CS201559B1 - Egg yellow for long-term storing at very low temperatures and method of preparation thereof - Google Patents

Description

The invention solves long-term storage of egg yolk without loss of quality while maintaining the original sensory and nutritional properties including viscosity and method of its preparation.

Current storage methods for oil and dried egg components reduce the quality loss of the egg, but do not exclude complete storage. The storage time is limited in time. Storage of melange or frozen rye prevents loss of quality during shredding, but the finished product has a considerable limited use in the food industry due to viscosity changes and other physical changes caused by freezing and melting. Kle is a sufficient solution for tapping, non-standard vajo, soft & vajo and weak shell. When stored in a way other than freezing, gradual deterioration occurs.

The above-mentioned drawbacks are eliminated by long-term storage of egg yolk at very low temperatures and a process for its preparation according to the invention, which consists in adding a small amount of egg white as a cryoprotective agent to the yolk. , with the lowest quality loss at -5 to - 60 ° C and thawing at 30 to 50 ° C with stirring. Small addition of egg white, ie. it prevents gelling of the yolk and does not negatively affect its properties.

The advantage of the proposed solution is that it allows long-term unlimited storage of kon201 559

201 SS9 poultry eggs and industrial poultry eggs without sacrificing quality by maintaining the original sensory and nutritional properties, including viscosity, which has always been compromised in previous freezing methods. This storage method prevents bacterial growth, requires less storage space, use of the blot and the yolk at any time, eliminating the laborious breaking of the egg and the separation of the whites from the yolk. It also allows you to easily and without knocking out knockers, soft-boiled eggs with reduced quality Skruplny and non-standard eggs, which represent veltal economic losses, because the share of Sina 10 to 20 of the oel metal product in the vajo.

Example

After removing the eggshell from the egg and separating the blot from the yolk e, the bleached blend is thoroughly mixed so as not to compromise the original properties of the yolk. The blot and the yolk ea are frozen in liquid nitrogen at 196 ° C or in euohom ice - 69 ° C, or at higher temperatures _ 10 to - 20 ° C, frozen products are stored! at temperatures from - 10 to - 196 ° C, and the temperature must not fall below - 0.65 ° C, as the rye viscosity will change, bleach may be thawed at room temperature before use in any manner, 50 to 50 ° C with constant stirring so that the frozen part of the mass touches the heated surface. The yolk and blot after melting may be mixed or used separately, such as the yolk and white.

Claims (2)

OBJECT OF THE INVENTION 1, an egg yolk for long-term storage at a very low temperature, characterized in that it consists of 75 to 93 parts by weight of rye and 7 to 25 parts by weight of white 2. A process for preparing an egg yolk according to claim 1, characterized in that after adding the egg white, the rye is mixed thoroughly for 30 minutes, frozen at - 1 to - 196 ° C, preferably in liquid nitrogen, optionally with ice and before use. e melts at 30 to 50 ° C with continuous mixing,