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 eggsInfo
- 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
Links
- 235000013601 eggs Nutrition 0.000 title abstract 5
- 241000272525 Anas platyrhynchos Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 210000002969 egg yolk Anatomy 0.000 abstract 3
- 230000015271 coagulation Effects 0.000 abstract 2
- 238000005345 coagulation Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 239000001509 sodium citrate Substances 0.000 abstract 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 2
- 241000272517 Anseriformes Species 0.000 abstract 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- -1 e.g. Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000001433 sodium tartrate Substances 0.000 abstract 1
- 229960002167 sodium tartrate Drugs 0.000 abstract 1
- 235000011004 sodium tartrates Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- 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.
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)
| 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 |
-
1939
- 1939-07-15 GB GB2064739A patent/GB612503A/en not_active Expired
Cited By (6)
| 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 |
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