REQUIREMENTS FOR INSTANT PREPARED, READY-TO-EAT, FREEZE-DRIED SCRAMBLED EGG
SWIFT AND CO CHICAGO IL
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In the design of Quick Serve Meals as a military operational ration, there was a need for a quickly prepared egg product in the breakfast menus. A prototype scrambled, cooked, freeze-dried whole egg product was developed which possessed the appearance, aroma, flavor and texture similar to pan-fried scrambled egg, after rehydrating in hot water for 1 to 3 minutes. Summer and winter produced USDA table grades A and B shell eggs were obtained from 6 different geographical areas of the United States to provide for a random selection of eggs from major egg producing areas. All eggs after receipt were held at 40F until processed except that the frozen table grade egg was held at - 10F. The eggs were weighed, check graded, broken, homogenized, pasteurized, stabilized desugared, precooked, frozen, freeze dried and vacuum and nitrogen treated before sealing in both cans and pouches. The packaged freeze dried eggs were stored at 38-40F and 100F for six months. They were evaluated organoleptically for quality by a trained panel initially and at the end of the storage period. Bacteriological and chemical data were obtained on the raw and processed eggs. Detailed recommendations are provided for raw material, plant equipment and processing procedure.
- Food, Food Service and Nutrition