Process for producing pasteurized liquid egg products

Details Process for producing pasteurized liquid egg products Process for producing pasteurized liquid egg products

1997-02-21

2000-02-15

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426614, 426407, 4263301, 426399, 426401, 426521, A23B 1300, A23B 5500, A23L 132

Patent

active

060249994

ABSTRACT:
A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or after preheating. The package containing the raw egg product is then heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packets. The containers holding the pasteurized liquid egg product is then cooled at a rate sufficient to refrigerate the containers and to inhibit germination of the bacterial spores in the liquid egg product found in the containers. The containers are then stored in refrigeration conditions for distribution and use.

REFERENCES:
patent: 3658558 (1972-04-01), Rogers et al.
patent: 4957760 (1990-09-01), Swartzel et al.
patent: 4994291 (1991-02-01), Swartzel et al.
patent: 5028448 (1991-07-01), Ros
patent: 5167976 (1992-12-01), Papetti
patent: 5283033 (1994-02-01), Dodrill
Database Abstract. An 74(10)Q0149 FSTA for Poultry Science, 1974, 53 (2) pp. 636-645. Authors: Cotterill et al, Oct. 1974.
Stadelmann et al. Egg Science and Technology. 1977. AVI Publishing Company, Inc. pp. 175-180.

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