COMPOSITION FOR DYEING PASCHAL EGGS AND METHOD OF APPLICATION THEREOF

摘要

FIELD: milk industry. SUBSTANCE: composition comprises, wt %: water-soluble food color, 1-20; common salt or sugar, 40-60; citric acid, 5-7; and dextrin, the balance. Composition is poured with boiling water in amount sufficient for coating entire surface of eggs. After boiling, eggs are placed into the resulting solution and are kept till desired intensity of color is attained. Invention makes it possible to form hydrophillic vegetable film on egg surface which protects safety porous egg surface from penetration of aqueous solution of food color therein. EFFECT: improved properties of the composition. 3 cl, 1 ex, 1 tbl