| 摘要 |
PURPOSE:To provide a frozen processed egg resistant to mutual mixing of liquid yolk and liquid albumen when thawed after long-term preservation in a frozen state, also with the yolk portion and albumen portion kept moderately heterogeneous even after hot-cooked, and capable of producing voluminous scrambled eggs with soft palate feeling. CONSTITUTION:The frozen processed egg where (A) liquid yolk containing a thickening agent and sugar and (B) liquid albumen have been packed in a container separately and frozen. |
