To provide a highly safe method for retaining the freshness of eggs simple in operation and applicable to various storage temperature ranges.
This method for retaining the freshness of eggs involves treating the eggs under heating and includes several versions: 1st version preferably comprises soaking the eggs in hot water, especially preferably soaking the eggs in hot water at 45-55°C for 5-30 min followed by air-drying them, optimally soaking the eggs in hot water at 50°C for 10-20 min; 2nd version preferably comprises dry heat treatment of the eggs, especially preserving the eggs at a place of 45-55°C for 3-5 h, optimally preserving the eggs at a place of 50°C for 3-5 h; the above method is preferably conducted within 7 days after laying the eggs; this method is the most frequently used when the eggs are chicken eggs.
KAZAMI DAIJI
TSUCHIYA TOSHIKO
OGURA NAGAO
HONGO YASUO
ZOURAKU MASAKUNI
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