PROBLEM TO BE SOLVED: To provide a processed food efficiently using a bulb leaf part of scallion peeled in a process of desalting and excellent in flavor of scallion with reducing smell of scallion.SOLUTION: There is provided a tukudani of scallion by using bulb leaf part of scallion peeled in a process of desalting salted scallion as a raw material, adding further ginger to a seasoning liquid by blending seasoning to water at the amount with a blending ratio based on mass to the bulb leaf part of scallion of 0.03 to 0.7 and conducting a heating treatment at 85 to 105°C for 25 to 80 minutes.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】塩抜きする工程で剥がれたラッキョウの鱗葉部を有効活用し、かつ、ラッキョウの臭みが低減されながらもラッキョウの風味に優れた加工食品の提供。【解決手段】塩漬けしたラッキョウを、塩抜きする工程で剥がれたラッキョウの鱗葉部を原材料とし、調味料を水に配合した調味液に、更にショウガを配合比がラッキョの鱗葉部に対して質量基準で0.03~0.7である量を添加し、85~105℃で25~80分間加熱処理を行う、ラッキョウの佃煮。【選択図】なし
