Preservation process for peeled hard-boiled poultry eggs

1. Method for preserving peeled hard-boiled eggs, characterised in that after cooking and peeling, the eggs undergo a surface drying stage in a hot air ventilated tunnel, preferably at a temperature of around 60 degrees to 80 degrees C for a few minutes, in that they are then packed in their selling...

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Bibliographische Detailangaben
Hauptverfasser:	DUROSSET, PIERRE, PINEL, MICHEL
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	1. Method for preserving peeled hard-boiled eggs, characterised in that after cooking and peeling, the eggs undergo a surface drying stage in a hot air ventilated tunnel, preferably at a temperature of around 60 degrees to 80 degrees C for a few minutes, in that they are then packed in their selling package, then they undergo heat treatment by being exposed to infrared radiation. L'invention concerne un procédé de conservation d'oeufs cuits durs et écalés. Les oeufs cuits durs et écalés sont séchés et conditionnés en sachets imperméables à l'eau, partiellement perméables au gaz et transparents au rayonnement infrarouge. Ils sont alors soumis au traitement infrarouge en surface, de telle sorte qu'une pasteurisation intervienne en surface sans surcuisson de l'oeuf. Le tout est ensuite soumis à un refroidissement rapide. L'invention s'applique à la conservation des oeufs durs et écalés, destinés à la restauration et à la consommation ménagère.