| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a plain fried boiled egg, by which such the preferable fried texture as that of a fried coated egg can be stably obtained regardless of uneven quality of eggs used as a raw material for the boiled egg. <P>SOLUTION: This method for producing the plain fried boiled egg comprises pickling a shell-removed boiled egg in one of a pickling liquid containing 0.01 to 3% of glucose, a pickling liquid containing 0.1 to 5% of lactose, a pickling liquid containing 0.01 to 4% of xylose, a pickling liquid containing 0.1 to 5% of maltose, a pickling liquid containing 0.01 to 4% of fructose, a pickling liquid containing 0.01 to 4% of galactose and a pickling liquid containing 0.1 to 5% of glycine and then plainly frying the pickled boiled egg. A pickled boiled egg is used for the method for producing the plain fried boiled egg. <P>COPYRIGHT: (C)2007,JPO&INPIT |
