PROCESSING METHOD TO IMPROVE THE FOAMING CAPACITY OF EGG PRODUCTS BY IRRADIATION AND PROCESSED FOODS USING THE METHOD

摘要

A kind of method, for increasing using radiation and being used to show excellent foaming ability and foam stability using the foaming capacity of the egg products of identical processing food, to improve processing performance. A kind of method, the foaming capacity for increasing egg products include the following steps:: irradiating the radiation of egg; It spumes. Egg represents the fresh -laid egg with the egg of chorion or processing. The egg of processing indicates egg pulp, liquid egg white, liquid egg yolk, dried whole-egg, albumen powder or yolk powder. 0.The irradiation of the gamma ray of one dose rate of 5~5 kGy, electron ray or X-ray is performed. For make egg method foamy be from a torsion method, an air blowing method and one stirring method in it is select.