| 摘要 |
PURPOSE: To obtain a processed food generating less smell of hydrogen sulfide on its heat treating and good in flavor and palatable feeling by adding sodium sulfite to the egg white composition. CONSTITUTION: This processed food is obtained by adding preferably 0.001-0.1wt.% (to egg white based on the raw egg white) sodium sulfite to a egg white composition. As the egg white composition, a thick eggroll, a pot- steamed hotchpotch, a custard pudding, a boiled fish paste, a boiled fish paste shaped as a bamboo stem, a ham, a sausage, a Chinese noodle, a Japanese noodle, a fried dumpling stuffed with minced pork, a skin for shao-mai, etc., are cited. |
