| 摘要 |
PURPOSE:To prepare a high quality boiled egg or boiled and shelled, egg, which keeps its albumen from getting spongy even after being thawed, by boiling an egg at a relatively low temperature for a short time, and freezing in a liquid refrigerant at a specific temperature. CONSTITUTION:An egg such as a quail egg, hen's etc. is boiled in hot water at 70-90 deg.C, pref. about 80 deg.C for about 10-15min., and frozen in a liquid refrigerant such as ethanol, propylene glycol, etc. at -20--40 deg.C. If necessary, after thawing only the surface part of the egg immediately after freezing, the egg is shelled e.g. with a rotary roller shelling machine, etc. to obtain boiled egg or boiled and shelled egg. The amount of iron sulfide at the surface of the egg yolk of the egg thus prepared is 1/5-1/6 or less of that of the conventional boiled egg, measured by methylene blue method. |
