JPS62269665A - Production of food - Google Patents

Abstract

PURPOSE:To obtain the titled food preservable over a long period and suitable for various dishes, by adding fresh whole egg liquid or fresh albumen liquid to a raw material such as vegetables, fish, shellfish, poultry or animal meat, etc., steaming the mixture and drying the product. CONSTITUTION:A raw material such as vegetables (e.g. cabbage), fish or shellfish (e.g. fish meat), meat of cattle or poultry, etc., is mixed with fresh whole egg liquid or fresh albumen liquid and, if necessary, added with a natural binder (preferably at an amount of 0.2-0.5wt%). The obtained mixture is filled in a casing, steamed or boiled (preferably at 80 deg.C for 30min-2hr under gauge pressure of 5cm) and dried to obtain the objective food. The amount of the fresh whole egg liquid or fresh albumen liquid is preferably 20-50wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION 3. Detailed Description of the Invention The present invention relates to a method for producing an egg-based food product in which vegetables, fish and shellfish, and poultry and animal meat are thermally coagulated with liquid eggs.

Conventionally, chawan mushi, egg tofu, etc., which are steamed in a bowl with chicken, vegetables, etc., which take advantage of the thermal coagulability of egg protein, are well known.

In producing an egg-based food using the thermal coagulability of 6fl protein, the present inventor has developed an egg-based food that can withstand long-term storage and that is not a soup food that is served on the table after cooking, such as steamed egg tofu. The present invention was achieved as a result of research into methods for producing egg-based foods that can be used in various dishes.

An object of the present invention is to provide a method for producing unused preserved foods that can be used as ingredients for soups, soups, noodles, and other cooking materials.

The present invention provides raw materials such as sliced or shredded seasoned or unseasoned vegetables, fish and shellfish, and poultry and animal meat.
Based on the weight of the raw materials used, 20-50% by weight of raw whole egg liquid or raw egg white liquid and, if necessary, 0.2-0.5% of natural thickening agent.
This method of producing a food is characterized by adding % by weight and stirring, filling the product into a casing, steaming it, and then drying it.

In the present invention, raw materials such as vegetables, fish and shellfish, or poultry and animal meat include cabbage, Japanese cabbage, and spinach.

Green peas, 1 green pea, carrots, shiitake mushrooms,
This refers to steamed leaves such as pine mushrooms, fish meat, fish and shellfish such as clams, local game meat such as chicken and pork, etc., and refers to raw materials that have been chopped or sliced into large pieces and preferably seasoned. Fresh liquid egg (whole egg liquid, egg white @
, ) is used in an amount that is at least sufficient to coagulate the above-mentioned raw materials, and is preferably 20 to 50% (by weight). As the thickening agent added if necessary, natural thickening agents are preferable, such as xanthan gum, pullulan, and locust bean gum.

Phaceleran, carrageenan, etc. are used as appropriate (for example, 0.2 to 0.5% by weight), the casing is preferably thin and hygienically harmless, the steaming temperature is preferably 80°C or higher, and the steaming time is as follows: Although it varies depending on the inner diameter (thickness) of the casing, it is preferably about 5 cm for about 30 minutes to about 2 hours.

In addition, for drying after steaming, an appropriate drying method is used after cutting into appropriate thicknesses, including freeze-drying.

Freeze-vacuum drying is preferred. Note that it can also be stored frozen, and if a breathable casing is used, it can be dried without being cut.

Moreover, the raw liquid egg means liquid eggs such as chicken eggs and quail eggs.

Next, embodiments of the present invention will be described.

Example 1 Add 50 layers of raw whole egg liquid to the total weight of seasoned shredded chicken, sliced cabbage and seasoned shredded carrots, mix thoroughly, and fill a casing with an inner diameter of 5 cm0. Then, it was placed in a boiling pot and steamed at a temperature of 85°C. Then, it was frozen, cut into slices about 5 mm thick, and vacuum dried.

According to the present invention, ingredients such as hase na neck are made by coagulation of egg liquid.
A food that is bound and formed into an appropriate shape and thickness is obtained, and when the food is placed in hot water or a seasoning liquid, or when boiled or fried, the raw ingredients will not fall apart due to the condensation of the egg. It was something that could be cooked as needed, and could also be preserved.

Claims (1)

[Claims] Raw whole egg liquid or raw egg white liquid is mixed with raw materials such as vegetables, fish and shellfish, and poultry meat, and if necessary, a natural thickening agent is added.The mixture is filled into a casing, and the mixture is steamed and then dried. A method of manufacturing a food product characterized by processing.