| 摘要 |
<p>The invention relates to the food industry, in particular to the culinary treatment of eggs. In order to extend the number of means for producing aromatised food products based on eggs, the inventive method for the culinary treatment of eggs involves the heat treatment thereby, thereby coagulating the egg mass. Said method also consists in shelling the eggs, salting them in the aqueous solution of cooking salt and in cold smoking. In the variants of said method, the separation of liquid white and yellow of the egg or the mixture thereof, the filling in moulds, the heat treatment by cooking in water or steaming and cold smoking of coagulated products are also disclosed. The products thus produced are characterised in that they have a dense but not hard consistency, agreeable taste and a flavour specific for smoked products, salt being evenly distributed through the volume thereof.</p> |
