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JPS6413974A - Production of scrambled egg soup - Google Patents

Production of scrambled egg soup

Info

Publication number
JPS6413974A
JPS6413974A JP62167764A JP16776487A JPS6413974A JP S6413974 A JPS6413974 A JP S6413974A JP 62167764 A JP62167764 A JP 62167764A JP 16776487 A JP16776487 A JP 16776487A JP S6413974 A JPS6413974 A JP S6413974A
Authority
JP
Japan
Prior art keywords
scrambled
egg
under stirring
scrambled egg
soup
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.)
Pending
Application number
JP62167764A
Other languages
Japanese (ja)
Inventor
Tomio Kinoshita
Mikako Takahashi
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.)
KUNOOLE SHOKUHIN KK
Knorr Foods Co Ltd
Original Assignee
KUNOOLE SHOKUHIN KK
Knorr Foods 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 KUNOOLE SHOKUHIN KK, Knorr Foods Co Ltd filed Critical KUNOOLE SHOKUHIN KK
Priority to JP62167764A priority Critical patent/JPS6413974A/en
Publication of JPS6413974A publication Critical patent/JPS6413974A/en
Pending legal-status Critical Current

Links

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  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE:To make scrambled egg soup containing uniform flakes of scrambled egg, by mixing scrambled eggs combined with a starch concentrate with the soup seasoning, as they are heated under stirring. CONSTITUTION:Egg liquid is poured into hot water under stirring to give scrambled eggs of uniform flakes. Then, its temperature is decreased lower than the gluing point of the starch. Then, a starch concentrate is added to the scrambled egg under stirring to prepare a scrambled egg base of 300-25,000cps viscosity. Then, the egg base, and a soup seasoning of less than 15,000cps are charged in vessels, the vessels are tightly sealed and heated at about 80-135 deg.C for about 10-60 minutes as they are rotated at about 1-50rpm.
JP62167764A 1987-07-07 1987-07-07 Production of scrambled egg soup Pending JPS6413974A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62167764A JPS6413974A (en) 1987-07-07 1987-07-07 Production of scrambled egg soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62167764A JPS6413974A (en) 1987-07-07 1987-07-07 Production of scrambled egg soup

Publications (1)

Publication Number Publication Date
JPS6413974A true JPS6413974A (en) 1989-01-18

Family

ID=15855663

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62167764A Pending JPS6413974A (en) 1987-07-07 1987-07-07 Production of scrambled egg soup

Country Status (1)

Country Link
JP (1) JPS6413974A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002051747A (en) * 2000-08-09 2002-02-19 Knorr Foods Co Ltd Method for producing instant beaten egg soup, and instant beaten egg soup obtained by the method
JP2006129803A (en) * 2004-11-08 2006-05-25 Toyo Seikan Kaisha Ltd Floated egg-containing packed soup and method for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002051747A (en) * 2000-08-09 2002-02-19 Knorr Foods Co Ltd Method for producing instant beaten egg soup, and instant beaten egg soup obtained by the method
JP2006129803A (en) * 2004-11-08 2006-05-25 Toyo Seikan Kaisha Ltd Floated egg-containing packed soup and method for producing the same

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