Egg Products for Use in a Cook-Freeze System.

摘要

It was the purpose of this study to develop a number of egg dishes suitable for the breakfast meal which could be frozen successfully. Production guides for seven egg dishes and three sauces were written. Each Production Guide was tested by making a batch of the product, using raw materials and equipment commonally found in a central food preparation facility, and evaluating each product using a panel of trained food technologists. The results reported herein indicate the products were generally accepted. (Author)