The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jan. 01, 2018

Filed:

May. 28, 2015
Applicant:

Michael Foods of Delaware, Inc., Minnetonka, MN (US);

Inventors:

Jonathan A. Merkle, Cologne, MN (US);

Hershell R. Ball, Salisbury, NC (US);

Jason W. Mathews, Gaylord, MN (US);

Assignee:

Michael Foods of Delaware, Inc., Minnetonka, MN (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 1/32 (2005.12); A23B 5/04 (2005.12); A23B 5/045 (2005.12); A23L 15/00 (2015.12); A23P 30/10 (2015.12);
U.S. Cl.
CPC ...
A23B 5/04 (2012.12); A23B 5/045 (2012.12); A23L 15/00 (2016.07); A23L 15/20 (2016.07); A23L 15/30 (2016.07); A23P 30/10 (2016.07);
Abstract

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.


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