| 摘要 |
A method for preparing cooked egg comprises placing separated egg white or yolk in a container and sealing it, cooking the white or yolk to a maximum temperature then cooling and removing the cooked product. The maximum temperature may be 80-110{C, preferably 85-91{C and the cooking time may be up to 10 minutes, e.g. 2-3 minutes. The temperature of the product may be 0-10{C, e.g. no less than 2{C during cooling. The container may be partly evacuated prior to sealing to prevent aeration of the white or yolk during cooking. The white or yolk may be allowed to stand prior to cooking in order to stabilise. The product may be cuboidal in shape and the container may comprise a flexible, sealable pouch e.g. a flat bag 20 with a volume of 1000-5000 ml e.g. 2000-2500 ml. Up to 5 kg of uncooked white or yolk e.g. 2.5 kg may be placed in the container. Cooking may comprise steaming, and the temperature of the steam cooker may rise gradually to the maximum temperature. Up to six containers may be laid flat on a slatted/perforated/wire tray in the cooker and a trolley may hold up to ten trays. The cooked white or yolk may be chopped, diced, comminuted, ground or milled to a paste then combined with the other of the white or yolk in the desired proportions. A mixture of chopped cooked egg white and ground egg yolk and a sealed, partly evacuated container containing egg white or yolk is also disclosed. |
