PROBLEM TO BE SOLVED: To provide a production method of a processed seafood product, allowing for reduction of histamine concentration in the processed seafood product, so as to meet the growing necessity in recent years.SOLUTION: The production method of a processed seafood product includes contacting a seafood to be processed with processing water in which citrus oil is added to restrict the generation of histamine in a production process of the processed seafood product. The method is useful in a manufacturing process of various processed products such as dried products, boiled-dried products, salted and dried products, products preserved in soybean paste, products dried with sweet cooking rice wine, boiled fish paste products, dried bonito shavings, fermented fish products, and fish sauce. The method is particularly effective for products from raw material blue-skin fish, which is indicated to cause increase in histamine with high probability.COPYRIGHT: (C)2014,JPO&INPIT【課題】本発明は、近年、特にその必要性が高まってきた、魚介類加工品中のヒスタミン濃度を低減する魚介類加工品の製造方法を提供することを目的とする。【解決手段】魚介類加工品の製造工程において、柑橘油を添加した加工用水に加工される魚介類を接触させることでヒスタミンの生成を抑制する工程を有することを特徴とする魚介類加工品の製造方法。素干品、煮干品、塩干品、みそ漬け、みりん干し、練り製品、ふし製品、塩辛、魚醤等、様々な加工をされた加工品を製造する工程において有用なものである。特に、ヒスタミン上昇の可能性が高いことを指摘されている青魚を原料とするときに有効である。【選択図】 なし
