FROZEN FOOD SUBSTANCE FROM EGG, ITS PRODUCTION AND APPARATUS THEREFOR

1376972 Frozen foods CANADIAN PATENTS & DEVELOPMENT Ltd 8 May 1972 [11 May 1971] 21288/72 Heading A2D [Also in Division F4] A frozen food substance from egg comprises free-flowing, discrete pellets of said egg within the size range 3mm to 7mm. The substance may be prepared by causing egg to fall...

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Bibliographische Detailangaben
Hauptverfasser:	AREF, MOUSTAFA M, TIMBERS, GORDON E
Format:	Patent
Sprache:	eng
Schlagworte:	BLASTING CHEMICAL RIPENING OF FRUIT OR VEGETABLES COMBINED HEATING AND REFRIGERATION SYSTEMS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MECHANICAL ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PRODUCING, WORKING OR HANDLING ICE REFRIGERATION OR COOLING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
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Beschreibung
Zusammenfassung:	1376972 Frozen foods CANADIAN PATENTS & DEVELOPMENT Ltd 8 May 1972 [11 May 1971] 21288/72 Heading A2D [Also in Division F4] A frozen food substance from egg comprises free-flowing, discrete pellets of said egg within the size range 3mm to 7mm. The substance may be prepared by causing egg to fall from at least one nozzle, in the form of discrete globules into contact with a liquified gas refrigerant at a temperature of below -150F so that said globules are frozen to form pellets which are then removed from the refrigerant, and the refrigerant is then permitted to evaporate therefrom, the pellets being stored in a frozen condition. The flow rate from the or each nozzle is from 1 to 5 lbs/hour. Suitable raw materials are egg yolk, egg white or homogenised blend of egg yolk and egg white. The material, when in the form of homogenized blend of egg yolk and egg white, may also include meat, onion, spices, salt, pepper, flour, sugar and shortenings. The method may be carried out in the apparatus of the accompanying Figure wherein egg is delivered via peristaltic pump 28 and inlet 22 to a liquified gas refrigerant 4 in thermally insulated container 1. The refrigerant is fed in by pipe means 2. The discrete globules 8 are frozen to pellets 12 and then removed from the refrigerant by screw conveyor 40, which passes the pellets to a collection tray 46. Suitable gas refrigerants are nitrogen, helium, hydrogen or a fluorinated hydrocarbon.