ES367905A1 - Procedure for the pasteurization of egg products. (Machine-translation by Google Translate, not legally binding) - Google Patents

Procedure for the pasteurization of egg products. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES367905A1
ES367905A1 ES367905A ES367905A ES367905A1 ES 367905 A1 ES367905 A1 ES 367905A1 ES 367905 A ES367905 A ES 367905A ES 367905 A ES367905 A ES 367905A ES 367905 A1 ES367905 A1 ES 367905A1
Authority
ES
Spain
Prior art keywords
pasteurization
translation
procedure
machine
egg products
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
Application number
ES367905A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stauffer Chemical Co
Original Assignee
Stauffer Chemical Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of ES367905A1 publication Critical patent/ES367905A1/en
Expired legal-status Critical Current

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
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/18—Inorganic compounds
    • 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
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Liquid egg products are pasteurized by (a) adding thereto at least 0.05% by wt of a peroxyhydrate of an alkali metal salt and (b), heating to 115-145 F for 0.5-5 mins. to pasteurize. Peroxyhydrates of potassium and/or sodium phosphates, carbonate and sulphate may be used in (a). A food grade bivalent metal ion-containing material, such as zinc chloride and/or calcium hydroxide, chloride and acetate, may also be added to the whole egg.
ES367905A 1968-06-20 1969-05-31 Procedure for the pasteurization of egg products. (Machine-translation by Google Translate, not legally binding) Expired ES367905A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US73841168A 1968-06-20 1968-06-20
US78807868A 1968-12-30 1968-12-30

Publications (1)

Publication Number Publication Date
ES367905A1 true ES367905A1 (en) 1971-06-16

Family

ID=27113362

Family Applications (1)

Application Number Title Priority Date Filing Date
ES367905A Expired ES367905A1 (en) 1968-06-20 1969-05-31 Procedure for the pasteurization of egg products. (Machine-translation by Google Translate, not legally binding)

Country Status (8)

Country Link
BE (1) BE734812A (en)
CH (1) CH514991A (en)
DE (1) DE1930782A1 (en)
ES (1) ES367905A1 (en)
FR (1) FR2011278A1 (en)
GB (1) GB1258934A (en)
IL (1) IL32302A (en)
NL (1) NL6909465A (en)

Also Published As

Publication number Publication date
DE1930782A1 (en) 1970-01-02
CH514991A (en) 1971-11-15
GB1258934A (en) 1971-12-30
FR2011278A1 (en) 1970-02-27
IL32302A0 (en) 1969-07-30
NL6909465A (en) 1969-12-23
IL32302A (en) 1972-07-26
BE734812A (en) 1969-12-19

Similar Documents

Publication Publication Date Title
GB935413A (en) Preservation of poultry
ES426308A1 (en) Protection of edible or potable products against attack by microorganisms
GB916208A (en) Preservation of fish
SE7708767L (en) WAY TO PRODUCE A BLOOD-BASED, PROTEIN-CONTAINING FOOD SUBSTANCE PRODUCT
ES412076A1 (en) Fruit products
ES377812A1 (en) Furanone meat flavor compositions
ES436526A1 (en) Food products
FR2267711A1 (en)
ES367905A1 (en) Procedure for the pasteurization of egg products. (Machine-translation by Google Translate, not legally binding)
GB947688A (en) Improvements in or relating to preserving foodstuffs
JPS56160959A (en) Method for preventing discoloration of green vegetable
GB1306331A (en)
GB1253082A (en)
ES412699A1 (en) Process for preparing a colored powdered edible composition
GB1076948A (en) Seasoning compositions
ES406358A1 (en) Method for chemically peeling fruits and vegetables
ES382252A1 (en) Manufacture of sodium or potassium tripolyphosphate
KR840003787A (en) Processing and Packaging of Food Ingredients
GB1083700A (en) Method of sterilising objects by use of steam
GB1142015A (en) Preservation of foodstuffs
GB576940A (en) Preserves and process of producing the same
GB1382983A (en) Water purification
ES326776A2 (en) Procedure for the treatment of food products intended for an extended storage. (Machine-translation by Google Translate, not legally binding)
GB1292621A (en) Salted yolk product
IE35902B1 (en) Process for the preparation of a calcium salt solution with improved calcium effect pharmaceutical preparation having improved calcium effect as well as a method for treating calcium deficiency