To provide a food impregnation method effective for shortening the impregnation time and preventing the collapse of the food during the impregnation process.

A food 9 is impregnated with an impregnation liquid 10 in a vacuum impregnation pot 1. The impregnation is carried out by using three steps comprising an evacuation step to evacuate the vacuum impregnation pot, an opening step to pen the evacuated vacuum impregnation pot 1 to air and return the pressure in the pot to atmospheric pressure, and a heating step to heat the vacuum impregnation pot keeping the opened state and repeating the above cycle. In the heating step, the heating is stopped before the boiling of the impregnation liquid and the maximum temperature of the impregnation liquid in each heating step is lowered according to the repetition of the impregnation cycle.