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METHOD OF PASTEURIZING CHICKEN SHELL EGG
METHOD OF PASTEURIZING CHICKEN SHELL EGG
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机译:鸡壳蛋糊化方法
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摘要
The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed method, and maintaining the lowest temperatures at the pasteurization temperature or higher for the necessary time. The method increases the stability of the egg as a food product, extends egg life, and improves the quality of albumen and yolk in the in-shell egg. Also the method reduces a problem of weight loss caused by pasteurizing Salmonella in the shelled egg.
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