METHOD OF IMPREGNATION TREATMENT FOR FOODS, AND VITAMIN C-CONTAINING EGG AND PIDAN-LIKE EGG OBTAINED BY THE METHOD

摘要

A method of impregnating food characterized by involving an impregnation step wherein the food is brought into contact with a liquid component or a gas component after or under evacuation, and/or the food is cooled in a state being in contact with the liquid component to thereby impregnate the food with the liquid or gas component. By using this method, various foods can be easily impregnated with various liquid or gas components. Also, vitamin C-containing eggs and pidan-like eggs can be easily provided thereby.