Melange – what is it in cooking

The content of the article

• Egg melange
• Structure
• The nutritional value
• Properties
• Production
• Liquid melange
• Dry powder
• At what temperature should egg melange be stored
• Cooking Melange
• How to make melange at home
• Melange recipes
• Hungarian Cheesecakes
• Puff pastry
• Melange Omelet
• Cupcake Capital
• Leningrad cookies
• Mayonnaise

In the food industry, egg melange is actively used. It is used for the manufacture of bakery and pasta, in meat, confectionery, medicine and in the chemical industry. 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 fraught with some difficulties due to their fragility, the appearance of egg powder in the culinary industry has become 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 in the process of cooking whisk until smooth.

Structure

The benefits of dry and liquid melange due to its rich composition, the presence of biologically active elements. It contains magnesium, calcium, potassium, sodium, carotene, iron and other substances. The composition also includes vitamins necessary for the body. The readily digestible proteins 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. Calorie content is considered high: 157 calories per 100 grams of product. Melange provides the body with omega-3 and omega-6 acids, which play an important role in the work of the cardiovascular system.

Properties

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 saturation with necessary elements. The product has a positive effect on the functioning of the nervous and cardiovascular systems, the production of new cells, and the functioning of the brain. Vitamin B prevents the development of birth defects.

Like any other product, melange should not be abused. Since this ingredient is used to prepare a variety of flour products, if they are consumed inappropriately, there is a risk of strong weight gain. 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. The dark brown color indicates that the fats have oxidized. If the powder does not dissolve well, then storage conditions have been violated..

Production

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

Liquid melange

This product form is produced in two ways – by passing pasteurization, using freezing. The first method involves placing melange in special aseptic containers after pasteurization at a temperature of 65-70 degrees and cooling. At the same time, the shelf life does not exceed 4 weeks. The method helps to preserve the taste, properties of eggs, their chemical composition in a 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.

Dry powder

Dehydration technology helps extend product shelf life. During the drying process, about 70 percent of the moisture is removed from the feed. Such a product is produced by spraying liquid melange, after which it is packaged in special packaging. During this 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 shelf life recommended by GOST. Dry melange is best stored at temperatures up to 20 ° C. Moreover, 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). When frozen, it can be used for 15 months. Deep freezing implies temperature conditions not higher than –18 ° С.

Cooking Melange

Before the appearance of this product, eggs were used in the culinary industry. Their use was accompanied by a number of inconveniences – starting 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 the egg mixture, baked goods, bakery and confectionery are made. Melange is used in sausage production. It is added to sauces, creams and drinks to give them viscosity and density..

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 dishes. 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 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 step, the eggs are poured into a plastic tray and set it in place with 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. Break the eggs into a bowl, beat them in a foam using a mixer.
2. Salt, mix.
3. Put in a form or bag, put in the freezer.

Melange recipes

Egg powder is actively used for cooking various dishes. This natural product, which is a source of nutrients, proteins, is present in dough recipes, fillings for pies, sauces, muffins, cakes, meat dishes, omelettes. It is even added to soups. In order for the dish to get 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 dishes: 262 kcal. per 100 g.
• Purpose: dessert.
• Cuisine: Hungarian.
• Difficulty: medium.

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

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. Connect the yeast, 1 tbsp. sugar and 2 tsp flour, pour milk.
2. Grind 900 g of flour with butter.
3. When the yeast mass rises, pour it into a cup with flour.
4. Add half the egg mixture, salt, knead a thick dough.
5. Roll out the layer with a thickness of not more than 0.5 cm. Cut into squares.
6. Make a filling. To do this, combine the cottage cheese, sugar, remaining eggs, sliced ​​lemon and 70 g flour.
7. Put the filling on the squares of the dough, wrap it in envelopes.
8. Bake at 200 degrees for 20 minutes.
9. Sprinkle with powdered sugar before serving.

Puff pastry

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

These buns turn out to be delicate in taste. Their rosy 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 components will make the dessert more piquant and aromatic. Confectioners suggest adding baking powder, but this is not necessary..

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 greasing products – 20 g.

Cooking method:

1. Prepare a puff pastry of dense consistency from the proposed ingredients.
2. Form small buns.
3. Before baking, grease the buns with egg mixture.
4. Bake for about half an hour.

Melange Omelet

• Time: 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 194 kcal. per 100 g.
• Destination: Breakfast.
• Cuisine: Multinational.
• Difficulty: Easy.

Adding egg powder to such an omelet helps to achieve a delicate dish structure, splendor and a pleasant golden hue. This low-calorie meal is a great place to start your 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.

Ingredients:

• egg powder – 4 tbsp;
• milk – 500 ml;
• butter – 2 tbsp;
• salt to taste.

Cooking method:

1. Pour the egg mixture into a cup with 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 pan with oil.
3. Cook the omelet for 5-7 minutes on low heat.

Cupcake Capital

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

The taste of the cake prepared according to the proposed recipe will remind many desserts from childhood. It can be supplemented with dried apricots and other ingredients. Instead of vanillin, you can use cinnamon or other spices. The cupcake is dense and tastes good. Before serving, sprinkle it with powdered 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 egg mixture, raisins, flour, knead loose dough.
3. Put the dough on prepared molds. Bake no longer than 20 minutes.
4. When the muffins have cooled, sprinkle them with powdered sugar.

Leningrad cookies

• 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 is familiar to many since childhood. When cooked properly, it is soft inside, crispy on the outside and melting in the mouth. It can be served for dessert after dinner or as an afternoon snack. Leningrad cookies are eaten with fruit jam, jam. It is convenient to give children with them to school, supplementing with juice and fruit. It will be a great option for a low-calorie snack.

Ingredients:

• melange – 150 g;
• icing sugar – 180 g;
• sugar – 20 g;
• flour – 200 g;
• vanillin – to taste.

Cooking method:

1. Defrost the egg mixture, beat with icing sugar until foam.
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. Biscuits should be placed on a baking sheet covered with parchment paper, you need to carefully so that the products do not stick together during baking. Sprinkle with sugar. Leave on for 40-60 minutes.
5. Transfer the pan to a preheated oven. Bake 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.

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 – the taste of the finished product will have an unpleasant bitterness. A mixture of two types of oils is allowed. The 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 citric 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 whisking.
3. Pour in lemon juice, vinegar, add salt, sugar. Mix.
4. Do not stop whipping the mass, pour in a thin stream of oil.
5. Transfer to a jar and close the lid. Keep refrigerated.