state" whose consumption time limit is extended by 3 to 5 times compared to that when refrigerating the fish meat for eating raw prepared by the usual method.SOLUTION: The method for producing the fish meat for eating raw having a long term storage stability includes: treating a raw fish meat using a pressure medium of 0 to 10°C for 1 to 5 hr at high pressure of 100-150 MPa in such a case that the number of bacteria when measuring by a culture counting method at 20°C is less than 102/g, or at 80-150 MPa in such a case that the number of bacteria is less than 104/g and the meat is instantaneously immersed in an edible organic acid liquid and then refrigerating.COPYRIGHT: (C)2013,JPO&INPIT【課題】 通常の方法で製造した生食に適した魚肉を冷蔵保存する場合に比べて、その消費期限を3倍から5倍に伸ばした「生食に適した魚肉」の製造方法を提供する。【解決手段】 20℃培養計数法によって測定したときの細菌数が10の2乗/g未満である生の魚肉は100MPa~150MPaの高圧で、又は、同じく細菌数が10の4乗/g未満であり、食用有機酸液に瞬時浸漬した生の魚肉は80MPa~150MPaの高圧で、どちらも0℃~10℃の圧力媒体を用い1時間~5時間処理した後、冷蔵することを特徴とする長期保存性を有する「生食に適した魚肉」の製造方法。【選択図】 図2
