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

• Main Authors: BIRO,ISTVAN,HU, LUDANYI,LAJOS,HU, CSOENDES,JANOS,HU, WEICHINGER,LASZLO,HU, BISZTRAN,SANDOR,HU
• Format: Patent
• Language: English
• Published: 30.01.1989
• Edition: 4
• 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

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...