PROBLEM TO BE SOLVED: To provide a method for producing packaged salad hardly spoiling its outer appearance even when time passes after opening the packaged salad and dishing up on a dish, in the method for producing the packaged salad by filling and sealing a container with salad made by dressing ingredients with emulsified seasoning liquid.SOLUTION: In a method for producing packaged salad by filling and sealing a container with salad made by dressing ingredients with emulsifying seasoning liquid, the method for producing the packaged salad includes dispersing starch and/or water insoluble dietary fiber in an unmelted state in a part excluding the ingredients of the salad, bringing a water content of the part excluding the ingredients of the salad to 70-98%, and a yolk content to 0.1-8% at raw conversion, and heat treating the packaged salad after filling and sealing a container with the salad.COPYRIGHT: (C)2014,JPO&INPIT【課題】具材を乳化調味液で和えたサラダが容器に充填密封された容器詰めサラダの製造方法において、容器詰めサラダを開封して皿などに盛り付けた後に時間が経過しても、外観が損なわれ難い容器詰めサラダの製造方法を提供する。【解決手段】具材を乳化調味液で和えたサラダが容器に充填密封された容器詰めサラダの製造方法において、前記サラダの具材を除く部分は、非溶解状態の澱粉及び/又は水不溶性食物繊維が分散されており、サラダの具材を除く部分の水分含量が70~98%、かつ、卵黄含有量が生換算で0.1~8%であり、前記サラダを容器に充填密封した後、該容器詰めしたサラダに加熱処理を施す容器詰めサラダの製造方法。【選択図】 なし
