Egg Products for Use in a Cook-Freeze System

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1976
Accession Number
ADA031023

Entities

People

  • C. G. Kanter
  • Graham C. Walker
  • J. M. Tuomy

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Space

DTIC Thesaurus Topics

  • Air Force
  • Aluminum
  • Aluminum Foil
  • Animals
  • Birds
  • Convection
  • Food
  • Food Preparation
  • Frozen Foods
  • Heat Energy
  • Materials
  • Meals
  • Microwave Ovens
  • Mixing
  • Mixtures
  • Production
  • Vegetables

Readers

  • Gender and Food Studies
  • Industrial Economics
  • Systems Analysis and Design