< Topic >Production manner of the active seasoning processed food is offered food such as me and the kalium kalium plum which it does as raw materials for seasoning. SolutionsWith 1st process, inserting the food raw materials for seasoning in the aqueous solution which includes the vinegar, in the broth which it boils together, specified time it soaks the processed food. With 2nd process, it boils together in the broth of 1st process including sorbitol. With 3rd process, after cooling the processed food after the 2nd process, it makes dry. As for the food raw materials for seasoning, it is desirable to consist of the me or kalium kalium plum other fruits which are done. The processed food consists of the arum root or the boiled fish paste. As for sorbitol concentration of the broth, when the seasoning arum root is produced, when 60 or 80 mass %, the seasoning boiled fish paste is produced, 1 or 10 mass % it is desirable. < Choice figure >It is not【課題】するめやカリカリ梅などの食品を味付け用の原料として使用可能な味付加工食品の製造方法を提供する。【解決手段】第1工程で、食酢を含む水溶液に味付用食品原料を入れて煮込んだ煮汁に、加工食品を所定の時間漬ける。第2工程で、第1工程の煮汁にソルビットを加えて煮込む。第3工程で、第2工程後の加工食品を冷却した後、乾燥させる。味付用食品原料は、するめまたはカリカリ梅その他の果実から成ることが好ましい。加工食品は、コンニャクまたはかまぼこから成る。煮汁のソルビット濃度は、味付コンニャクを製造する場合、60乃至80質量%が、味付かまぼこを製造する場合、1乃至10質量%が好ましい。【選択図】なし
