FOOD PRODUCT YIELD IMPROVING AGENT, FOOD PRODUCT PROCESSING METHOD USING SAME, AND FROZEN FOOD PRODUCT FORMED BY IMMERSING A FOOD PRODUCT IN AQUEOUS SOLUTION HAVING FOOD PRODUCT YIELD IMPROVING AGENT DISSOLVED THEREIN
[Problem] 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. [Solution] 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.
