CA2673414C - Oeufs brouilles refrigeres a cuisson au micro-ondes, et procede - Google Patents
Oeufs brouilles refrigeres a cuisson au micro-ondes, et procede Download PDFInfo
- Publication number
- CA2673414C CA2673414C CA2673414A CA2673414A CA2673414C CA 2673414 C CA2673414 C CA 2673414C CA 2673414 A CA2673414 A CA 2673414A CA 2673414 A CA2673414 A CA 2673414A CA 2673414 C CA2673414 C CA 2673414C
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- Prior art keywords
- egg
- scrambled
- composition
- portions
- slurry
- 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.)
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Links
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- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
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- 241000228158 x Triticosecale Species 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Une composition d'ufs brouillés est réfrigérée et peut être cuite au four micro-ondes. La composition comprend une première composante qui est constituée de portions d'ufs précuits congelés. Au moins 50 % par poids des portions d'ufs congelés sont des morceaux qui ont au moins 1/2 pouce dans une dimension. La deuxième composante est une boue comportant de l'uf liquide pasteurisé et un amidon alimentaire modifié prégélatinisé. Les portions d'ufs précuits comptent pour environ 50 % à 85 % par poids de la composition totale d'ufs brouillés et la boue compte pour environ de 15 % à 50 % par poids de la composition totale d'ufs brouillés. Les procédés de fabrication et les méthodes dutilisation de la composition d'ufs brouillés réfrigérés pouvant être cuite au four micro-ondes sont également présentés.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US19517408P | 2008-10-03 | 2008-10-03 | |
| US61/195,174 | 2008-10-03 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2673414A1 CA2673414A1 (fr) | 2010-04-03 |
| CA2673414C true CA2673414C (fr) | 2017-01-24 |
Family
ID=42062684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2673414A Active CA2673414C (fr) | 2008-10-03 | 2009-07-21 | Oeufs brouilles refrigeres a cuisson au micro-ondes, et procede |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2673414C (fr) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN120713228A (zh) * | 2025-07-14 | 2025-09-30 | 祥农(北京)食品科技有限公司 | 一种速冻嫩炒鸡蛋的制备方法 |
-
2009
- 2009-07-21 CA CA2673414A patent/CA2673414C/fr active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CA2673414A1 (fr) | 2010-04-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request |
Effective date: 20140717 |