METHOD FOR PRODUCING COOKED EGG PRODUCT HAVING IRREGULAR SHAPED EGG CURDS

摘要

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

主权项

1. A method of manufacturing a cooked egg product, comprising:
preheating liquid egg product to a temperature ranging from about 40° F. to about 150° F.; cooking the preheated liquid egg product to a temperature ranging from about 160° F. to about 200° F. on a belt grill to create a layer of cooked egg product; transporting the layer of cooked egg product through a machine comprising an agitator, wherein the agitator breaks down the layer of cooked egg product; and passing the broken down cooked egg product through a forming plate, defining a plurality of orifices, to form individual egg curds as a final egg product.