To provide a protein food heat treating method effectively achieving heat treatment to be finalized in a slight balance without causing the destruction of the function and the capacity of a protein food.

This protein food treating method comprises a process of soaking a protein food in a liquid bath, and a process of keeping the total amount of the bath in a range of ±1.1°C of a control temperature to heat treat the protein food without practically damaging function. Furthermore, the method comprises a process of putting a protein-like food material in a plastic bag before soaking in the bath, and a process of excluding air from the plastic bag followed by sealing.

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