This invention relates to a processing method of malt eggs having various flavors, comprising the steps of peeling the shells of cooked eggs immersing the eggs in a heated and liquefied malt juice containing malt, fruit juice, and plum powder or licorice powder after the egg surfaces are attached with the malt juice, taking out and immersing the eggs in cold boiled water to make the malt juice hardened, forming malt juice layers on the egg surfaces after the malt juice layers are dried, attaching the surfaces of the malt juice layers with edible powder and performing packaging, so as to complete the malt eggs having various flavors. With the aforementioned processing method, the egg surface is formed with a malt juice layer which can provide sweet taste of malt, fruit juice, and plum powder or licorice powder, making the flavor of the egg richer, thereby enhancing the interest and willingness of eating.一種具有多種口味之麥芽蛋的加工方法,是將煮熟的蛋去殼,浸泡於一加熱液化後且含有麥芽、水果汁,及梅粉或甘草粉的麥芽果汁內,使蛋的表面沾附所述麥芽果汁後,再取出浸泡於冷開水內,使所述麥芽果汁硬化而於蛋的表面形成一麥芽果汁層,待該麥芽果汁層風乾後,再於該麥芽果汁層表面沾附可食用的粉後進行包裝,即完成具有多種口味之麥芽蛋。藉由上述加工方法,使得蛋的表面形成該麥芽果汁層,該麥芽果汁層可以提供麥芽、水果汁,及梅粉或甘草粉等甘甜口感滋味,使蛋的口味更為豐富,進而提高食用興趣及意願。
