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    Method for processing eggs
    11.
    发明授权
    Method for processing eggs 失效
    处理鸡蛋的方法

    公开(公告)号：US3684531A

    公开(公告)日：1972-08-15

    申请号：US3684531D

    申请日：1970-05-04

    申请人： ROBERT D FOSTER

    发明人： FOSTER ROBERT D

    IPC分类号： A23B5/00 ,  A23B5/005 ,  A23B5/04 ,  A23B3/06

    CPC分类号： A23B5/00 ,  A23B5/005 ,  A23B5/043

    摘要： A METHOD FOR PROCESSING HARD COOKED EGGS PREPARATORY TO PACKING, SHIPMENT AND SALE WITH INCLUDES THE STEPS OF INITIALLY HARD COOKING THE EGGS BY CONTACT WITH BOILING WATER, THEN CHILLING THE EGGES TO A TEMPERATURE OF FROM ABOUT 20*F. TO ABOUT 80*F. THE EGGS ARE THEN MOVED INTO A COLD ZONE WHERE THEY ARE MAINTAINED AT A TEMPERATURE WHICH IS PREFERABLY BELOW 0*F. FOR A PERIOD SUFFICIENT TO FREEZE THE EGG FROM THE SHELL INWARDLY FOR A DISTANCE OF UP TO ABOUT 1/4 INCH. WHILE THE MEMBRANE OR WHITE IS MAINTAINED IN THE PERPHERALLY FROZEN STATE DESCRIBED, THE EGGS ARE MOVED INTO A MECHANICAL VIBRATOR OR CRACKING STRUCTURE WHICH CRACKS THE SHELLS OF THE EGGS OVER THE ENTIRE EXTERNAL PERIPHERY OF THE EGG. THE EGGS ARE THEN MOVED TO A SHELL REMOVAL ZONE WHERE A LIQUID IS JETTED AGAINST THE CRACKED SHELL TO REMOVE THE SHELL FROM THE EGG. PREFERABLY, A SALINE SOLUTION CONTAINING 25 TO 30 WEIGHT PERCENT SALT, OR A CHLORINATED SOLUTION IS UTILIZED FOR THE SHELL REMOVAL STEP. FOLLOWING REMOVAL OF THE SHELL, THE EGGS MAY BE PICKLED OR PLACED IN ANY SUITABLE PRESERVATIVE FOR CANNING OR STORAGE AND SHIPMENT.

    In-Shell Pasteurization Of Eggs
    15.
    发明申请
    In-Shell Pasteurization Of Eggs 有权
    鸡蛋的壳内巴氏杀菌

    公开(公告)号：US20070202224A1

    公开(公告)日：2007-08-30

    申请号：US11568095

    申请日：2005-04-22

    申请人： Corinda Erasmus ,  Mathys Rossouw

    发明人： Corinda Erasmus ,  Mathys Rossouw

    IPC分类号： A23B5/00

    CPC分类号： A23B5/0052 ,  A23B5/005 ,  A23B5/01

    摘要： An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57° C. and 60° C., the albumen temperature being raised at a rate which reduces at least once over time. Simultaneously, in the temperature raising stage (16), the temperature of an external surface of the egg is raised predominantly by means of external heat radiation or conduction to a temperature of between 57° C. and 70° C., or alternatively or in addition the egg surface temperature is allowed to rise to a temperature of between 57° C. and 70° C. as a result of the microwave radiation by inhibiting heat loss from the egg. Said temperatures are then maintained by means of microwave radiation and external heat radiation or conduction for at least some time.

    摘要翻译： 壳内蛋巴斯特消毒方法（10）包括在升温阶段（16）中，主要通过微波辐射将壳内蛋的蛋白温度升至57℃至60℃ 白蛋白温度以至少一次随时间减少的速率升高。 同时，在升温阶段（16）中，蛋的外表面的温度主要通过外部热辐射或传导至57℃至70℃之间的温度，或者替代地或 通过抑制来自鸡蛋的热量损失，由于通过微波辐射，蛋表面温度允许升高到57℃至70℃之间的温度。 然后通过微波辐射和外部热辐射或传导来保持所述温度至少一段时间。

    Pasteurized in-shell chicken eggs and method for production thereof
    16.
    发明申请
    Pasteurized in-shell chicken eggs and method for production thereof 审中-公开

    公开(公告)号：US20030143310A1

    公开(公告)日：2003-07-31

    申请号：US10355901

    申请日：2003-01-30

    发明人： Leon John Davidson

    IPC分类号： A23L003/16

    CPC分类号： A23B5/0052 ,  A23B5/005 ,  A23L15/00

    摘要： A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128null F. to 138.5null F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

    Process for producing powdery acid-treated egg
    17.
    发明授权
    Process for producing powdery acid-treated egg 失效
    生产粉末酸处理鸡蛋的方法

    公开(公告)号：US06358554B1

    公开(公告)日：2002-03-19

    申请号：US09554889

    申请日：2000-05-22

    申请人： Yoshihide Hagiwara ,  Hideaki Hagiwara

    发明人： Yoshihide Hagiwara ,  Hideaki Hagiwara

    IPC分类号： A23L132

    CPC分类号： A23B5/035 ,  A23B5/005 ,  A23B5/14 ,  A23B5/16 ,  A23L15/25 ,  A23L15/30

    摘要： According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0° to about 50° C., optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including a egg shell), carrying out the decomposition treatment at temperatures of from about 0° to about 50° C., optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided.

    摘要翻译： 根据本发明，腌制蛋粉的制造方法，其特征在于，以每100g全蛋中至少150ml的速度向全蛋（包括蛋壳）中加入食用酸水溶液，进行酸洗处理 在约0℃至约50℃的温度下，任选地过滤如此形成的腌制蛋溶液并在入口温度至少为180℃，出口温度至少为120℃的条件下对其进行喷雾干燥 C。; 或向全蛋（包括蛋壳）中加入食用酸和水解酶的水溶液，在约0℃至约50℃的温度下进行分解处理，任选地对其进行热灭菌和/或过滤 形成液体分解产物，并通过干燥将其粉化。

    Pasteurized in-shell chicken eggs and method for production thereof
    18.
    发明授权
    Pasteurized in-shell chicken eggs and method for production thereof 有权
    巴氏杀菌鸡蛋鸡蛋及其生产方法

    公开(公告)号：US06322833B1

    公开(公告)日：2001-11-27

    申请号：US09613832

    申请日：2000-07-11

    申请人： Leon John Davidson

    发明人： Leon John Davidson

    IPC分类号： A23B5005

    CPC分类号： A23B5/0052 ,  A23B5/005 ,  A23L15/00

    摘要： A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

    摘要翻译： 通过加热鸡蛋直到鸡蛋蛋黄的中心部分处于128°F至138.5°F之间的温度来烘烤壳内鸡蛋的方法。该温度在参数线A和参数 图B的线B 1，并且足以使存在于蛋黄中的任何沙门氏菌物质减少至少5个记录，但不足以使得在Haugh单位中测量的蛋的蛋白质功能明显低于相应的未经高温灭菌的壳内蛋的蛋清功能。