PREPARATION METHOD OF DRIED AND MICROENCAPSULATED VINEGAR PICKLED EGG(CHORAN) WHICH IS MINIMIZED IN CHARACTERISTIC PUNGENT TASTE AND EGGY SMELL OF CHORAN

摘要

PURPOSE: Provided is a preparation method of a dried and microencapsulated vinegar pickled egg(choran) which is especially minimized in the characteristic pungent taste and eggy smell of the choran. Therefore, the consumer takes it easily. CONSTITUTION: The preparation method of a dried and microencapsulated vinegar pickled egg(choran) comprises the steps of: dipping an egg in vinegar in a ratio of 1:2 to 1:3(w/v) in a vacuum sealed container and maturing it at room temperature for over 7 days to give a dried and microencapsulated vinegar pickled egg(choran); sieving the choran and the vinegar together to remove an egg membrane and other remnants, followed by mixing and homogenization to give liquid type choran; heat-drying the liquid type choran at 30-50 deg.C or freeze-drying it at -10 deg.C, then drying it using a freeze-drier at 40 deg. C or below; and pulverizing it to give powder.