PURPOSE: To provide a method for retaining freshness of a fried food, capable of maintaining freshness of a fried food, immediate after frying, in a non-packed state for ≥ two hours even in the case of Japanese deep-fat fried prawn which has been regarded as the most difficult Japanese deep-fat dried food for preservation in a warm state among fried foods.

CONSTITUTION: This method for retaining freshness of a fried food is leaving a fried food, immediately after frying, at 63-70°C at 10-30% humidity at 0.1-0.4m/s wind velocity.