Abrégé

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs.

Classes IPC  ?

• A23L 1/32 - Produits à base d'œuf
• A23B 5/04 - CongélationDégel ultérieurRéfrigération
• A23L 3/36 - Congélation; Dégel ultérieur; Refroidissement
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture

Abrégé

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73ºC; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs to reduce their residual heat in order to prevent the inner part of the yolk exceeding 73ºC; freezing or refrigerating the cooled fried eggs.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 3/36 - Congélation; Dégel ultérieur; Refroidissement

Abrégé

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73 °C; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73°C; freezing or refrigerating the cooled fried eggs.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23B 5/04 - CongélationDégel ultérieurRéfrigération

Abrégé

A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252° C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of −23 to −13° C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23B 5/04 - CongélationDégel ultérieurRéfrigération
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23P 30/10 - Moulage

Abrégé

Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for between 15 and 25 minutes to be frozen, before finally being individually bagged such that, when defrosted, a fried egg having a texture similar to that of a freshly prepared fried egg is obtained.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23B 5/04 - CongélationDégel ultérieurRéfrigération

Abrégé

Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for between 15 and 25 minutes to be frozen, before finally being individually bagged such that, when defrosted, a fried egg having a texture similar to that of a freshly prepared fried egg is obtained.

Classes IPC  ?

• A23L 1/32 - Produits à base d'œuf
• A23B 5/04 - CongélationDégel ultérieurRéfrigération
• A23B 5/005 - Conservation par chauffage