Egg products include everything that is obtained from an egg. For example, such are the well-known protein and yolk. However, despite the apparent simplicity of this issue, such products have their own characteristics, storage rules, advantages and disadvantages.
Types of Egg Products
It is immediately worth noting that all egg products are divided into liquid and dry. Liquid include:
Dry egg products are:
- protein egg powder;
- dry yolk;
- dry melange;
- dry omelet (protein + yolk + milk).
Many people may wonder, "What is melange?" This word refers to free from the shell and mixed together egg yolk and protein.
In the production of melange, the ratio of protein to 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 temperatures 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 allowed to significantly reduce the cost of manufacturing some products, as ordinary eggs quickly spoiled or simply broke.
Beneficial features
Egg products have a large amount of nutrients. The most important of these are the following:
- Protein. It contains a large number of amino acids, which are necessary material for the synthesis of the body as a whole and for the development of human muscle tissue in particular. Compared to dairy, egg whites dissolve very slowly in the body. That is why athletes before bedtime use egg products to stretch the absorption of substances throughout the night. Egg whites also 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 favorably affects the energy of the body.
- Inorganic filling. Chicken egg is rich in minerals, which contribute to the normalization of blood pressure and metabolic processes in the human body. And thanks to the presence of zinc, eggs can increase male potency.
Possible harm to the body
Egg products carry a lot of calories. Therefore, they can bring the figure no less harm than the same bread. In addition, in some cases, eggs can cause a severe allergic reaction, especially in children. Quail eggs are considered the most dangerous in this regard.
When a bird's egg is consumed, a person also has a risk of salmonella infection. 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 likelihood of this is very small.
Do not forget about cholesterol, which is also a considerable amount in egg products. Despite this, it is recommended that young people who need many hormones consume eggs, but older people should be more careful with this product.
Due to the fact that the egg is completely free of fiber, all cholesterol consumed immediately enters the bloodstream. Therefore, without any garnish, egg products in large quantities are better not to eat.
Storage rules
GOST applies to egg products as well as to any other products. It should be noted right away that egg products should be stored in clean, dry and well-ventilated rooms. 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 laid in racks in two rows at a distance of 0.5 meters from walls and freezers in accordance with GOST in order to avoid frostbite. The distance between pallets and fixtures, various control sensors, pipes should be 0.3 or more meters.
Production technology
The production of egg products as a whole can be characterized by the following steps:
- Shelling.
- Filtration.
- Pasteurization.
- Spraying in hot air.
The main thing is that at all stages of production sterility and tightness are respected. Otherwise, bacteria can get into the egg product, because of which it will be necessary to reject the entire batch, because the egg is an ideal place for the reproduction of bacteria. Particular attention should be paid to humidity in the production room, since eggs are a hygroscopic product.
The use of egg products in the manufacture of flour products
There are many reasons why egg white is used in the manufacture of flour products. The main ones are:
- relief and acceleration of those. process
- raising the sanitary level of production;
- reduction in energy costs;
- reduction of the required area for production;
- stability of the quality of finished products.
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 as a whole has gained great popularity due to the fact that during freezing, practically all biochemical and microbiological processes inside the egg stop. Depending on what part of the egg is separated for freezing, distinguish:
- Frozen Egg White.
- Frozen Egg Yolk.
- Frozen Melange.
In production, product freezing 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 an 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 cease to dissolve in water.