DEVILED EGG PROCESS

Deviled eggs are prepared by an improved method, starting with a blended mixture of liquid egg whites. The mixture is evacuated to remove air and other gases, then dispensed into molds shaped like half an egg and of similar size. A second mold is positioned centrally in the first mold to make a cavi...

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Bibliographische Detailangaben
Hauptverfasser:	STADELMAN, WILLIAM J, NEWLIN, JAMES L
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	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
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Beschreibung
Zusammenfassung:	Deviled eggs are prepared by an improved method, starting with a blended mixture of liquid egg whites. The mixture is evacuated to remove air and other gases, then dispensed into molds shaped like half an egg and of similar size. A second mold is positioned centrally in the first mold to make a cavity in the egg white similar in shape and size to half an egg yolk. The egg white is cooked in steam at atmospheric pressure, then cooled, and removed from the mold. Into the resulting cooked egg white shells is dispensed a mixture of cooked egg yolk and seasonings, yielding the desired deviled egg product.