JPH07236456A - Production of seasoned boiled egg - Google Patents
Production of seasoned boiled eggInfo
- Publication number
- JPH07236456A JPH07236456A JP6068905A JP6890594A JPH07236456A JP H07236456 A JPH07236456 A JP H07236456A JP 6068905 A JP6068905 A JP 6068905A JP 6890594 A JP6890594 A JP 6890594A JP H07236456 A JPH07236456 A JP H07236456A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- seasoning
- raw
- boiled
- boiled egg
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、生卵の内部にあらか
じめ調味料を注入しておいてからゆでて、味つきゆで卵
を製造する方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing seasoned boiled eggs by injecting seasonings into raw eggs in advance and then boiling them.
【０００２】[0002]
【従来の技術】これまでは、ゆで卵を作るにはゆでる前
にはなんらの加工もせず、ゆでた卵を食べるときに殻を
むいて食塩等をつけて食べていた。なかには湯の中に食
塩を混ぜて、卵殻の多数の小孔から食塩を内部に浸透さ
せようとする方法もあったが、孔が小さすぎて食塩は浸
透せず、うまくいかなかった。2. Description of the Related Art Up to now, before making boiled eggs, they have not been processed before they have been boiled, but when they were eaten, they had to be peeled and salted. There was a method of mixing salt into hot water and trying to permeate salt through many small holes of the eggshell, but it did not work because the holes were too small to penetrate salt.
【０００３】[0003]
【発明が解決しようとする課題】ゆで卵の殻をむいてか
ら、それに食塩をつけて食べるには、別に食塩を用意し
なければならず、また、食塩等をつけて食べてもゆで卵
と食塩が口のなかでうまく混じりあわず、美味しく無か
った。[Problems to be Solved by the Invention] In order to peel salted boiled eggs and then add salt to them and eat them, salt must be prepared separately. The salt did not mix well in the mouth and was not delicious.
【０００４】[0004]
（イ） あらかじめ、ゆで卵を食べるのに適した調味料
を液状にして注射筒に吸収させておく。 （ロ） ゆでようとする生卵の尖った方を下に向けて垂
直に握り、卵殻の上部の気室の頂きを星突で突いて小孔
を穿つ。 （ハ） 上記の穿った小孔から、（イ）で用意した注射
筒の針先を差し込んで、生卵の内部に液状の調味料を注
入する。 （ニ） 上記の調味料を注入された生卵をゆでる。(B) A seasoning suitable for eating boiled eggs is made into a liquid and absorbed in a syringe in advance. (B) Hold the boiled egg in a vertical position with the pointed side facing downward, and stick the top of the air chamber in the upper part of the eggshell with a starburst to make a small hole. (C) Insert the needle tip of the injection cylinder prepared in (A) into the raw egg by inserting the liquid seasoning into the raw egg. (D) Boil the raw egg infused with the above seasoning.
【０００５】[0005]
【作用】生卵に注入された液状の調味料は、生卵の内部
の卵黄や卵白に浸透するため、ゆでられた卵は全体にむ
らなく調味料の味がしみこんで美味しく、別途に他の調
味料を必要とせず、また、卵黄も卵白もしっとりとした
舌ざわりである。[Function] The liquid seasoning injected into the raw egg penetrates into the yolk and egg white inside the raw egg, so that the boiled egg is evenly moistened with the flavor of the seasoning and is delicious. No seasoning is required, and the yolk and egg white have a moist texture.
【０００６】[0006]
【実施例】以下、この発明の実施例について説明する。第１実施例 第１工稈 容器に、ゆで卵を食べるに適した好みの濃度
の食塩水を調合する。 第２工程 注射筒に上記の食塩水を吸入する。 第３工程 生卵の尖った方を下に向けて垂直に握り、卵
殻の上部の気室の頂きを星突で突いて小孔を穿つ。 第４工程 上記の小孔に注射筒の針先を差し込んで、生
卵の内部に第２工程で吸入した食塩水を約１立法センチ
メートル注入する。 第５工程 上記の生卵をゆでる。 なお、注入する調味料は食塩水に限らず、醤油やおでん
のだし汁その他適宜好みのものを使用できる。Embodiments of the present invention will be described below. 1st Example 1st culm A saline solution having a desired concentration suitable for eating boiled eggs is prepared in a container. Second step Inhale the saline solution into the syringe. Step 3 Grasp the raw egg vertically with the pointed side facing downward, and use a starburst to project the top of the air chamber above the eggshell to make a small hole. Fourth Step Insert the needle tip of the injection cylinder into the small hole, and inject the saline inhaled in the second step into the raw egg by about 1 cubic centimeter. Fifth step Boil the raw egg above. The seasoning to be infused is not limited to saline, but soy sauce, oden dashi soup, or any other suitable substance can be used.
【０００７】[0007]
【発明の効果】この発明により製造されたゆで卵には次
ぎの効果がある。 （イ） あらかじめ生卵に好みの調味料によって味つけ
することができ、別途に調味料を必要としない。 （ロ） ゆで卵の内部には全体にむらなく調味料の味が
しみこんで美味しく、また舌ざわりもよい。The boiled egg produced according to the present invention has the following effects. (B) Raw eggs can be seasoned with a desired seasoning in advance, and no additional seasoning is required. (B) The inside of the boiled egg is soaked in the taste of the seasoning, which is delicious and has a pleasant texture.
Claims (1)
ておいてからゆでることを特徴とする、味つきゆで卵の
製造方法。1. A method for producing a seasoned boiled egg, which comprises injecting a seasoning into a raw egg in advance and then boiling it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6068905A JPH07236456A (en) | 1994-02-28 | 1994-02-28 | Production of seasoned boiled egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6068905A JPH07236456A (en) | 1994-02-28 | 1994-02-28 | Production of seasoned boiled egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07236456A true JPH07236456A (en) | 1995-09-12 |
Family
ID=13387142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6068905A Pending JPH07236456A (en) | 1994-02-28 | 1994-02-28 | Production of seasoned boiled egg |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07236456A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010083824A (en) * | 2001-07-02 | 2001-09-03 | 탁종현 | The egg having an excellent preservation |
| CN115104709A (en) * | 2022-06-02 | 2022-09-27 | 大连工业大学 | Soft-yolk marinated eggs and preparation method thereof |
| CN115633649A (en) * | 2022-11-25 | 2023-01-24 | 江苏翼扬食品有限公司 | A wash boiling device for loose core egg stew in soy sauce |
-
1994
- 1994-02-28 JP JP6068905A patent/JPH07236456A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010083824A (en) * | 2001-07-02 | 2001-09-03 | 탁종현 | The egg having an excellent preservation |
| CN115104709A (en) * | 2022-06-02 | 2022-09-27 | 大连工业大学 | Soft-yolk marinated eggs and preparation method thereof |
| CN115633649A (en) * | 2022-11-25 | 2023-01-24 | 江苏翼扬食品有限公司 | A wash boiling device for loose core egg stew in soy sauce |
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