JPS55135569A - Preparation of steamed egg custard formed in two layers with stock - Google Patents
Preparation of steamed egg custard formed in two layers with stockInfo
- Publication number
- JPS55135569A JPS55135569A JP4353879A JP4353879A JPS55135569A JP S55135569 A JPS55135569 A JP S55135569A JP 4353879 A JP4353879 A JP 4353879A JP 4353879 A JP4353879 A JP 4353879A JP S55135569 A JPS55135569 A JP S55135569A
- Authority
- JP
- Japan
- Prior art keywords
- stock
- layers
- container
- curd
- egg custard
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To prepare steamed egg custard easily releasable from a container free from collapse, separated into two layers of the curd and stock, by heat-treating a raw solution for the curd and a stock in the same container.
CONSTITUTION: (A) A raw solution for steamed egg custard having a specific gravity of 1.10W1.06 and a viscosity of 50W60cps at 20°C, obtained by stirring a uniform mixture of eggs, water, common salt, and sucrose, is put into a container (B) A stock having a specific gravity of 1.15W1.35 and a viscosity of 350W450cps at 20°C, obtained by dissolving sugars or their mixture with a thickener in a broth, is introduced into the container via the wall, or injected from a nozzle into the bottom of the container to form two layers; the upper one of the solution (A), and the lower one of the stock (B). The layers are then heat-treated to give the objective egg curd.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4353879A JPS55135569A (en) | 1979-04-10 | 1979-04-10 | Preparation of steamed egg custard formed in two layers with stock |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4353879A JPS55135569A (en) | 1979-04-10 | 1979-04-10 | Preparation of steamed egg custard formed in two layers with stock |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS55135569A true JPS55135569A (en) | 1980-10-22 |
JPS5643344B2 JPS5643344B2 (en) | 1981-10-12 |
Family
ID=12666509
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4353879A Granted JPS55135569A (en) | 1979-04-10 | 1979-04-10 | Preparation of steamed egg custard formed in two layers with stock |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS55135569A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0520136Y2 (en) * | 1985-04-04 | 1993-05-26 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53118549A (en) * | 1977-03-22 | 1978-10-17 | Tooru Yoshiguchi | Production of egg tofu with soup |
-
1979
- 1979-04-10 JP JP4353879A patent/JPS55135569A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53118549A (en) * | 1977-03-22 | 1978-10-17 | Tooru Yoshiguchi | Production of egg tofu with soup |
Also Published As
Publication number | Publication date |
---|---|
JPS5643344B2 (en) | 1981-10-12 |
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