PROBLEM TO BE SOLVED: To provide packaged heat-sterilized salad formed by mixing ingredients and acid oil-in-water emulsified seasoning, free from becoming watery or dry in the whole salad, and becoming a state close to being handmade in either case of using as the ingredients, ingredients easily causing syneresis, such as cabbage and cucumber, and heat sterilizing them, or of using ingredients easily absorbing water, such as pasta, and heat sterilizing them.SOLUTION: Packaged heat-sterilized salad made by mixing ingredients and acid oil-in-water emulsified seasoning has in a preservation condition of ≤10°C, an open date of ≥30 days, general viable cell number of ≤300 cfu/g, and a coliform group bacteria of negative/0.1 g. The packaged heat-sterilized salad is such that the ingredients are at least one kind of ingredient easily causing syneresis, selected from cabbage, onion, cucumber, apple and kiwifruit, and/or at least one kind of ingredient easily absorbing water, selected from potato, pumpkin, sweet potato, and pasta, the oil phase of the acid oil-in-water emulsified seasoning is formed by edible oil and fat liquid at initial temperature 15°C, an oil phase content is 65-70% to the acid oil-in-water emulsified seasoning, the water phase of the acid oil-in-water emulsified seasoning contains at least a protein raw material, saccharides, salt and vinegar, the concentration of the raw material contained in the water phase, excluding water is 20-50% at solid conversion, to the water phase, and the hardness of the acid oil-in-water emulsified seasoning at initial temperature 15°C is (5×102)-(5×103N/m2).COPYRIGHT: (C)2014,JPO&INPIT【課題】具材と酸性水中油型乳化状調味料を配合した容器詰め加熱殺菌サラダであって、前記具材として、キャベツ、キュウリ等の離水しやすい具材を用いて加熱殺菌した場合や、パスタ等の吸水しやすい具材を用いて加熱殺菌した場合のいずれの場合であっても、サラダ全体が水っぽくなったりパサついたりすることがなく手作りに近い状態となる容器詰め加熱殺菌サラダを提供する。【解決手段】10℃以下の保存条件で賞味期間が30日以上、一般生菌数が300cfu以下/g、かつ、大腸菌群が陰性/0.1gであり、具材及び酸性水中油型乳化状調味料を配合した容器詰め加熱殺菌サラダであって、前記具材がキャベツ、タマネギ、キュウリ、リンゴ又はキウイフルーツから選ばれる少なくとも1種以上の離水しやすい具材、及び/又は、ジャガイモ
