Method for preparation of instant food having improved taste, nutritional value, and texture

A method for the preparation of microwaveable instant food, comprising:

• filling solid raw ingredients into a container, wherein the solid raw ingredients comprise at least one selected from the group consisting of grains, beans, mushrooms, root and tuber crops, bulbs, seasoned vegetables, fruits, seeds, meats, fish, and eggs;
• sterilizing the solid raw ingredients filled in the container by introducing pressurized steam into a sterilizer under a vacuum;
• sterilizing liquid sauces by spraying steam directly on the liquid sauces, wherein the sterilizing the liquid sauces is performed for 6 to 8 minutes by directly spraying steam at 130° C. to 140° C. to the liquid sauces;
• adding the sterilized liquid sauces to the sterilized solid ingredients;
• sealing the container added with the sterilized liquid sauces;
• and
• heating the sealed container at a temperature of 90° C. to 125° C. for 10 to 25 minutes.