The problem of the present invention is to provide an optimal vacuum tight packaging food by setting the temperature and the time in accordance with the characteristics of the food to reduce the deterioration in the food material and the decrease in the feeling of eating when the pressurizing heating apparatus capable of performing a multi-stage warming up and down heat treatment is possible.A filling step S3 for performing cleaning, peeling, cutting, etc. of a food material, a pretreatment process S2 which has been subjected to a heating treatment (half cooking) of the food material, and a filling step S3 in which the pretreated ingredients are mixed in a single or a predetermined proportion, and the metered liquid is filled into the bag together with the seasoning solution After the air in the bag is degassed, a vacuum sealing process S4 for sealing the crumb by thermal seal processing, and a sealing bag filled with food are stored in a pressurized heating tank capable of multi step heating and heating, and the temperature is gradually increased and heatedThe temperature and the time required for cooking sterilization in the cooking sterilization step S5 are sequentially set according to the pretreatment method of the foodstuffs and the type of the food in the pretreatment step S2 through the cooking sterilization process S5 in which the reason and sterilization are continuously carried out.Diagram【課題】本発明による課題は、多段階昇温加熱処理可能な加圧加熱機を使用する際の食材への劣化、食感の低下を食品の特性に応じて温度・時間を設定して最適な真空密着包装食品を提供する。【解決手段】食材の洗浄、皮むき、カッティングなどを行う下準備工程S1と、食材の加熱処理(半調理)を施した前処理工程S2と、前処理を施した食材を単独または所定の割合で混ぜ合わせ、計量した食材を調味液とともに袋に充填する充填工程S3と、袋内の空気を脱気した後、袋口を熱シール加工により密封する真空密封工程S4と、食材が投入された密封袋を多段階昇温加熱処理可能な加圧加熱槽に収納し、段階的に昇温・加熱して調理と殺菌を連続して行う調理殺菌工程S5を順次経て、調理殺菌工程S5における調理殺菌に要する温度と時間を、前処理工程S2における食材の前処理方法と食品の種類によって設定する。【選択図】図1
