CONVENIENT STEAMED EGG AND MANUFACTURING METHOD THEREOF

Provided are a method for manufacturing instant steamed eggs, which comprises the following steps: mixing an opened egg liquid and sauces to manufacture a mixture; heating the mixture at a temperature of from 75 to 80°C for 20 to 50 minutes in a steam oven, followed by cooling; drying and packaging...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KONG, BYUNG CHUN, MIN, JUNG SIK, HONG, HYE YUN, PARK, GYEONG RI, PARK, CHUN SEOK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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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Beschreibung
Zusammenfassung:	Provided are a method for manufacturing instant steamed eggs, which comprises the following steps: mixing an opened egg liquid and sauces to manufacture a mixture; heating the mixture at a temperature of from 75 to 80°C for 20 to 50 minutes in a steam oven, followed by cooling; drying and packaging the cooled mixture, and instant steamed eggs manufactured by the manufacturing method. One example aims to provide the method for manufacturing instant steamed eggs, which can be eaten simply anytime and anywhere by applying a freeze-drying technique, which is specialized in nutritious and popular egg dishes, pretreatment of the opened egg liquid of the steamed eggs, and specialized sauces containing differentiated materials (sugar alcohol, modified starch, gelatin and the like). 할란액 및 소스를 혼합하여 혼합물을 제조하는 단계; 상기 혼합물을 75℃ 내지 80℃의 온도로 20분 내지 50분 동안 스팀 오븐에서열처리 후 냉각하는 단계; 상기 냉각된 혼합물을 건조 후 포장하는 단계를 포함하는 즉석 계란찜 제조방법 및 상기 제조방법에 따라 제조된 즉석 계란찜이 제공된다.