| 摘要 |
PURPOSE:To obtain an egg capable of preventing its albumen from hardening over time due to an acidic seasoning, useful for egg-processed foods such as egg filling or egg salad, by immersing shell-removed boiled eggs in a buffer solution. CONSTITUTION:This egg is obtained by immersing shell-removed boiled eggs entirely in a buffer solution for about 10-50hr. The buffer solution is pref. e.g. a McIlvain buffer solution prepared by using citric acid and disodium hydrogenphosphate, being normally 6.5-7.5 (pref. 6.8-7.2) in pH value. |
