| 摘要 |
The present invention relates to a producing method of a functional pickled egg without fishy smell and, more specifically, to a method for producing a functional pickled egg. The pickled egg is produced by treating ultrasonic waves (for three hours / for 1 to 3 days) for removing fishy smell after mixing the main ingredients by using vinegar using fruits (apple and lemon) and an eggshell powder as main ingredients. A final product is without intrinsic fishy smell and has high consumer preference due to mixing anhydrous citric acid of 5% and erythritol of 40% (non-caloric sugars) as a coating agent when powdering. |
