Process of treating vegetables for use in a vegetable omelette m

Details Process of treating vegetables for use in a vegetable omelette m Process of treating vegetables for use in a vegetable omelette m

1989-01-04

1990-03-20

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426321, 4263301, 426578, 426614, 426615, A23L 132, A23L 1195, A21D 236

Patent

active

049100360

ABSTRACT:
A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the strach slurry; adding a food grade acidulent to form a sauce; adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.

REFERENCES:
patent: 2941889 (1960-06-01), Welch
patent: 3565638 (1971-02-01), Ziegler et al.
patent: 3911144 (1975-10-01), Strong et al.
patent: 4296134 (1981-10-01), Boldt
patent: 4564527 (1986-01-01), Bucsko et al.
patent: 4752495 (1988-06-01), Smith
patent: 4789738 (1988-12-01), Friedman et al.

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