JPS5840069A - Preparation of thickly baked egg - Google Patents

Abstract

PURPOSE:To prepare a uniform product thickly baked egg having retained deliciousness and flavor unique to the thickly baked egg easily in large quantities, by frying part of the raw material liquid egg in oil, mixing the fried egg with the remaining defoamed raw material liquid egg, and baking the resultant mixture in a single layer. CONSTITUTION:A raw material liquid egg is divided into two parts, and a part thereof is fried in oil on a hot-iron plate, etc. The resultant fried egg is directly or finely cut by a chopper, etc. and then mixed with the remaining defoamed raw material liquid egg defoamed at 500-750mm.Hg, or the remaining raw material liquid egg is mixed with the egg fried in oil and then defoamed at 300- 700mm.Hg. The resultant material is then injected into a constant shape baking pan for the thick baking and baked once in a single layer.

Description

[Detailed description of the invention] This invention relates to a method for producing thickly baked eggs.

Conventionally, there are two methods for producing thick-boiled eggs: 1) A method in which raw egg liquid is placed in one of the regular baking containers, and this is produced in a single layer.

■A method of appropriately distributing the raw egg liquid into several fixed-shaped baking containers, heating each one to about half-boiled, and then heating it further by turning the fixed-shaped baking containers over to 11°C.

There is.

However, with method ■, the inside of the grilled egg is
'j□1, (su) stands out, and the state of heat coagulation becomes rubbery, resulting in a disadvantage that the unique taste and flavor of thick-cooked eggs are significantly reduced.

In addition, in the method of The adjustment requires manpower, and the inverted small 11V often forms an empty AA layer inside, resulting in a defective product.In addition, the IJ and production efficiency are low compared to the equipment scale. The disadvantage was that it was extremely low.

Therefore, the present invention provides a method for producing grilled eggs that eliminates the above-mentioned drawbacks, maintains the unique flavor and taste of JI and i-grilled eggs, is simple to manufacture, and can be mass-produced. It is.

Hereinafter, I will describe one example of "this origin": divide the raw egg liquid into two parts, pre-fry the resulting -Tfll on a hot iron plate, etc., and use the pre-fried egg as it is or Shred it into pieces and heat it by decompression. , mix with the remaining foamed raw material egg liquid, or pour the mixture with the remaining raw material egg liquid into a JBll, N, 1-thick firing container by tracing pressure, and pour the appropriate amount into a molded firing container. H1j is formed from what is produced by heating once as it is.

In the first place, J! ;! It is said that a multi-layered grilled egg tastes better than a single grilled egg. This is because the baking of the egg and the pond gives it its umami and flavor, and for this reason, a portion of the egg mixture is fried in oil.
i+ It varies depending on the use of the product, but from I:3 to Ill
: 1 and a wide range of tlh:
1. It is the air bubbles that cause the egg to envelope F'+.These air bubbles give a rubbery taste to the shell and reduce the taste. When the egg is finished as a thickly baked egg, large air bubbles are formed inside the egg, which causes it to collapse when cut.Particularly in this invention, when mixing the oil-baked egg and the raw egg liquid, air bubbles are often mixed in, so it is difficult to properly remove the air bubbles. It is necessary to foam.It depends on the destination of the product, but
300 to 700
In some cases, the air may be degassed to mHp and cause interference with oil-grilled #li.

According to this invention, a part of the raw egg mixture is cooled and fried in oil, and the remaining raw egg mixture (mixed with the egg mixture or fried in oil) is removed. In addition to maintaining the umami and flavor of the baked egg, there is no need to provide a reversing mechanism in the manufacturing machine due to single-N baking, making it possible to manufacture it with extremely simple equipment and requiring less labor. However, it has the advantage of being able to produce a uniform product for a large number of crucian carp.

(Example) Out of 400 grams of raw egg liquid, 200 grams was heated and fried in oil in a frying pan coated with oil, and then finely chopped with a chopper. Add 200 grams of the remaining raw material #I4 liquid to this, mix, add some fat and foam, and heat to 7II+'
e*'q 4 Pour into a pot for baking thick omelets and heat around the oven 111ii J Summer 130°'a -170'
Bake for 15 to 20 minutes at O to create delicious and flavorful pz.
I got a b”L egg.

Above special Wl' /Ii Ifj+person Ajikandai Co., Ltd. konjinfp konshi 3 flit #F(
(1 person outside)

Claims (1)

[Claims] Divide the original #egg liquid into two, roast the half on a heated iron plate, etc., and leave the remaining βC as it is or shred it and defoam with a decompression means etc. After mixing with the egg liquid as a raw material or with the egg liquid as a raw material for roasting, and defoaming by means of decompression, etc., the equivalent amount is poured into a fixed baking oven for thick baking, and heated once as a single layer. A method for producing thick-yaki eggs, characterized by producing them by: