METHOD OF PRODUCING CALCINED COAGULATED MELANGE Russian patent published in 2023 - IPC A23L15/00 A23L33/17 A23L33/10 A23J1/08 

FIELD: poultry processing industry.

SUBSTANCE: invention can be used in the production of functional food products based on poultry eggs. The method is aimed at obtaining a functional food product based on poultry eggs, for which food eggs are used, grinding them in the shell, followed by coagulation of the crushed mass, and separating the resulting food product (coagulate). Coagulation is carried out in the presence of a solution of food acid and table salt. The components are sequentially introduced into the contents of the egg, followed by incubation for 2 to 15 minutes, and coagulation of the crushed egg is carried out at a temperature of 80–86°C until a coagulum is obtained from a pasty to granular state.

EFFECT: method makes it possible to obtain a variety of functional food products based on poultry eggs by modeling, depending on the modes of coagulate heat treatment (from paste-like to granular state) with a high calcium content and to provide consumers with new types of products with high-value protein additionally containing highly digestible calcium.

1 cl