| 摘要 |
PURPOSE:To prepare spongy heat-coagulated egg white having light taste, by heat- coagulating desugared liquid egg white without degassing. CONSTITUTION:Liquid egg white is desugared by conventional process, e.g. by the use of enzyme or yeast. The evolved gas such as carbon dioxide gas, oxygen gas, etc. is dissolved in the liquid egg white. Without degassing the liquid, it is heat-coagulated. |
