PROBLEM TO BE SOLVED: To provide a loach processed food product whose shape is less likely to be broken, and less likely to be dropped off from a vacuum pack when a thawed broiled loach is taken out from the vacuum pack, to solve the problem that when a broiled loach is taken out from the vacuum pack, because the sauce of the broiled loach has viscosity, the shape of the broiled loach is easily broken, and the broiled loach is easily dropped off, and when the broiled loach is stored in the vacuum pack and frozen for storage, by thawing, the shape of the broiled loach is more easily broken.SOLUTION: Broiled loaches which are on the spit and cooked, are stored in a packaging container, then the packaging container is sealed in a vacuum state. Then, the broiled loaches stored in the packaging container in the vacuum state is stored in a range of 10°C or more and 30°C or less.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】 蒲焼を真空パックから取り出すときに、たれに粘度があるため、身崩れしやすく、かつ、身が外れやすい。また、蒲焼を真空パックに格納して冷凍保存した場合、解凍することにより、身崩れしやすい。さらに、解凍した蒲焼を真空パックから取り出すときに、より身崩れしやすく、身が外れやすい。そこで、身崩れしにくく、身が外れにくいどじょう加工食品を提供する。【解決手段】串に刺され、かつ、加熱調理されたどじょうの蒲焼を包装容器に格納し、包装容器を真空状態で密封する。また、真空状態で包装容器に格納されたどじょうの蒲焼を10℃以上30℃以下の範囲で保存する。【選択図】図1
