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公开(公告)号：US4421770A
公开(公告)日：1983-12-20
申请号：US361411
申请日：1982-03-24
摘要： A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.
摘要翻译： 通过涉及卵蛋白组合物的成型体的热凝固的方法，通过卵蛋白制备蛋白质蛋白质蛋白质，优选为蛋白形式，切割身体以形成切片，涂覆该蛋白质的外表面 用含有淀粉作为主要成分的液体面糊混合物切片，然后将面包屑和深脂肪煎炸破碎的凝结物片以密封其外表面。 通过这种方法，基本上防止了在冷冻储存，解冻和再加热期间切片的水浸渍。
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公开(公告)号：US4115592A
公开(公告)日：1978-09-19
申请号：US586653
申请日：1975-06-13
摘要： A process for preparing dried egg white having improved flow and water solubility characteristics includes spray coating dried egg white particles with an aqueous 40%-80% solution of sucrose to form a substantially complete and uniform coating comprising from 15% to 35% of the total weight of the coated particles, sifting and drying the coated particles to less than 6% by weight moisture content.
摘要翻译： 制备具有改善的流动性和水溶性特征的干蛋白的方法包括用40％-80％的蔗糖水溶液喷雾干燥的蛋白颗粒，以形成基本上完整且均匀的涂层，其包含占总量的15％至35％ 涂覆颗粒的重量，将涂覆的颗粒筛分并干燥至低于6重量％的水分含量。
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公开(公告)号：US4537788A
公开(公告)日：1985-08-27
申请号：US579580
申请日：1984-02-13
CPC分类号： A23L15/20 , Y10S426/802
摘要： There is disclosed a product and a process for preparing a jerky-type product from whole eggs, flavoring ingredients and with or without added textured vegetable protein. A fluid mixture containing at least about 35% by weight of hydrated whole eggs is coagulated as a flat sheet having an average thickness of about 1 to 10 millimeters. The coagulated flat sheet is dried to a moisture level of 18 to 24% by weight having a water activity below 0.8. There is obtained a final product of elongated strips characterized by a flexible, deformable and chewy condition.
摘要翻译： 公开了一种从全蛋，调味成分以及添加或不添加纹理植物蛋白制备干燥型产品的产品和方法。 将含有至少约35重量％水合全蛋的流体混合物凝结成平均厚度为约1至10毫米的平片。 将凝固的平板干燥至具有水活度低于0.8的18至24重量％的水分含量。 获得长条状的最终产品，其特征在于柔性，可变形和耐嚼状态。
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