METHOD FOR PRODUCING EGG-PRODUCES SATISFLYING THE REQUIREMENT OF SNACK MEALS BETTER

To sepd. egg yolks and whites vegetable oil is added. The yolks are placed in pref. tube, are heat treated at 95 deg.C. The obtd. yolk 'rod' is placed in a tube contg. the whites and the heat treatment is repeated. Most of the oil separates on top of the tubes during heat-treatments. The r...

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Bibliographic Details
Main Authors BIRO,ISTVAN,HU, LUDANYI,LAJOS,HU, CSOENDES,JANOS,HU, WEICHINGER,LASZLO,HU, BISZTRAN,SANDOR,HU
Format Patent
LanguageEnglish
Published 30.01.1989
Edition4
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
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Summary:To sepd. egg yolks and whites vegetable oil is added. The yolks are placed in pref. tube, are heat treated at 95 deg.C. The obtd. yolk 'rod' is placed in a tube contg. the whites and the heat treatment is repeated. Most of the oil separates on top of the tubes during heat-treatments. The result is a uniform distribution of egg yolks and white in standard, hard boiled egg slices.
Bibliography:Application Number: HU19870000956