PRODUCTION OF SEASONED EGG BY SOAKING PEELED EGGS IN SAUCE, VACUUM-PACKAGING AND STERILIZING WITH STEAM OR BY IRRADIATING GAMMA-RAYS

摘要

PURPOSE: A method of making a seasoned egg by soaking peeled eggs in sauce containing soy sauce, corn syrup and other sauces, vacuum-packaging with films and then sterilizing with steam or by irradiating gamma-rays is provided. It enables the egg to be distributed safely for a long period of time and increases the shelf life. CONSTITUTION: A steamed or roasted egg containing chicken eggs, duck eggs and quail eggs is peeled in a first processing process(20), soaked in sauce containing soy sauce, corn syrup and other sauces for 20min in a second processing process(30) and vacuum-packed without drying. The packaged egg is sterilized with steam at 115 to 121deg.C at 1.5 to 2.5kg/cm¬2 for 15 to 2min or by irradiating 5 kGy or more of gamma-rays in a packaging and sterilizing process(40).