| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for efficiently producing, at reduced eggshell breakage rate, heat-treated shell egg with both the flavor and disposition of raw egg and no concern about any food poisoning due to salmonella or the like even if taken directly. SOLUTION: This method for producing heat-treated shell egg comprises heat treatment of shell egg by pouring 50-60 deg.C hot water thereon for 120 min or longer in the chamber of a retort 1 under pressurization to 0.5-2.0 kg/cm<2> pref. using carbon dioxide. |
