To provide a food product yield improving agent that does not contain phosphate salt, and a food product processing method using the food product yield improving agent. This food product yield improving agent comprises a main component, a gelling agent and a bulking agent, the main component being 50-65 parts by weight of sodium bicarbonate and 8-15 parts by weight of potassium carbonate, the gelling agent being 3-6 parts by weight of glucomannan or konjac powder, and the bulking agent being 23-31 parts by weight of starch. Moreover, this food product processing method uses the food product yield improving agent and is characterized by a first step, in which a food product is mixed into an aqueous solution formed by dissolving the food product yield improving agent in water, followed by a second step, in which the aqueous solution in which the food product has been immersed is left to stand for 15-60 minutes, and a final step, in which the food product is cooked in oil.本發明提供一種不含磷酸鹽的食品用成品率提高劑及使用了該食品用成品率提高劑之食品加工方法。本發明的食品成品率提高劑含有主成分、膠凝劑及增量劑，作為主成分由小蘇打50~65重量份、碳酸鉀8~15重量份構成，作為膠凝劑由聚葡甘露糖或蒟蒻粉3~6重量份構成，作為增量劑由澱粉23~31重量份構成。此外，使用本發明的食品成品率提高劑之食品加工方法的特徵為，作為第1步驟，在將前述食品成品率提高劑溶解於水之水溶液中混合食品，接著，作為第2步驟，將浸泡有食品之上述水溶液放置15~60分鐘，作為最終步驟，對前述食品進行油加熱加工。
