To provide cooked frozen food having favorable flavor without losing color tone and nutrient components of fruit vegetables, and eaten at ≥0°C: and to provide a method for producing the food.

The cooked frozen food is produced through subjecting only fruit vegetables to sterilization under conditions suitable for the fruit vegetables in advance, thereafter mixing the fruit vegetables with other materials and then subjecting the mixture to heating treatment concurrently including cooking and sterilizing treatment under milder conditions.

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