PROBLEM TO BE SOLVED: To achieve reduction of flavor of celery and maintenance of texture of celery.SOLUTION: The inventors found the heating condition for removing flavor. The heat condition should decompose or volatile a flavor component of celery and cure the celery. A definition of the invention from the aspect is as blow. A structure of a method for reducing flavor of the celery is heating. The heating temperature T1(°C) satisfies 45≤T1≤75, more preferably 70≤T1≤75. The heating time t1 (min.) is 5≤t1<；15, more preferably 5≤t1≤10. A shape of cut celery which is excluded is fluid shape (e.g. puree shape, pasty shape or the like).SELECTED DRAWING: Figure 1
