| 摘要 |
The parent patent describes a hard-boiled egg prod. in the form of a sausage. The egg sausage comprises a tubular sleeve of hardened egg-white which is filled with a cylindrical core of hardened egg-yolk. The egg sausage is now enclosed in a flexible casing film. Like a sausage skin. The casing film serves as a mould for the tubular sleeve of egg-white. The appearance of the final prod. is similar to that of a conventional sausage. Pref. liq. egg-white is poured into a vertically suspended, tubular casing which is closed at the bottom and open at the top. A cylindrical mandrel is located coaxially within the casing so that egg white forms a slee of annular cross-section around the mandrel. The filled casing is lowered into a bain-marie for a period sufficient to harden the egg-white. The mandrel is removed and the resulting passage is filled with liq. egg-yolk. The casing top is closed and the casing returned to the bain-marie until the yolk is hard-boiled. The texture of the hard-boiled egg-yolk is improved when cooked by heat transmitted through the already hardened egg white. The case prevents any handling of the edible prod. after hard-boiled, so the hygiene standard is impeccable. |
