PURPOSE: To obtain the titled product having no change in taste, showing extremely prolonged preservation period, by immersing raw fried bean curd from which oil is removed, which is washed with water, cooled, and dehydrated, in seasoning, seasoning it at normal temperature at normal pressure and under reduced pressure, subjecting it to vacuum packaging, heat-treating it under pressure.

CONSTITUTION: For example, a raw material for raw fried bean curd having 35W55wt% water, 22W36wt% oil, and about 18g weight is kept in hot water at about 85°C for 5min, oil is removed, it is washed with running water, cooled, and dehydrated by a centrifugal separator to give 20g raw fried bean curd having water content in the raw material adjusted to a constant value. It is then put in a vacuum cooker containing a given amount of soy sauce, sugar, vinegar, sodium glutamate, etc., kept at normal temperature at normal pressure and under reduced pressure for proper time, respectively, so that it is seasoned. The desired number of the seasoned raw fried bean curd is dividedly packed into bags of aluminum foils to which polyethylene is laminated to both sides, and it is heat-treated under pressure at ≥100°C to give the desired product.