Melange egg dry, liquid, frozen. Melange egg - excellent product

Egg processing products include dry egg powder and frozen egg melange.

The chemical composition and calorie content of egg powder and melange are shown in the table.

Egg powder

Egg powder is obtained by drying the egg mass by spraying it in special chambers. For egg powder good quality, to preserve its taste, nutritional and biological properties, it is necessary to dry it at a strictly defined temperature regime. To preserve the physicochemical properties of egg powder and its good solubility, it is necessary to prevent changes associated with protein denaturation during the drying process.

Due to the fact that protein denaturation occurs at a temperature of 52-60 °, the drying process must be carried out at a temperature not exceeding 60 °. Such a temperature, although it ensures the death of vegetative forms of microorganisms, nevertheless, viable microorganisms are found in egg powder.

There are cases when staphylococci, hemolytic streptococcus, Escherichia coli, Proteus, and even individual representatives of Salmonella were sown from egg powder. The process of drying egg powder must be carried out with strict observance of the established temperature regime. In the culinary use of egg powder, attention is paid to the exception technological processes associated with the retention of moistened egg powder in the warm premises of the enterprise to prevent the massive development of residual microflora. Attention is also drawn to the sufficiency of heat treatment of products made from egg powder (omelettes).

A properly carried out drying process makes it possible to obtain an amorphous powder with sufficient solubility and well restoring the original properties of the eggs. When the protein is denatured during the drying process, as well as during long-term storage under unsatisfactory temperature conditions, the solubility of the egg powder is significantly reduced.

The most rapidly undergoing change is the fat of egg powder, which is easily oxidized by atmospheric oxygen. Oxidative deterioration of fat is accompanied by characteristic features rancidity of fat, as well as the appearance of a fishy smell in the egg powder. The latter arises as a result of decomposition under the influence of the oxidation of lecithin and the formation of choline, which, oxidized, passes into trimethylamine and trimethylamine oxide, which have a fishy smell. In connection with the above, the protection of egg powder from oxidation is an important task. Tin and cardboard, waxed containers, as well as the widespread use of film materials for packaging egg powder, make it possible to preserve it for a long time without signs of fat oxidation.

The chemical composition of melange and egg powder

egg melange

Egg melange is a frozen egg mass consisting of yolk and protein, packed in a sealed container. Melange can be homogeneous, consisting only of proteins or only of yolks. Melange is sold in frozen form, and therefore storage and transportation must be carried out under isothermal refrigerated conditions. These products are intended for food industry enterprises and public litanies for the manufacture of all products and dishes without exception, which, according to the technological conditions of production, are necessarily subjected to heat treatment (cooking, frying, pasteurization). Especially widely frozen egg products are used for the production of bakery and confectionery products.

The process of obtaining egg mass is extremely dangerous in sanitary terms, and therefore, in the production of melange, a particularly strict implementation of the sanitary regime is necessary.

Melange production is carried out in melange shops at poultry processing plants.

The melange workshop should have the following premises: a reception department; washing; disinfection department; room for breaking eggs, mixing and filtering; a room for bottling egg mass; sterilization; room for canning; refrigerator with two compartments - for freezing and for storing the finished product.

Eggs are not allowed for melange waterfowl, limed chicken eggs, nutritionally defective chicken eggs and chicken eggs from farms that are unfavorable for infectious diseases of birds.

In the flow-mechanized production of melange, eggs are disinfected using ultraviolet irradiation with bactericidal lamps. The breaking of eggs is mechanized and is carried out by a short and careful blow on a horizontal knife, set with the tip up. The contents of the egg are poured into a special cup (no more than two eggs in one cup). Poured eggs inspect and benign ones are poured into a common small (3-4 l) container.

The resulting egg mass is poured into the mixer through a wire mesh, freeing it from shell pieces and gently mixed (without knocking down) until a homogeneous state. The mixed and filtered mass is poured into rectangular cans made of tinplate, with a capacity of 5 or 10 kg, which are then sent for freezing. The freezing process is carried out at a temperature of -18-21° for 72 hours, freezing is considered complete when the temperature inside the jar reaches -5-6°.

The staff of the egg-beating shop should have separate household premises: a changing room, a shower room and a lavatory.

For frozen egg products there are republican specifications(RTU RSFSR 42-57), which regulate the organoleptic properties of products and physico-chemical parameters: moisture content, fat, protein substances, acidity for melange and yolk, alkalinity for protein, concentration of hydrogen ions. The titer of Escherichia coli in frozen egg products should not be less than 0.1 ml.

It is necessary to store frozen egg products at a temperature of -5-6 ° and a relative humidity of 70-80% for no more than 8 months.

Most housewives love to surprise and spoil their families with new and unusual dishes. Cooking any dish is an interesting and at the same time difficult process. Some dishes have a lot of ingredients, while others require a few. What can you say about egg melange? What is it and what is it used for?

What is egg melange and what does it consist of?

For a long time, this name means a mixture of proteins and yolks (meaning proteins and yolks chicken eggs). This homogeneous mixture or thick mass orange color its texture resembles egg white.

Applications for melange

Such a concept as "melange" appeared a long time ago. The very word "melange" French translated as a mixture. The need for the production of egg melange arose due to problems encountered during the transportation of chicken eggs. The fragile shell created dangers for the safe transport of eggs. In addition, it was not very convenient to store chicken eggs in their original form (they took up too much space). Therefore, it was decided to produce egg melange.

Today, egg melange is used both in the culinary industry and at home. In the manufacturing industry, melange is produced using special equipment. For example, using conveyors and blenders. AT Everyday life, that is, at home, egg melange is used during cooking different dishes and confectionery (for example, cookies and cakes are baked with it). You can order it on the website.

What is useful egg melange?

Egg melange has a considerable amount of useful vitamins. Their dietary characteristics are no different from those of regular eggs. Here are some of the health benefits of egg melange:

vitamins. In terms of chemical composition, melange is rich in a number of vitamins necessary for the body. For example, B9 and B12 can be found in the product under discussion. These vitamins are very important and beneficial for pregnant women. And this means that the use of the egg melange itself will benefit pregnant women.

fatty acid. Egg melange has monounsaturated acids. Such components have a beneficial effect on the nervous and circulatory system;

mineral components. Egg melange is also rich in iron, phosphorus, calcium, zinc and potassium. Each of these components plays a role. So, zinc regulates the metabolism in the body, and phosphorus with calcium support the skeleton.

Why is egg melange dangerous?

The main danger in egg melange is cholesterol. This component can cause the development of atherosclerosis or blockage of the arteries.

Another disadvantage is the high calorie content (the energy value of the product reaches 157 C). Therefore, egg melange is highly discouraged for people with overweight and those who have metabolic problems.

Otherwise, egg melange is a very tasty, nutritious and healthy product. Its main components help restore and maintain the health of both adults and children.

The beautiful word melange denotes the most common egg mixture. The product under this name was specially invented for the needs of food manufacturers. Which is not surprising, because chicken eggs are one of the most common components included in the recipe of many dishes and almost all confectionery.

Once in the food industry, only chicken eggs of the first freshness were used. However, they lost it very quickly, besides having a too fragile shell, they fought and were extremely inconvenient in transportation and storage. It was very difficult to find a more practical alternative to this product, which is why scientists began to invent various options. As a result, a protein-yolk mixture called melange appeared, which has a lot of advantages and at the same time retains all the quality characteristics of the feedstock.

The appearance of egg melange can be described as a substance with a liquid consistency and a characteristic yellow-orange color. The product is of two types: classic liquid melange and dry melange or egg powder. Among the unique properties of egg melange is the possibility of freezing, which leads to the preservation of the original characteristics for quite a long time. For packaging finished products currently sealed aseptic packaging is often used. This innovative invention allows egg melange to be stored at a constant temperature of plus 4-6°C for almost a whole month (28 days).

The use of egg melange in industrial baking and confectionery is especially important. This product is an indispensable component of biscuits and many other types of dough, and is also necessary for the preparation of fillings, creams, etc. In addition, egg melange is an excellent substitute for boiled eggs in the production of various dishes.

According to professionals, about 90 pieces fresh eggs can replace only 1 kg of egg melange. But a number of special requirements are imposed on the finished product. For example, high-quality melange should have a smooth and uniform consistency. In addition to yolks and proteins, which are mixed in their natural ratio, egg melange completely eliminates the presence of any impurities. Melange itself, due to its special properties, is considered a unique product in all respects. It is easy to use, versatile, and easy to transport and store.

In addition, egg melange is great for preparing various dishes and products at home. First of all, you can save a lot on it, because one package of 0.5 liters is equivalent to 22 pieces of ordinary eggs, but its cost is almost twice cheaper.

As a rule, melange is prepared directly at poultry farms - this is where the largest percentage of illiquid products, that is, the fight. First, chicken eggs are mechanically cleaned of shell residues and mixed well, after which they are frozen to a temperature of minus 15 °. This is done in order to exclude the development of pathogenic bacteria such as Escherichia coli, typhoid, tuberculosis, brucellosis and others in the raw material. After that, the egg melange is packaged in sealed packages of the required volume and sent to confectionery factories or sales.

The word "melange" is translated from French as "mixture". Therefore, egg melange is a homogeneous mass of eggs without films and shells. Outwardly, it is a semi-liquid yellow or yellowish-orange mass.

Melange production

egg melange

Substandard eggs are involved in its production, from which the shell and film are separated, after which they are frozen at a temperature of about 15 ° C. No additives or preservatives are used during this process.

To prevent the vital activity of bacteria in the product, it is pasteurized in a closed stream, so buyers purchase pasteurized egg melange, because without a shell, the egg deteriorates much faster, bacteria of typhus, E. coli, tuberculosis, heat-resistant microbes, brucellosis develop. In addition, there is a risk of violations of sanitary rules for the use of melange. Thanks to pasteurization, it can be stored at a temperature of 4 to 6 ° C for 28 days. It is possible to significantly increase the shelf life of a semi-finished egg product by freezing.

Kinds

egg melange is also available in powder form

This product is sold in liquid form. For its manufacture, a number of mandatory procedures are carried out. First, the eggs are sanitized, then the contents are removed. Further, the resulting semi-finished product goes through several stages: filtration, homogenization, pasteurization. At the end, the finished product is packaged in aseptic packaging. Then it is cooled, after which it is transferred to storage. Liquid egg melange is used in the preparation of bread, pasta and confectionery, in the oil and fat and meat industries, chemical industry and pharmaceuticals.

It is also possible to give the egg melange product a dry powdered appearance. This discovery is rightly called a culinary breakthrough, which allowed the food industry to take a big step forward. The advantage of such a dry powder is that it is not as fragile as fresh eggs, but it retains all the taste and consumer properties. For its production, the egg mixture is filtered, after which it is dried by spraying. As a result, the liquid substance turns into egg powder, which is widely used in cooking for the preparation of mainly confectionery dishes.

Benefit and harm

melatonin in the yolk melange promotes rejuvenation

Dry melange contains a concentrate of biologically active compounds found in fresh eggs. This powder is rich in vitamins A, B, E. In addition, it contains potassium, sodium, magnesium, phosphorus, calcium, molybdenum. The product is thermally processed at a high temperature, so the dry melange composition is free of microorganisms and compounds harmful to the body. The nutritional value of liquid melange has a set of the same biologically active substances and vitamin-mineral complexes.

In the melange product, the egg is the main component. The benefits of melange are due, first of all, to the fact that it retains useful properties. raw egg. For example, choline contained in the yolk stimulates protein and fat metabolism, and also has a positive effect on activity. nervous system. Melatonin in the yolk promotes rejuvenation, and is also involved in the process of building new cells. In addition, the benefits of the yolk for the cardiovascular system as a supplier of omega-6 and omega-3 acids have been proven.

The protein is rich in niacin, which helps the brain to function fully, and also stimulates its activity. Vitamin H contained in the protein is responsible for blood clotting, and vitamin B prevents the development of congenital malformations. In general, egg white exhibits anti-cholesterol properties, strengthens the heart and blood vessels.

It can negatively affect the body only if it is eaten frequently, so you should not abuse products that contain this product.

Melange in French means a mixture, and this name is also used in sewing, where two threads different color create a smooth transition. In cooking, they decided to use this name because of the mixing of several ingredients into one. Egg melange in cooking is called a mixture of ingredients that are usually separated from each other. It includes protein and yolk, which are mixed and transported in dry or liquid form.

Description and production of egg melange

The need to create an egg mixture arose due to the transportation of whole eggs, which were often broken. Whole eggs are actually not needed for sale, since the shell is not used in cooking, and the ingredients are mixed together during the cooking process. In addition, a mixture of egg ingredients in the confectionery and cooking industry is used in large volumes, so melange sometimes even simplifies the work of cooking. So the idea came up to transport not whole eggs, but a mixture of proteins and yolks. The mixture in this case can be of different concentrations and colors, depending on the quality of the eggs and the color of the yolk.

In industry, the preparation of melange begins with breaking eggs in a special conveyor. With it, the yolk is separated from the protein and whipped to a homogeneous consistency. In the future, the mixture goes through such procedures, how:

• freezing, storage or transportation;
• pasteurization at a temperature of +60–70 degrees, spilling into sealed packages. In this form, the product is stored at a temperature of 4-5 degrees for 28 days.

Freezing does not harm the product. The main useful substance is protein, as well as useful microelements, vitamins, even at negative temperatures, do not lose their properties. When heating egg melange, the mixture remains unchanged. The breakdown of useful components occurs only during cooking. Depending on the temperature, cooking methods and additional ingredients, the product is able to lose trace elements partially or completely. Not only thermal, but also chemical processing of egg melange contributes to the breakdown of vitamins and minerals.

Melange is used exclusively in the preparation of any dishes, including confectionery. Additionally, dry melange can be prepared from the liquid mixture. According to its properties, the dry powder does not differ from fresh eggs or liquid melange, but its shelf life becomes unlimited.

Useful and negative properties of melange

Like any other product, egg melange has a large number of useful and negative properties that affect the body and human health. Among useful qualities make a whole list.

Although the egg mixture positively affects all areas of the body, it does not do without negative properties. For example, this mixture contains a large number of cholesterol. On the one hand, it helps to support normal work in the formation of the cell membrane and prevent blockage of blood vessels, but, on the other hand, cholesterol is an undesirable component for overweight people.

In addition to high levels of cholesterol, egg melange has a high calorie content. The energy value of the food product due to fatty acids contains 157 kcal per 100 g. This leads to a deterioration in the health of the body in case of metabolic disorders or overweight. Most often, this product is used in the preparation of confectionery, where a large amount of sugar is additionally added, which increases the risk of obesity.

Everything else melange is simple chicken eggs, which differ only in a different look, which simplifies the preparation of dishes and the transportation of the product. To eat or not, each person chooses based on their own preferences and the state of the body.

How to cook melange at home? There is no difficulty here, especially if there are enough eggs. As a result, the mixture will help increase the shelf life of the product.

In the future, as needed, you can use the required amount of melange.

Conclusion

it is both useful and easy to use product. Beneficial features eggs help many people recover or maintain healthy lifestyle life. It greatly simplifies cooking and increases the shelf life of chicken eggs. With proper instructions, the mixture is easy to prepare even at home.