| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing egg salad having superior egg flavor, even after being stored. <P>SOLUTION: The method for producing egg salad comprises mixing a chopped product of heat-coagulated egg, obtained by coagulating a broken whole raw egg with heat and dicing the heat-coagulated egg, with acidic oil-in-water emulsified seasoning. The albumen part of the chopped product mixedly contains albumen pieces, having a weight 0.7 times or larger than that of the mass of the diced reference albumen pieces, wherein the egg albumen pieces account for 50 wt.% or higher, with respect to the egg albumen part as a whole, and the temperature of the chopped product to be mixed is 50°C or higher. <P>COPYRIGHT: (C)2009,JPO&INPIT |
