| 摘要 |
PURPOSE:To suppress the generation of drip, to keep the freshness of the food, and to obtain the SUSHI topping comprising the fresh fish or shellfish keeping the taste of the fresh fish, etc., by dehydrating the frozen fish or shellfish for SUSHI topping with a polymeric water-absorbent through a water-permeable film, and refrigerating the dehydrated fish, etc. CONSTITUTION:The frozen fish or shellfish for the topping of SUSHI is dehydrated with a polymeric water-absorbent (e.g. polyacrylic acid) through a water- permeable film (e.g. cellophane), and preserved at normal temperature or low temperature. A fresh fish or shellfish for the topping of SUSHI having the taste of the fresh fish, etc. can be prepared by this process keeping the freshness of the original fish, etc. and suppressing the generation of drip.
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