In the production method of the minced sauce according to the present invention, the ground minced meat is heat-treated in a oven cabinet to which steam is introduced, and the moisture content of the minced meat after the oven heat treatment is 58% of the moisture content of the minced meat By mass to 70% by mass, and a step of producing a sauce using the ground meat after the oven heating treatment. During the oven heating treatment, it is preferable to set the internal temperature of the oven to 200 to 300 C. and the surface temperature of the ground meat to 50 to 90 C.本発明のひき肉入りソースの製造方法は、水蒸気が導入されたオーブンの庫内で生ひき肉を加熱処理して、そのオーブン加熱処理後のひき肉の水分含量が該生ひき肉の水分含量に対して58~70質量%となるように調整する工程と、該オーブン加熱処理後のひき肉を用いてソースを製造する工程とを有する。前記オーブン加熱処理中は、前記オーブンの庫内温度を200~300℃とし且つひき肉の表面温度を50~90℃にすることが好ましい。
