PROBLEM TO BE SOLVED: To provide unconventional revivification technique and retention technique of a frozen food material, capable of regenerating and retaining without deteriorating the external appearance, texture, flavor and hue of the frozen food material on the same level as those of a raw food material.SOLUTION: The method for manufacturing a food product includes: a pickling step of mixing a pickling liquid containing soy sauce, sugar and water, and a frozen food material followed by pickling and a preservation step of freezing the pickled food material. The frozen food material is either of frozen raw meat, frozen fish or frozen fish roe, and is pickled so as to bring a weight ratio of soy sauce, sugar and water to (7:3:20)-(4:1:40), a weight ratio of the pickling liquid and the frozen food material to (1:1)-(1:5), and a pickling temperature to 1-10°C.COPYRIGHT: (C)2015,JPO&INPIT【課題】冷凍食材を生食材と同じレベルの外観、食感、風味、色彩を劣化させず再生保持することが出来る従来にない冷凍食材の蘇生技術と保持技術である。【解決手段】この発明に係る食品の製造方法は、醤油、砂糖及び水からなる漬込液と冷凍食材とを混ぜ合わせ漬け込む漬込工程と、漬込まれた食材を冷凍保存する保存工程と、を備え、冷凍食材は、冷凍生肉、冷凍魚および冷凍魚卵のいずれかであり、醤油と砂糖と水の重量比率が7:3:20~4:1:40であり、漬込液と冷凍食材の重量比率が1:1~1:5であり、漬込温度が1~10℃となるように漬け込むことを特徴とする。【選択図】図1
