Method of producing thermally processed egg products
US4425367A · kind A · utility
12Cited by
7References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 16, 1982 |
| Grant date | Jan 10, 1984 |
| Priority date | — |
| Expiry date | Sep 16, 2002 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L15/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing a thermally processed, shelf-stable, egg product wh comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing the cooked egg product in containers and heating the eggs sufficiently to sterilize the contents. This particular treatment results in an egg product with good textural and taste qualities.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.