2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pasteurization is a type of canning that allows food to be stored for longer. The method was named after the discoverer, the French scientist Louis Pasteur, in 1862, who used his knowledge of fermentation processes to discover pasteurization, used mainly for dairy products.
What is done in pasteurization?
In this process, the products are heated briefly to a certain temperature, at which the microorganisms are not completely destroyed, but their development is slowed down and so the product prolongs its shelf life.
Raw eggs, which are used in desserts such as tiramisu, chocolate mousses and others that carry a risk of poisoning, which is transmitted through the eggs of infected hens, are also pasteurized.
Pasteurization of eggs for desserts in which they are consumed raw, it is recommended.
What are pasteurized eggs
For to pasteurize the eggs, should be placed briefly on high heat and then cooled. The yolk should reach a temperature of 60 degrees. At this temperature the egg will not boil, the yolk will only warm up without the egg being cooked.
The texture of the egg remains as raw and is used in the same way in cooking recipes, but the growth of microorganisms is eliminated. They are stored like ordinary eggs in the refrigerator and can be subjected to this treatment several at a time.
How are eggs pasteurized?
- Separate the selected ones eggs for pasteurization and place them in a pot of water in which you have placed a thermometer to monitor the temperature and turn on the stove;
- When the water reaches 60 degrees, detect 3 minutes. If you need to keep the required 60 degrees, reduce the heat. After three minutes, cool them under a stream of cold water and put them in the refrigerator. Those who have a steam oven can put the eggs in it at 60 degrees for three minutes.
Pasteurized eggs it is good to consume within a few days.
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