| 摘要 |
PURPOSE: To obtain a seasoned and frozen boiled egg capable of keeping the palatability of non-frozen state after thawing by boiling a boiled egg in an aqueous solution of a seasoning having high concentration, heating the egg at a high temperature and quickly freezing at a prescribed temperature. CONSTITUTION: A boiled egg is boiled in an aqueous solution of a seasoning having high concentration to impregnate a proper amount of the seasoning- constituting component other than water molecule to the surface part of the albumen of the boiled egg. The egg is heated at a high temperature exceeding 100 deg.C to diffuse the seasoning component to the core part of the boiled egg until the water and the seasoning component are uniformly distributed throughout the albumen. The egg is quickly frozen at a prescribed temperature (preferably near the room temperature). The freeze denaturation of protein and the loss of drip can be prevented by this process. |
