[Problem] To provide a method for producing smoked processed food in which meat juice, umami, and moisture are retained in the meat itself while being appropriately sterilized. The raw meat that has been vacuum-packed is heated at a temperature of more than 60 ° C. and not more than 65 ° C., and further heated for 1 hour to 1 hour and 15 minutes after the center temperature of the meat exceeds 60 ° C. A first step of unpacking the primary processed product, adding a seasoning liquid containing water and salt, vacuum packaging again, and infiltrating the seasoning liquid into the primary processed product to form a secondary processed product； and And a third step of unpacking the secondary processed product, wiping off the moisture, putting it in a smoke processing apparatus, and processing it into a smoked processed food. [Selection figure] None【課題】適度の滅菌を施しつつ肉汁、旨味、水分を肉自体に保持させたスモーク加工食品の製造方法の提供。【解決手段】真空包装した生精肉を、６０℃を超え６５℃以下の温度で加熱し、肉の中心温度が６０℃を超えてからさらに１時間～１時間１５分加熱して一次加工物とする第１工程と、一次加工物の包装を解き、水および食塩を含む調味液を加えて再度真空包装し、一次加工物に調味液を浸透させて二次加工物とする第２工程と、二次加工物の包装を解き、水分を拭き取ってスモーク加工装置に入れ、スモーク加工してスモーク加工食品とする第３工程とを含む。【選択図】なし
