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公开(公告)号：EP0250186A3
公开(公告)日：1988-06-08
申请号：EP87305275
申请日：1987-06-15
IPC分类号： A23L01/32
CPC分类号： A23L15/20
摘要： An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-chloresterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavour of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.
摘要翻译： 通过调节其pH值，从液体蛋制品制备煎蛋卷混合物，其可以是例如全蛋，蛋清，蛋黄，去黄体化或人造混合物，或两种或更多种前述物质的任意组合 ，优选用柠檬酸，然后向其中加入包含藻酸盐的水胶体，在水中加入低溶解度的多价金属盐，例如 硫酸钙二水合物，以促进水解胶体分子链的任何所需的交联，充分混合以形成均匀的材料，将该材料形成任何所需的形状并冷冻或冷却以产生稳定的中间体材料，其可以容易地快速 加热，以形成煎蛋的形式准备消费。 通常将氯化钠与水胶体方便地引入混合物中，以增强煎蛋卷的风味。 优选加入螯合剂以控制多价金属盐的释放，从而调节交联反应的速度。
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公开(公告)号：EP0250186A2
公开(公告)日：1987-12-23
申请号：EP87305275.7
申请日：1987-06-15
IPC分类号： A23L1/32
CPC分类号： A23L15/20
摘要： An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-chloresterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavour of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.
摘要翻译： 通过调节其pH值，从液体蛋制品制备煎蛋卷混合物，其可以是例如全蛋，蛋清，蛋黄，去黄体化或人造混合物，或两种或更多种前述物质的任意组合 ，优选用柠檬酸，然后向其中加入包含藻酸盐的水胶体，在水中加入低溶解度的多价金属盐，例如 硫酸钙二水合物，以促进水解胶体分子链的任何所需的交联，充分混合以形成均匀的材料，将该材料形成任何所需的形状并冷冻或冷却以产生稳定的中间体材料，其可以容易地快速 加热，以形成煎蛋的形式准备消费。 通常将氯化钠与水胶体方便地引入混合物中，以增强煎蛋卷的风味。 优选加入螯合剂以控制多价金属盐的释放，从而调节交联反应的速度。
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