PROBLEM TO BE SOLVED: To provide a seasoned fish meat food product suitable for an everyday dish, rice ball, boiled rice with tea, side dish, or the like, excellent in preservation, and having a new taste.SOLUTION: The seasoned fish meat food product is produced such that seasoned fish meat obtained by mixing a mixed seasoning consisting essentially of vinegar and sugar and added with at least one selected from the group consisting of Miso (soybean paste), soy sauce, rice wine, and sweet cooking rice wine, with steamed fish meat, and the seasoned fish meat is stored in a space of a pickled Ume (Japanese apricot) which is formed by removing the seed therefrom. A method for producing the seasoned fish meat food product includes: a fish meat processing step sequentially performing the step of cutting the belly of fish, removing the guts therefrom, washing the fish, and steaming the fish, and the step of breaking the steamed fish meat into blocks, flakes, and paste a mixed seasoning preparing step of mixing at least one selected from the group consisting of Miso, soy sauce, rice wine, and sweet cooking rice wine with vinegar and sugar as essential components a seasoned fish meat preparing step of mixing the mixed seasoning obtained in the mixed seasoning preparing step into the steamed fish meat obtained in the fish meat processing step a pickled-Ume processing step of removing the seed from the pickled Ume and making the space in the pickled Ume and a seasoned food product step of storing the seasoned fish meat obtained in the seasoned fish meat preparing step in the space of the pickled Ume which is obtained in the pickled-Ume processing step.COPYRIGHT: (C)2012,JPO&INPIT【課題】惣菜、おむすび、お茶漬け又は酒の肴などに適し、保存性に優れ、新規な味覚の魚肉の調味食品及びその製造方法の提供。【解決手段】蒸した魚肉に、食酢及び砂糖を必須成分として、これに味噌、醤油、酒、みりんのグループから選ばれた1種以上を加えた混合調味料を混ぜ合わせた魚肉調味物を、梅干しの種を取り出して形成された空間に収容した魚肉の調味食品及び魚の腹部を切開して内臓を取り出し、水洗した後、魚を蒸す段階、蒸した魚肉を、ブロック又はフレーク又はすり身にほぐす段階を順次行う魚肉加工工程と、食酢、砂糖を必須成分とし、これに味噌、醤油、酒、みりんのグループから選ばれた1種以上を混ぜ合わせる混合調味料調製工程と、魚
