GB612503A - A process of preparing egg products more particularly products made of duck's eggs - Google Patents

A process of preparing egg products more particularly products made of duck's eggs

Info

Publication number
GB612503A
GB612503A GB2064739A GB2064739A GB612503A GB 612503 A GB612503 A GB 612503A GB 2064739 A GB2064739 A GB 2064739A GB 2064739 A GB2064739 A GB 2064739A GB 612503 A GB612503 A GB 612503A
Authority
GB
United Kingdom
Prior art keywords
eggs
water
per cent
products
yolks
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
GB2064739A
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.)
Linthorst Koelhuis & Ijsfab Nv
Original Assignee
Linthorst Koelhuis & Ijsfab Nv
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 Linthorst Koelhuis & Ijsfab Nv filed Critical Linthorst Koelhuis & Ijsfab Nv
Priority to GB2064739A priority Critical patent/GB612503A/en
Publication of GB612503A publication Critical patent/GB612503A/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
    • A23B5/14—Organic compounds; Microorganisms; Enzymes

Landscapes

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

Abstract

The contents of eggs, particularly ducks' eggs, or the whites and yolks separately, are sterilized without sweetening by diluting with water, or mixing with a salt having the property of raising the coagulation temperature of the albuminous substance, e.g., sodium citrate or tartrate, and heating to a temperature between 50 DEG C. and 70 DEG C. sufficient to kill paratyphoid germs without coagulation. The whites are heated with about 5 per cent of water at 53 DEG C., the yolks with about 15 per cent of water at 60 DEG C., and the mixed whites and yolks with about 5 per cent of water at 55 DEG C., for 15 minutes. The salt may be dissolved in, but is preferably added as an aqueous solution to the egg material and the mixture heated to 65 DEG C. or even as high as 70 DEG C., e.g. 100c.c.s./litre of a 10 per cent sodium citrate solution may be added and the mixture heated to 65 DEG C. for 10 minutes. The products may be refrigerated, preferably in cans which may be stored below -10 DEG C.
GB2064739A 1939-07-15 1939-07-15 A process of preparing egg products more particularly products made of duck's eggs Expired GB612503A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2064739A GB612503A (en) 1939-07-15 1939-07-15 A process of preparing egg products more particularly products made of duck's eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2064739A GB612503A (en) 1939-07-15 1939-07-15 A process of preparing egg products more particularly products made of duck's eggs

Publications (1)

Publication Number Publication Date
GB612503A true GB612503A (en) 1948-11-15

Family

ID=10149367

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2064739A Expired GB612503A (en) 1939-07-15 1939-07-15 A process of preparing egg products more particularly products made of duck's eggs

Country Status (1)

Country Link
GB (1) GB612503A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6004603A (en) * 1994-01-07 1999-12-21 University Of Missouri System At Columbia Method of controlling Salmonella in shell eggs
US6455094B1 (en) 1999-01-15 2002-09-24 Michael Foods, Inc. Treatment of food products using humidity controlled air
US7914840B2 (en) 2000-07-21 2011-03-29 Nestec S.A. Egg-based powder
CN114209024A (en) * 2021-11-26 2022-03-22 湖北省农业科学院畜牧兽医研究所 Processing method of quick and convenient salted egg sausage

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6004603A (en) * 1994-01-07 1999-12-21 University Of Missouri System At Columbia Method of controlling Salmonella in shell eggs
US6303176B1 (en) 1994-01-07 2001-10-16 University Of Missouri System At Columbia Method of controlling salmonella in shell eggs
US6974599B2 (en) 1994-01-07 2005-12-13 University Of Missouri System At Columbia Method of controlling salmonella in shell eggs
US6455094B1 (en) 1999-01-15 2002-09-24 Michael Foods, Inc. Treatment of food products using humidity controlled air
US7914840B2 (en) 2000-07-21 2011-03-29 Nestec S.A. Egg-based powder
CN114209024A (en) * 2021-11-26 2022-03-22 湖北省农业科学院畜牧兽医研究所 Processing method of quick and convenient salted egg sausage

Similar Documents

Publication Publication Date Title
DE69434672T2 (en) METHOD FOR THE TREATMENT OF CHICKEN EGGS
US2434388A (en) Canning foods
PT100784A (en) METHOD FOR FOOD HYPERPASTEURIZATION, IN PARTICULAR EGGS WITH BARK
US3579631A (en) Sterilization of materials containing protein
EP0179946B1 (en) Processing of egg yolk
RU2589226C1 (en) Method of producing liquid melange of enriched chicken eggs
GB612503A (en) A process of preparing egg products more particularly products made of duck's eggs
US2476412A (en) Preparing dried egg products
US3212906A (en) Process for preserving eggs
Ball Jr et al. Eggs pickled in various acid strength solutions
US1724078A (en) Method of preserving eggs, and the yolks and whites thereof
JPS62201556A (en) Processed whole egg and production thereof
US1922919A (en) Process for preparing poultry food
Sachdev et al. Effect of brining on egg quality, post hatch performances and carcass quality of broiler chicken
US3136641A (en) Method of treating eggs
JPS5998664A (en) Preparation of fried egg
JP6691812B2 (en) Heat-treated liquid egg and method for producing heat-treated liquid egg
JP5934422B1 (en) Heat-treated liquid egg and method for producing heat-treated liquid egg
JP2018148870A (en) Liquid egg for cooking and processed egg prepared therewith
GB818003A (en) Improvements in or relating to egg food product
GB428635A (en) Improvements relating to the treatment of eggs
GB435242A (en) Method of preserving egg-yolks, egg-whites, or both
GB306013A (en) New or improved process for the preservation of liquid eggs, egg yolk or egg white
US1756188A (en) Method of preserving eggs and the yolks and whites thereof
GB354535A (en) Milk or cream preparation