JPS559708A - Egg processed food - Google Patents

Egg processed food

Info

Publication number
JPS559708A
JPS559708A JP8088578A JP8088578A JPS559708A JP S559708 A JPS559708 A JP S559708A JP 8088578 A JP8088578 A JP 8088578A JP 8088578 A JP8088578 A JP 8088578A JP S559708 A JPS559708 A JP S559708A
Authority
JP
Japan
Prior art keywords
heating
yolk
albumen
ingredient
coagulated
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP8088578A
Other languages
Japanese (ja)
Other versions
JPS60975B2 (en
Inventor
Itaro Nakagawa
Takio Mitsumura
Kazuo Murata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHUETSU PANII KK
Oriental Yeast Co Ltd
Original Assignee
CHUETSU PANII KK
Oriental Yeast Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHUETSU PANII KK, Oriental Yeast Co Ltd filed Critical CHUETSU PANII KK
Priority to JP53080885A priority Critical patent/JPS60975B2/en
Publication of JPS559708A publication Critical patent/JPS559708A/en
Publication of JPS60975B2 publication Critical patent/JPS60975B2/en
Expired legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Hen's eggs are processed through a special process to produce said processed food with high storage stability and good taste, which is used as an ingredient for salad, sandwiches or others.
CONSTITUTION: Starch, soybean protein, water, salt, sugar and flavoring ingredients are mixed under heating to, e.g., 70W75°C using a hot kneader, to form a paste and then cooled belowe 60°C. At this state, yolk and an emulsifier as lecithin, are added thereto and mixed uniformly and then cooled below 45°C to give base ingredient A. Separately yolk and albumen are coagulated separately by heating and the products are crushed together to give granules B. Then, the base ingredient A and the granules B are combined along with mayonnaise C and albumen D, then vinegar E is added to the mixture under stirring to adjust the pH to 5.0W5.5. The product is charged in bags of synthetic resin and coagulated by heating.
COPYRIGHT: (C)1980,JPO&Japio
JP53080885A 1978-07-05 1978-07-05 Processed food using chicken eggs Expired JPS60975B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53080885A JPS60975B2 (en) 1978-07-05 1978-07-05 Processed food using chicken eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53080885A JPS60975B2 (en) 1978-07-05 1978-07-05 Processed food using chicken eggs

Publications (2)

Publication Number Publication Date
JPS559708A true JPS559708A (en) 1980-01-23
JPS60975B2 JPS60975B2 (en) 1985-01-11

Family

ID=13730789

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53080885A Expired JPS60975B2 (en) 1978-07-05 1978-07-05 Processed food using chicken eggs

Country Status (1)

Country Link
JP (1) JPS60975B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110447883A (en) * 2019-09-04 2019-11-15 厚德食品股份有限公司 Method for making frozen egg salad and mixing and filtering device

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110447883A (en) * 2019-09-04 2019-11-15 厚德食品股份有限公司 Method for making frozen egg salad and mixing and filtering device

Also Published As

Publication number Publication date
JPS60975B2 (en) 1985-01-11

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