PROBLEM TO BE SOLVED: To provide a package of a half-finished product and cooked product for tuna tail steak stew providing a finished product by confining meat juice or moisture in the interior without discharging them, maintaining juiciness, sufficiently including collagen and taste, carrying out finish in a state of cut into round slices providing a flavor with body, providing a soft state with difficulty in collapse of the shape, freezing the half-finished product before cooking or cooked product and, as necessary, quickly performing cooking with or without heat.SOLUTION: A main material 4 which is obtained by removing scales of a tail and a caudal fin of the tuna is cut into the round slices, seasoned lightly beforehand, provided with a baked color of light brown color in at least the whole surface, and then inserted into a plastic bag 1 provided with a strip-like zipper tape 3, and having the interior divided into a main material housing portion 11 and a seasoning liquid housing portion 12. The main material 4 is vacuum packed, warmed in hot water, and hermetically sealed in the main material housing portion 11. A seasoning liquid 5 is introduced into the seasoning liquid housing portion 12, and hermetically sealed. Thereby, the package for the tuna tail steak stew is obtained.COPYRIGHT: (C)2010,JPO&INPIT【課題】本発明は肉汁や水分を出さずに内部に封じ込め、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げられ、柔くて形が崩れにくく、更に調理前の仕掛り品又は調理品を冷凍し、必要に応じて素早く調理或いは加熱調理して完成品とすることができる鮪のテールステーキ・シチュー用の仕掛り品及び調理品の包装体を提供することを目的とする。【解決手段】帯状のチャックテープ3を設けて内部が主材収納部11と調味液収納部12とに2分割されたビニール袋1に、鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにすると共に下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた主材4を挿入し、それを真空パックすると共にそれを湯煎した主材4が主材収納部11に密閉され、調味液収納部12に調味液5を入れて密閉させた鮪のテールステーキ・シチュー用の包装体と成す。【選択図】図3
