PROCEDE DE PREPARATION, PAR CHAUFFAGE SEPARE DES BLANCS ET DES JAUNES, CONGELATION ET DECOUPAGE, D'UN MELANGE DE MIETTES D'OEUFS

A product made from chopped and frozen egg is described which is suitable as a food ingredient. To produce the product, egg yolk and egg white are separately heated at a temperature of from 74-99 DEG C until the egg yolk and the egg white have coagulated to give a firm texture. The coagulated egg yo...

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Bibliographische Detailangaben
1. Verfasser:	MARIO PACHECO DE FIGUEIREDO, JAMES LEONARD LONG ET LAWRENCE ROGER YORK
Format:	Patent
Sprache:	fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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
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Beschreibung
Zusammenfassung:	A product made from chopped and frozen egg is described which is suitable as a food ingredient. To produce the product, egg yolk and egg white are separately heated at a temperature of from 74-99 DEG C until the egg yolk and the egg white have coagulated to give a firm texture. The coagulated egg yolk and egg white are then frozen and chopped at a temperature of from -6 to -1 DEG C and mixed to form a chopped product which has an appealing colour and texture and in which the egg yolk is not significantly smeared over the egg white particles. PROCEDE DE PREPARATION, PAR CHAUFFAGE SEPARE DES BLANCS ET DES JAUNES, CONGELATION ET DECOUPAGE, D'UN MELANGE DE MIETTES D'OEUFS.ON CHAUFFE SEPAREMENT LES JAUNES ET LES BLANCS ENTRE 74 ET 99C PENDANT UN TEMPS PERMETTANT DE COAGULER LES JAUNES ET LES BLANCS JUSQU'A UNE TEXTURE FERME, PUIS ON LES CONGELE ET LES DECOUPE ET EMIETTE ENTRE -5,5 ET -1C ET, EVENTUELLEMENT, ON RECONGELE LE MELANGE, SANS ETALEMENT IMPORTANT DES JAUNES SUR LES PARTICULES DE BLANCS D'OEUFS.LE PRODUIT OBTENU CONVIENT NOTAMMENT COMME CONDIMENT POUR ALIMENTS, DANS LES FOYERS DOMESTIQUES OU LES RESTAURANTS DE COLLECTIVITES.