Michael Foods of Delaware, Inc.

Other

Hershell Ball

Jason W Mathews

Jonathan A Merkle

James D Schuman

Fabien De Meester

The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Process to prepare a premium formulated fried egg

Formulated fried egg product

The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient and attractive means of pre-heating and/or pasteurizing (i.e., pre-heating and holding) intact shell eggs. Also provided are pasteurized shell eggs produced by the inventive methods. As further aspects, the present invention also provides methods of cooling shell eggs as well as surface sanitizing shell eggs using humidity controlled air.

Treatment of food products using humidity controlled air

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Waconia, MN, United States of America

Hershell Ball