JPS5729269A - Boiled egg and its preparation - Google Patents

Boiled egg and its preparation

Info

Publication number
JPS5729269A
JPS5729269A JP10466780A JP10466780A JPS5729269A JP S5729269 A JPS5729269 A JP S5729269A JP 10466780 A JP10466780 A JP 10466780A JP 10466780 A JP10466780 A JP 10466780A JP S5729269 A JPS5729269 A JP S5729269A
Authority
JP
Japan
Prior art keywords
egg
boiled
shelled
freezing
liquid refrigerant
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
JP10466780A
Other languages
Japanese (ja)
Other versions
JPS5940428B2 (en
Inventor
Yukio Kohama
Yoshibumi Nishijima
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.)
KISAI FOOD KOGYO KK
KISAI FOODS KOGYO KK
Original Assignee
KISAI FOOD KOGYO KK
KISAI FOODS KOGYO 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 KISAI FOOD KOGYO KK, KISAI FOODS KOGYO KK filed Critical KISAI FOOD KOGYO KK
Priority to JP55104667A priority Critical patent/JPS5940428B2/en
Publication of JPS5729269A publication Critical patent/JPS5729269A/en
Publication of JPS5940428B2 publication Critical patent/JPS5940428B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare a high quality boiled egg or boiled and shelled, egg, which keeps its albumen from getting spongy even after being thawed, by boiling an egg at a relatively low temperature for a short time, and freezing in a liquid refrigerant at a specific temperature.
CONSTITUTION: An egg such as a quail egg, hen's etc. is boiled in hot water at 70W90°C, pref. about 80°C for about 10W15min., and frozen in a liquid refrigerant such as ethanol, propylene glycol, etc. at -20W-40°C. If necessary, after thawing only the surface part of the egg immediately after freezing, the egg is shelled e.g. with a rotary roller shelling machine, etc. to obtain boiled egg or boiled and shelled egg. The amount of iron sulfide at the surface of the egg yolk of the egg thus prepared is 1/5W1/6 or less of that of the conventional boiled egg, measured by methylene blue method.
COPYRIGHT: (C)1982,JPO&Japio
JP55104667A 1980-07-29 1980-07-29 How to make boiled eggs Expired JPS5940428B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55104667A JPS5940428B2 (en) 1980-07-29 1980-07-29 How to make boiled eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55104667A JPS5940428B2 (en) 1980-07-29 1980-07-29 How to make boiled eggs

Publications (2)

Publication Number Publication Date
JPS5729269A true JPS5729269A (en) 1982-02-17
JPS5940428B2 JPS5940428B2 (en) 1984-09-29

Family

ID=14386809

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55104667A Expired JPS5940428B2 (en) 1980-07-29 1980-07-29 How to make boiled eggs

Country Status (1)

Country Link
JP (1) JPS5940428B2 (en)

Also Published As

Publication number Publication date
JPS5940428B2 (en) 1984-09-29

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