PURPOSE: A producing method of edible meat products using an ultralow temperature rapid freezing method is provided to minimize the decrease of product quality after freezing and thawing. CONSTITUTION: A producing method of edible meat products using an ultralow temperature rapid freezing method comprises the following steps: coating material meat with batter, frying powder, or bread crumbs, and frying the meat at 160-165 deg C for 3-5 minutes； and rapidly freezing the fried meat by an electromagnetic field rapid freezing method. The thickness of the material meat is 3-5.5cm. The material meat is selected from pork, beef, chicken, or turkey. The batter includes 0.1-0.3% of guar gum. The electromagnetic field rapid freezing method freezes the meat at the temperature of 50-55 deg C below zero after applying the electromagnetic field. [Reference numerals] (AA) Surface freezing pork loin； (BB) Cutting the pork loin； (CC) Softening and molding； (DD) Salting； (EE) Batter-aging； (FF) Producing batter； (GG) Frying； (HH) Storing in a tray； (II) Rapidly freezing본 발명은 초저온 급속냉각기법을 이용한 식육제품의 제조방법에 관한 것이다. 보다 상세하게는 전자기장 급속 냉동방식을 이용하여 식육제품의 품질저하를 최소화하면서, 해동 후 바로 섭취가 가능한 조리완제품의 제조방법에 관한 것이다.
