METHOD FOR PRODUCING FROZEN OR FREEZE-DIED EGG FOOD

METHOD FOR PRODUCING FROZEN OR FREEZE-DIED EGG FOOD

PROBLEM TO BE SOLVED: To provide a frozen or freeze-dried egg food excellent in external appearance and water absorptivity/restorability, not loosing any palate feeling inherent in eggs, and having favorable palate feeling. SOLUTION: This method for producing frozen or freeze-dried egg food is chara...

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Hauptverfasser: INABA MIHOKO, YAMAGUCHI MASAYUKI, EZAKI MITSUO
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Sprache:eng
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator INABA MIHOKO
YAMAGUCHI MASAYUKI
EZAKI MITSUO
description PROBLEM TO BE SOLVED: To provide a frozen or freeze-dried egg food excellent in external appearance and water absorptivity/restorability, not loosing any palate feeling inherent in eggs, and having favorable palate feeling. SOLUTION: This method for producing frozen or freeze-dried egg food is characterized by comprising adding 5-35 pts.wt. of undried bean-curd refuse formed into a fine-grained structured one having an average mean particle diameter of 5-40 micron to 100 pts.wt. of an egg liquid raw material as an undried product, and subjecting the thus obtained resultant mixture to freeze-dry.
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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title METHOD FOR PRODUCING FROZEN OR FREEZE-DIED EGG FOOD
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