| 摘要 |
PURPOSE:To prevent the collapse of an eggroll during baking, by adding oils or fats emulsified with egg yolk to the raw material liquid of eggroll. CONSTITUTION:An O/W type emulsion of oil or fat obtained by emulsifying oil or fat such as vegetable oil, aminal oil, etc. with egg yolk is added to the raw material liquid prepared by mixing liquid whole egg with seasonings and optionally subsidiary raw materials such as starch, water, etc. The mixture is baked to obtain an eggroll. The amount of the emulsified oil or fat is, e.g. about 3-10% of the raw material liquid when the weight ratio of the vegetable salad oil to the liquid egg yolk is 75/25. |
