Egg jerky product and method of preparation

Details Egg jerky product and method of preparation Egg jerky product and method of preparation

1984-02-13

1985-08-27

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

426656, 426802, A23L 132

Patent

active

045377880

ABSTRACT:
There is disclosed a product and a process for preparing a jerky-type product from whole eggs, flavoring ingredients and with or without added textured vegetable protein. A fluid mixture containing at least about 35% by weight of hydrated whole eggs is coagulated as a flat sheet having an average thickness of about 1 to 10 millimeters. The coagulated flat sheet is dried to a moisture level of 18 to 24% by weight having a water activity below 0.8. There is obtained a final product of elongated strips characterized by a flexible, deformable and chewy condition.

REFERENCES:
patent: 3953611 (1976-04-01), Youngquist
patent: 4000323 (1976-12-01), Youngquist
patent: 4061784 (1977-12-01), Youngquist
patent: 4239785 (1980-12-01), Roth
patent: 4250198 (1981-02-01), Millar et al.

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