| 摘要 |
1,187,177. Cooked egg g product. RALSTON PURINA CO. 4 July, 1968 [21 Aug., 1967], No. 31895/68. Heading A2B. A cooked egg product is made by a process which comprises separating egg whites and egg yolks, mixing the yolks with a proteolytic enzyme, such as papain, bromelin, pepsin, and trypsin, and cooking in a mould to obtain a solid yolk, supporting this solid yolk in a mould of larger diameter and surrounding with the whites, which have mixed therewith a waterbinding material, cooking, cooling to room temperature, freezing at less than 30‹F., and if desired subsequently thawing. The water-binding material includes cereals, starches, flour products, and marine colloids. |
