To provide a method for producing a nutrient-adjusted food of solid thick form, comprising baking a dough containing various nutritive substances in an oven, by which the product giving a moist feeling and having a good texture and a good taste is obtained at a high vitamin C residual rate.

This method for producing the nutrient-adjusted food of solid thick form is characterized by comprising adjusting and controlling dough consisting of nutrients such as carbohydrates, solid fats, sugars, proteins, vitamins and minerals and an environmental temperature so that the material temperature of a molded article in a solid thick state is 16±3°C just before inserted into an oven, subjecting the material temperature-adjusted and controlled molded article in an oven to a well-boiling and baking treatment so that the material temperature of the molded article does not exceed 100°C, thermally drying the well-boiled and baked product in the oven, and then taking out and cooling the thermally dried baked product from the oven.