GB939852A - Improvements in or relating to coatin apparatus for the preservation of egg yolks - Google Patents

Abstract

939,852. Egg yolk products. H. J. HEINZ CO. July 5, 1960, No. 23542/60. Class 49. In preparing a smooth gelled egg yolk product, a slurry of egg yolks, water, and, if desired, salt, is formed in a hopper 2 and carried through a line 3 to a piston pump 4 which forces it through a line 5 and valve 5a, to and through a central tube 6a in a stream injector 6, high pressure steam entering a hollow annulus 6b at a controlled rate, to flow through an annular port 6d and mix violently with the egg yolk slurry in a Venturi 6c. The slurry is then cooked at from 283‹ to 292‹ F. in a holding tube 8 in which a back pressure is maintained by an orifice tube 9 connected to a flow pipe 10. At a temperature above 175‹ F., e.g. 195‹ F., the cooked slurry is passed successively through a disintegrator 11, a screen unit 12 and a mill 13 from which it discharges to a closed hopper 14 and is pumped by a pump 15 through a pipe 17 to a pressure relief valve 18 connected to a divided pipe 20 having valves 21, and selectively enters deaerators 19 which flash it to about 175‹ F. and remove some water. A vacuum line 34 is connected through valves 35 to each deaerator. The slurry then passes to a filling machine 22, a capping or sealing machine 24 and the sealed containers are then sterilized by heating, e.g. at 230‹ F. for 110 minutes.