| 摘要 |
The method washes raw eggs in water to separate dirts, soaks the washed eggs in a diluted aqueous alkali solution containing 2 weight % alkali relative to 100 weight % water to remove cuticle from the shell, washes again in water to steam for 15min at 90-95deg.C under the atmosphere, soaks the steamed eggs for 20-24 hours in a seasoning liquid having 25 weight % salt relative to 100% water with an addition of a flavoring agent. While heating the treated eggs to about 80deg.C, the eggs are smoked at 80-90deg.C RH 50% for 10-12 hours for coating an edible color agent on the surface of the shell.
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