| 摘要 |
PURPOSE:To prepare a uniform product thickly baked egg having retained deliciousness and flavor unique to the thickly baked egg easily in large quantities, by frying part of the raw material liquid egg in oil, mixing the fried egg with the remaining defoamed raw material liquid egg, and baking the resultant mixture in a single layer. CONSTITUTION:A raw material liquid egg is divided into two parts, and a part thereof is fried in oil on a hot-iron plate, etc. The resultant fried egg is directly or finely cut by a chopper, etc. and then mixed with the remaining defoamed raw material liquid egg defoamed at 500-750mm.Hg, or the remaining raw material liquid egg is mixed with the egg fried in oil and then defoamed at 300- 700mm.Hg. The resultant material is then injected into a constant shape baking pan for the thick baking and baked once in a single layer. |
