| 摘要 |
An egg soup, a method for preparing the egg soup, and the ramyun(instant noodle) using the egg soup are provided to improve taste and to increase the content of protein. A method for preparing an egg soup comprises the steps of removing the shell of an egg; mixing the yolk and the white of the egg or not mixing them; freezing the mixed one or unmixed one in vacuum; reducing pressure to sublime ice; and removing moisture by using a dryer to obtain the dried soup. |
