PROBLEM TO BE SOLVED: To provide a production method of a plum processed product, for providing a plum processed product which is a plum processed product produced from plum pickles or pickled plum, and has no seed, a low moisture content, and crispy palate feeling like potato chips.SOLUTION: A production method of a plum processed product includes: a step of preparing pitted plum pickles or pitted pickled plums； a step of frying in oil the prepared pitted plum pickles or pitted pickled plums under a reduced-pressure condition so as to decrease a moisture content； and a step of irradiating the prepared pitted plum pickles or pitted pickled plums with microwaves under a reduced-pressure condition so as to dry. Alternatively, the production method of the plum processed product includes: a step of preparing pitted seasoned plum pickles or pitted seasoned pickled plums； a step of frying in oil the prepared pitted seasoned plum pickles or pitted seasoned pickled plums under a reduced-pressure condition so as to decrease a moisture content； and a step of irradiating the prepared pitted seasoned plum pickles or pitted seasoned pickled plums with microwaves under a reduced-pressure condition so as to dry.SELECTED DRAWING: None【課題】梅漬や、梅干しから製造する梅加工品であって、種がなく、また、水分含有率が低い、サクサクした、ポテトチップスのような食感の梅加工品を提供する梅加工品の製造方法を提案する。【解決手段】種抜き梅漬又は種抜き梅干しを調製する工程と、調製された種抜き梅漬又は種抜き梅干しを減圧条件下で油揚げして水分含水率を低下させる工程あるいは、減圧条件下で、調製された種抜き梅漬又は種抜き梅干しに対してマイクロ波を照射して乾燥させる工程とを備えている梅加工品の製造方法。種抜き調味梅漬又は種抜き調味梅干しを調製する工程と、調製された種抜き調味梅漬又は種抜き調味梅干しを減圧条件下で油揚げして水分含水率を低下させる工程あるいは、減圧条件下で、調製された種抜き調味梅漬又は種抜き調味梅干しに対してマイクロ波を照射して乾燥させる工程とを備えている梅加工品の製造方法。【選択図】なし
