PREPARATION OF KNEADED SALAD OR FILLING FILLED IN CONTAINER

摘要

PURPOSE:To obtain the subject salad or filling having excellent shape- retainability by adding and mixing dried albumen and thermally sterilizing the mixture. CONSTITUTION:Ingredients and sauces of a kneaded salad or filling are mixed with dried albumen and the mixture is filled in a sealed vessel and sterilized with heat. The amount of the dried albumen is usually 0.3-2.0%, preferably 0.5-1.0% and the heating temperature is about 70-100 deg.C, preferably 80-90 deg.C.