Scrambled egg snack food
Disclosed is a method of forming a snack food product, which includes: partially scrambling eggs to obtain partially scrambled eggs having a curd size of 1 to 8mm, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scra...
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| creator | WING, PHILLIP LEE HUDSON, MARGARET F |
| description | Disclosed is a method of forming a snack food product, which includes: partially scrambling eggs to obtain partially scrambled eggs having a curd size of 1 to 8mm, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scrambled eggs, and battering the shaped scrambled eggs, and wherein the method may also include the step of adding bacon, ham and/or sausage particulates to the partially scrambled eggs prior to addition of the food grade binder in an amount of 1 to 2 wt % of the partially scrambled eggs. |
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FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2010</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101224&DB=EPODOC&CC=NZ&NR=566162A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25566,76549</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101224&DB=EPODOC&CC=NZ&NR=566162A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WING, PHILLIP LEE</creatorcontrib><creatorcontrib>HUDSON, MARGARET F</creatorcontrib><title>Scrambled egg snack food</title><description>Disclosed is a method of forming a snack food product, which includes: partially scrambling eggs to obtain partially scrambled eggs having a curd size of 1 to 8mm, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scrambled eggs, and battering the shaped scrambled eggs, and wherein the method may also include the step of adding bacon, ham and/or sausage particulates to the partially scrambled eggs prior to addition of the food grade binder in an amount of 1 to 2 wt % of the partially scrambled eggs.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2010</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAITi5KzE3KSU1RSE1PVyjOS0zOVkjLz0_hYWBNS8wpTuWF0twMcm6uIc4euqkF-fGpxQWJyal5qSXxflGmZmaGZkaOxgQVAAARnyDT</recordid><startdate>20101224</startdate><enddate>20101224</enddate><creator>WING, PHILLIP LEE</creator><creator>HUDSON, MARGARET F</creator><scope>EVB</scope></search><sort><creationdate>20101224</creationdate><title>Scrambled egg snack food</title><author>WING, PHILLIP LEE ; 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| language | eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Scrambled egg snack food |
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