FROZEN OMELETTE, METHOD OF MANUFACTURING OMELETTE, METHOD OF COCKING OMELETTE

• Main Authors: SETO KATSUYA, TAKAHASHI NORIHIRO
• Format: Patent
• Language: English; Japanese
• Published: 26.12.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a frozen omelette excellent in shelf stability, and capable of obtaining good texture without damaging flavor inherent in egg, a method of manufacturing an omelette, and a method of cocking an omelette.SOLUTION: The omelette is formed by lapping an omelette main body composed of egg as a...