| 摘要 |
A method of making a seasoned egg by spraying an egg whose cuticle layer is removed with seasoning liquid under vacuum is provided. The product has efficacy and flavor of red ginseng and ginseng. An egg is soaked in cleansing water for 30sec to 60min to remove a cuticle layer, sterilized and sprayed with seasoning liquid under vacuum. The cleansing water is prepared by mixing water of 20 to 90deg.C and 0.1 to 30% by weight of sodium hypochlorite. The seasoning liquid is prepared by dissolving 1 to 40% by weight of a red ginseng extract containing 70mg/g or more of crude saponin or a ginseng extract containing 80mg/g or more of crude saponin, 1 to 40% by weight of red ginseng flavor or ginseng flavor and 5 to 30% by weight of salt in water. The vacuum stage is maintained at -100 to -760mmHg for 10sec to 60min. In the process, 0.1 to 3.0g of seasoning liquid is introduced into an egg. |
