JPS5621572A - Production of boiled egg product - Google Patents

Production of boiled egg product

Info

Publication number
JPS5621572A
JPS5621572A JP9573779A JP9573779A JPS5621572A JP S5621572 A JPS5621572 A JP S5621572A JP 9573779 A JP9573779 A JP 9573779A JP 9573779 A JP9573779 A JP 9573779A JP S5621572 A JPS5621572 A JP S5621572A
Authority
JP
Japan
Prior art keywords
water
eggs
boiled
sterilized
egg product
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
JP9573779A
Other languages
Japanese (ja)
Inventor
Hiroshi Hasegawa
Fukiko Hoshino
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.)
Dai Nippon Printing Co Ltd
Original Assignee
Dai Nippon Printing 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 Dai Nippon Printing Co Ltd filed Critical Dai Nippon Printing Co Ltd
Priority to JP9573779A priority Critical patent/JPS5621572A/en
Publication of JPS5621572A publication Critical patent/JPS5621572A/en
Pending legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Boiled and shell-removed chicken eggs are dipped in a solution of a phosphoric acid compound, tightly sealed together with water and sterilized by heating to produce a boiled egg product which can prevent discoloration and keeps an appropriate hardness degree of the albumen.
CONSTITUTION: After they have been washed, raw chicken eggs are revolved in water and gradually heated under stirring water until water is boiled. After completion of boiling, the eggs are rapidly cooled in cold water to elute the sulfide ion, which has been formed during the boiling by the decomposition of sulfur-containing proteins in the albumen, in the form of hydrogen sulfide. Then, the shells are removed and naked eggs are dipped in a solution of phosphoric acid compound capable of blocking metal ions, thereby blocking ferrous ion in egg white and yolk. After they are washed with water, the resultant eggs are tightly sealed along with water or a saline solution in a vessel such as cans or glass bottles and sterilized by heating to produce the objective boiled egg product which is sterilized and packaged.
COPYRIGHT: (C)1981,JPO&Japio
JP9573779A 1979-07-27 1979-07-27 Production of boiled egg product Pending JPS5621572A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9573779A JPS5621572A (en) 1979-07-27 1979-07-27 Production of boiled egg product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9573779A JPS5621572A (en) 1979-07-27 1979-07-27 Production of boiled egg product

Publications (1)

Publication Number Publication Date
JPS5621572A true JPS5621572A (en) 1981-02-28

Family

ID=14145788

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9573779A Pending JPS5621572A (en) 1979-07-27 1979-07-27 Production of boiled egg product

Country Status (1)

Country Link
JP (1) JPS5621572A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9402016A (en) * 1994-11-30 1996-07-01 Pap Eieren En Eiprodukten B V Substance for pouring onto boiled and shelled eggs

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9402016A (en) * 1994-11-30 1996-07-01 Pap Eieren En Eiprodukten B V Substance for pouring onto boiled and shelled eggs

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