| 摘要 |
PURPOSE:To obtain a seasoned boiled egg in an extremely short time in high efficiency without causing breakage of egg, by boiling raw egg under high temperature and pressure condition and immersing the boiled egg in a seasoning liquid having lower temperature than the boiled egg, thereby enabling smooth penetration of the seasoning liquid through the egg shell. CONSTITUTION:A raw egg is boiled under high temperature and pressure condition, preferably at 115-120 deg.C and 1-1.2 kg/cm<2> pressure. The boiled egg is immersed under normal pressure in a seasoning liquid of a temperature lower than the temperature of the boiled egg by >=40 deg.C. |
