Frozen Fried Egg Texture Retention via Controlled Phase Transitions
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Solution Overview
Problem
Existing methods for commercializing frozen fried eggs fail to retain the organoleptic characteristics of freshly made eggs, and they involve soiling and smoke generation during preparation, posing health and cleanliness issues.
Innovation Solution
A method involving breaking eggs into oil-impregnated molds, frying them in a convection oven at 232-252°C for 130-150 seconds, followed by freezing in a blast chiller at -23 to -13°C for 15-25 minutes, allowing for the production of frozen fried eggs that maintain texture, smell, and taste when defrosted, eliminating bacterial risks and soiling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If simulated egg products are produced using traditional freezing methods, then the eggs can be commercially frozen and stored, but the organoleptic characteristics (texture, smell, color, taste) are not retained when defrosted
Solution Approach 1:
The patent applies parameter changes by precisely controlling temperature and time parameters during freezing (-34°C or lower for at least 15 minutes) and cooking (specific temperature ranges and durations). This ensures the egg yolk forms a gel structure that retains its form and organoleptic characteristics when defrosted, while the egg white achieves proper coagulation without burning.
Solution Approach 2:
The patent utilizes phase transitions by freezing the egg yolk at -34°C or lower to create a gel structure, then controlling the cooking process to achieve proper protein coagulation in the egg white. These controlled phase transitions ensure the final product maintains fresh egg characteristics after defrosting.
2Ease of operation
If fried eggs are prepared traditionally with cooking tools, then the eggs can be cooked to desired doneness, but smoke is generated and tools become stained and soiled
Solution Approach 1:
The patent applies preliminary action by pre-cooking the eggs to the desired doneness before freezing. This allows the cooking process to be completed in advance, eliminating smoke and soiling during the consumer preparation stage. The eggs are then simply defrosted and heated briefly to serve, maintaining ease of operation while eliminating harmful factors.
Solution Approach 2:
The patent creates a copy of the fresh fried egg experience by pre-cooking and freezing eggs with specific organoleptic characteristics. When defrosted, these eggs replicate the texture, smell, color, and taste of freshly made fried eggs without requiring actual frying, thus eliminating smoke and soiling.
3Object-affected harmful factors
If fresh eggs are fried immediately, then the eggs retain natural characteristics, but there is risk of disease transmitting bacteria
Solution Approach 1:
The patent applies preliminary action by pre-cooking the eggs to destroy bacteria before freezing. This eliminates the bacterial contamination risk associated with raw or undercooked eggs. The subsequent freezing process preserves the cooked egg's organoleptic characteristics, and brief reheating upon serving maintains both safety and freshness qualities.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enables the production of frozen fried eggs with identical characteristics to freshly made eggs, ensuring cleanliness and simplicity in preparation, reducing soiling and smoke generation, and providing a hygienic solution for consumption.
Implementation Method 1
introduction of the molds with the eggs into a convection oven at a temperature of 232 to 252° C. for a period of 130 to 150 seconds to be fried
Implementation Method 2
introduction of the molds with the fried eggs into a blast chiller at a temperature of −23 to −13° C. for a period of 15 to 25 minutes to be frozen
Data Source
AI summary
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.degree. 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.degree. 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.