Process for the production of a frozen chopped egg product

Details Process for the production of a frozen chopped egg product Process for the production of a frozen chopped egg product

1981-10-05

1983-05-10

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

426518, 426524, A23L 132

Patent

active

043829732

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.

REFERENCES:
patent: 2052221 (1936-08-01), Dubil
patent: 2349465 (1944-05-01), Rupin
patent: 3232769 (1966-02-01), Miller
patent: 3510315 (1970-05-01), Hawley
patent: 3561972 (1971-02-01), Dodge et al.
patent: 3598612 (1971-08-01), Ng
patent: 3598613 (1971-08-01), Hawley
patent: 4195098 (1980-03-01), Otto
De Gouy, L. P., "The Gold Cook Book" Chilton Book Co., Radnor, Pa, 1947, pp. 152, 153.

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