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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