| 摘要 |
PURPOSE:To prepare a frozen eggroll capable of giving a good sense of eating even after the thawing without causing dripping in the thawing, by adding sucrose ester of a fatty acid having a specific ratio of stearic acid in the total ester to an egg liquid. CONSTITUTION:Salt, sugar, chemical seasoning, etc. are incorporated with an egg liquid, and sucrose ester of a fatty acid having 14-40% ratio stearic acid in the total ester is added to the egg liquid. The amount of the sucrose ester is preferably 0.5-4% based on the total weight of the egg liquid to prevent the dripping in the thawing and give improved sense of eating and appearance, etc. A vegetable, meat, etc. are if necessary mixed therewith, and the resultant mixture is then cooked by the conventional method. The cooked material is then frozen in a freezing apparatus. Preferably, the sucrose ester is previously mixed with pure water in a mixer, etc., and the resultant mixture is then mixed with the egg liquid. |
