PROBLEM TO BE SOLVED: To provide a processed ume product having an unprecedented mellow flavor with suppressed oiliness.SOLUTION: Pickled ume, Japanese apricots, which include pickled ume with drying, pickled ume without drying, sweet dried ume, ume pickled in alcohol, ume pickled in fermented rice bran, and preferably hard pickled ume made in such a manner that unripe green ume is pickled with calcium salt and salt, are fried with oil that is preferably 5-30% to the pickled ume in mass ratio, and oil that is 25% or less, or preferably 5-20% to a total amount including the pickled ume, the oil, and other seasonings. In addition, the pickled ume can be fried by adding seasonings such as salt, soy sauce, sugar, soybean paste, rice wine, sweet rice wine, fish sauce, and an amino acid, spice such as pepper, red chili, mustard, ginger, and nutmeg, and flavor such as spring onions, perilla, sesame, Japanese pepper, and citrus junos.COPYRIGHT: (C)2014,JPO&INPIT【課題】 油っぽさが抑えられながらまろやかさが付与されたこれまでにない風味を有する梅加工食品を提供する。【解決手段】 梅干し、梅漬け、干し梅、梅のアルコール漬け、梅の糖漬けなどの漬け梅、好ましくは未成熟な青梅をカルシウム塩及び塩で漬けた硬質梅漬を、漬け梅に対して、質量比で好ましく5~30%、漬け梅や油、その他の調味料などを含めた全体量に対して25%以下、好ましくは5~20%の油で炒める。また、塩、しょうゆ、砂糖、味噌、酒、みりん、魚醤、アミノ酸などの調味料、コショウや唐辛子、西洋カラシ、生姜、ナツメグなどの香辛料、ネギや紫蘇、ゴマ、山椒、ユズなどの香味料を加えて炒めてもよい。【選択図】なし
