JPS568669A - Production of boiled egg product - Google Patents

Production of boiled egg product

Info

Publication number
JPS568669A
JPS568669A JP8241879A JP8241879A JPS568669A JP S568669 A JPS568669 A JP S568669A JP 8241879 A JP8241879 A JP 8241879A JP 8241879 A JP8241879 A JP 8241879A JP S568669 A JPS568669 A JP S568669A
Authority
JP
Japan
Prior art keywords
water
eggs
boiled
dipped
washed
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
JP8241879A
Other languages
Japanese (ja)
Other versions
JPS6023825B2 (en
Inventor
Hiroshi Hasegawa
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 JP54082418A priority Critical patent/JPS6023825B2/en
Publication of JPS568669A publication Critical patent/JPS568669A/en
Publication of JPS6023825B2 publication Critical patent/JPS6023825B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Boiled eggs are separated from the shells and dipped in warm organic acid to make the albumin layer weakly acidic, washed with water and packed together with water or saline into a vessel tightly, then sterilized by heating to produce said boiled egg product free from the denaturation of yoke into black color.
CONSTITUTION: Raw eggs of hen are washed with water and gradually heated, as the eggs are made to retate and the water is stirred, and then boiled for an appropriate time. The boiled eggs is rapidly cooled in chilled water to elute S2- which has been formed by decomposition of sulfur-containing protein in albumin into water in the form of hydrogen sulfide. After the shells are removed, the eggs are dipped in a heated organic acid solution to adjust the pH from about 9.0 to 6.0W 6.7, preferably 6.2W6.5 at the albumin layer. The acid-dipped eggs are washed with water, packed together with water or saline in cans, glass bottles, thermoplastic resin vessels or bags, sealed tightly, sterilized with heat, thus producing said boiled egg product.
COPYRIGHT: (C)1981,JPO&Japio
JP54082418A 1979-06-29 1979-06-29 Manufacturing method for boiled chicken eggs Expired JPS6023825B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54082418A JPS6023825B2 (en) 1979-06-29 1979-06-29 Manufacturing method for boiled chicken eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54082418A JPS6023825B2 (en) 1979-06-29 1979-06-29 Manufacturing method for boiled chicken eggs

Publications (2)

Publication Number Publication Date
JPS568669A true JPS568669A (en) 1981-01-29
JPS6023825B2 JPS6023825B2 (en) 1985-06-10

Family

ID=13774035

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54082418A Expired JPS6023825B2 (en) 1979-06-29 1979-06-29 Manufacturing method for boiled chicken eggs

Country Status (1)

Country Link
JP (1) JPS6023825B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5927719U (en) * 1982-08-12 1984-02-21 住友化学工業株式会社 rice cooker

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5927719U (en) * 1982-08-12 1984-02-21 住友化学工業株式会社 rice cooker
JPS6136172Y2 (en) * 1982-08-12 1986-10-21

Also Published As

Publication number Publication date
JPS6023825B2 (en) 1985-06-10

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