In the production method of the minced sauce according to the present invention, the ground minced meat is heat-treated in an oven and the moisture content of the ground meat after the oven heat treatment is adjusted so as to be 74% by mass or less with respect to the water content of the ground minced meat , A step of heat-treating the ground meat after the oven heating treatment with a burner, and a step of manufacturing the sauce using the ground meat after the burner heat treatment. During the oven heating treatment, the inside temperature of the oven is adjusted to 200 to 300 C., and the moisture content of the ground minced meat after the oven heat treatment is adjusted to be 60 to 74 mass% with respect to the water content of the ground minced meat .本発明のひき肉入りソースの製造方法は、生ひき肉をオーブンで加熱処理して、そのオーブン加熱処理後のひき肉の水分含量が該生ひき肉の水分含量に対して74質量%以下となるように調整する工程と、該オーブン加熱処理後のひき肉をバーナーで加熱処理する工程と、そのバーナー加熱処理後のひき肉を用いてソースを製造する工程とを有する。前記オーブン加熱処理中は、前記オーブンの庫内温度を200~300℃とし、該オーブン加熱処理後のひき肉の水分含量が前記生ひき肉の水分含量に対して60~74質量%となるように調整することが好ましい。
