METHOD OF PRODUCING PROCESSED FOOD

摘要

It is intended to provide a method of producing a processed food which sufficiently exhibits the inherent flavor of a food material, has a high storage stability and well sustains the inherent shape and color tone of the food material, and processed foods produced by this method. Namely, a method of producing a processed food which sufficiently exhibits the inherent flavor of a food material and has a high storage stability characterized by comprising bringing a fresh (i.e., non-blanched) food material into contact with a saccharide, thus allowing the saccharide to adhere to and/or penetrate into the food material, and then subjecting it to one or more heating treatments selected from among boiling, roasting, frying and microwaving; and processed foods produced by this method.