METHOD FOR PRODUCING COOKED EGG PRODUCT HAVING CONTROLLED CURD SIZE AND/OR SHAPE

• Main Authors: BOHMAN, TODD D, BET, MATTHEW J, WIDI, KATIE ANN, SAFFERT, DARREN D, KOCH, PETER J, VANCE, DANIEL L, PAINE, WANDA P
• Format: Patent
• Language: English; French
• Published: 24.06.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method and process for providing a cooked egg product having controlled curd shapes and few fines. By mechanically manipulating (e.g., dicing) a cooked egg product only after it has been cooled below a target setting temperature, resulting curds can be provided with a more controlled, even regular...