| 摘要 |
PURPOSE:To obtain a pot-steamed hotchpotch, contained in a hermetically sealed container and readily drinkable outdoors by regulating the amount of albumen used to that drinkable by shaking the product. CONSTITUTION:Albumen and common salt are used as main raw materials and the amount of the albumen is regulated to that drinkable by shaking the product. That is, in the case of the liquid albumen, its amount is about 8-24wt.%, preferably 12-16wt.% based on the total amount. In the case of the dried albumen, its amount is preferably about 1-3wt.%. When the amounts of the albumen are those described above, the hardened albumen is readily disintegrated by lightly shaking the product and easily drinkable even from a small opening. The amount of the common salt is 0.6-1.3wt.%, preferably 0.8-1.0wt.%. Furthermore, egg yolk, a seasoning for seasoning or a fermented seasoning such as a sweet SAKE Japanese rice wine), etc., as necessary, are added thereto. Although the egg yolk is used for imparting flavor, the amount of the liquid egg yolk may be about 1-0.05wt.% and that of the dry egg yolk may be about 0.5-0.01wt.%. |
