| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fried egg having delicious taste, attractive appearance and fluffy and moist palatability. <P>SOLUTION: This fried egg is prepared by frying a slurry produced by compounding a liquid egg composed of 69-100% albumen and 31-0% yolk, preferably 76-100% albumen and 24-0% yolk with starch and/or gelatin and adjusting the pH of the slurry product to 6.0-7.5. <P>COPYRIGHT: (C)2004,JPO |
