| 摘要 |
PURPOSE:To prepare egg cooked in the form of bean curd having improved flavor, texture, color tone, and storage properties put in a container, by adding glucono delta lactone to a low-temperature raw material solution for preparing egg cooked in the form of bean curd, followed by coagulating it under heating. CONSTITUTION:A solution of egg is blended with water or seasoning solution, to prepare a mixed solution of egg having 5-15wt., preferably 7-12.5wt% egg solid content, which is uniformly blended with 0.8-6wt% based on egg solid content of glucono delta lactone. The prepared mixed solution is packed into a heat-resistant container and sealed hermetically, and the mixed solution and the container are heated at >=85 deg.C so that it is coagulated thermally. |
