PROBLEM TO BE SOLVED: To provide a method for producing natural thawing frozen seafood cooked with oil, enabling obtaining a bacteriostatic effect for an extended period after thawing without spoiling flavor and external appearance of a food product.SOLUTION: A method for producing natural thawing frozen seafood cooked with oil includes: a step of treating seafood with an alkali solution a step of treating the seafood with a storage duration improver-containing liquid a step of applying a storage duration improver-containing coating composition to the seafood treated with the storage duration improver-containing liquid followed by cooking with oil and a step of freezing the seafood cooked with oil. The storage duration improver contains glycine and a lemon fruit pulverized extract. The lemon fruit pulverized extract is obtained by heat concentrating liquid component obtained by pulverizing lemon fruits and mixing followed by removing solid content. The content each of the storage duration improver-containing liquid, the glycine in the coating composition, and the lemon fruit pulverized extract is a prescribed quantity.COPYRIGHT: (C)2016,JPO&INPIT【課題】食品の風味や外観を損なわずに、解凍後、長期間の制菌効果が得られる自然解凍用油ちょう済冷凍魚介類の製造方法などの提供。【解決手段】魚介類をアルカリ溶液で処理する工程と、前記魚介類を、日持向上剤含有液で処理する工程と、前記日持向上剤含有液で処理された魚介類に、日持向上剤含有衣組成物を付し、油ちょうする工程と、前記油ちょうした魚介類を冷凍する工程とを含み、前記日持向上剤が、グリシン、及びレモン果実粉砕抽出物を含み、前記レモン果実粉砕抽出物が、レモン果実を粉砕し、混合した後、固形分を除去して得られた液体成分を加熱濃縮したものであり、前記日持向上剤含有液、及び前記衣組成物における前記グリシン、及び前記レモン果実粉砕抽出物の含有量が、所定量である自然解凍用油ちょう済冷凍魚介類の製造方法などである。【選択図】なし
