PROBLEM TO BE SOLVED: To provide a method for manufacturing non-heated meat products with sufficiently lowered water activity by simple means.SOLUTION: The manufacturing method of non-heated meat products of the present invention includes at least a pickling step 1 of immersing a meat lump in pickle which is an aqueous solution containing salt such as sodium chloride, potassium chloride or a combination thereof with a concentration of 15 wt.% or more for 121 to 240 hours, and an aging step 1 of aging the meat lump for 72 to 264 hours after the pickling step 1.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2016,JPO&INPIT【課題】水分活性が十分に低下した非加熱食肉製品を簡便な手段により製造する方法を提供する。【解決手段】本発明に係る非加熱食肉製品の製造方法は、肉塊を、食塩、塩化カリウム又はこれらの組み合わせである塩分を15重量%以上の濃度で含有する水溶液である塩漬液に121~240時間浸漬する塩漬工程1と、塩漬工程1後の肉塊を72~264時間熟成させる熟成工程1とを少なくとも含む。【選択図】図3
