The present invention relates to a method for producing processed fish products, and an object thereof is to make bones soft and edible while keeping the appearance of fish good. A fish is set in a container. The reduced pressure heating step is performed in an environment of a first temperature T1 of 50 ° C. or higher and 90 ° C. or lower and a first pressure P1 higher than the saturated water vapor pressure at the first temperature T1 and lower than the atmospheric pressure. After the reduced pressure heating step, the pressure heating step is performed in an environment of a second temperature T2 of 105 ° C. or more and 125 ° C. or less and a second pressure P2 higher than the saturated water vapor pressure at the second temperature T2. After the pressurizing and heating process, a first environmental control process for reducing the temperature T in the container 12 to 100 ° C. is performed so that the pressure P in the container 12 does not fall below the saturated water vapor pressure. [Selection] Figure 1【課題】この発明は、魚類加工品の製造方法に関し、魚類の外観を良好に保ちつつ骨を軟らかい可食部とすることを目的とする。【解決手段】容器１２の中に魚類１８をセットする。５０°Ｃ以上９０°Ｃ以下の第１温度Ｔ１、かつ、第１温度Ｔ１における飽和水蒸気圧より高く大気圧より低い第１圧力Ｐ１の環境で減圧加熱工程を施す。減圧加熱工程の後に、１０５°Ｃ以上１２５°Ｃ以下の第２温度Ｔ２、かつ、第２温度Ｔ２における飽和水蒸気圧より高い第２圧力Ｐ２の環境で加圧加熱工程を施す。加圧加熱工程の後に、容器１２内の圧力Ｐが飽和水蒸気圧を下回らないように、容器１２内の温度Ｔを１００°Ｃまで低下させる第１の環境制御工程を行う。【選択図】図１
