| 摘要 |
PURPOSE:To obtain the titled soft food having texture of elasticity, preservable for a long period at normal temperature, by heating and coagulating a bread crumb-containing egg solution, packing and sealing in a container and then sterilizing under heating. CONSTITUTION:First, 100pts.wt. egg solution is blended with preferably 20-50 pts.wt. bread crumb and coagulated under heating (preferably >=70-75 deg.C). Then the coagulated material is packed and sealed in a container and sterilized under heating preferably at >=100 deg.C to give the aimed food. |
