| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain egg salad enhanced in body taste specific to boiled egg though the pH of the egg salad is adjusted to ≤5.5, and a seasoning liquid for egg salad. <P>SOLUTION: In the egg salad is obtained by blending ≥40% of boiled egg and seasoning liquid, the seasoning liquid has pH 3.5-5, brix of ≥60, ≥10% of sugar alcohol (in terms of solid) and 3-15% of yolk (in terms of raw one). <P>COPYRIGHT: (C)2012,JPO&INPIT |
