METHOD FOR PICKLING MARINE PRODUCT, PICKLED MARINE PRODUCT AND PICKLING SOLUTION

摘要

Object: Provided is a pickling method that has little influence on the original taste and texture of marine products and suppresses drip during freezing and heating. Solution: A method for pickling a marine product under conditions satisfying the following a) to c): a) the total ionic strength during treatment is from 0.2 to 0.8 mol/kg; b) the total sodium chloride concentration is less than 1.5% by weight; and c) the pH of the pickled shrimp meat is from 6.5 to 8.6, where, the total ionic strength and total sodium chloride concentration mean the ionic strength and the sodium chloride concentration with respect to the sum of the weight of the marine products and the weight of the water of the pickling solution, assuming that the weight of the marine products is the weight of water.