JPH07135944A - Production of frozen sunny-side up - Google Patents

Abstract

PURPOSE:To provide a sunny-side up reduced in the change of the taste to improve the taste by adding a starchy substance, etc., to the albumen part, because the taste of the albumen part is changed, when the fried egg is frozen for preservation and subsequently thawed. CONSTITUTION:A method for producing a frozen sunny-side up comprises pouring an albumen part 1 in a heating plate 3, putting a yolk part 2 on the upper center of the albumen part 1, again heating the albumen and the yolk part to solidify and incorporatively bind the albumen 1 to the yolk 2, and subsequently freezing the produced fried egg into the frozen fried egg. The albumen part 1 is produced by adding some amounts of an organic substance and a starchy substance to albumen. The yolk part 2 is produced by pouring yolk liquid in a circular heating plate and subsequently heating the yolk liquid.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY In the present invention, when the conventional fried egg is frozen, the egg white (1) portion is frozen and thawed, and the original taste of the fried egg is deteriorated. It was devised for the purpose of making a frozen fried egg in which the egg white (1) part has the same or better taste as the original fried egg even if the egg white (1) part is frozen and thawed by mixing a little white matter with an organic substance and a starchy substance. .

[0002]

2. Description of the Related Art When a fried egg of raw eggs is frozen and thawed, the white portion becomes rubbery, which changes the original taste of the fried egg. Egg fried with raw eggs as it is, it is impossible to get the original taste even if frozen and thawed.

[0003]

[Problems to be Solved by the Invention] Egg white (1) and egg yolk (2) are separated and collectively collected. The egg white (1) is heated to coagulate, frozen, and thawed. An organic substance, a starchy substance, etc. that does not change the original taste even when thawed is added to the white meat and stirred. A certain amount of egg white liquid obtained by mixing the egg white (1) with an organic substance, starch, etc. is poured into a container (3) having a depression (6). The egg yolk (2) is poured into a container having a disk-shaped depression (5) and heated and solidified. The heat-coagulated egg yolk (2) is placed on the egg white (1) injected into the circular recess (6) and heated.

[0004]

[Means for Solving the Problems] Raw eggs are separated into split whites and yolks, raw materials whose taste does not change even when the whites are frozen and thawed are combined and poured into a mold. Egg yolk (2) put in a circular yolk-shaped mold and solidified on top of it is a frozen fried egg that is heated and frozen.

[0005]

[Working] Egg fried eggs require freezing to be preserved for a long period of time, but when frozen, the white meat turns into a rubbery substance when thawed and lacks the original flavor. By mixing white matter with organic substances, starch, etc., it is possible to make white meat with its original flavor.

[0006]

[Practical example] The prepared yolk liquid is injected into the circular recess (5) of the heating plate (4) for heating the yolk (2) of Fig. 1 to the upper surface (8) and heated to heat the yolk (2). create. The prepared egg white (1) is placed in the circular depression of the heating plate (3) for heating the egg white (1) shown in FIG. Then, a certain volume is injected so that the upper surface (8) of the egg white (1) is positioned, and the prepared yolk (2) is placed on the upper surface (7) of the heating plate (3) and the egg yolk (2) is placed on the egg white ( When the contact surface (9) of egg white (1) and egg yolk (2) is completely bonded, rather than heating until just before 1) solidifies, it is taken out from the heating plate (3) as shown in Fig. 6 and fried egg is completed. .

[0007]

[Effects of the Invention] Conventional fried eggs made from raw eggs cannot be stored for a long time. However, when frozen, the white part thawed and the quality changed and became rubbery, lacking flavor. With this invention,
Even if frozen and thawed again, the white meat does not change to a rubbery flavor and the flavor does not change, and since it can be frozen, it can be used for a long-term storability.

[Brief description of drawings]

FIG. 1 shows a cross-sectional view of a heating plate for heating egg yolk.

FIG. 2 shows a cross-sectional view of a heating plate for heating egg white.

FIG. 3 shows a cross-sectional view of a heating plate in which egg white has been injected and which is in a heated state.

FIG. 4 shows a cross-sectional view of a heating plate in which egg yolk is injected and which is in a heated state.

FIG. 5 is a cross-sectional view of a heating plate in which egg yolk is placed and heated on egg white just before coagulation.

[Fig. 6] A cross-sectional view of the completed fried egg is shown.

[Explanation of symbols]

 (1) Egg white (2) Egg yolk (3) Egg white heating plate (4) Egg yolk heating plate (5) Egg yolk input pit (6) Egg white input pit (7) Egg white (1) Top surface (8) Top surface of yolk (2) (9) Contact surface of egg white (1) and yolk (2)

Claims (1)

[Claims] A large number of raw eggs are separated into egg white (1) and egg yolk (2), and the separated egg white (1) and egg yolk (2) are separately and collectively collected, and the egg white (1) is Destroy the original shape and mix the egg white (1) with organic substances that are harmless to the body, starch, etc. and stir the yolk (2) to destroy each original shape and remove the harmful substances contained in the yolk (2) or An egg yolk (2) is prepared by stirring a yolk (2) with a substance to be reduced and stirring the yolk to prepare a container (4) having one or more dents (5) of the same shape or volume in the shape of a circle or a polyhedron. (1) is provided with a container (3) having one or more dents (6) of the same shape and the same volume or a flat hot plate, and heated to form a dent (6) or a non-dent plate of the heating plate (3). Inject a fixed amount of the yolk (2) to 1
One or several pieces are placed on top of the egg white (1), and a slight amount of heat is further applied to solidify the contact surface (9) between the egg white (1) and the egg yolk (2), which are combined together to form a fried egg. And a frozen fried egg to complete the frozen fried egg.