2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Egg products include everything that is obtained from an egg. For example, all known protein and yolk are such. However, despite the seeming simplicity of this issue, such products have their own characteristics, storage rules, advantages and disadvantages.
Types of egg products
It should be noted right away that all egg products are divided into liquid and dry. Liquid include:
- protein;
- yolk;
- melange.
Dry egg products are:
- protein egg powder;
- dry yolk;
- dry melange;
- dry omelette (white + yolk + milk).
Many people may wonder: "What is melange?". This word refers to egg yolk and egg white freed from the shell and mixed together.
In the production of melange, the ratio of protein and yolk may vary. Only chicken eggs are suitable for its manufacture (the use of eggs of ducks, geese or other birds is unacceptable). Its use in cooking helps to improve the appearance of the finished product, as well as simplify the process of its preparation.
Melange happens:
- Frozen. It is frozen at a temperature from -18 to -25 degrees. It may also contain sugar and sodium, which improves the freezing process.
- Pasteurized. The process takes place in a special sealed container in compliance with all hygiene conditions.
Melange has significantly reduced the cost of making some products, as ordinary eggs quickly deteriorated or simply broke.
Useful properties
Egg products are rich in nutrients. The most important of them are the following:
- Protein. It contains a large amount of amino acids, which are a necessary material for the synthesis of the body as a whole and for the development of human muscle tissue in particular. Compared to milk proteins, egg proteins dissolve very slowly in the body. That is why athletes consume egg products before bed to stretch the absorption of substances throughout the night. Also, egg whites have antibacterial properties, which is why they can be used to prevent or treat certain diseases.
- Vitamin kit. Unlike dairy, egg products contain a huge amount of vitamins. Most of all, they contain vitamin B, which normalizes the functioning of the human brain and has a positive effect on the energy of the body.
Inorganic stuffing. A chicken egg is rich in minerals that contribute to the normalization of blood pressure and metabolic processes inhuman body. And thanks to the presence of zinc, eggs can increase male potency
Possible harm to the body
Egg products are high in calories. Therefore, they can bring the figure no less harm than the same bread. In addition, eggs can in some cases cause a severe allergic reaction, especially in children. Quail eggs are considered the most dangerous in this regard.
Eating a bird's egg also puts humans at risk of contracting salmonellosis. Despite the fact that this disease is more common in birds, the bacterium can enter the human body through their meat or eggs, causing serious consequences after that. Today, on farms, all birds are vaccinated against this disease, but even after this, the risk of infection remains, but the probability of this is very small.
Do not forget about cholesterol, which is also a considerable amount in egg products. Despite this, young people who need many hormones are recommended to consume eggs, but older people should be more careful with this product.
Due to the fact that the composition of the egg is completely absent of fiber, all the cholesterol consumed immediately enters the bloodstream. Therefore, without any garnish, it is better not to eat egg products in large quantities.
Storage rules
GOST applies to egg products as well as to any other product. It should be noted right away that egg products should be stored in clean, dry and well-ventilated areas. Now consider the recommended shelf life of egg products depending on temperature:
- Dry egg products stored at temperatures up to 20 degrees - no more than 6 months.
- Dry egg products stored at temperatures up to 4 degrees - no more than 24 months.
- Liquid chilled egg products, stored at temperatures up to 4 degrees - no more than 24 hours.
- Liquid frozen egg products, stored at a temperature not exceeding -18 degrees - no more than 15 months.
- Liquid frozen egg products stored at a temperature not exceeding -12 degrees - no more than 10 months.
According to GOST, eggs must be placed in racks in two rows at a distance of 0.5 meters from walls and freezers to avoid frostbite. The distance between pallets and fixtures, various control sensors, pipes should be 0.3 or more meters.
Production technology
Production of egg products in general can be characterized by the following stages:
- Cleaning.
- Filtering.
- Pasteurization.
- Hot air spray.
The main thing is that sterility and tightness are observed at all stages of production. Otherwise, bacteria can get into the egg product, which will cause the entire batch to be discarded, because the egg is an ideal place for bacteria to multiply. Particular attention should be paid to the humidity in the production room, since eggs are hygroscopicproduct.
Use of egg products in the manufacture of flour products
There are many reasons why egg white is used in the production of flour products. The main ones are:
- facilitate and speed up those. process;
- improving the sanitary level of production;
- reduce energy costs;
- reducing the required area for production;
- Stability of finished product quality.
Also powdered dry egg products are easy to dose and have a long shelf life (2-3 years).
Frozen egg products
This method of storing eggs and egg products in general has become very popular due to the fact that when frozen, almost all biochemical and microbiological processes inside the egg stop. Depending on which part of the egg is separated for freezing, they distinguish:
- Frozen egg white.
- Frozen egg yolk.
- Frozen melange.
In production, the freezing of the product occurs immediately after capping at a temperature of -18 to -30 degrees. The process ends when the temperature of the product reaches -5 degrees. If you freeze the egg product to a lower temperature, then irreversible consequences may subsequently occur. For example, after defrosting, the protein may become more liquid, and the yolk will no longer dissolve in water.
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