PURPOSE: To keep fishes and shellfishes and meat for a long period of time while preventing evaporation of water in fish and effluence of essence by packing fishes and shellfishes and meat in vacuum, boiling and then rapidly freezing.

CONSTITUTION: Raw fresh fishes and shellfishes or meat which is optionally cut into a given shape and washed is packed into a thin container and boiled or heat-treated as it is. Then the boiled or heat-treated fishes and shellfishes or meat is rapidly frozen at ≤-45°C for ≥6 hours, usually at about -45--60°C for 6-8 hours and treated with water by spraying cold water at about -5°C before or after the rapid freezing.