To provide a cooking seasoning liquid that is excellent in water separation suppression effect and that is easily entangled with ingredients and is hardly burnt, and to provide a food product and method for producing the same.SOLUTION: The method for producing a food product comprises adding a cooking seasoning liquid at least containing a welan gum, one or more thickening polysaccharides (excluding welan gum), and a modified starch and in which the welan gum content is 0.05 mass% or more and less than 1.5 mass% and the viscosity by Bostwick viscosity meter at measurement temperature of 25°C and the measurement time of 30 seconds is 3 to 19 cm, to ingredients, and cooking.SELECTED DRAWING: None【課題】離水抑制効果に優れ、かつ、具材と絡みやすく、焦げ付きも発生しにくい加熱調理用調味液、食品及びその製造方法を提供する。【解決手段】ウェランガムと、１種又は２種以上の増粘多糖類（但し、ウェランガムは除く）と、加工澱粉とを少なくとも含有し、前記ウェランガム含有量が０．０５質量％以上かつ１．５質量％未満であり、ボストウィック粘度計による測定温度２５℃、測定時間３０秒の粘度が３～１９ｃｍである加熱調理用調味液を、具材に添加して加熱調理する。【選択図】なし
