| 摘要 |
PURPOSE:To obtain the titled food preservable over a long period and suitable for various dishes, by adding fresh whole egg liquid or fresh albumen liquid to a raw material such as vegetables, fish, shellfish, poultry or animal meat, etc., steaming the mixture and drying the product. CONSTITUTION:A raw material such as vegetables (e.g. cabbage), fish or shellfish (e.g. fish meat), meat of cattle or poultry, etc., is mixed with fresh whole egg liquid or fresh albumen liquid and, if necessary, added with a natural binder (preferably at an amount of 0.2-0.5wt%). The obtained mixture is filled in a casing, steamed or boiled (preferably at 80 deg.C for 30min-2hr under gauge pressure of 5cm) and dried to obtain the objective food. The amount of the fresh whole egg liquid or fresh albumen liquid is preferably 20-50wt%. |
