| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for cooking an egg with shell by which the egg with the shell can be cooked in one hermetically closed and pressurizing vessel to produce a seasoned egg in a link in a short time at a low bath ratio. SOLUTION: Eggs with shell are graded, washed, lined up and filled in a plastic tray 4 and set in a cage 3 so as to stack in plural stages. The resultant cage 3 is then filled in a hermetically sealed and pressurizing vessel 1. The interior of the hermetically sealed and pressurizing vessel 1 is subsequently regulated to 3kg/cm<2> pressure with air to carry out a boiling step at 90 deg.C for about 7min with a circulating liquid. A cooling step for feeding a seasoning liquid supplied from a seasoning liquid tank 17, cooling the seasoning liquid to 15 deg.C and circulating the seasoning liquid is performed after draining water by pressurization. A dipping step for returning the pressure in the hermetically sealed and pressurizing vessel 1 to the atmospheric one after completing the cooling, decompressing and evacuating the interior of the hermetically sealed and pressurizing vessel 1 and dipping the eggs with the shell in the seasoning liquid at 15 deg.C for 30min is carried out. Water is then fed thereto to dividedly perform a surface washing step and a sterilizing step twice at 90 and 80 deg.C. The pressure in the hermetically sealed and pressurizing vessel 1 is subsequently returned to the atmospheric one after draining water by pressurization to take out the cooked eggs with the shell from the hermetically sealed and pressurizing vessel 1. |
