In the food industry, egg melange is actively used. 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 adversely affect the body.
Since the transportation and storage of eggs is somewhat difficult due to their fragility, the introduction of egg powder in the culinary industry was a useful discovery. This product has many advantages - concentrated composition, minimal costs, ease of use and others. Melange (from the 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. Contained easily digestible proteins promote tissue regeneration. Melatonin rejuvenates the skin. Choline normalizes metabolism and calms the nervous system.
Egg melange is a unique product that contains such fatty acids 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. Calorie content is considered high: 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 a concentrated form. Vitamins and minerals contribute to the normal development of the body and saturation with 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 malformations.
Like any other product, melange should not be abused. Since this ingredient is used to make many flour products, there is a risk of severe weight gain if consumed in excess. Egg powder is high in calories and cholesterol. The harm 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 have oxidized. If the powder does not dissolve well, then storage conditions have been violated.
The first stage in the production of melange is an automated egg wash, which is carried out under a high pressure of a disinfectant solution. After that, they are sent to the apparatus for breaking, where the shell and film are removed, the yolks are separated from the proteins. The egg mass is mixed in the bunker. 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 be made of stainless steel. It must be regularly cleaned and disinfected - the quality of the product depends on this.
This form of product is produced in two ways - by undergoing pasteurization, by freezing. The first method involves placing melange in special aseptic containers after pasteurization at a temperature of 65-70 degrees and cooling. In this case, the shelf life does not exceed 4 weeks. The method contributes to the preservation of the taste, properties of eggs, and their chemical composition in the pasteurized product. When frozen, melange will keep for up to several months. It retains properties and characteristics. Vitamin-mineral complex, proteins and acids do not break down.
Dehydration technology helps extend product shelf life. During the drying process, about 70 percent of the moisture is removed from the raw material. Such a product is produced by spraying liquid melange, after which it is packaged in special packages. In the course of such a process, a dry mixture of yolk and protein, or individual powders of these components, can be obtained. 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
In order for the egg mixture not to lose its properties, it is important to provide it with the right storage conditions. It is necessary to take into account the expiration dates recommended by GOST. Dry melange is best stored at temperatures up to 20 ° C. In this case, the shelf life is six months. If storage is carried out at a temperature not exceeding 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). If frozen, it can be used within 15 months. Deep freezing means temperature conditions not higher than -18 ° C.
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. Now in production, chilled, frozen or dry melange is more often used. With the addition of an egg mixture, baking, bakery and confectionery products are made. Melange is used in sausage production. It is added to sauces, creams and drinks to give them viscosity and thickness.
- Time: 10 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 157 kcal. per 100 g
- Purpose: preparation.
- Cuisine: multinational.
- Difficulty: easy.
This preparation greatly facilitates the preparation of dishes. In addition, she will always help out if there are no eggs on hand, and they are included in the recipe. Cooking melange does not take much time - 5-10 minutes is 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 incoming warm air. The product is dried for 20-24 hours. It is then separated from the pallet and ground into a powder.
- Break the eggs into a bowl, beat them into foam with a mixer.
- Salt, mix.
- Put in a form or bag, put in the freezer.
Egg powder is actively used for cooking various dishes. This natural product, which is a source of nutrients, proteins, is present in recipes for dough, fillings for pies, sauces, muffins, cakes, meat dishes, omelettes. 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: 4 persons.
- Calorie content of the dish: 262 kcal. per 100 g
- Purpose: dessert.
- Cuisine: Hungarian.
- Difficulty: medium.
Vatrushka is a wonderful dessert that can be prepared on the basis of melange. They are baked with cottage cheese and other types of filling (fruit jam, cheese). To give taste and aroma, the recipe is supplemented with raisins, dried fruits. Hungarian cheesecakes are a hearty dessert that will decorate any tea party. If desired, you can replace the yeast dough with puff pastry. Some recipes suggest adding semolina to help keep the filling firm.
- 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.;
- powdered sugar - 70 g.
- Combine yeast, 1 tbsp. sugar and 2 tsp. flour, add milk.
- Grind 900 g of flour with butter.
- When the yeast mass rises, pour it into a cup with flour.
- Add half of the egg mixture, salt, knead a dense dough.
- You need to roll out the layer with a thickness of no more than 0.5 cm. Cut into squares.
- Make stuffing. To do this, combine cottage cheese, sugar, the remaining eggs, sliced \u200b\u200blemon and 70 g of flour.
- Put the filling on the dough squares, wrap them in envelopes.
- Bake at 200 degrees for 20 minutes.
- Sprinkle with powdered sugar before serving.
- Time: 50 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 314 kcal. per 100 g
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: medium.
These buns are tender in taste. Their ruddy appearance will not leave indifferent any household, and the aroma during cooking will spread throughout the house. Chopped dried apricots or orange zest can be added to the dough. These components will make the dessert more spicy and fragrant. 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.
- Prepare puff pastry of a dense consistency from the proposed ingredients.
- Form small buns.
- Brush buns with egg mixture before baking.
- Bake for about half an hour.
- Time: 20 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 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 dish is a great option to start the day. Omelet can be served with a salad of fresh vegetables, pickled tomatoes and squash, chopped herbs. If desired, the recipe is supplemented with dill, green onions and tomatoes.
- Pour the egg mixture into a cup with milk, beat thoroughly so that there are no lumps.
- After 15 minutes, when the powder swells, add salt, pour the base into a heated pan with oil.
- Cook the omelet for 5-7 minutes over low heat.
- Time: 35 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 378 kcal. per 100 g
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: medium.
The taste of a cupcake prepared according to the proposed recipe will remind many of desserts from childhood. It can be supplemented with dried apricots and other ingredients. Instead of vanilla, you can use cinnamon or other spices. The cake is thick and tasty. Before serving, it is sprinkled with powdered 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.
- Combine butter, sugar, baking powder and vanilla, mix thoroughly.
- Add egg mixture, raisins, flour, knead loose dough.
- Pour the dough into the prepared molds. Bake no longer than 20 minutes.
- When the cupcakes have cooled, sprinkle them with powdered sugar.
- Time: 1 hour 20 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 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 properly, it is soft on the inside, crispy on the outside and melts in your mouth. It can be served for dessert after dinner or as an afternoon snack. Leningrad cookies are eaten with fruit jam, preserves. It is convenient to give children with them to school, adding juice and fruit. Makes a great low calorie snack option.
- Thaw the egg mixture, beat with powdered sugar until foamy.
- Add flour, vanilla.
- Transfer the mass to a pastry bag. If it is not available, you can use a regular plastic bag with a small incision.
- Place cookies on a baking sheet covered with parchment paper, carefully so that the products do not stick together during baking. Sprinkle with sugar. Leave for 40-60 minutes.
- Transfer the baking sheet to the preheated oven. Bake cookies for 10 minutes.
- Time: 10 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 651 kcal. per 100 g
- Purpose: sauce.
- Cuisine: multinational.
- Difficulty: medium.
Homemade mayonnaise prepared according to this recipe can be stored in the refrigerator for about 7 days. If desired, you can not add vinegar. 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. Components 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.
- Combine egg powder with water, beat with a whisk.
- Add mustard, continue beating.
- Pour in lemon juice, vinegar, add salt, sugar. Mix.
- Continuing to beat the mass, pour in the oil in a thin stream.
- Transfer to a jar and close the lid. Keep refrigerated.
Eggs are an indispensable product in the kitchen. It would seem that such a product is almost ready for use and does not need any manipulations. But it was not there! The luminaries of modern commerce and production have managed to make such a product as a chicken egg more accessible, convenient to use, transport and store, turning it into egg melange.
Liquid egg melange - This is a homogeneous mass obtained by whipping the yolk and protein. Such a mixture is actively used in the manufacture of confectionery (biscuit dough, various creams, cakes), and in cooking. There is also dry melange - egg powder known to everyone. But here liquid egg melange takes over in its palatability. The powder will clump when mixed with liquid, although it is more economical to use and will keep for up to two years. And liquid melange is almost impossible to spoil, the main thing, if you have frozen it, is to defrost it correctly so that it does not start to coagulate. It is necessary to lower the bag with the mixture into lukewarm water.
And here, of course, you will wonder why we need melange if every housewife has eggs in the refrigerator? We can answer this question by listing melange benefits:
- ease of transportation (melange is distributed in various packages (plastic, polyethylene), and also stored at +4, + 6);
- safety (eggs are dangerous for our body due to the presence of salmonella bacteria on the shell, which, if the integrity of the egg is violated, can get into it and not die after heat treatment; manufacturing technologies of our innovative product eliminate the possibility of infection with bacteria by pre-freezing);
- storage advantages (melange can be stored for up to 28 days, and also frozen);
- price (this product is quite economical, and a standard package (1 liter) can be equal to 40 eggs; this is due to the fact that eggs are used for such processing - not a format).
The nutritional properties of this mixture are the presence of fatty acids, various vitamins and minerals. But an undesirable property is the presence of cholesterol in the composition. You can verify this by examining the energy value of the product, which is: proteins -12.7 m (~ 51 kcal), fats - 11.5 m (~ 104 kcal), carbohydrates - 0.7 m (~ 3 kcal).
In order to buy good quality liquid egg melange, you need to study its composition, it should not contain impurities - only an egg. You should also familiarize yourself with the manufacturer, make sure that the production process is not violated.
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Sometimes in the recipes of some dishes there is such an ingredient as melange. And many hostesses are at a loss: what is it? In fact, this is a protein-yolk mass, most often used in cooking for baking various products, but also for industrial purposes. Outwardly, it looks like a thick mixture of dark yellow or orange. Similar in texture to egg white.
What is egg melange and how is it made
Since melange is a mixture of yolks and egg whites, it is immediately clear that the recipe for its preparation is not laborious. For example, whites and yolks are thoroughly beaten to a homogeneous consistency.
The resulting mass is the same melange. It is used most often by chefs and bakers. This product is convenient for large confectionery production, when baking cookies, pies, rolls, for using it at home, you need to know the proportions.
For example, if the recipe says 3 eggs, then in the case of melange, you need to know how many grams it is.
Since this is a mixture of chicken eggs, its calorie content is 542 kk / 100 g. There are 46 g of proteins, 37.3 g of fats and 4.5 g of carbohydrates.
Another 278 g of egg powder replaces a kilogram of fresh eggs. As a result, if you dilute 100 g of powder, you can get 9 eggs.
For large productions, this product is used in connection with convenient transportation, since eggs may break during transportation or deteriorate during storage. This will not happen with melange, there is nothing to fight there, but it is stored in barrels or briquettes, which are hermetically sealed.
In chicken factories there are always eggs with spoiled shells, so they end up as melange.
Its big plus is that it retains its taste for quite a long time.
Use and storage
Melange in liquid form must be pasteurized, then poured into an aseptic container, it is such a container that will keep the product for a long time. In such a container, it is stored for one month, and simply chilled - only 24 hours. At the same time, it can be stored frozen for more than 12 months. Conclusion: this is a very convenient and economical product for confectionery and bakery production.
Melange can be salted and sugared in advance, but it all depends on the purpose of use.
When using it, it is much easier to prepare blanks or sauces; in fact, egg melange and egg powder contain almost 90 eggs. This not only saves space in the refrigerator, but there is no risk of eggs breaking or spoiling.
Signs of low-quality egg melange
Very poor solubility in liquid. This happens when the storage conditions are violated.
Wrong shade. The powder has a chocolate color. The reason is the oxidation of fats.
The taste of burnt food. This happens if during the drying process or when the powder is stored at too high a temperature, the mixture overheats.
The main rule: the product is stored in a dry container.
Dishes with melange
airy omelet
Required Ingredients:
Melange extract 4 tbsp.
0.5 l of whole milk.
Salt and spices to taste.
Oil for frying.
- Pour whole milk into the dry powder, while constantly stirring the mixture.
- Knead until the liquid has no lumps and is homogeneous.
- Leave the mixture for 30 minutes to swell.
- Salt and add seasonings to taste.
- Heat up a frying pan and add oil.
- Pour in the swollen egg mixture.
- Cooking under the lid. The omelette is very airy, fresh herbs are added to taste.
From melange, you can cook not only scrambled eggs, but even make delicious homemade mayonnaise.
Homemade melange mayonnaise sauce
Required products:
Melange in dry form 20 grams.
Vegetable or olive oil 130 milliliters.
Water 30 milliliters.
Mustard 1-2 tsp
Sugar 1?2 tsp
Salt to taste.
- We heat the water to 35 degrees and dilute the powder in it.
- Stir the powder until it is completely dissolved so that there are no lumps in the mixture.
This is an important point, because because of the lumps, nothing will work.
- Leave this mixture to swell for 25 minutes.
- When the mixture swells, add salt, sugar and put mustard.
- We beat in a blender.
- In the resulting mass, pour in a trickle, while constantly stirring, sunflower or olive oil.
At this step, you need to make sure that the oil is completely dissolved in the egg mass, that is, it must be well connected. The result is a homogeneous liquid.
- Now beat the mass with a blender until completely thickened.
Homemade mayonnaise is stored in the refrigerator in a closed container.
Video related to the article
Egg processing products include dry egg powder and frozen egg melange.
The chemical composition and calorie content of egg powder and melange are shown in the table.
Egg powder
Egg powder is obtained by drying the egg mass by spraying it in special chambers. To obtain good quality egg powder, to preserve its taste, nutritional and biological properties, it is necessary to dry it at a strictly defined temperature regime. To preserve the physicochemical properties of egg powder and its good solubility, it is necessary to prevent changes associated with protein denaturation during the drying process.
Due to the fact that protein denaturation occurs at a temperature of 52-60 °, the drying process must be carried out at a temperature not exceeding 60 °. Such a temperature, although it ensures the death of vegetative forms of microorganisms, nevertheless, viable microorganisms are found in egg powder.
There are cases when staphylococci, hemolytic streptococcus, Escherichia coli, Proteus, and even individual representatives of Salmonella were sown from egg powder. The process of drying egg powder must be carried out with strict observance of the established temperature regime. In the culinary use of egg powder, attention is paid to the exclusion of technological processes associated with the retention of moistened egg powder in the warm premises of the enterprise in order to prevent the massive development of residual microflora. Attention is also drawn to the sufficiency of heat treatment of products made from egg powder (omelettes).
A properly carried out drying process makes it possible to obtain an amorphous powder with sufficient solubility and well restoring the original properties of the eggs. When the protein is denatured during the drying process, as well as during long-term storage under unsatisfactory temperature conditions, the solubility of the egg powder is significantly reduced.
The most rapidly undergoing change is the fat of egg powder, which is easily oxidized by atmospheric oxygen. Oxidative spoilage of fat is accompanied by characteristic signs of rancidity of fat, as well as the appearance of a fishy smell in egg powder. The latter arises as a result of decomposition under the influence of the oxidation of lecithin and the formation of choline, which, oxidized, passes into trimethylamine and trimethylamine oxide, which have a fishy smell. In connection with the above, the protection of egg powder from oxidation is an important task. Tin and cardboard, waxed containers, as well as the widespread use of film materials for packaging egg powder, make it possible to preserve it for a long time without signs of fat oxidation.
The chemical composition of melange and egg powder
egg melange
Egg melange is a frozen egg mass consisting of yolk and protein, packed in a sealed container. Melange can be homogeneous, consisting only of proteins or only of yolks. Melange is sold in frozen form, and therefore storage and transportation must be carried out under isothermal refrigerated conditions. These products are intended for food industry enterprises and public litanies for the manufacture of all products and dishes without exception, which, according to the technological conditions of production, are necessarily subjected to heat treatment (cooking, frying, pasteurization). Especially widely frozen egg products are used for the production of bakery and confectionery products.
The process of obtaining egg mass is extremely dangerous in sanitary terms, and therefore, in the production of melange, a particularly strict implementation of the sanitary regime is necessary.
Melange production is carried out in melange shops at poultry processing plants.
The melange workshop should have the following premises: a reception department; washing; disinfection department; room for breaking eggs, mixing and filtering; a room for bottling egg mass; sterilization; room for canning; refrigerator with two compartments - for freezing and for storing the finished product.
To obtain melange, waterfowl eggs, limed chicken eggs, food defective chicken eggs and chicken eggs from farms that are unfavorable for infectious diseases of birds are not allowed.
In the flow-mechanized production of melange, eggs are disinfected using ultraviolet irradiation with bactericidal lamps. The breaking of eggs is mechanized and is carried out by a short and careful blow on a horizontal knife, set with the tip up. The contents of the egg are poured into a special cup (no more than two eggs in one cup). Poured eggs are inspected and benign ones are poured into a common small (3-4 l) container.
The resulting egg mass is poured into the mixer through a wire mesh, freeing it from shell pieces and gently mixed (without knocking down) until a homogeneous state. The mixed and filtered mass is poured into rectangular cans made of tinplate, with a capacity of 5 or 10 kg, which are then sent for freezing. The freezing process is carried out at a temperature of -18-21° for 72 hours, freezing is considered complete when the temperature inside the jar reaches -5-6°.
The staff of the egg-beating shop should have separate household premises: a changing room, a shower room and a lavatory.
There are republican specifications for frozen egg products (RTU RSFSR 42-57), which regulate the organoleptic properties of products and physico-chemical parameters: moisture content, fat, protein substances, acidity for melange and yolk, alkalinity for protein, concentration of hydrogen ions. The titer of Escherichia coli in frozen egg products should not be less than 0.1 ml.
It is necessary to store frozen egg products at a temperature of -5-6 ° and a relative humidity of 70-80% for no more than 8 months.
MELANGE (egg) MELANGE (egg)
MELANGE (egg), a frozen mixture of egg yolks and whites. It is mainly used in catering and in the production of confectionery.
encyclopedic Dictionary. 2009 .
See what "MELANGE (egg)" is in other dictionaries:
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