JPS5825422B2 - Method of manufacturing thick-yaki eggs - Google Patents

Description

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

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

■ A method of appropriately distributing the raw egg liquid into several fixed-shaped baking containers, heating each one until half-boiled, then turning the fixed-shaped baking containers over to layer the eggs and heating them further.

There is.

However, the method (2) has the disadvantage that the inside of the baked egg becomes hairy, and the thermal coagulation becomes rubbery, which significantly reduces the taste and flavor characteristic of thickly baked eggs.

In addition, in method (2), since the heated to half-cooked state is layered by inverting the regular baking container, the mechanical mechanism is complicated, the inverting mechanism is difficult, and the adjustment requires manpower. In many cases, an air layer is formed inside due to improper reversing, resulting in a defective product, and compared to the equipment scale,
The drawback was that the production efficiency was extremely low.

Therefore, the present invention provides a method for producing thick-yaki eggs that eliminates the above-mentioned drawbacks, retains the taste and flavor unique to thick-yaki eggs, is simple to manufacture, and can be mass-produced.

Hereinafter, one embodiment of the present invention will be described in detail. Raw egg liquid is divided into two parts, a part of which is fried in oil on a heated iron plate, etc., and the fried egg is left as it is or is cut into pieces, and the mixture is depressurized. Either mix it with the remaining raw egg liquid that has been defoamed, or defoam the mixture under reduced pressure, and pour an appropriate amount into a fixed-shaped baking container for thick baking to form a single layer. It consists of one that is manufactured by applying force and heat once.

In the first place, it is said that thick-yaki eggs taste better when baked in multiple layers than in a single layer.

This is because baking the eggs and oil brings out the flavor and flavor, and for this reason, a portion of the raw egg liquid is fried in oil, and the mixing ratio of the oil-baked eggs and the raw egg liquid depends on the use of the product. Although different,
It can be applied over a wide range of l:3 to 10:l.

Another key point in the taste of thick-yaki eggs is the air bubbles that thick-yaki eggs contain.

If the number of air bubbles is extremely small, the egg will have a rubbery taste and taste, whereas if there are too many air bubbles, the finished egg will have large air bubbles inside and will fall apart when cut.

Particularly in this invention, when mixing the oil-baked egg and the raw egg liquid, air bubbles are often mixed in, and therefore it is necessary to appropriately defoam the mixture.

300 to 700 iiH, although it varies depending on the use of the product.
,! li' for about 3 minutes, or only the raw egg liquid may be defoamed to 500 to 750 iiHg and mixed with the oil-baked egg.

According to this invention, a part of the raw egg liquid is fried in oil in advance, and the remaining raw egg liquid (alone or mixed with the oil-grilled egg) is defoamed, so that the umami and flavor of the thickly baked egg can be enhanced. In addition, by single-layer baking, there is no need to install a reversing mechanism in the manufacturing mechanism, and manufacturing is possible with extremely simple equipment, which not only requires less labor but also allows for the production of uniform products in large quantities. It has the effect of being able to do things.

Example Out of 400 grams of the raw egg liquid, 200 grams were heated and fried in an oiled frying pan, and then shredded with a chopper.

Add 200 grams of the remaining raw egg liquid to this and mix.
After properly defoaming, pour into a heated and oiled thick egg baking pot, and heat the oven at an ambient temperature of 130°C to 170°C.
The eggs were baked for 15 to 20 minutes to obtain thickly baked eggs with good taste and flavor.

Claims (1)

[Claims] 1 Divide the raw egg liquid into two parts, fry a part of the raw egg liquid in oil on a heated iron plate, etc., and use the oil-grilled egg as it is or cut it into pieces, and the remaining raw egg liquid is defoamed using a pressure reduction means, etc. or mixed with the remaining raw material egg liquid, degassed in a pressure reducing means, etc., then poured into an appropriate amount into a thick baking machine and heated in a single layer to produce the product. A method for producing thick-yaki eggs characterized by: