| 摘要 |
Method for preparing freeze dried eggs comprises; spreading completely emulsified whole egg liquid with a 6-20 mesh net into 0.1-2.0 % saline solution at 100 deg.C; after 30 sec. - 3 min., washing and dehydrating; adding 20-40 % the mixture liquid consisting of 25-45 % lactose or maltodextrin, pullulan, gelatin powder, 2-7 % starch or separated soybean protein, 0.2-2.0 % Na2HPO4, 40-70 % purified water, are added; molding in mold; rapidly freeze drying to give freeze dried eggs at 20-45 deg.C below zero. Also, the whole egg liquid is spread directly on saline water without a net. |
