PURPOSE: To prevent the partial discoloration or acceleration of a change in taste of food caused by the immersion of the food in the juice exuded from the food itself, by allowing a liquid absorbing mat for absorbing the juice exuded from the packed fresh food to be internally present on the bottom part of a container.

CONSTITUTION: A nonwoven fabric 3 as a liquid absorbing mat is positioned in an outer container 1 having a rectangular shallow dish shape and an outwardly extending peripheral edge 14 provided to the upper edge of the peripheral wall 11 thereof and, further, an inner container 3 having an inverted trough-shaped peripheral edge part 24 having a large number of small piercing holes 23 scattered to the almost entire surface of the bottom wall part 22 thereof is positioned in the outer container 1 on the inner surface side thereof. Both containers 1, 2 are welded under heating between the bottom wall part 22 and the peripheral wall part of the part, where the nonwoven fabric 3 is present, using the nonwoven fabric 3 as an intermediate interposing material to obtain a container A. When fresh food is received and packed in the container, said food is received in the inner container 2 and the upper opening part of said container 2 is closed by wrapping packing. By this method, the juice exuded from the food after packing falls on the nonwoven fabric 3 from the arbitrary holes 23... and transferred thereto to be adsorbed.