| 摘要 |
According to the present invention, production processes for pickled egg powder which comprises either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0 DEG to about 50 DEG C, optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180 DEG C and an outlet temperature of at least 120 DEG C; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including egg shell), carrying out the decomposition treatment at temperatures of 0 DEG -50 DEG C, optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided. |
