Poultry embryonated egg nutrient food

A technology of nutritious food and poultry embryos, applied in food preparation, food science, application, etc., can solve the problems of less development and utilization of poultry embryos and eggs, and achieve the effects of improving human immunity, good health care effects, and less loss

Inactive Publication Date: 2009-05-06
杨午己
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And in the prior art, the relevant content to the development and utilization of poultry embryo egg is less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: using fertilized chicken eggs within 5-18 days of normal incubation as raw materials, washed, preliminary heat-treated to sterilize, matured, blanched, seasoned and marinated, drenched and cooled, then vacuum-packed.

[0008] When the incubation temperature exceeds 42°C, the embryos die within 2 to 3 hours; when the incubation temperature is 47°C, the chick embryos at the age of 5 die within 2 hours, and the embryos at the age of 16 die within half an hour. If the temperature is low, the embryonic development is retarded, the hatching time is behind, and the death rate increases. If the incubation temperature stays at 35.6°C for a long time, most embryos cannot hatch. If the deviation from the most suitable temperature range is small, it will have little impact on chicken embryos after the 10th embryo age, especially in the later stage of hatching. Embryos are still significantly affected.

[0009] During the hatching period of poultry embryo eggs, the p...

Embodiment 2

[0011] Embodiment 2: Select the raw material of fertilized poultry embryo eggs that have been incubated for 10-18 days, wash them, break the whole eggs with shells, homogenize them, spray dry them to make powder, and further finely pulverize them, and then sterilize and pack them.

[0012] The characteristics of this embodiment are that the content of protein, calcium, zinc, vitamins, etc. has increased significantly, and its nutrient composition ratio is reasonable, close to the physiological needs of the human body and has a high absorption rate, and the content of saturated fatty acids that is not conducive to health is small, such as: Myristic acid, palmitic acid, etc. are reduced by about 30%, which is an ideal natural fortified food for pregnant women, infants, the elderly, and infirm patients. Rich in calcium, unique in taste, rich in nutrition, easy to use, it is a natural green nutrition product.

Embodiment 3

[0013] Embodiment 3: Using fertilized poultry eggs within 5-18 days of normal incubation as raw materials, after washing, preliminary heat treatment and sterilization, pickling with salt, or firing with lye, or rough brewing.

[0014] In the embodiment of the present invention, various flavors are formed at the same time as pickling and other inactivation, which is convenient for use.

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PUM

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Abstract

The invention discloses a nourishing food made from avian embryo eggs, relating to a health food prepared with the avian embryo eggs to be hatched as main raw materials and a production technique thereof. The finished product is prepared by taking the avian embryo eggs to be hatched as the main raw materials through purification and slaking. As the avian embryo eggs to be hatched are taken as the raw materials for processing and utilization, the nourishing food of the avian embryo eggs pertains to a green natural food, with multiple effective ingredients and multifunctions of nourishing, health care and the like, and is easily absorbed by human body. The nourishing food of the avian embryo eggs contains more than ten kinds of amino acids required by human body, calcium of high content, multiplex vitamins, digestive enzymes, hormone, and the like, in particular, the content of the vitamin A can be higher by 15 percent than the grown poultry. The nourishing food made from the avian embryo eggs can improve health condition and human immunity, with relatively good health-care effect, simple and convenient processing technique, low equipment investment, low loss of effective ingredients in raw materials and relatively long quality preservation period of the product.

Description

technical field [0001] The present invention relates to a kind of health food and its production process which is made of fowl embryo egg which is about to be hatched as the main raw material, especially the nutritious food of fowl embryo egg. Background technique [0002] The time from incubating fertilized poultry eggs to the beginning of emergence, the general incubation period is 18 to 25 days, such as 21 days for poultry. Hairy poultry eggs are also called stillborn eggs. They are affected by improper temperature, humidity or certain germs during the incubation process, resulting in the stop of the development of poultry embryos and the death of immature poultry in the eggshell. The protein and fat contained in it have been completely consumed, and most of the nutrients have also been lost. Obviously, its nutritional value cannot be compared with poultry eggs. At the same time, dead embryonated eggs contain E. coli, Salmonella and other bacteria. Therefore, raw poultry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 杨午己
Owner 杨午己
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