GB346031A - Improvements in or relating to egg products and processes for producing same - Google Patents
Improvements in or relating to egg products and processes for producing sameInfo
- Publication number
- GB346031A GB346031A GB6330A GB6330A GB346031A GB 346031 A GB346031 A GB 346031A GB 6330 A GB6330 A GB 6330A GB 6330 A GB6330 A GB 6330A GB 346031 A GB346031 A GB 346031A
- Authority
- GB
- United Kingdom
- Prior art keywords
- egg
- preserved
- freezing point
- edible
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
- A23B5/041—Freezing or cooling without shell
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
Liquid egg material is preserved by addition of a quantity of one or more edible freezing point depressants, such as sugar or common salt sufficient to decrease materially the freezing point of the material, and then maintaining it at a temperature above the freezing point of the mixture but below that at which the untreated egg material freezes. A substance capable of yielding hydrogen ions, such as acetic, lactic or tartaric acid, edible fruit acids, or other edible acids, may also be added to the material before refrigerating to act as a preservative. Common salt is used to the amount of 5-12 per cent, preferably 10 per cent. The material may be treated under vacuum to remove air bubbles which would impair the flavour on long standing. Yolk material may, for example, be filled into evacuated containers and an inert gas such as carbon dioxide or nitrogen added and dispersed through the product, the containers being next sealed and maintained at the reduced temperature. Yolk material preserved by the process is more viscous than untreated material but retains its emulsifying properties and may, if desired, after warming up to normal temperature, be employed for emulsifying oils in making mayonnaise or other salad dressings, or for preparing egg noodles &c., a reduced quantity of salt being employed in making these products when salt has been added in the preserving process. The preserved egg material may, after withdrawal from refrigeration, be kept at ordinary temperatures for a considerable time, during shipment &c., without deteriorating.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB6330A GB346031A (en) | 1930-01-01 | 1930-01-01 | Improvements in or relating to egg products and processes for producing same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB6330A GB346031A (en) | 1930-01-01 | 1930-01-01 | Improvements in or relating to egg products and processes for producing same |
Publications (1)
Publication Number | Publication Date |
---|---|
GB346031A true GB346031A (en) | 1931-04-01 |
Family
ID=9697739
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB6330A Expired GB346031A (en) | 1930-01-01 | 1930-01-01 | Improvements in or relating to egg products and processes for producing same |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB346031A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2525096A (en) * | 1946-05-20 | 1950-10-10 | Carlos G Stratton | Method for preserving eggs |
DE2746084A1 (en) * | 1976-10-15 | 1978-04-20 | Liot Sa | LIQUID EGG PRODUCT AND METHOD FOR ITS PRESERVATION |
-
1930
- 1930-01-01 GB GB6330A patent/GB346031A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2525096A (en) * | 1946-05-20 | 1950-10-10 | Carlos G Stratton | Method for preserving eggs |
DE2746084A1 (en) * | 1976-10-15 | 1978-04-20 | Liot Sa | LIQUID EGG PRODUCT AND METHOD FOR ITS PRESERVATION |
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