| 摘要 |
PURPOSE:To obtain the titled steamed egg custard having uniformly dispersed texture, free from ill odor and having excellent taste, flavor and body, by mixing a uniformly mixed and stirred raw material consisting of chicken egg liquid and a seasoning soup, etc., with a uniformly mixed and stirred raw material derived from a specific crab ovary, etc., and water containing amino acids and coagulating the mixture of the raw materials. CONSTITUTION:The objective steamed egg custard can be produced by uniformly mixing and stirring (A) a uniformly mixed and stirred raw material composed of chicken egg liquid, a seasonic soup and other additives with (B) another uniformly mixed and stirred raw material consisting of (a) a pasty product produced by thermally sterilizing crab ovary, crab leg meat scrap or crab meat scrap produced as a by-product in the processing of crab meat, adding a seasoning such as starch, MIRIN (sweet Japanese rice wine for seasoning use), etc., to the sterilized crab meat, etc., and grinding the mixture in the form of colloid, (b) water containing 1.0-5wt% amino acid such as glycine and optionally (c) 10-30wt% soya milk and coagulating the mixture by heating. |
