| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject cooking-treated material capable of readily providing proper Takikomigohan (a cooked rice with fish, meat and vegetables) in a home while keeping taste and flavor original to ingredients and soup regardless of being sterilized by pressurizing and heating, and further capable of enabling the filling, wrapping and retort treatment of the ingredients and the soup to be efficiently carried out. SOLUTION: At least two storing spaces are formed by forming a dividing wall 2 in a tray-like vessel 1 comprising a material good in heat resistance and airtightness. An eatable part of cooked fish is stored at the first storing space 3 in the storing spaces. A soup 6 having seasoned taste prepared to be suitable for the eatable part to be cooked with the rice is stored in the second space 4. A lid body 7 of the tray-like vessel 1 is heat-sealed and the whole is heated and sterilized. The soup 6 is preferably regulated so as to contain an amount of water required for cooking the rice with the eatable part of the cooked fish. |
