| 摘要 |
Method for preparation of the egg omelet with bacon of the long shelf life includes preparing of the omlet mixture, stirring, adding of spices (salt, pepper), packaging in the sealed elastic packing material, its heating to the temperature of 88-92 °C for the time necessary to warm the product throughout its whole volume, and its immersion into the working chamber pressure, filled with distilled water and treatment with high hydrostatic pressure at high temperature. The mixture is added with sliced or diced bacon - 75-90 g per 155-165 g of the egg melange, dry skimmed milk - 20-22 g per 155-165 g of the egg melange, water - 20-25 g per 155-165 g of the egg melange, xanthan gum - 0.5-1.0 % of the total weight of the mixture. The hermetically packaged product is processed with high hydrostatic pressure of 670-700 MPa for 6-8 minutes at the temperature 121-123 °C. |
