Process for the production of a frozen chopped egg product
AssigneeRalston Purina Company
InventorsMario P. de Figueiredo, Lawrence R. York, James L. Long
Life of this patent
Estimating the term…
Abstract
A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; separately heating egg yolks and whites for a period of time effective to coagulate the yolks and whites to a firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of about 20.degree.-30.degree. F. to provide a chopped mixture having desirable color and texture without significant smearing of the yolks on the particles of egg whites.
Claims16
A method of forming a chopped egg product comprising:
- a. separately heating egg yolks and egg whites for a period of time effective to coagulate the yolks and whites,
- b. freezing said coagulated yolks and whites,
- c. chopping the frozen whites and yolks at a temperature of between about 20.degree.-30.degree. F. to provide a chopped egg mixture without smearing of the yolks.
A method of forming a cooked, and frozen chopped egg product comprising:
- a. separately heating egg yolks and whites at a temperature of between about 170.degree.-185.degree. F. for a period of time effective to coagulate the yolks and whites,
- b. freezing said coagulated yolks and whites,
- c. chopping the frozen whites and yolks at a temperature of between about 22.degree.-30.degree. F. to provide a chopped egg mixture having a weight ratio of 30:40 parts of yolks to 70:60 parts of whites.
A method of forming a cooked and frozen chopped egg product comprising:
- a. separately heating egg yolks and whites at a temperature of between about 170.degree.-185.degree. F. for a period of time effective to coagulate the yolks and whites;
- b. freezing said coagulated yolks and whites,
- c. chopping the frozen whites and yolks at a temperature of between about 22.degree.-26.degree. F. to provide a chopped egg mixture having a weight ratio of 30:40 parts of yolks to 60:70 parts of whites;
- and
- d. refreezing said chopped egg mixture.
Dependencies are inferred from the claim text.