| 摘要 |
PURPOSE:To obtain the albumen hardening-preventing egg preventing the aging hardening of the albumen without deteriorating the quality of the food and suitable for producing the egg-processed food, etc., by immersing a shell-peeled boiled egg in the aqueous solution of trehalose, etc. CONSTITUTION:This albumen hardening-preventing egg is prepared by immersing the shell-peeled boiled egg of a chicken, a quail, etc., in the aqueous solution (the concentration is preferably 5-20%) of trehalose or/and sucrose for 10-50hr. The albumen hardening-preventing egg and an acidic seasoning agent such as a mayonnaise base are used as raw materials for producing an egg-processed food. |
