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What is melange. Egg melange is an excellent product! Description and production of egg melange

Those who love to tinker with baked goods know that eggs are required for most flour (and even more baked goods) products. Without them, the dough will not turn out fluffy or whole. However, many housewives are faced with the fact that in the recipe, instead of the usual eggs, the required dose of either powder from them or some kind of melange is indicated in grams. And if the powder is more or less known to most culinary experts (even if they still prefer natural product in cooking), then the last term not only confuses, but also raises a logical question: "Strictly speaking, what is the difference between melange and egg powder?"

What does this word mean

It came to our language from French gourmets. It translates as "mixture", "mixing", "combination". The term is known more likely to those who are fond of knitting: as a result of a special way of weaving the threads, beautiful and unusual things are obtained. It is no less common in geology and chemistry - specialists in these fields do not find it difficult to determine its value. However, we are interested in culinary melange (egg). Why would they replace ordinary and available eggs for everyone? And the second curious question: "Why is it required in some recipes, while in others for some reason egg powder?"

Why the original product is inconvenient

Whoever has bought eggs at least once in his life (and this category does not include only completely unintelligent children), he knows how easy it is to damage them and how difficult it is to bring them home intact. Moreover, they, unfortunately, are rather little stored. At night in the summer they turned off the light - and in the morning we have an unpleasant smell in the refrigerator, as well as food absolutely unsuitable for cooking. And even if stored correctly, the eggs may not be of very high quality, because they could have been transported in improper conditions, as a result of which the white and yolk were mixed inside. You break an egg - and instead of the necessary contents, you get the same foul-smelling mass. That is why in production where such (but fresh!) Ingredients are needed in large quantities, they prefer to use egg melange or powder from the same material. Among other things, the use of both derivatives greatly reduces the cost of the industrial baking process, since their creation is substandard - broken, small eggs that have lost their integrity or presentation.

Technological subtleties

So what is the difference between egg melange and the same powder? First of all - the way of cooking. The initial stage is the same in both cases: the "insides" are removed from the shell, which are thoroughly mixed. Then the mass passes through a filter and is pasteurized. This is where the differences begin. The powder is obtained by drying, and the egg melange is frozen at a temperature from minus fifteen to minus twenty Celsius. Often in the process, a minimum amount of sugar or sodium citrate (no more than 5%) is introduced into the mixture. This makes the defrosting process easier, but the egg melange does not change the taste at all and does not lose minerals and vitamins present in a fresh egg. In the future, it is packaged in euro barrels (40-60 kilos) for industrial use, or in tetrapacks for half a kilo - for home use.

Advantages and disadvantages

Both melange have their advantages over each other, but in some ways they are inferior to each other. So, packed powder can be stored for up to two years, and egg melange - for about a month. But the first is very hygroscopic, and, absorbing water, very quickly loses its flowability - lumps are formed, which will have to be sifted out first. At the same time, the smell also deteriorates, and the taste becomes stale. Melange is not threatened by these problems. The main thing is to defrost it correctly. To do this, the packaging is placed for two and a half to three hours in water heated to 45 degrees.

In a word, seeing in some recipe an indication of the use of egg powder or melange, do not stew. It is not difficult to buy both, and the total cost of the dish will also decrease.

Introduction

2.1 Requirements for raw materials and materials

2.2 Egg melange recipe

2.3 Manufacturing process and process flowchart

2.4 Requirements for finished products

Conclusion

List of sources used

Introduction

egg melange pasteurization filtration

One of the main products of the poultry industry is the egg. The wide variety of nutrients in the egg makes it valuable nutritious product... It contributes to the maintenance of adult health, enhances the growth and development of children, and plays an important role in the treatment of many eating disorders, including vitamin deficiency and various types of anemia. The value of eggs is that they contain complete proteins and fats, as well as biologically valuable substances. The nutritional value poultry eggs are highly appreciated by experts and consumers, and chicken eggs are classified as dietary products. First of all, this is based on the content and high digestibility of their proteins and amino acids.

The advanced technology of deep processing of eggs, which includes the production of melange. Melange (from French melange mixture) is a mixture of egg white and yolk. In industrial cooking, the use of eggs is difficult as, due to the fragility of the shell, it is difficult to transport, and because of the shape, it is inconvenient to store. Therefore, a protein-yolk egg mixture is used on an industrial scale, which is devoid of these disadvantages.

In appearance, melange is a semi-liquid yellow or yellow-orange mass. Melange can be frozen, which can significantly increase its shelf life. At the same time, eggs deprived of the shell deteriorate much faster, which increases the risk of violation of sanitary conditions when using melange. In this regard, the prepared melange, not intended for immediate use, is either frozen for long-term storage, or processed into egg powder.

Frozen egg products are widely used in the confectionery and bakery industry, as well as by enterprises Catering.

The aim of the research in this work is the production of egg melange as a set of technological processes; equipment with which these processes are carried out and the organization of the technological flow.

In accordance with this goal, the study set the following tasks:

Explore technological schemes production of egg melange.

Consider the technological process of melange processing and its freezing and pasteurization.

Investigate the main technological operations for the production of melange.

1. Review of literary sources

Egg melange is a mixture of egg white and yolk. In appearance, it is a semi-liquid mass of yellow-orange color. In Russia, egg melange is used mainly in the food industry, confectionery enterprises, in public catering networks, as well as in the chemical and pharmaceutical industries.

Until recently, egg melange was produced manually at Russian specialized enterprises. There was even such a profession - melange (however, in some places it still exists). Such workers had to handle huge quantities eggs (up to 2000 per day) by hand breaking them on large pans with a knife welded to them. Of course, such "technological discoveries" had many disadvantages.

The situation began to change for the better at the beginning of this decade, when the Italian company Avitec appeared on the Russian market. The equipment presented by this company for the first time at the international exhibition "VIV-Russia" in 2004 literally shocked Russian enterprises producing egg melange, most of which did not even suspect that such technologies existed.

Today, an increasing number of Russian enterprises producing egg melange are introducing "new generation" equipment into production. The capabilities of these technologies can significantly improve the quality of manufactured products, reduce financial losses, and ensure a high level of sanitary safety. And although for the most part such products are still directed at the wholesale consumer, Russian manufacturers have every chance of entering the retail market in the very near future.

2. Technological process for the production of egg melange

.1 Requirements for raw materials and materials

Melange is understood as a mixture of egg whites and yolks freed from the shell in natural proportion, filtered, thoroughly mixed and frozen in a special container.

For the production of egg products, the following should be used: edible chicken eggs in accordance with GOST 27583.

It is possible to use egg products that do not meet the requirements of this standard only in terms of the mass fraction of fat and dry matter.

Used only directly in poultry farms are uncontaminated chicken eggs with damaged shells, without signs of leakage, stored at a temperature of (9 ± 1) ° С, no more than a day, not counting the day of laying; as well as uncontaminated chicken eggs with shells and shells damaged during sorting and transfer, provided that the integrity of the yolk is preserved (applied only on the day of damage).

Inclusion food additives authorized by the authorized body of an independent state is made by agreement between the supplier and the consumer.

The shell must be clean, regular, firm and slightly rough. When the eggs are broken, the protein should be thick and free of foreign odors. The fact is that during storage, the protein gradually becomes liquid, and water seeps into the yolk. The yolk should be firm, round and uniform in color. When eggs are stored, the yolk loses its density and becomes dehydrated.

The chemical composition of frozen egg products is similar to the chemical composition of the corresponding parts of the chicken egg from which they are prepared.

The yolk and, accordingly, in some part of the melange undergo slight changes during freezing. This irreversible process is called "gelatinization" of the yolk. The yolk turns into a thick, spongy, viscous mass. This is due to the loss of a significant amount of water by the lecithin-protein complex, which is lost during thawing. With long-term storage, this process is enhanced. The introduction of table salt and sugar reduces the intensity of this process. This produces a melange of a brighter color and a more liquid bright color and a more liquid consistency.

The following requirements are imposed on the quality of frozen egg products. The color in the frozen state of the melange is dark orange, to the yolk it is pale yellow, in the squirrel it is from whitish yellow to yellowish green. Taste and smell inherent in this product without strangers. Consistency - solid when frozen. After defrosting, the melange has a liquid, homogeneous mass, the yolk has a thick but fluid mass; the squirrel is liquid. The taste of melange made with table salt is slightly salty, while melange made with sugar is sweetish, the color is brighter, the consistency is more liquid, the mass fraction of salt should not exceed 0.8%, and sugar 5%.

Egg products must be developed in accordance with the requirements of this standard according to a regulatory document for a specific assortment name of the product in compliance with veterinary and sanitary rules for poultry processing enterprises (workshops), rules, norms and hygienic standards in force in the territory of an independent state.

2.2 Egg melange recipe

GOST 30363-96 "Egg Products"

food hen eggs (GOST 27583 "Food hen eggs. Specifications")

.3 Manufacturing process and process flowchart

There is a technology for preparing melange separately from protein and yolk. High quality melange can only be obtained from eggs with a whole and clean shell. Eggs with contaminated shells can be used for the production of melange only if no more than 5 days have passed from the moment they were laid to sanitization and they have been stored at a temperature not exceeding 20 ° C. Sanitizing eggs before preparing melange consists of washing, drying and disinfection. At most enterprises, eggs are disinfected with ozone.

During the preparation of the melange, the constant sterility of the product is maintained, otherwise, if eggs contaminated with microorganisms enter, the entire mass obtained is contaminated. Reproduction of microorganisms occurs very quickly, since the contents of the egg serve as a good breeding ground for them.

The technological process for the production of melange includes the following operations:

Washed, disinfected and dried eggs enter the breaking unit, where the contents of the egg are separated from the shell, and, if necessary, the white from the yolk. Next, the egg mass is filtered, pasteurized at a temperature of 58-62 ° C and cooled. Melange is packed with dispensers in metal cans with a capacity of 10, 8, 4.5 and 2.8 kg, which are subsequently frozen at a temperature of -18 ...- 20 ° C. There is a technology for freezing melange in hermetically sealed plastic bags. It is significantly cheaper. Multiple freezing and thawing of the product is unacceptable, as its nutritional value decreases. The frozen melange is stored at a temperature not higher than -8 ... -9 ° C and a relative air humidity of 70-85% for no more than 7 months.

2.4 Requirements for finished products

In appearance, melange is a semi-liquid yellow or yellow-orange mass. Melange can be frozen, which can significantly increase its shelf life. At the same time, eggs deprived of the shell deteriorate much faster, which increases the risk of violation of sanitary conditions when using melange. Melange is produced chilled, frozen, in aseptic packaging. Melange is used for the preparation of products for which there is no need to use whole eggs (as, for example, in biscuits or dishes with boiled eggs).

Table 1. Organoleptic indicators (mass fraction,% not less)


Liquid egg melange, frozen

Liquid egg melange, chilled

Appearance and consistency

Homogeneous product without impurities, without shell fragments, films, solid in the frozen state, liquid and light-proof in the thawed state

Homogeneous product without impurities, without shell fragments, films, liquid and light-proof

Yellow to orange

Taste, smell

Natural, egg, no foreign smell

Table 2. Physical and chemical indicators

Table 3. Microbiological indicators.

Liquid egg white, frozen

Liquid egg white, chilled

QMAFAnM, CFU / g, no more

BGKP (coliforms) in 0.1 product

not allowed

not allowed

St. aureus in 1.0 g of product

not allowed

not allowed

Proteus in 1.0 g of product

not allowed

not allowed

Pathogenic, incl. salmonella in 25 g of product

not allowed

not allowed

Storage periods.

Melange (chilled) is stored at a temperature not exceeding 5 ° C - no more than 24 hours. Melange (frozen) is stored at a temperature not higher than -18 ° C - no more than 15 months; at a temperature not higher than -12C - no more than 10 months; at a temperature not higher than -6 ° С - no more than 6 months. Experience shows that using this egg product is much more convenient, practical and economical than the egg itself. In Europe, only 20% of egg products are in their natural form, and the remaining 80% are in the form of melange.

Melange has several advantages over egg and egg powder.

Manual labor is minimized.

The sanitary state of production is noticeably improving.

Melange improves the taste of products.

Conclusion

As a result of the research conducted on the topic "Production technology canned meat"a number of conclusions can be drawn:

For the production of egg melange, hen eggs are used uncontaminated with intact or damaged shells, without signs of leakage, stored at a temperature of (9 ± 1) ° С, no more than a day, not counting the day of laying.

The chemical composition of frozen egg products is similar to the chemical composition of the corresponding parts of the chicken egg from which they are prepared.

Metal cans of different sizes should provide the hermeticity and high performance, hygiene, high heat capacity, heat efficiency, minimum power, For the production of melange, plastic bags are suitable, which in any form retains tightness.

List of sources used

GOST 27583 "Edible chicken eggs. Specifications"

GOST 30363-96 "Egg Products"

Http://www.praxis-ovo.com

Http://1mpf.by

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Egg melange is actively used in the food industry. It is used to make bakery and pasta, in the meat, confectionery, medicine and chemical industries. The composition includes a large number of useful trace elements and vitamins, but it is important to know that with frequent use, melange can negatively affect the body.

Egg melange

Since the transportation and storage of eggs is difficult due to their fragility, the advent of egg powder in the culinary industry was a rewarding discovery. This product has many advantages - concentrated composition, minimal costs, ease of use and others. Melange (from French "melange" - "mixture") is a yellowish mass of mixed chicken eggs. The mixture is whipped during cooking until smooth.

Compound

The benefits of dry and liquid melange are due to the rich composition, the presence of biologically active elements. It contains magnesium, calcium, potassium, sodium, carotene, iron and other substances. It also contains vitamins necessary for the body. The easily digestible proteins contained contribute to tissue regeneration. Melatonin rejuvenates the skin. Choline normalizes metabolism and calms the nervous system.

The nutritional value

Egg melange is a unique product that contains fatty acids such as linoleic, myristic, oleic. These components normalize the nervous and circulatory systems. 100 g of egg powder contains 11.5 g of fat, 12.5 g of protein, 0.7 g of carbohydrates. The calorie content is considered high: there are 157 calories per 100 grams of the product. Melange provides the body with omega-3 and omega-6 acids, which play an important role in the functioning of the cardiovascular system.

Properties

Biologically active elements that make up egg mixture cause it beneficial features... This product contains substances in concentrated form. Vitamins, minerals contribute to the normal development of the body and the saturation of the necessary elements. The product has a positive effect on the functioning of the nervous, cardiovascular systems, the production of new cells, and the functioning of the brain. Vitamin B prevents the development of congenital defects.

Like any other product, melange should not be overused. Since this ingredient is used to prepare many flour products, with their excessive consumption, there is a risk of strong weight gain. Egg powder is high in calories and cholesterol. The harm also lies in the high concentration of substances. In addition, you should pay attention to the quality of the product. A dark brown color indicates that the fats are oxidized. If the powder does not dissolve well, then the storage conditions have been violated.

Production

The first stage in the production of melange is the automated washing of eggs, which is carried out under a high pressure of a disinfectant solution. After that, they are sent to a breaking machine, where the shell and film are removed, the yolks are separated from the whites. The egg mass is mixed in the hopper. Then it goes through a filtration process, after which a liquid form of melange is produced or dry. It is important that the equipment for making melange is made of stainless steel. It must be regularly cleaned and disinfected - the quality of the product depends on this.

Liquid melange

This form of the product is produced in two ways - by passing pasteurization, by means of freezing. The first method involves placing the melange in special aseptic containers after pasteurization at a temperature of 65-70 degrees and cooling. Moreover, the shelf life does not exceed 4 weeks. The method contributes to the preservation in the pasteurized product taste, properties of eggs, their chemical composition... When frozen, melange is stored for up to several months. It retains properties and characteristics. Vitamin and mineral complex, proteins and acids do not break down.

Dry powder

Dehydration technology helps to extend the shelf life of the product. During the drying process, about 70 percent of the moisture is removed from the raw materials. Such a product is produced by spraying liquid melange, after which it is packaged in special packages. In the course of such a process, you can get a dry mixture of yolk and protein, or individual powders of these components. The end product is easy to use. It is stored in cardboard boxes, metal containers, plastic bags.

At what temperature should egg melange be stored

So that the egg mixture does not lose its properties, it is important to provide it with the correct storage conditions. It is necessary to take into account the expiration dates recommended by GOST. It is better to store dry melange at temperatures up to 20 ° C. Moreover, the shelf life is six months. If storage is carried out at a temperature not higher than 4 ° C, then the shelf life of the product is 2 years. Liquid melange is stored for 2 days (air temperature - from 0 to 4 ° C). When frozen, it can be used for 15 months. Deep freezing implies temperature conditions not higher than –18 ° С.

Melange in cooking

Before the advent of this product, eggs were used in the culinary industry. Their use was accompanied by a number of inconveniences, ranging from difficulties in transportation and ending with a short shelf life. Nowadays, chilled, frozen or dry melange is more often used in production. With the addition of an egg mixture, baked goods, bakery and confectionery... Melange is used in sausage production. It is added to sauces, creams and drinks to add viscosity and thickness.

How to make melange at home

  • Time: 10 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 157 kcal. per 100 g.
  • Purpose: blank.
  • Cuisine: multinational.
  • Difficulty: easy.

This preparation greatly facilitates the preparation of meals. In addition, she will always help out if there are no eggs at hand, and they are included in the recipe. Cooking melange does not take much time - 5-10 minutes will be enough. The main rule is to use only high quality fresh eggs. If it is necessary to prepare a dry mixture, then instead of the freezing stage, the eggs are poured into a plastic tray and placed in a place with the incoming warm air. The product is dried for 20-24 hours. Then it is separated from the pallet and ground into powder.

Ingredients:

  • eggs - 3 pcs.;
  • salt to taste.

Cooking method:

  1. Beat the eggs into a bowl, beat them into a foam with a mixer.
  2. Salt and stir.
  3. Put in a mold or bag, put in the freezer.

Melange recipes

Egg powder is actively used for cooking different dishes... This natural product is a source of nutrients, proteins, present in recipes for dough, fillings for pies, sauces, muffins, cakes, meat dishes, omelets. It is even added to soups. In order for the dish to acquire the proper taste and smell, it is important to use high-quality melange and follow the recipe.

Hungarian cheesecakes

  • Time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 262 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Hungarian.
  • Difficulty: medium.

Cheesecake is a wonderful dessert that can be prepared on the basis of melange. They are baked with cottage cheese and other types of fillings (fruit jam, cheese). To add flavor and aroma, the recipe is supplemented with raisins, dried fruits. Hungarian cheesecakes - hearty dessert, which will decorate any tea party. If desired, you can replace yeast dough flaky. Some recipes suggest adding semolina, which will help maintain the density of the filling.

Ingredients:

  • flour - 1 kg;
  • butter(or margarine) - 600 g;
  • milk - 500 ml;
  • egg mixture - 100 g;
  • yeast - 40 g;
  • salt - 15 g;
  • cottage cheese - 500 g;
  • sugar - 150 g;
  • lemon - 1 pc.;
  • icing sugar - 70 g.

Cooking method:

  1. Combine yeast, 1 tbsp. sugar and 2 tsp. flour, pour in milk.
  2. Grind 900 g of flour with butter.
  3. When the yeast mass rises, pour it into a bowl of flour.
  4. Add half of the egg mixture, salt, and knead to a firm dough.
  5. The layer should be rolled out no more than 0.5 cm thick. Cut into squares.
  6. Make the filling. To do this, combine cottage cheese, sugar, the remaining eggs, sliced ​​lemon and 70 g of flour.
  7. Put the filling on the dough squares, wrap in envelopes.
  8. Bake at 200 degrees for 20 minutes.
  9. Sprinkle with icing sugar before serving.

Puff bun

  • Time: 50 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 314 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

These buns taste tender. Their ruddy appearance will not leave indifferent any household, and the aroma during cooking will spread throughout the house. You can add chopped dried apricots or orange zest to the dough. These ingredients will make the dessert more savory and aromatic. Confectioners suggest adding baking powder, but this is optional.

Ingredients:

  • Wheat flour- 800 g;
  • sugar - 200 g;
  • egg powder - 100 g;
  • milk - 120 g;
  • yeast - 15 g;
  • salt - 1 tsp;
  • water - 300 ml;
  • margarine - 150 g;
  • liquid egg mixture (or yolk) for lubricating products - 20 g.

Cooking method:

  1. To cook puff pastry dense consistency from the proposed ingredients.
  2. Form into small buns.
  3. Brush the buns with the egg mixture before baking.
  4. Bake for about half an hour.

Melange omelet

  • Time: 20 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 194 kcal. per 100 g.
  • Purpose: breakfast.
  • Cuisine: multinational.
  • Difficulty: easy.

Adding egg powder to such an omelet helps to achieve a delicate structure of the dish, splendor and a pleasant golden hue. This is low-calorie dish will be a great option to start the day. Omelet can be served with salad from fresh vegetables, pickled tomatoes and squash, chopped greens. If desired, the recipe is supplemented with dill, green onions and tomatoes.

Ingredients:

  • egg powder - 4 tablespoons;
  • milk - 500 ml;
  • butter - 2 tablespoons;
  • salt to taste.

Cooking method:

  1. Pour the egg mixture into a cup of milk, beat thoroughly so that there are no lumps.
  2. After 15 minutes, when the powder swells, add salt, pour the base into a preheated frying pan with oil.
  3. Cook the omelet for 5-7 minutes over low heat.

Cupcake Stolichny

  • Time: 35 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 378 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

The taste of a cake prepared according to the proposed recipe will remind many of the desserts from childhood. It can be supplemented with dried apricots and other ingredients. Instead of vanillin, you can use cinnamon or other spices. The cake is dense and tasty. Before serving, it is sprinkled with icing sugar, chocolate chips or smeared with jam, icing.

Ingredients:

  • flour - 500 g;
  • sugar - 300 g;
  • butter - 350 g;
  • egg mixture - 250 g;
  • raisins - 100 g;
  • baking powder - 0.5 tsp;
  • vanillin to taste.

Cooking method:

  1. Combine butter, sugar, baking powder and vanillin, grind thoroughly.
  2. Add the egg mixture, raisins, flour, and knead a loose dough.
  3. Put the dough on the prepared molds. Bake for no longer than 20 minutes.
  4. When the muffins are cool, sprinkle with powdered sugar.

Leningrad biscuits

  • Time: 1 hour 20 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 316 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

The taste of this cookie has been familiar to many since childhood. At correct preparation it turns out soft on the inside, crispy on the outside and melting in the mouth. It can be served for dessert after dinner or as an afternoon snack. Leningrad biscuits are eaten with fruit jam and preserves. It is convenient to give children to school with them, supplementing them with juice and fruits. It will be a great option for a low-calorie snack.

Ingredients:

  • melange - 150 g;
  • powdered sugar - 180 g;
  • sugar - 20 g;
  • flour - 200 g;
  • vanillin to taste.

Cooking method:

  1. Defrost egg mixture, beat with powdered sugar until foamy.
  2. Add flour, vanillin.
  3. Transfer the mass to a pastry bag. If not, you can use a regular plastic bag with a small notch.
  4. Place the cookies on a baking sheet covered with parchment paper, you need to be careful so that the products do not stick together when baking. Sprinkle with sugar. Leave on for 40-60 minutes.
  5. Transfer the baking sheet to a preheated oven. Bake the cookies for 10 minutes.

Mayonnaise

  • Time: 10 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 651 kcal. per 100 g.
  • Purpose: sauce.
  • Cuisine: multinational.
  • Difficulty: medium.

Made with this recipe homemade mayonnaise can be stored for about 7 days in the refrigerator. You can skip the vinegar if you wish. Vegetable oil it is better not to substitute olive oil - the taste of the finished product will have an unpleasant bitterness. A mixture of two types of oils is allowed. Ingredients in the recipe such as parsley, gherkins or garlic will make the taste more original.

Ingredients:

  • egg powder - 20 g;
  • water - 50 g;
  • mustard - 15 g;
  • lemon juice (or lemon acid) - 15 g;
  • salt - 1 tsp;
  • sugar - 1 tsp;
  • vinegar 7-9% - 10 g;
  • vegetable oil - 150-200 ml.

Cooking method:

  1. Combine egg powder with water, beat with a whisk.
  2. Add mustard, continue beating.
  3. Pour in lemon juice, vinegar, add salt, sugar. Mix.
  4. Without stopping whipping the mass, pour in the oil in a thin stream.
  5. Transfer to a jar and close the lid. Keep refrigerated.

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Discuss

Melange - what is it in cooking

Egg melange is actively used in the food industry. It is used for the manufacture of bakery and pasta, in the meat, confectionery, medicine and chemical industries. The composition includes a large number of useful trace elements and vitamins, but it is important to know that with frequent use, melange can negatively affect the body.

Since the transportation and storage of eggs is difficult due to their fragility, the advent of egg powder in the culinary industry was a rewarding discovery. This product has many advantages - concentrated composition, minimal costs, ease of use and others. Melange (from French "melange" - "mixture") is a yellowish mass of mixed chicken eggs. The mixture is whipped during cooking until smooth.

The benefits of dry and liquid melange are due to the rich composition, the presence of biologically active elements. It contains magnesium, calcium, potassium, sodium, carotene, iron and other substances. It also contains vitamins necessary for the body. The easily digestible proteins contained contribute to tissue regeneration. Melatonin rejuvenates the skin. Choline normalizes metabolism and calms the nervous system.

Egg melange is a unique product that contains fatty acids such as linoleic, myristic, oleic. These components normalize the nervous and circulatory systems. 100 g of egg powder contains 11.5 g of fat, 12.5 g of protein, 0.7 g of carbohydrates. The calorie content is considered high: there are 157 calories per 100 grams of the product. Melange provides the body with omega-3 and omega-6 acids, which play an important role in the functioning of the cardiovascular system.

The biologically active elements that make up the egg mixture determine its beneficial properties. This product contains substances in concentrated form. Vitamins, minerals contribute to the normal development of the body and the saturation of the necessary elements. The product has a positive effect on the functioning of the nervous, cardiovascular systems, the production of new cells, and the functioning of the brain. Vitamin B prevents the development of congenital defects.

Like any other product, melange should not be overused. Since this ingredient is used for the preparation of many flour products, if they are consumed excessively, there is a risk of severe weight gain. Egg powder is high in calories and cholesterol. The harm also lies in the high concentration of substances. In addition, you should pay attention to the quality of the product. A dark brown color indicates that the fats are oxidized. If the powder does not dissolve well, it means that the storage conditions have been violated..

The first stage in the production of melange is the automated washing of eggs, which is carried out under a high pressure of a disinfectant solution. After that, they are sent to a breaking machine, where the shell and film are removed, the yolks are separated from the whites. The egg mass is mixed in the hopper. Then it goes through a filtration process, after which a liquid form of melange is produced or dry. It is important that the equipment for making melange is made of stainless steel. It must be regularly cleaned and disinfected - the quality of the product depends on this.

This form of the product is produced in two ways - by passing pasteurization, by means of freezing. The first method involves placing the melange in special aseptic containers after pasteurization at a temperature of 65-70 degrees and cooling. Moreover, the shelf life does not exceed 4 weeks. The method helps to preserve the taste, properties of eggs, and their chemical composition in the pasteurized product. When frozen, melange is stored for up to several months. It retains properties and characteristics. Vitamin and mineral complex, proteins and acids do not break down.

Dehydration technology helps to extend the shelf life of the product. During the drying process, about 70 percent of the moisture is removed from the raw materials. Such a product is produced by spraying liquid melange, after which it is packaged in special packages. In the course of such a process, you can get a dry mixture of yolk and protein, or individual powders of these components. The end product is easy to use. It is stored in cardboard boxes, metal containers, plastic bags.

At what temperature should egg melange be stored

So that the egg mixture does not lose its properties, it is important to provide it with the correct storage conditions. It is necessary to take into account the expiration dates recommended by GOST. It is better to store dry melange at temperatures up to 20 ° C. Moreover, the shelf life is six months. If storage is carried out at a temperature not higher than 4 ° C, then the shelf life of the product is 2 years. Liquid melange is stored for 2 days (air temperature - from 0 to 4 ° C). When frozen, it can be used for 15 months. Deep freezing implies temperature conditions not higher than –18 ° С.

Before the advent of this product, eggs were used in the culinary industry. Their use was accompanied by a number of inconveniences, ranging from difficulties in transportation and ending with a short shelf life. Nowadays, chilled, frozen or dry melange is more often used in production. With the addition of an egg mixture, baked goods, bakery and confectionery products are made... Melange is used in sausage production. It is added to sauces, creams and drinks to add viscosity and thickness.

  • Time: 10 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 157 kcal. per 100 g.
  • Purpose: blank.
  • Cuisine: multinational.
  • Difficulty: easy.

This preparation greatly facilitates the preparation of meals. In addition, she will always help out if there are no eggs at hand, and they are included in the recipe. Cooking melange does not take much time - 5-10 minutes will be enough. The main rule is to use only high quality fresh eggs. If it is necessary to prepare a dry mixture, then instead of the freezing stage, the eggs are poured into a plastic tray and placed in a place with the incoming warm air. The product is dried for 20-24 hours. Then it is separated from the pallet and ground into powder.

  1. Beat the eggs into a bowl, beat them into a foam with a mixer.
  2. Salt and stir.
  3. Put in a mold or bag, put in the freezer.

Egg powder is actively used for the preparation of various dishes. This natural product, which is a source of nutrients, proteins, is present in recipes for dough, fillings for pies, sauces, muffins, pastries, meat dishes, omelets. It is even added to soups. In order for the dish to acquire the proper taste and smell, it is important to use high-quality melange and follow the recipe.

  • Time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 262 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Hungarian.
  • Difficulty: medium.

Cheesecake is a wonderful dessert that can be prepared on the basis of melange. They are baked with cottage cheese and other types of fillings (fruit jam, cheese). To add flavor and aroma, the recipe is supplemented with raisins, dried fruits. Hungarian cheesecakes are a hearty dessert that will brighten up any tea party. If desired, you can replace the yeast dough with puff pastry. Some recipes suggest adding semolina to help maintain the firmness of the filling.

  • flour - 1 kg;
  • butter (or margarine) - 600 g;
  • milk - 500 ml;
  • egg mixture - 100 g;
  • yeast - 40 g;
  • salt - 15 g;
  • cottage cheese - 500 g;
  • sugar - 150 g;
  • lemon - 1 pc.;
  • icing sugar - 70 g.

  1. Combine yeast, 1 tbsp. sugar and 2 tsp. flour, pour in milk.
  2. Grind 900 g of flour with butter.
  3. When the yeast mass rises, pour it into a bowl of flour.
  4. Add half of the egg mixture, salt, and knead to a firm dough.
  5. The layer should be rolled out no more than 0.5 cm thick. Cut into squares.
  6. Make the filling. To do this, combine cottage cheese, sugar, the remaining eggs, sliced ​​lemon and 70 g of flour.
  7. Put the filling on the dough squares, wrap in envelopes.
  8. Bake at 200 degrees for 20 minutes.
  9. Sprinkle with icing sugar before serving.
  • Time: 50 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 314 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

These buns taste tender. Their ruddy appearance will not leave indifferent any household, and the aroma during cooking will spread throughout the house. You can add chopped dried apricots or orange zest to the dough. These ingredients will make the dessert more savory and aromatic. Confectioners suggest adding baking powder, but this is optional.

  • wheat flour - 800 g;
  • sugar - 200 g;
  • egg powder - 100 g;
  • milk - 120 g;
  • yeast - 15 g;
  • salt - 1 tsp;
  • water - 300 ml;
  • margarine - 150 g;
  • liquid egg mixture (or yolk) for lubricating products - 20 g.

  1. Prepare puff pastry with a dense consistency from the proposed ingredients.
  2. Form into small buns.
  3. Brush the buns with the egg mixture before baking.
  4. Bake for about half an hour.
  • Time: 20 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 194 kcal. per 100 g.
  • Purpose: breakfast.
  • Cuisine: multinational.
  • Difficulty: easy.

Adding egg powder to such an omelet helps to achieve a delicate structure of the dish, splendor and a pleasant golden hue. This low-calorie meal is a great start to the day. The omelet can be served with fresh vegetable salad, pickled tomatoes and squash, chopped herbs. If desired, the recipe is supplemented with dill, green onions and tomatoes.

  1. Pour the egg mixture into a cup of milk, beat thoroughly so that there are no lumps.
  2. After 15 minutes, when the powder swells, add salt, pour the base into a preheated frying pan with oil.
  3. Cook the omelet for 5-7 minutes over low heat.
  • Time: 35 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 378 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

The taste of a cake prepared according to the proposed recipe will remind many of the desserts from childhood. It can be supplemented with dried apricots and other ingredients. Instead of vanillin, you can use cinnamon or other spices. The cake is dense and tasty. Before serving, it is sprinkled with icing sugar, chocolate chips or smeared with jam, icing.

  • flour - 500 g;
  • sugar - 300 g;
  • butter - 350 g;
  • egg mixture - 250 g;
  • raisins - 100 g;
  • baking powder - 0.5 tsp;
  • vanillin to taste.

  1. Combine butter, sugar, baking powder and vanillin, grind thoroughly.
  2. Add the egg mixture, raisins, flour, and knead a loose dough.
  3. Put the dough on the prepared molds. Bake for no longer than 20 minutes.
  4. When the muffins are cool, sprinkle with powdered sugar.
  • Time: 1 hour 20 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 316 kcal. per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

The taste of this cookie has been familiar to many since childhood. When cooked correctly, it turns out soft on the inside, crispy on the outside and melting in the mouth. It can be served for dessert after dinner or as an afternoon snack. Leningrad biscuits are eaten with fruit jam and preserves. It is convenient to give children to school with them, supplementing them with juice and fruits. It will be a great option for a low-calorie snack.

  1. Defrost egg mixture, beat with powdered sugar until foamy.
  2. Add flour, vanillin.
  3. Transfer the mass to a pastry bag. If not, you can use a regular plastic bag with a small notch.
  4. Putting the cookies on a baking sheet covered with parchment paper, you need to carefully so that the products do not stick together when baking. Sprinkle with sugar. Leave on for 40-60 minutes.
  5. Transfer the baking sheet to a preheated oven. Bake the cookies for 10 minutes.
  • Time: 10 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 651 kcal. per 100 g.
  • Purpose: sauce.
  • Cuisine: multinational.
  • Difficulty: medium.

Homemade mayonnaise prepared according to this recipe can be stored for about 7 days in the refrigerator. You can skip the vinegar if you wish. It is better not to replace vegetable oil with olive oil - the taste of the finished product will have an unpleasant bitterness. A mixture of two types of oils is allowed. Ingredients in the recipe such as parsley, gherkins or garlic will make the taste more original.

  • egg powder - 20 g;
  • water - 50 g;
  • mustard - 15 g;
  • lemon juice (or citric acid) - 15 g;
  • salt - 1 tsp;
  • sugar - 1 tsp;
  • vinegar 7-9% - 10 g;
  • vegetable oil - 150-200 ml.

  1. Combine egg powder with water, beat with a whisk.
  2. Add mustard, continue beating.
  3. Pour in lemon juice, vinegar, add salt, sugar. Mix.
  4. Without stopping whipping the mass, pour in the oil in a thin stream.
  5. Transfer to a jar and close the lid. Keep refrigerated.

The summary of recent poisonings is impressive - in February alone on Sakhalin 28 children who go to kindergartens fell ill with salmonella. In Perm, since February 16, more than 140 people have been poisoned by cakes from the local confectionery "Sofia". , 19 have an official diagnosis - salmonellosis. The source of infection was insufficient sanitization of chicken eggs. The Perm District Court imposed a monetary penalty on the confectionery in the amount of 300 thousand rubles and suspended work for 60 days. Only it will not return health. In Surgut last Friday 11 people caught salmonellosis in a local pub ... And there are dozens and dozens of such cases, and the number of poisoned and sick people goes to thousands. I myself twice found myself practically in the zone of salmonellosis epidemic (during the Soviet and later perestroika times) - then they closed the local poultry farm and forbade the use of raw food for several years. egg for culinary purposes. And I know the torment of people firsthand.

And against the background of this wave of poisoning, the topic of the use of egg melange in the field of school and baby food, cooking, catering. The activists frightened passers-by with egg melange, demanded that he be excluded from the preparation of children's and school meals, saying that this is something artificial and terrible, from which children grow horns and hair, diathesis and gastritis with diarrhea.

So what is egg melange? French "mélange" (melange) means a mixture. Egg melange is a mixture of egg whites and yolks. Several types of egg melange are produced - dry, liquid pasteurized, chilled, frozen, depending on the needs and requests of consumers.

Liquid egg melangecan be divided into chilled and pasteurized.

Chilled melange is poured into aseptic containers, stored for up to 24 hours and is used in the bakery industry, confectionery, production of semi-finished products and sauces. Pasteurized (usually 20 - 24 fresh eggs) - liquid egg melange is pasteurized, then poured into aseptic packaging, which ensures high quality and significantly increases the shelf life (up to 28 days). At the request of the client, salt, sugar, etc. can be added to the melange in advance.

Frozen melange in aseptic packaging can be stored much longer (if the storage conditions are not violated) - no more than 15 months at a temperature of - 18 ° C; no more than 10 months at a temperature of -12 ° С; no more than 6 months at a temperature of -6 ° С. The main thing is not to allow the product to defrost.

"Dry egg melange", or more simply, egg powder, a product made from fresh eggs, where the contents of the egg are mechanically separated from the shell, is brought to homogeneous mass, filtered, pasteurized and spray dried. Stored only dry for up to 30 days.

Since melange is nowadays produced by automatic machines, in compliance with all stages and modes of processing, the probability of the ingress of pathogenic flora is minimal. As well as product contamination through human contact.

Perhaps the time has come to oblige school and social catering systems to use melange from trusted manufacturers in their production. Otherwise, salmonella in kindergartens and schools cannot be defeated. And all the scarecrows about the dangers of melange are akin to stories from my childhood that egg powder is made by Americans from crocodile eggs.

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