PROCEDE DE PREPARATION, PAR PRECHAUFFAGE DYNAMIQUE PUIS CHAUFFAGES SEPARES DES BLANCS ET JAUNES, CONGELATION ET DECOUPAGE, D'UN MELANGE DE MIETTES D'OEUFS

摘要

A product made from frozen, boiled and chopped egg is described which is suitable as a food ingredient. To produce it, egg yolk and egg white are separately dynamically or continuously preheated, the temperature of the egg yolk not being allowed to exceed 84 DEG C and the temperature of the egg white not being allowed to exceed 75 DEG C. After the preheating, the egg yolk and the egg white are separately heated statically for a time and at a temperature sufficient that they coagulate to form products of essentially firm texture. The egg yolk and the egg white are then frozen and chopped at a temperature in the range from -6 to -1 DEG C to form a mixture of egg yolk and egg white which has an appealing colour and texture and in which the egg yolk is not significantly smeared over the egg white particles.