PROBLEM TO BE SOLVED: To provide a method for making a seafood a suitable food material, which makes a seafood a suitable food material by reducing fishy smell of a seafood such as Euphausiapacifica and increasing fragrance, and widens a new edible application range of the seafood, and a production method of a food material made from the seafood.SOLUTION: The seafood is subjected to a water subcritical condition, for reducing fishy smell and increasing fragrance, thereby the seafood is made a suitable food material, and the seafood is made the suitable food material equivalent to a food material of seafood obtained by digestion.COPYRIGHT: (C)2016,JPO&INPIT【課題】 イサダE等の魚介類の生臭さを減少させるとともに香ばしさを増加させることにより適食化を図り、これら魚介類の新たな食用用途範囲を広げることのできる、新規な魚介類の適食化方法並びに魚介類を原料とした食材の製造方法の開発を技術課題とした。【解決手段】 魚介類を水の亜臨界条件下に置くことにより、生臭さを減少させるとともに、香ばしさを増加させて適食化することを特徴として成り、蒸煮と同様の魚介類の適食化を行うことができる。【選択図】図1
