Abstract: A system for shaping a food product which is initially in the liquid state, such as fresh liquid egg white or yolk, while it is hardening, in which the liquid product is fed to a continuously unwinding band of flexible material, such as Teflon-coated paper which is deformed while in motion from a flat state to the shape of a continuous container and in which the product is treated as by heating until it is hard. After the product is hard the band is restored to its flat state and is drawn in a direction opposite to its original direction while the shaped and hardened product is carried away. Specifically, the means for deforming the band comprises a pair of press rollers having male and female molding parts for marking longitudinal folding lines on the band and flanges for raising the edges of the bands along the longitudinal folding lines. Preferably, the product is heated in a microwave cavity and, during heating, a second band is applied on top of the shaped band to form a steam-tight cover.

Abstract: The invention consists of the following steps:(a) continuously feeding n1 containers with fresh liquid egg white and n2 containers with fresh liquid egg yolk, the containers having the same shape and being made of a material inert to microwaves, the sum of n=n1+n2 being equal to at least two and n1 being either equal to n2 or different from n2 by one unit,(b) subjecting each liquid egg product to the action of microwaves so that it coagulates in the container, in the form of a homogeneous layer, without however reaching the hard cooked state,(c) extracting the layers from the containers and superposing the extracted layers so that a layer based on liquid egg white alternates with a layer based on liquid, egg yolk, and(d) subjecting the superposed layers to a complementary heat treatment to achieve the desired degree of cooking while at the same time ensuring the complexing of the different layers.

Abstract: This invention relates to a process for manufacturing a product based on egg in the hard-boiled state, constituted by a plurality of superposed, fast-joined layers, one layer of white alternating with a layer of yolk, of rectangular section. The process consists in the following steps: (a) supplying fresh runny egg white in n.sub.1 moulds, and fresh runny egg yolk in n.sub.2 moulds, the sum n.sub.1 +n.sub.2 being at least equal to two and n.sub.1 being equal to n.sub.2 or different from n.sub.2 by one unit; (b) pre-cooking each runny liquid up to coagulation; (c) removing from moulds; (d) superposing the coagulated layers, a layer of yolk being adjacent a layer of white; (e) cooking the superposed layers, under slight pressure, up to hardening. The finished product is preferably in the form of a cube and is used as aperitive snack.