| 摘要 |
PURPOSE:To obtain an eggroll product not causing partial browning in roasting, having uniform roasting color, good taste, not browning after freezing, heating and thawing, by adding a small amount of an organic acid to a raw material composition for eggroll product. CONSTITUTION:In producing an eggroll product by roasting a raw material consisting essentially of eggs, a raw material composition is blended with about 0.05-0.1wt% based on the composition of one more more organic acids such as citric acid, tartaric acid, malic acid, etc. |
