Retort cooking method null of tool of scattering egg entering

摘要

PURPOSE:To cook a retort food excellent in color tone and texture by preparing a dispersed egg in boiling water, then adding starch, imparting viscosity thereto and separately filling the resultant liquid and a seasoning liquid containing an ingredient material in a retort pouch. CONSTITUTION:A raw egg is placed in a boiling seasoning aqueous solution to provide a dispersed egg. Starch in an amount of 1-5 pts.wt. is then added to impart viscosity. The dispersed egg solution and a seasoning liquid containing an ingredient material are separately filled in retort pouches, hermetically sealed and then heat-treated in a retort cooker at a high temperature under a high pressure to afford a product. An egg liquid may be prepared from 2 or less pts. wt. starch and water for dissolving the starch in place of the raw egg and boiled to cook the dispersed egg with the resultant boiling seasoning aqueous solution.