METHOD FOR PRODUCING EGG-PRODUCES SATISFLYING THE REQUIREMENT OF SNACK MEALS BETTER

摘要

To sepd. egg yolks and whites vegetable oil is added. The yolks are placed in pref. tube, are heat treated at 95 deg.C. The obtd. yolk 'rod' is placed in a tube contg. the whites and the heat treatment is repeated. Most of the oil separates on top of the tubes during heat-treatments. The result is a uniform distribution of egg yolks and white in standard, hard boiled egg slices.