To obtain the subject processed food with appropriate physical properties containing fat-and-oil with its hardness regulated without the need of conducting formulation, hydrogenation, transesterification, fractionation and the like by using, as a stock, fat-and-oil containing a fat-and-oil solidifying agent.

This processed food is obtained by incorporating at low temperatures livestock meat of fish meat with salt, seasoning, sugar, stabilizer, a protein-based water-holding agent, fat-and-oil, or the like, or injecting at low temperatures the meat or the fish meat with a solution of the above ingredients to effect compatibilization as a whole, followed by cooking under heating, wherein, as a stock, fat-and-oil (e.g. rapeseed oil) containing a fat-and-oil solidifying agent consisting of a ≥20C fatty acid ester (e.g. glycerol mono behenic ester), a polyglycerol fatty acid ester ≤3 in HLB number (e.g. triglycerol pentastearate) and/or a sucrose fatty acid ester (e.g. sucrose palmitic ester) is used as a stock with its hardness regulated at discretion.