| 摘要 |
A process for preparing a batter product, containing at least eggs, which can be cooked directly from a frozen state in either a conduction heating device or a radiation heating device comprises the essential step of freezing the batter product into a shape having a thickness within a range of 6 to 15 mm. This permits the batter product to be thawed, coalesced and cooked to the desired consistency without loss of shape or objectionable "doneness" variation in the finished product. In an additional step particularly adapted to cooking the batter product of a specified thickness in a microwave oven, the peripheral regions of the batter product are radiation shielded to prevent a premature thawing and accompanying overcooking of those regions. |
