Egg food product and method of making an egg food product
AssigneeEgglife Foods, Inc.
InventorsPeggy D. Johns, Steve Amundson
Life of this patent
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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.
Claims23
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 % liquid eggs 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, wherein the cavity is comprised by a homogenizer comprising at least three pistons, wherein the at least three pistons reciprocate to pump the mixed liquid composition at intervals configured to maintain a pressure variation below 200 PSI, and wherein mixing comprises homogenizing the mixed liquid composition at a pressure in excess of 900 PSI.
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Dependencies are inferred from the claim text.