GB986341A - Improvements relating to the preservation of eggs - Google Patents

Improvements relating to the preservation of eggs

Info

Publication number
GB986341A
GB986341A GB1261561A GB1261561A GB986341A GB 986341 A GB986341 A GB 986341A GB 1261561 A GB1261561 A GB 1261561A GB 1261561 A GB1261561 A GB 1261561A GB 986341 A GB986341 A GB 986341A
Authority
GB
United Kingdom
Prior art keywords
eggs
yolks
whites
cans
contents
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1261561A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JOSEPH HAI LEVY NAHOUM
Original Assignee
JOSEPH HAI LEVY NAHOUM
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by JOSEPH HAI LEVY NAHOUM filed Critical JOSEPH HAI LEVY NAHOUM
Publication of GB986341A publication Critical patent/GB986341A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/0055—Preserving by heating without the shell
    • A23B5/0057—Preserving by heating without the shell with packages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Making a preservative of hard-boiled egg material in which yolk is distributed randomly in the coagulated white involves removal of shells from eggs, introducing the yolks and whites into cans having an internal coating which does not react with sulphur compounds of the egg to produce discoloration, coagulating the can contents by heating, e.g. at 60-70 DEG C., hermetically sealing the cans, and sterilizing the can contents by heating, e.g. at 120 DEG C. for 20-40 minutes. The whites may be preliminarily separated from the yolks and treated with glucose oxidase, catalase and hydrogen peroxide.
GB1261561A 1960-04-08 1961-04-07 Improvements relating to the preservation of eggs Expired GB986341A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IL1373360 1960-04-08

Publications (1)

Publication Number Publication Date
GB986341A true GB986341A (en) 1965-03-17

Family

ID=11043158

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1261561A Expired GB986341A (en) 1960-04-08 1961-04-07 Improvements relating to the preservation of eggs

Country Status (1)

Country Link
GB (1) GB986341A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111202162A (en) * 2020-01-20 2020-05-29 广东蛋能量生物科技有限公司 Instant egg white peptide sausage and preparation method thereof
CN111202219A (en) * 2020-01-20 2020-05-29 广东蛋能量生物科技有限公司 Instant egg-white sausage and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111202162A (en) * 2020-01-20 2020-05-29 广东蛋能量生物科技有限公司 Instant egg white peptide sausage and preparation method thereof
CN111202219A (en) * 2020-01-20 2020-05-29 广东蛋能量生物科技有限公司 Instant egg-white sausage and preparation method thereof

Similar Documents

Publication Publication Date Title
US2546568A (en) Process for the preservation of comestible materials
US3364037A (en) Hydrogen peroxide treatment of eggs
FR2492226B1 (en)
GB986341A (en) Improvements relating to the preservation of eggs
US2497817A (en) Stabilization of eggs
KR880003582A (en) How to prepare retort food
JPS6439965A (en) Preparation of thermally processed bird meat
US1197707A (en) Method of preserving eggs.
US2860993A (en) Process of stabilizing the color of cooked meat
US1686393A (en) Method for preventing the blackening of tinned foods
US876806A (en) Process of preserving.
US2595808A (en) Method for use in the preservation of eggs
GB868045A (en) Dried egg product and method of preparation
US2073006A (en) Method of processing artichokes
GB582611A (en) Improvements in and relating to the treatment for preservation and storage of vegetables and other edible material
GB1245849A (en) Method of improving colour of cooked egg products
GB190612836A (en) Improved Method for the Preservation and Transport of Articles of Food.
EP0020011A3 (en) Packaging of shelled hard boiled eggs and apparatus therefor
GB740379A (en) Improvements in or relating to the treatment of food
SU500791A1 (en) A method of canning onions
US3558329A (en) Process for preserving melons
GB842034A (en) Improvements in and relating to processing poultry
KR890001464A (en) Soft nitriding method of raisins using gelatin
KR930002180B1 (en) Method for preservating pounded-garlic
CH608695A5 (en) Process for the preparation of a concentrated food solution, suspension or emulsion