< Topic >Being the seasoning which has place possible physical properties on the food of the seasoning target, being possible to obtain the food impression of making shiyakishiyaki of the vegetable because the dry vegetable piece uniformly and it has permeated sufficiently, variation such as food impression and specific gravity is little, offers quality stability and the vegetable one entering seasoning which is superior in eating quality.SolutionsDry vegetable including 2 and table salt 1 the seasoning 3 which becomes, quantity of dry vegetable 2, 30 - 70 weight % is grain size of the aforementioned dry vegetable before the absorbing water is with water content as 10% or less with all the weight contrasts, 1 - 10mm diameter in state, the container 2 entering dry vegetable the seasoning which consists of 2 which features that it is enclosed to 10ml - 500ml at the same time 80% - 95% with all the capacity contrasts, the fragmentation tool material section of the dry vegetable after the adjusting as a container 4 and table salt 1.< Choice figure >Drawing 1【課題】調味対象の食品の上に戴置可能な物性を備えた調味料であって、野菜のシャキシャキとした食感を得ることが可能で、乾燥野菜片が均一にかつ十分に浸透しているため食感や比重等のばらつきが少なく、品質安定性及び食味に優れた野菜片入り調味料を提供する。【解決手段】乾燥野菜2及び食塩1を含んでなる調味料3であって、乾燥野菜2の分量が、全重量対比で30~70重量%であり、前記乾燥野菜の粒径が水分量を10%以下にして、吸水前状態で1~10mm径であり、かつ調整後の乾燥野菜の破片具材部を全容量対比で80%~95%であって、容器4として10ml~500mlに収納されていることを特徴とする容器2入り乾燥野菜2と食塩1からなる調味料。【選択図】図1
