Title:
PREPARATION OF STEAMED AND SALTED EGG
Document Type and Number:
Japanese Patent JPS5733572
Kind Code:
A
Abstract:
PURPOSE: To prepare a steamed and salted egg in a short time, by steaming an egg, and pickling the steamed egg instantly in a saturated aqueous solution of common salt.
CONSTITUTION: Steam is blown on the whole raw egg for about 15min to give a steamed egg, which is instantly pickled in a saturated aqueous solution of common salt at 4°C, pressed by a pressing member at a pressure of 2kg/cm2 and then allowed to stand for 30min W 2hr. Accordng to the method, the permeation of the common salt is carried out readily and in a short time, and the pickling time is controlled to make the intensity of the salty taste adjustable.
Inventors:
FUJIKI KAZUMI
Application Number:
JP10750280A
Publication Date:
February 23, 1982
Filing Date:
August 05, 1980
Export Citation:
Assignee:
FUJIKI KAZUMI
International Classes:
A23L15/00; (IPC1-7): A23L1/32
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