| 摘要 |
The egg product has pH of 6.5-8, pref. 7.5 and is packaged in single portions hermetically enclosed in a heat-resistant container. The eff product is in the form of an emulsion of natural eggs, or de-fatted eggs or an egg emulsion to which fats have been added, the natural emulsion contains 5-15% dried corn syrup, 0.5-2.5% of a vegetable gum, 1-4% of an alkaline agent, up to 1.5% leaven to lighten the texture of the cooked product, 1-2% spices and sugar and 1-4% salt. 10-30% of filling may be present, e.g. vegetables as for a Spanish omelett, soya protein to give a ham-like flavour. The egg product which may be precooked, is packed in "nylon" "saran" polyester film, and is heated up or cooked by plunging into hot water and boiling for a given length of time. |
