Accession Number:

ADA031023

Title:

Egg Products for Use in a Cook-Freeze System

Descriptive Note:

Final rept.

Corporate Author:

ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB

Report Date:

1976-08-01

Pagination or Media Count:

26.0

Abstract:

It was the purpose of this study to develop a number of egg dishes suitable for the breakfast meal which could be frozen successfully. Production guides for seven egg dishes and three sauces were written. Each Production Guide was tested by making a batch of the product, using raw materials and equipment commonally found in a central food preparation facility, and evaluating each product using a panel of trained food technologists. The results reported herein indicate the products were generally accepted.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE