Title:
冷凍目玉焼きの製造方法
Document Type and Number:
Japanese Patent JP6615174
Kind Code:
B2
Abstract:
Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for a period of 130 to 150 seconds in order to fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for a period of 15 to 25 minutes in order to be frozen, before finally being individually bagged such that, when defrosted, fried eggs having a texture similar to that of freshly prepared fried eggs are obtained.
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Inventors:
Francisco Javier Isuel Sans
Application Number:
JP2017501504A
Publication Date:
December 04, 2019
Filing Date:
November 03, 2014
Export Citation:
Assignee:
INNOVATION FOODS 360, S.L.
International Classes:
A23L15/00; A23B5/04; A23L5/10; A23L19/18
Foreign References:
| US20050136172 | ||||
| US20030118714 |
Other References:
「簡単!アスパラ&卵のオーブン焼き」,[online], 30 May 2008 uploaded,「クックパッド」, retrieved on 10 Apr 2019,
Attorney, Agent or Firm:
Samejima Mutsumi
Yasushi Morimoto
Masahiro Nitta
Yasushi Morimoto
Masahiro Nitta