A method of the present invention comprises: manufacturing a two-dimensional or three-dimensional real image using a projection operation and back projection method, and also comprises: completing two-dimensional display, three-dimensional display, two-dimensional printing and three-dimensional printing using the real image. The present invention belongs to the field of flat-panel display, the field of 3D stereographic display, the technical field of printing, the field of rapid prototyping, the field of additive manufacturing, and the field of 3D printing. The method is similar to a projection data collection and back projection reconstruction method in the computed tomography (CT) technology. The achievement of the computed tomography (CT) technology is the projection data collection of real objects and reconstruction of digitized tomographic images, so as to convert the real objects into virtual data. Projection data collection is replaced with projection operation, the digitized back projection reconstruction method is replaced with the real back projection method, so as to convert virtual data into real objects or real images. The adopted projection rays comprise light, electromagnetic waves, high-energy rays, particle flows, sound waves, shock waves, currents or chemical waves.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

A method for manufacturing a shelf-stable food product is provided. The method may include providing an egg base, providing a hydrocolloid set, providing a fat, homogenizing the egg base with at least the hydrocolloid set and the fat into a batter, sealing a batter portion of the batter into a container, and heating the container. The egg base may have a first ratio of egg white solids to egg yolk solids within a range of 2.25:1 and 4.75:1. A shelf-stable food product made by disclosed methods is also provided. The shelf-stable food product may be enclosed with heat resistant packaging.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

Provided is a protein aggregation inhibitor capable of inhibiting aggregation of a protein even when the protein is heated, and further, capable of inhibiting a decrease in the protein activity even when the protein is heated, which characteristically contains a sulfobetaine polymer obtained by polymerizing monomer components containing sulfobetaine monomer represented by the formula (I):

##STR00001##

wherein R.sup.1 is a hydrogen atom or a methyl group, R.sup.2 is an alkylene group having a carbon number of 1-4, R.sup.3 is an alkyl group having a carbon number of 1-4, R.sup.4 is an alkylene group having a carbon number of 1-4, and X is an NH group or an O group.

A kit for preparing an egg-based meal includes a package having a first compartment and a second compartment. The first compartment is isolated from the second compartment. A pre-beaten egg ingredient is disposed within the first compartment and a non-egg ingredient is disposed within the second compartment. At least one sealing element is removably coupled to the package to seal the first compartment and the second compartment.

A kit for preparing an egg-based meal includes a package having a first compartment and a second compartment. The first compartment is isolated from the second compartment. A pre-beaten egg ingredient is disposed within the first compartment and a non-egg ingredient is disposed within the second compartment. At least one sealing element is removably coupled to the package to seal the first compartment and the second compartment.