| 摘要 |
PURPOSE:To obtain a puffy, large-sized and attractive processed egg food having improved reconstituting property, by molding a paste prepared by mixing an egg with starch, an expanding agent, viscosity increasing agent and ingredient, and treating the resultant molded paste with high-frequency waves, and adjusting the moisture to a specific range. CONSTITUTION:An egg is mixed with starch, an expanding agent, viscosity increasing agent and dried ingredient to prepare a paste, which is then molded and treated with high-frequency waves to adjust the moisture content of the molded material to 9-25wt% or if necessary to 4-15wt%. A hen's egg is used as the raw material for the egg, however, another egg may be used as the raw material. An undenatured liquid egg or powdered egg may be used. A dried material of a crustacean, fish or shellfish, edible meat, alga, vegetable, mushroom, etc. may be cited as the ingredient. The effect of the viscosity increasing agent is to impart the moldability to the paste, control the reconstituting property and impart attractiveness to the appearance of the surface thereto. |
