| 摘要 |
PURPOSE:To produce a seasoned hard-boiled egg having excellent preservability and smoked taste and flavor, by immersing a boiled egg in a seasoning liquid containing salt and smoke component, boiling again and coating the surface with a resin liquid containing a colorant. CONSTITUTION:An egg is boiled at 80-95 deg.C for >=3hr to solidify the albumen and yolk and immersed in a seasoning liquid containing salt, a smoke component (e.g. commmercially available smoking liquid) and if necessary, a drug component such as aloe, a seasoning such as soy, etc. The egg is boiled again at 60-95 deg.C for >=30min to effect the secondary sterilization and the removal of the seasoning liquid attached to the shell. The objective seasoned hard-boiled egg is produced by coating the surface of the egg with a resin liquid (e.g. shellac resin liquid, polyamide resin liquid, etc.) containing a colorant to make the egg sheel gas-impermeable, improve the preservability of the egg and reinforce the egg shell. |
