The present invention provides a solid food, a cooked food containing the solid food as an ingredient thereof, and a method for producing the same, and the present invention relates to a method for producing a solid food imparted with a function of maintaining texture and improving storageability, comprising: (a) contacting an alkaline substance and a coating substance with the surface of a solid food； (b) coating the surface of the food with the coating substance by placing the food in an atmosphere at a temperature equal to or higher than the temperature at which the protein in the food is denatured by heat and the coating substance forms a coating； (c) heating the food under conditions equivalent to or more than a temperature of 80° C. for 15 minutes； and (d) carrying out at least the treatment of (a) to (c) in that order, as well as a solid food produced according to this process, and a cooked food containing the solid food as an ingredient thereof, and as a result, the present invention is able to provide a solid food such as meat or seafood which does not demonstrate a decrease in quality even when stored for a long period of time and has superior storageability, a cooked food containing the solid food as an ingredient thereof, and a method for producing the same.本發明提供一種固體食品及作為具體材料含有該固體食品的烹調完食品以及它們的製造方法。一種加工固體食品的製造方法、用上述方法製作的固體食品及作為具體材料含有該固體食品的烹調完食品，是製造賦予食感保持及保持性提高作用的固體食品的方法，包括：(a)在固體食品的表面接觸鹼性物質和成膜化物質；(b)在上述接觸的狀態下，在該食品的蛋白質進行熱變性並且成膜化物質進行成膜化的溫度以上的環境中放置該食品，由成膜化物質對食品的表面進行成膜化處理；(c)對該食品在與80℃且15分鐘相當的以上的條件下進行加熱處理；以及(d)至少按順序進行上述(a)~(c)的處理。這樣，即使在長時間的保存中，也不降低品質，保存性優異。
