The purpose of the present invention is to provide a method for producing
a frozen food having a texture, which is similar to that in a state
before freezing, even after defrosting. The means for solution of the
present invention is a method for producing a frozen food comprising the
steps of: immersing at least one food material selected from the group
consisting of vegetables, fruits, seafoods and eggs, in an aqueous
solution containing salt, saccharide and calcium salts; and freezing the
food material immersed in the aqueous solution by being passed through a
temperature range of 0 to -50.degree. C. within 15 minutes to reach a
temperature range of -20.degree. C. or less. The aqueous solution
contains 1 to 5 wt % of salt, 2 to 10 wt % of saccharide and 0.1 to 0.5
wt % of calcium salts.