Heating sterilized marine products and the frozen product with a fresh feeling

The provision of heat sterilization or frozen marine products was closer to quality in the raw state. Raw shape, taste, heat sterilized marine products while maintaining the texture, the frozen products or cooking food using them,. Compared with boiled products of the same heating temperature, low modification degree of the external protein, that modification of the internal protein is equal to or greater, and / or, subsequent freezing and drip that occurs when performing decompression a clear, turbidity is low, and / or, subsequent freezing, reduction in yield when performing decompression, appearance change, and wherein the bacterial count, outflow of umami substances is small. Electrical heating, preferably electrical heating for heating the seafood as a medium of an aqueous solution, more preferably to a temperature below seafood 90 ° C. 60 ° C. or more, and less than 25 ° C. 0 ° C. or higher an aqueous solution temperatures for seafood temperature at low temperatures the electrical heating for heating is obtained by heat sterilization.