Method of preparing high protein snack food from egg protein

Details Method of preparing high protein snack food from egg protein Method of preparing high protein snack food from egg protein

1982-03-24

1983-12-20

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426103, 426293, 426305, 426614, 426657, 426438, A23J 300, A23L 132

Patent

active

044217706

ABSTRACT:
A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.

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Meyer, A. "Eggs and How to Use Them", published by Author, N.Y., 1898, pp. 82-84.
"The Gourmet Cookbook", Gourmet Distributing Corp., Kingsport Press Inc., Kingsport, Tenn., 1950, pp. 124, 125.
Ernst, "The Natural Long Egg", Poultry Tribune, Aug. 1979, pp. 32, 34, and 37.
Nath et al., 1973, Poultry Sci., 52: 1827-1830.
Nath et al., 1972, Agric. Food. Chem., 20: 792-794.
Woodroof, 1946, Quick Frozen Foods, 8 (9): 90.

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