| 摘要 |
PURPOSE: Provided is a method for producing processed egg products which involve no further cooking process. The processed egg product can be stored longer. CONSTITUTION: The method for producing processed egg products comprises the steps of: mixing 30 to 40 parts by weight of fish meat, 10 to 15 parts by weight of eggs and salts, pulverizing the mixture using a pulverizer, adding spice, 25 to 30 parts by weight of eggs and other additives into the mixture, and pulverizing the mixture for 8 to 10 minutes, wherein 8 to 12 parts by weight of ice water is added to the mixture during the above process; pulverizing 10 to 20 parts by weight of pork for 10 to 15 minutes, adding corn starch and other materials into the pulverized pork and mixing them for 8 to 10 minutes; filling the first dough into a film paper; forming various shapes using the second dough pork dough via nozzles and molds; heating the firs dough filled film paper at 121 deg. C and 2.7 bar for 10 to 18 minutes, and rapidly heating the second pork dough at 80 to 100 deg. C followed by passing it through an oven of 120 to 180 deg. C for 2 to 4 minutes; cooling the heated first dough to 40 deg. C or less and drying it; packaging the second pork dough under vacuum condition, sterilizing and cooling it to 30 deg. C or less and drying it; and packaging the first dough into a PVC vessel and sealing it. |
