JP2019154344A - Manufacturing method of salted nemacystus decipiens and frozen salted nemacystus decipiens - Google Patents

Abstract

To provide a manufacturing method of salted Nemacystus decipiens and frozen salted Nemacystus decipiens, having good quality even though immature or overripe Nemacystus decipiens is used as raw material.SOLUTION: There is provided a manufacturing method of salted Nemacystus decipiens, using Nemacystus decipiens having solid component content of 3.0 mass% or more and less than 5.5 mass%, including a process for contact treating the Nemacystus decipiens and saline and obtaining salt treated Nemacystus decipiens having salt content concentration in a range satisfying following standards, and a process for salting the salt treated Nemacystus decipiens for 48 to 60 hr. <Standards of salt content concentration> In the case of solid component content of 3.0 mass% or more and less than 4.5 mass%: Salt component concentration of 13 o 15 mass%. In the case of solid component content of 4.5 mass% or more and less than 5.5 mass%: Salt component concentration of 15 to 18 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a salted mozuku and a method for producing a frozen salted mozuku.

  Mozuku, which is an algae belonging to the order of the brown algae (Nagamatsumidae) or the genus Umbraceae, is generally easy to rot and is difficult to store and circulate in the raw state for a long time. Salted salt processing is performed. Mozuku that has undergone salting treatment (salt mozuku) has improved shelf life, reduced bulk, improved transport efficiency, and reduced the algae-specific raw odor (original algal odor). Shiozo mozuku is widely used. In particular, a frozen salted mozuku that has been frozen after salting has a higher shelf life than normal salted mozuku preserved at room temperature or refrigerated, and has a good texture and slime after thawing and desalting. high.

  However, such salting treatment has a heavy load on the algal bodies of mozuku, and if the mozuku used as a raw material is fully ripe, good quality can be maintained after the salting treatment, but it is immature that is less than the ripeness period. When salting treatment is applied to fresh mozuku or overripe mozuku, the algal body tissue breaks and melts, the texture becomes soft, the crispy texture is lost, the texture is lost, or fucoidan Problems such as elution of polysaccharides such as

  In order to prevent such problems, it is only necessary to harvest and salt only ripe mozuku. However, in practice, when the harvest is not possible due to the influence of a typhoon, or when it is fully matured due to the second cropping. In many cases, it must be harvested sooner. Therefore, in the past, when harvesting mozuku, skilled craftsmen discriminate maturity from a qualitative point of view such as hardness and slime, ripe mozuku suitable for salting is salted and immature things that can not stand salty Measures have been taken such as shipping overripe foods as they are, or freezing them without salting. However, as described above, raw mozuku is extremely susceptible to corruption, so the period and distribution range that can be stored are limited. In addition, even if it is frozen, algal bodies are bound to each other and become difficult to handle unless they are subjected to salting treatment, and the original algal odor remains, so the commercial demand is not high compared to salted mozuku and frozen salted mozuku. . Therefore, such immature or overripe mozuku is often not harvested and effectively used.

  Here, if the load on the algal bodies of mozuku by salting treatment can be reduced, there is a possibility that even an immature or overripe mozuku can be salted. In this regard, as a method for reducing the load on the algal bodies of mozuku by salting treatment, for example, a method of adding calcium chloride instead of sodium chloride (sodium chloride) (Patent Document 1), sodium chloride and calcium chloride are used in combination Thus, a method of adding them (Patent Document 2) has been proposed.

  However, in recent years, consumers' reluctance to add additives has increased, so even if immature or overripe mozuku can be salted by the above method, the salted mozuku that is welcomed in the market is welcomed. Or it is difficult to make it competitive against frozen salted mozuku. Accordingly, it has been eagerly desired to establish a method capable of producing a good-quality salted mozuku or a frozen salted mozuku using an immature or overripe mozuku as a raw material without using additives other than salt.

JP 2005-224196 A JP 2010-057473 A

  An object of the present invention is to provide a method capable of producing a high-quality salted mozuku or a frozen salted mozuku while using an immature or overripe mozuku as a raw material.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the maturity of mozuku can be quantified by the solid content, and the salt concentration during salting is determined according to the solid content. By adjusting and salting for a specific time, it has been found that good quality salted mozuku or frozen salted mozuku can be obtained using immature or overripe mozuku as a raw material, and further research is repeated based on this finding. It came to complete. As a result of research by the present inventors, it has been found that the problems of the present invention can be solved by reducing the salt concentration and salting time during salting as compared with the case of a fully-ripened mozuku. The specific salt concentration and salt storage time described below are in a preferred range.

That is, the present invention includes the following (1) and (2).
(1) A method for producing a salted mozuku using a mozuku having a solid content of 3.0% by mass or more and less than 5.5% by mass as a raw material, wherein the mozuku and salt are contact-treated, and the salinity concentration A method for producing a salted mozuku comprising a step of obtaining a salt-treated mosk in a range satisfying the following criteria and a step of salting the salt-treated mosk for 48 to 60 hours.
<Standard of salinity>
When solid content is 3.0% by mass or more and less than 4.5% by mass: Salinity concentration 13 to 15% by mass
When solid content is 4.5% by mass or more and less than 5.5% by mass: Salinity concentration 15 to 18% by mass
(2) A method for producing a frozen salted mozuku, wherein the salted mozuku obtained by the manufacturing method according to (1) is further frozen.

According to the production method of the present invention, a good-quality salted mozuku or frozen food having a good texture and no unpleasant raw algal odor, while using an immature or overripe mozuku that has been conventionally unsuitable for salting as a raw material. Salted mozuku can be manufactured.
Since the manufacturing method of the present invention does not require additives other than salt, it is easy to implement.

  In the present invention, the term “mozuku” refers to algae that usually belongs to the genus Chlodariaceae (Chromariaceae) or the genus (Spermatochnaceae), specifically, for example, (Cladosiphon okamuranus), ftmozuku (Tinocladia crassa), ishimozuku (Sphaerotrichia divaricata) or mozuku (Nemacystus decipiens) belonging to the genus Mozuku. The mozuku used in the present invention is not particularly limited as long as it is edible, but is preferably Okinawa mozuku or ft mozuku. In addition, the mozuku used in the present invention may be either a natural mozuku or a cultured mozuku.

  The method for producing a salted mozuku according to the present invention is a method of using mozuku having a solid content of 3.0% by mass or more and less than 5.5% by mass as a raw material, and at least contacting the mozuku with salt. A step of obtaining a salt-treated moscow by treatment (hereinafter also referred to as “the salt-treating step of the present invention”), a step of adding salt to the salt-treated mosk and mixing or stirring until the salt is dissolved and salting ( (Hereinafter also referred to as “salt storage step of the present invention”).

  In the present invention, the solid content of mozuku means, for example, the content of solids other than salt contained in 100% by mass of mozuku. There is no restriction | limiting in particular in the calculation method of this solid content, For example, the water content and salt concentration in 100 mass% of mozuku are measured, and it can calculate as the ratio of the remainder.

  The method for measuring the moisture content of the mozuku is not particularly limited, and can be measured by a method known per se, such as a normal pressure heating drying method using a commonly used thermostat or a method using a commercially available moisture meter. A more specific method for measuring the amount of water is, for example, as follows.

  That is, 5 g of mozuku, which has been landed and from which excess water has been sufficiently removed with a harvest pad, is weighed and used as a sample. A commercially available halogen moisture meter (model: MB45; manufactured by OHAUS) is used for 60 seconds at a temperature of 105 ° C. for 60 seconds. Is heated until the weight change is less than 1 mg, and the ratio of the weight decreased until the end of heating is defined as the amount of water.

  There is no restriction | limiting in particular in the measuring method of the salinity concentration of the said mozuku, For example, it can measure by a publicly known method, such as a method using a commercially available salinity meter. A more specific method for measuring the amount of salt is, for example, as follows.

  That is, 10 g of mozuku that has been landed and from which excess water has been sufficiently removed with a harvesting pad is weighed and mixed with 90 g of water to make a total of 100 g. The mixture was allowed to stand at room temperature (20 to 25 ° C.) for 1 hour with stirring every 10 minutes, and then the salinity was measured using a salinometer (model: PAL-SALT; manufactured by Atago Co., Ltd.). The value obtained by multiplying the concentration by 10 is defined as the salinity concentration of the mozuku.

  In addition, when the solid content is calculated according to the above-described calculation method for a mozuku that has been conventionally ripe (= suitable for salting) at a maturity determined from a qualitative viewpoint such as hardness and sliminess, it is usually 5.5% by mass or more. It becomes. On the other hand, solid content tends to decrease in immature (including those said to be immature, early maturity, medium-maturity, medium-ripe, etc.) and under-ripe mozuku that have passed the full maturity period. There is less than 5.5 mass%. Specifically, the solid content is 3.0% by mass or more and less than 5.5% by mass for immature mozuku, and the solid content is 4.5% by mass or more and 5.5% by mass for immature mozuku. Can be less. In particular, for extremely immature mozuku with a solid content of less than 4.5% by mass (for example, 3.0% by mass or more and less than 4.5% by mass), algal bodies are very weak and cannot be harvested conventionally. However, in the method for producing salted mozuku according to the present invention, such mozuku can be used as a raw material.

The salt treatment process of the present invention is characterized in that the salt concentration of the salt-treated mozuku obtained by the process is specified. In the conventional method for producing salted mozuku, the amount of salt determined by a simple mass ratio is added to mozuku regardless of its degree of growth, and contact treatment is performed. For example, for 100 parts by mass of mozuku In general, 20 to 30 parts by mass of sodium chloride was added and mixed. On the other hand, in the salt treatment step of the present invention, an appropriate salt concentration standard is set according to the solid content in 100% by mass of the mozuku to be treated, and the salt concentration of the salt-treated mozuku obtained is within that range. In this way, contact treatment with salt is performed. The standard of the salinity is as follows.
<Standard of salinity>
When solid content is 3.0% by mass or more and less than 4.5% by mass: Salinity concentration 13 to 15% by mass
When solid content is 4.5% by mass or more and less than 5.5% by mass: Salinity concentration 15 to 18% by mass

  The salt concentration means the salt concentration of the salt-treated mozuku immediately after the completion of the salt treatment process. For example, when contact treatment is performed by adding and mixing powdered salt to the mozuku, the object to be treated It is sufficient that the content ratio of the salt content in the total mass of the mozuku and salt mixture, which is the sum of the mass of the mozuku itself and the mass of the salt to be added, is within the above numerical range, and by dehydration in the salt storage step described later Variations need not be taken into account. However, since the mozuku itself contains a salt content of 3.0 to 3.4% by mass, when adjusting the salinity concentration after the salt treatment to the above numerical range, the mozuku itself to be treated is It is necessary to calculate the amount of salt to be brought into contact in consideration of the salt concentration originally possessed.

  The salt used in the salt treatment step of the present invention is not particularly limited as long as it contains sodium chloride as a main component and is sold for food or food processing. Salt, common salt, white salt, purified salt, rock salt Any of sun salt and the like may be used.

  There is no restriction | limiting in particular in the method of the contact process of the mozuku and salt in the salt treatment process of this invention, You may make salt itself contact with a mozuku, spray or dripping the salt water which melt | dissolved the salt, or to this salt water Mosque may be immersed and contacted. Specifically, for example, the harvested mozuku is sprayed with a predetermined amount of salt, mixed by hand or using a mixer such as a mixer, or the salt is dissolved in water or seawater to achieve the target. Prepare salt water (for example, 17-22% by mass) with a higher salt concentration than the salt concentration of the salt-treated mozuku, and immerse the mozzarine in it to obtain the desired salt concentration. Can do.

  The salting step of the present invention is a step of adding salt to the salt-treated mozuku obtained in the salt treatment step and mixing or stirring until the salt is dissolved, and salting is performed for 48 to 60 hours. It is characterized by the points specified in The salting method is not particularly limited. For example, as in the conventional method for producing salted mozuku, a salt-treated mosk is placed in a storage tank having a number of drain holes at the bottom and refrigerated (5 ° C) or normal temperature (20-25 ° C). ) And salting while removing moisture exuded by the weight of the mozuku as needed. However, the salting time mentioned here does not indicate only the salting time in the storage tank, but also includes the time required for the container packing operation etc., and the salt-treated mozuku is left at least in an unfrozen state. Refers to the entire time. This is because, after the contact treatment with salt, unless the mozuku is frozen, a load on the algal bodies of mozuku by salt storage continues to be applied.

  In addition, in the conventional method for producing salted mozuku, after salting in a storage tank for 3 to 5 days at room temperature, the container is stuffed at room temperature for several more days, or containers packed with mozuku are packed in large quantities. In some cases, it takes time until the center temperature of the mozuku falls, and even if it is frozen after salting, the substantial salting time after contact with salt (salt storage) The time it takes for the mozuku to load on the alga body) may be about one week. That is, the method for producing a salted mozuku according to the present invention performs salting in an extremely short time compared to the conventional method.

  In general, if the salt storage time is short, it is difficult to obtain advantageous effects by salt storage such as improvement of storage stability and removal of raw algal odor (raw odor unique to algae), but within the above-mentioned reference range of appropriate salt concentration. For example, even in such a short time, the effect of salting can be sufficiently obtained, and adverse effects such as melting of mozuku and softening of food texture are less likely to occur.

  In the method for producing a salted mozuku according to the present invention, the mozuku may be frozen during the salt treatment process and the salting process or at any time during the salting process, and the salting may be temporarily stopped. In other words, after contact treatment of mozuku and salt, freeze processing is temporarily performed until salting is completed (for example, before 48 hours elapses), salting is performed for a predetermined time after thawing, and the salting is performed before and after the freezing processing. The time can also be in the range of 48-60 hours.

  In addition, the salted mozuku obtained by the method for producing a salted mozuku according to the present invention is preferably frozen immediately after salting and processed as a frozen salted mozuku in order to prevent the progress of salting during storage and distribution. Such a method for producing a frozen salted mozuku is also one aspect of the present invention.

  In the present invention, when freezing a mozuku or salted mozuku during salting, there are no particular limitations on the method of freezing, and a known method or a method known per se can be employed. Specifically, for example, after removing the moisture in the salted or salted mozuku, for example, by using a storage tank having a number of drain holes at the bottom, put it in a container such as a metal can, A preferred embodiment is a method of freezing in a freezer set to −15 ° C. or lower.

  The temperature condition in the freezing treatment is not particularly limited as long as it is a temperature range that can generally suppress the growth of bacteria in food. For example, even if a mozuku is completely frozen at a very low temperature of −25 ° C. or less, −15 Although it may be semi-frozen in a sherbet shape in a temperature range of about -20 ° C, it is preferably semi-frozen in a sherbet shape from the viewpoint of suppressing quality deterioration due to temperature change.

  The salted mozuku or frozen salted mozuku obtained by the production method of the present invention is, like the conventional salted mozuku or frozen salted mozuku, thawed as desired, washed with water and desalted, and used as an ingredient for vinegared foods, soups, etc. In addition, it can be used as a raw material for desalted mozuku processed products by further drying and freezing. For example, the desalination treatment is performed by putting the above-described salted mozuku or thawed frozen salted mozuku in a bowl, washing for 5 to 10 minutes while stirring, and then washing again for 5 to 10 minutes with water being changed. Served for food after desalting.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

[Calculation of solid content of raw mozuku]
(1) Measurement of moisture content of raw mozuku Five kinds of raw Okinawa mozuku with different growth degrees were selected and used as raw mozuku 1-5. Of these, only the raw material Mozuku 5 was judged to be ripe at the maturity, which is a qualitative index. About these, the moisture content was measured on condition of the following using the halogen moisture meter (model: MB45; OHAUS company make).
<Measurement conditions>
Sample weight: 5g
Heating temperature: 105 ° C
Heating time: Until the weight change for 60 seconds is less than 1 mg

(2) Measurement of Salinity Concentration of Raw Material Mosk On the other hand, when the salinity concentration was measured for the above raw material mosks 1 to 5 by the following method, the salinity concentration of each raw material mosk was 3.1% by mass.
<Measurement method of salinity>
10 g of raw mozuku 1-5 are weighed and mixed with 90 g of water to make a total of 100 g. The mixture was allowed to stand at room temperature (20 to 25 ° C.) for 1 hour with stirring every 10 minutes, and then the salinity was measured using a salinometer (model: PAL-SALT; manufactured by Atago Co., Ltd.). The value obtained by multiplying the concentration by 10 is used as the salinity concentration of each raw material mozuku.

(3) Calculation of solid content of raw material mosk The ratio of the water content and the salt concentration measured in the above (1) and (2) was subtracted from the whole to calculate the solid content of each raw material mosk. The results are shown in Table 1.

  As shown in Table 1, among the raw material mosks 1 to 5, the raw material mosk 5 which is a fully-ripened product had the highest solid content and was 5.5% by mass or more. On the other hand, the raw material Mosques 1 to 4 had a solid content of less than 5.5% by mass. In particular, the raw material Mosque 1 had only about half the solid content of the raw material Mosque 5, and was clearly immature.

[Evaluation of salted mozuku 1]
(1) Production of salted mozuku 200 g of each of the raw mozuku 1 to 5 was weighed, salt (ordinary salt) was added to a predetermined salt concentration, and the mixture was mixed by hand for 3 minutes. This was put in a polyethylene sealed bag and allowed to stand at room temperature (20 to 25 ° C.) for a predetermined time for salting to obtain salted Mozuku 1-22. Of these, salted mozuku 1 to 7 are examples of the present invention, salted mozuku 8 to 21 are comparative examples, and salted mozuku 22 is a fully matured raw material mozk 5 obtained by salting under conventional salting conditions. This is a reference example. Each salted mozuku was manufactured in two packs. Table 4 shows the salting conditions of each salted mozuku.

(2) Sensory evaluation of texture The above-mentioned salted mozuku 1 to 22 are opened one by one, put in a bowl filled with 2 L of tap water, washed for 7 minutes while stirring with a Teflon stirring rod, and then the water is changed. And washed again for 7 minutes for desalting. About these, the raw material Mozuku 1-5 before salt storage (what was cryopreserved beforehand) was made into the control | contrast, and the sensory evaluation regarding the food texture was performed by 10 panelists according to the evaluation criteria shown in Table 2. As a result, the average value of the scores of 10 people was obtained and symbolized according to the following criteria. The results are shown in Table 4.
(Symbolization criteria)
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

(3) Sensory evaluation of raw algal odor Simultaneously with the sensory evaluation of the texture, sensory evaluation was also performed on the raw algal odor of each mozuku after desalting. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 3, and the results were obtained by calculating the average value of the scores of the 10 people and symbolized according to the following criteria. The results are shown in Table 4.
(Symbolization criteria)
○: Good Average value 2.5 or more △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

  As is apparent from the results in Table 4, the salted mozuku 1-7, which are examples of the present invention, all maintain a texture equivalent to that of the raw mozuku before salting, and there is no unpleasant raw algal odor. Good quality. On the other hand, when the salting time is shorter than the production method of the present invention (salt mozuku 8, 9, 12, 16), unpleasant raw alga odor cannot be completely removed and the salt concentration is high (salt mozuku 10, 11, 13, 14 and 17) Or, when the salting time was long (salt mozuku 15), the texture was clearly softened compared to the raw mozuku before salting. In addition, since the softening of the texture was remarkable, the salted mozuku 18-21 which salted the raw material mozuku 1-4 by the conventional salting conditions was excluded as quality defect, without evaluating a raw alga odor.

[Evaluation of frozen salted mozuku]
(1) Production of Frozen Salted Mozuku Among the salted mozuku 1 to 22, the salted mozuku 1 to 17 and 22 excluding the salted mozuku 18 to 21 which were poor in quality at the time of salting, had the texture and the original algal odor. Another pack that was not subjected to sensory evaluation was frozen. Specifically, after the moisture exuded by salting was discarded from the sealed bag, it was stored for 3 days in a freezer set at −20 ° C., and frozen salted mozuku 1-17 and 22 were semi-frozen in a sherbet shape.

(2) Sensory evaluation of texture The frozen salted mozuku 1-17 and 22 are thawed, placed in a bowl filled with 2 L of tap water, washed with a Teflon stir bar for 7 minutes, and then the water is changed. And washed again for 7 minutes for desalting. About these, the raw material Mozuku 1-5 before salt storage (what was frozen and preserve | saved beforehand) was made into the control | contrast, and the sensory evaluation regarding the food texture was performed by the 10 panelists according to the evaluation criteria shown in Table 5. As a result, the average value of the scores of 10 people was obtained and symbolized according to the following criteria. The results are shown in Table 7.
(Symbolization criteria)
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

(3) Sensory evaluation of raw algal odor Simultaneously with the sensory evaluation of the texture, sensory evaluation was also performed on the raw algal odor of each mozuku after desalting. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 6, and the results were obtained by calculating the average value of the scores of 10 people and symbolized according to the following criteria. The results are shown in Table 7.
(Symbolization criteria)
○: Good Average value 2.5 or more △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

  As is apparent from the results in Table 7, the evaluation results are the same as in the case of desalination immediately after salting even when the freezing treatment is performed after salting, and the frozen salted mozuku 1-7 that are examples of the present invention. All had a texture almost the same as that of the raw mozuku before salting, and had good quality without an unpleasant raw alga odor.

[Evaluation of salted mozuku 2]
(1) Manufacture of salted mozuku While salt concentration was measured using a salinity meter (model: PAL-03S; manufactured by Atago Co., Ltd.), salt was added to seawater and mixed to prepare salt water having a salt concentration of 20% by mass. 200 g of the raw material mozuku 4 was put in 1 kg of the salt water and immersed for 7 minutes, and then taken out from the salt water and left for 5 minutes to drain the water to obtain a salt-treated mozuku. This was put in a polyethylene sealed bag and allowed to stand at room temperature (20 to 25 ° C.) for 48 hours for salting, and salted Mozuku 23 was obtained. In addition, when the salt concentration was measured with the following method about the said salt treatment mozuku, salt concentration was 16 mass%.
<Measurement method of salinity>
10 g of salt-treated mozuku is weighed and mixed with 90 g of water to make a total of 100 g. The mixture was allowed to stand at room temperature (20 to 25 ° C.) for 1 hour with stirring every 10 minutes, and then the salinity was measured using a salinometer (model: PAL-SALT; manufactured by Atago Co., Ltd.). The value obtained by multiplying the concentration by 10 is defined as the salt concentration of the salt-treated mozuku.

(2) Sensory evaluation of texture The salted mozuku 23 is opened and placed in a bowl filled with 2 L of tap water. And desalted. About this, the sensory evaluation regarding a food texture was performed by 10 panelists according to the evaluation criteria shown in Table 8 by using raw mozuku 4 (previously frozen storage) before salt storage as a control. As a result, the average value of the scores of 10 people was obtained and symbolized according to the following criteria. The results are shown in Table 10.
(Symbolization criteria)
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

(3) Sensory evaluation of the original algal odor Simultaneously with the sensory evaluation of the texture, sensory evaluation was also performed on the original algal odor of mozuku after desalting. Evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 9, and the results were obtained by calculating an average value of the scores of 10 people and symbolized according to the following criteria. The results are shown in Table 10.
(Symbolization criteria)
○: Good Average value 2.5 or more △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

  As is apparent from the results in Table 10, even when the contact treatment with the salt in the salt treatment step of the present invention is carried out by immersion in salt water, the raw material before salt storage is used as long as the salt concentration and the salt storage time are in an appropriate range. A good quality salted mozuku without any unpleasant raw algal odor was obtained.

Claims (2)

A method for producing a salted mozuku using a mozuku having a solid content of 3.0% by mass or more and less than 5.5% by mass as a raw material, wherein the mozuku and salt are contact-treated, and the salinity concentration is based on the following criteria: A method for producing a salted mozuku, comprising the steps of obtaining a salt-treated mosk that is in a range satisfying the requirements and a step of salting the salt-treated mosk for 48 to 60 hours.
<Standard of salinity>
When solid content is 3.0% by mass or more and less than 4.5% by mass: Salinity concentration 13 to 15% by mass
When solid content is 4.5% by mass or more and less than 5.5% by mass: Salinity concentration 15 to 18% by mass   A method for producing a frozen salted mozuku, wherein the salted mozuku obtained by the manufacturing method according to claim 1 is further subjected to a freezing treatment.