Reserved liquid eggs and method of preparation

Details Reserved liquid eggs and method of preparation Reserved liquid eggs and method of preparation

1983-04-29

1985-06-18

Yeung, George

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426298, 426614, A23B 500, A23L 132

Patent

active

045240833

ABSTRACT:
A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or deterioration that would result in any noticeable change in appearance that could otherwise occur during a prolonged period under conditions of room temperature. The mixture comprises an uncooked mixture of egg and either salt or sugar, which mixture has an osmotic pressure of at least 20 atm and has not more than 3 ppm oxygen.

REFERENCES:
patent: 1724078 (1929-08-01), Fousek
patent: 1900444 (1933-03-01), Heuser
patent: 1989359 (1935-01-01), Heuser
patent: 2093786 (1937-09-01), Swarthout et al.
patent: 3409446 (1968-11-01), Olphen
patent: 3419400 (1968-12-01), Hayhurst et al.
patent: 3615727 (1971-10-01), Starke

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