Egg food product and method of making an egg food product
AssigneeEgglife Foods, Inc.
InventorsPeggy D. Johns, Steve Amundson
Life of this patent
Estimating the term…
Abstract
An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80% liquid egg comprising albumen and yolk; mixing the liquid composition in the cavity; raising the temperature of the mixed liquid composition to above 175° F.; and after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition; and cutting the solid composition to a desired length.
Claims22
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % of at least one of egg white or egg yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F. while pumping the mixed liquid composition through an elongate cavity having a length to maximum diameter ratio greater than 10;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity by providing a first pressure exceeding a second pressure required to maintain flow of the mixed liquid composition, the die cavity having a temperature between 180-215° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length.
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % of egg white and/or egg yolk;
- mixing the liquid composition in the cavity;
- raising the temperature of the liquid composition from below 50° F. to above 80° F.;
- raising a temperature of the mixed liquid composition to between 165-180° F. while pumping the mixed liquid composition through an elongate cavity having a length to maximum diameter ratio greater than 10;
- and
- after raising the temperature, transferring the mixed liquid composition through a die cavity having a temperature between 180-215° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length.
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % of egg white and/or egg yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F. while pumping the mixed liquid composition at a pressure greater than 900 psi through a plurality of heated tubes longer than 100 feet, each of the heated tubes having an internal diameter less than 0.4 inches and being coated with nonstick material;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature between 180-215° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length.
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % of egg white and/or egg yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F. while pumping the mixed liquid composition through an elongate cavity having a length to maximum diameter ratio greater than 10;
- and
- after raising the temperature, transferring the mixed liquid composition through a multi-cavity die having multiple die cavities, the multi-cavity die maintaining a temperature sufficient to convert the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length.
Dependencies are inferred from the claim text.