JPS56131338A - Packaged food of quail egg - Google Patents

Packaged food of quail egg

Info

Publication number
JPS56131338A
JPS56131338A JP3310680A JP3310680A JPS56131338A JP S56131338 A JPS56131338 A JP S56131338A JP 3310680 A JP3310680 A JP 3310680A JP 3310680 A JP3310680 A JP 3310680A JP S56131338 A JPS56131338 A JP S56131338A
Authority
JP
Japan
Prior art keywords
agar
eggs
shelled
bag
boiled
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
Application number
JP3310680A
Other languages
Japanese (ja)
Inventor
Kageyoshi Watanabe
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.)
ASA KANZUME KK
OTANI KK
Original Assignee
ASA KANZUME KK
OTANI KK
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 ASA KANZUME KK, OTANI KK filed Critical ASA KANZUME KK
Priority to JP3310680A priority Critical patent/JPS56131338A/en
Publication of JPS56131338A publication Critical patent/JPS56131338A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prevent the damage of shelled egg with a shock during the transportation, etc. at a low packaging cost, by keeping boiled and shelled quail eggs in a coagulated agar in a state of gel, and enclosing and packaging the eggs in the agar with a resin film.
CONSTITUTION: Boiled and shelled quail eggs 1 and an agar liquid 2 are prepared. A suitable number of the shelled eggs 1 are then placed in a packaging bag 3 with a top opening 5 made of a vinyl film, and the agar liquid 2 which is not still coagulated is filled in the bag 3 almost full. The top opening 5 of the bag 3 is then sealed at parts 4 not to make the air remain therein. The sealed bag is then sterilized under heating for a given time and then quickly cooled to coagulate the agar liquid 2 and keep the boiled and shelled quail eggs 1 in the agar 2 coagulated in a state of gel. Thus, a packaged food containing the eggs 1 enclosed and packaged with the resin film 3 is obtained.
COPYRIGHT: (C)1981,JPO&Japio
JP3310680A 1980-03-14 1980-03-14 Packaged food of quail egg Pending JPS56131338A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3310680A JPS56131338A (en) 1980-03-14 1980-03-14 Packaged food of quail egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3310680A JPS56131338A (en) 1980-03-14 1980-03-14 Packaged food of quail egg

Publications (1)

Publication Number Publication Date
JPS56131338A true JPS56131338A (en) 1981-10-14

Family

ID=12377405

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3310680A Pending JPS56131338A (en) 1980-03-14 1980-03-14 Packaged food of quail egg

Country Status (1)

Country Link
JP (1) JPS56131338A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2565787A1 (en) * 1984-06-13 1985-12-20 Rebours Ets METHOD FOR PRESERVING EGGS COOKED HARD AND ECAL
WO1996032019A1 (en) * 1995-04-12 1996-10-17 Philippe Peers A method for the prevention of the secretion of the yellowish liquid with peeled cooked eggs

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2565787A1 (en) * 1984-06-13 1985-12-20 Rebours Ets METHOD FOR PRESERVING EGGS COOKED HARD AND ECAL
EP0169158A2 (en) * 1984-06-13 1986-01-22 Etablissements Rebours S.A. Preservation process for peeled hard-boiled poultry eggs
WO1996032019A1 (en) * 1995-04-12 1996-10-17 Philippe Peers A method for the prevention of the secretion of the yellowish liquid with peeled cooked eggs
BE1009285A3 (en) * 1995-04-12 1997-01-07 Ready Egg Method for hinder release moisture loss and saving the appearance aspect of peeled boiled eggs.

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