PROBLEM TO BE SOLVED: To provide an aging method of fish and shellfish or the like in which the fish and shellfish, meat and poultry, fruits, vegetables are aged such that freshness is easily kept, the aging is promoted and the food serve is properly performed, and to provide a sherbet ice production apparatus which generates sherbet ice suitably used for the aging method of fish and shellfish or the like.SOLUTION: The aging method of fish and shellfish or the like comprises as follows. Fish and shellfish, meat and poultry, fruits or vegetables are performed with aging by soaking/preserving in a sherbet ice which includes salt water and minute ice cut down from a fresh water icicle, and in which the salt concentration and/or a temperature of the sherbet ice is managed and is maintained in an aging region, as they are for at least 48 hours.COPYRIGHT: (C)2013,JPO&INPIT【課題】容易に鮮度を保つとともにその熟成を促進させ、適宜食に供することができる魚介類、肉類、果物類又は野菜類を熟成させる魚介類等の熟成方法を提供する。また、その魚介類等の熟成方法に好適に使用されるシャーベット氷を生成するシャーベット氷の製造装置を提供する。【解決手段】本発明に係る魚介類等の熟成方法は、塩水と、真水氷柱から削り出した微細氷とを含むシャーベット氷の塩分濃度及び/又は温度が管理され熟成域に保持されたシャーベット氷に、魚介類、肉類、果物類又は野菜類をそのまま48時間以上浸漬・保存し熟成を行うことにより実施される。【選択図】図1
