PACKAGED OIL-IN-WATER TYPE EMULSION FOOD AND PROCESS FOR PRODUCING THE SAME

摘要

A packaged oil-in-water type emulsion food produced by filling an oil-in-water type emulsion food containing an edible fat, vinegar and egg yolk into an oxygen-barrier container and sealing, characterized in that the dissolved oxygen concentration immediately after the production ranges from 0.8 to 8.1% O2. The packed oil-in-water type emulsion food suffers from little deterioration in qualities due to oxidation and has a well-balanced flavor.