| 摘要 |
PROBLEM TO BE SOLVED: To obtain a container-packed frozen food which is heated with a microwave oven and whose egg is wholly uniformly coagulated to give excellent egg appearance, egg texture and further flavor, when heated with the microwave oven, by doubly coating an ingredient with a plurality of non-coagulated egg liquids having different egg contents, respectively, and subsequently freezing the product. SOLUTION: An ingredient 2 such as boiled rice or cooked rice is doubly coated with two or more kinds of non-coagulated egg liquids 3, 4 having different egg contents, respectively, and subsequently frozen. The surface of the ingredient 2 is preferably doubly coated with an adhesive non-coagulated egg liquid 3 having an egg content of >=50 wt.% and subsequently further with a non-coagulated egg liquid 4 having a lower egg content by 20-40 wt.% than the egg content of the coated egg liquid 3. It is preferable that the adhesive non-coagulated egg liquid 3 having an egg content of >=50 wt.% has a viscosity comprising a distance of <=15 cm 30 sec later after an shutter is opened, when the viscosity is measured using a Bostwick viscometer. |
