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    • 1. 发明授权
    • Process and installation for the manufacture of a complex egg-based
product
    • 用于制造复杂的蛋制品的工艺和安装
    • US4935253A
    • 1990-06-19
    • US288293
    • 1988-12-22
    • Frederic DumasFranck BouttemyJean-Francois RochasJean-Marie JacominoChristian Huc
    • Frederic DumasFranck BouttemyJean-Francois RochasJean-Marie JacominoChristian Huc
    • A23J1/09A23B5/00A23B5/01A23L1/00A23L1/32A23L1/322A23P1/08A23P1/10
    • A23B5/01A23B5/00A23L15/10A23P20/20A23P30/10
    • The invention consists of the following steps:(a) continuously feeding n1 containers with fresh liquid egg white and n2 containers with fresh liquid egg yolk, the containers having the same shape and being made of a material inert to microwaves, the sum of n=n1+n2 being equal to at least two and n1 being either equal to n2 or different from n2 by one unit,(b) subjecting each liquid egg product to the action of microwaves so that it coagulates in the container, in the form of a homogeneous layer, without however reaching the hard cooked state,(c) extracting the layers from the containers and superposing the extracted layers so that a layer based on liquid egg white alternates with a layer based on liquid, egg yolk, and(d) subjecting the superposed layers to a complementary heat treatment to achieve the desired degree of cooking while at the same time ensuring the complexing of the different layers.Preferably, each container is a continuous band (8, 9, 10) made of a material inert to microwaves and having a hollow relief. After it has passed through the microwave precooking chambers (22), each upper band (8, 9) has a descending path inclined towards the corresponding lower band (9, 10) so as to superpose the precooked layer. All the superposed layers then pass through the cooking and complexing chamber (34), after which the finished product is cut to the desired length.
    • 本发明包括以下步骤:(a)连续地向新鲜液体蛋清和n2容器中加入新鲜液体蛋黄的容器,容器具有相同的形状并由对微波惰性的材料制成,n = n1 + n2等于至少两个,n1等于n2或不同于n2一个单位,(b)使每个液体蛋制品受到微波的作用,使其在容器中凝结,形式为 均匀层,但未达到硬化状态,(c)从容器中提取层并叠加提取层,使得基于液体蛋清的层与基于液体,蛋黄的层交替,和(d)经受 叠加的层进行互补热处理以实现所需的烹饪程度,同时确保不同层的复合。 优选地,每个容器是由对微波惰性且具有中空浮雕的材料制成的连续带(8,9,10)。 在其通过微波预煮室(22)之后,每个上带(8,9)具有朝向相应的下带(9,10)倾斜的下降路径,以便叠加预煮层。 所有重叠的层然后通过烹饪和络合室(34),然后将成品切割成所需长度。