Table 1. Processing conditions for baked egg manufacture used in this experiment

Treatment	Description
C	Non-soaking
T1	Overnight soaking in 18% saline solution without ultra-sonication
T2	Soaking in 5% saline solution with 1 h ultra-sonication
T3	Soaking in 5% saline + 5% soybean paste solution with 1 h ultra-sonication
T4	Soaking in 10% saline solution with 1 h ultra-sonication
T5	Soaking in 10% saline + 1% garlic powder solution and 1 h ultra-sonication