PROBLEM TO BE SOLVED: To provide a method for producing preserved food that has, as much as possible, a better appearance (shape) than and is as nutrient as food products for long-term storage produced with conventional methods in which foods are smoked, pickled or the like and surfaces and contents of them are changed and look degraded compared with their original appearances.SOLUTION: A method for preservation of food product using magnesium chloride comprises: a first step of steaming the food product to the extent that does not at least give cells in the food product changes a second step of spraying an aqueous solution in which not less than 0.003% of the magnesium chloride is dissolved when the food product maintains a temperature between 50°C and 100°C, preferably between 60°C and 90°C by keeping performing the first step and a third step of drying a resultant food product after completing the second step so that the resultant food product contains not more than 0.03% of an amount of water.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2017,JPO&INPIT【課題】従来、食品の長期保存方法は、燻製、又は漬物類であり、長期保存方法は、表皮、及び内容物の姿が、変化して、劣化したような形態となり、その姿は、最初の姿とは、比べようがないのが現状であるが、劣化した姿ではなく、できる限り、姿(形状)が美麗で、かつ栄養面での遜色がない保存食品の製造方法の提供。【解決手段】食品を蒸して、少なくとも、この食品内の細胞に変化を与えない程度の蒸過程を施す第1の工程と、この第1の工程を継続して、前記食品が、50℃~100℃で、望ましくは、60℃~90℃の状態を維持した時に、0.003%以上の塩化マグネシュウムが溶解した水溶液を散布する第2の工程と、この第2の工程を完了した、処理済食品を、乾燥し、処理済食品の水分量を、0.03%以下とする第3の工程とで構成した塩化マグネシュウムを利用した食品の保存方法。【選択図】図3
