PROBLEM TO BE SOLVED: To provide a manufacturing method of a frozen fish paste capable of providing a heated gel good in breaking strength and breaking distance when the heated gel is prepared by thawing after refrigeration storage, and an additive for the frozen fish paste.SOLUTION: There is provided a manufacturing method of a frozen fish paste including a process (A) or a process (B). Process (A) carboxylic acid other than amino acid and amino acid are added to a fish meat. Process (B) carboxylic acid other than amino acid is added to the fish meat and added amount of the carboxylic acid other than amino acid to the fish meat is 4 to 6 mass%. The carboxylic acid other than amino acid contains a salt and a polymer thereof and the amino acid contains a salt and a polymer thereof.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】冷凍保管した後に解凍して加熱ゲルを調製した場合に破断強度および破断距離が良好な加熱ゲルが得られる冷凍すり身の製造方法、および、冷凍すり身の添加剤の提供。【解決手段】工程(A)または工程(B)を含む、冷凍すり身の製造方法;工程(A)魚肉に対して、アミノ酸以外のカルボン酸と、アミノ酸とを添加する;工程(B)魚肉に対して、アミノ酸以外のカルボン酸を添加し、前記魚肉に対する前記アミノ酸以外のカルボン酸の添加量が4~6質量%である;ただし、前記アミノ酸以外のカルボン酸はその塩および多量体も含み、前記アミノ酸はその塩および多量体も含む。【選択図】図1
