Let's ask the chef: at what temperature should egg melange be stored?
Egg melange is a homogeneous mass that replaces raw eggs. This is a convenient form for storing an egg product consisting of only two natural components - yolks mixed with whites.
The melange mixture is sold in liquid or powder form. You can prepare it yourself to extend the shelf life of egg products.
At what temperature egg melange should be stored so that it remains suitable for consumption and safe for health for as long as possible, you can find out from this article.
Content
Storage conditions
The main indicator of optimal conditions for storing a melange mixture of eggs are temperature values that meet the requirements of GOST and ensure the preservation of the beneficial properties of the product. At what temperature melange can be stored directly depends on such an important factor as the type of mixture - dry or liquid.
GOST recommendations for dry product
The optimal temperature for dry storage of egg melange, provided for by GOST and SanPiN, should not exceed 20°C with air humidity not exceeding 75%.
Under such conditions, the dry product can be stored for up to six months. The shelf life of the powdered product is significantly increased if a constant temperature is provided, equal to 1–2°C with a humidity not higher than 60–65%.
In this case, the products remain suitable for consumption for 2 years.
Features for liquid mixture
In liquid form, products can be stored in the refrigerator for no more than 24 hours., if the temperature is maintained within 5–6 degrees.
Where and in what is it better to keep it?
The choice of storage location depends not only on the temperature conditions and air humidity discussed above. It is important in what packaging the finished product is produced, as well as a self-prepared mixture of eggs.
Production Packaging Options
In production, dry egg powder is prepared using dehydration technology and spraying a liquid melange substance. The result of these operations is the removal of up to 70% of moisture from the mixture.
Then the dry melange products are packaged in cardboard boxes, metal containers or plastic bags.
More often, sealed containers made of polyethylene or plastic are used to store dry powder. Packaging varies: from 5 g to 1 kg. Manufacturers also use large plastic cubes with a capacity of up to 1000 kg.
At room temperature, powdered melange in a closed package retains its shelf life for six months. At sub-zero temperatures – storage is possible for 24 months.
After opening the factory packaging, the dry powder can be poured into a glass container and closed with a tight-fitting lid.
Pasteurized and frozen
For the manufacture of this type of product manufacturers use two methods: pasteurization and freezing.
The pasteurized product is placed in special aseptic containers with a permissible shelf life of no more than 1 month.
Frozen egg melange can be stored for more than 16 months if kept in the freezer. In this case, the container must be hermetically closed.
Important conditions for proper storage, in addition to packaging - ensuring coolness, darkness and good ventilation.
Self-cooked
Similar requirements for storing a liquid product apply to an egg mixture prepared at home by thoroughly mixing the contents of the eggs with the addition of a small amount of salt or sugar. These components are added to egg melange in order to maintain the structure of the product after defrosting.
It is not advisable to make homemade egg powder. This is a very labor-intensive process that requires special equipment.
What to do with expired or spoiled products?
After the expiration date of the product or non-compliance with the recommendations for storing egg melange, it becomes unsuitable for consumption.
The following signs indicate this:
- the powder product does not dissolve well;
- dry melange instead of a yellow tint acquired a brownish color;
- powdered eggs changed the taste;
- The liquid and dry melange began to smell foul.
Products with such characteristics should not be used for food. It must be disposed of. Otherwise, consumption of the product may lead to acute food poisoning.
Tips and tricks
To avoid harm to health, try to follow some simple but important rules:
Do not store dry melange after diluting it with liquid.- Before diluting the powder, be sure to sift it through a fine sieve.
- Water should be poured into the powder, boiled and cooled. For 3 tbsp. powder you will need 150 ml of water.
- After thoroughly stirring the ingredients, leave the mixture for 10 - 15 minutes. for complete swelling.
- It is better to defrost liquid egg melange in two stages: first, place the product in the refrigerator for several hours, then leave it at room temperature until completely defrosted.
Conclusion
Using egg melange not only simplifies the preparation of various dishes, but also significantly extends the shelf life of eggs. We should not forget that ignoring established standards for maintaining temperature conditions not only shortens the shelf life of the product, but can lead to serious health problems.
