DE122388C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

It is known to preserve eggs by that you first coat them with vaseline and then dissolve the coated eggs in a lime solution. preserved. The purpose of the lime solution is not to sterilize the eggshells, but to sterilize them the eggs should be at a constant temperature and in higher layers without the danger of crushing can be preserved; the preservation itself is based on This procedure ensures that the content is completely completed by the transfer; the preservative liquid comes at all not in contact with the eggshells. One could therefore also use this known method instead of the lime solution Use water, if necessary with any additives, which make the unpleasant Odor of standing water is avoided.

Starting to coat the eggs with such a coating of Vaseline and To immerse them in a preservation solution is on the one hand cumbersome, especially because the later cleaning of the eggshells from the petroleum jelly is associated with difficulties is, on the other hand, the process is also costly, so it is in large-scale operations not at all 'is applicable. Even if it can now be admitted that this cumbersome procedures suitable for the preservation of completely fresh eggs is, it still comes into consideration in practice that eggs, which already have some Have been kept for a while and exposed to bacteria, but when exposed to them of the preservative fluid on those adhering in the pores and in the membrane, im Bacteria in the early stages of development are still to be preserved at the time of completion the pores are not protected against spoilage.

In contrast to this known method, there is the present method in it, the eggshells before placing the eggs in the preserving liquid with paraffin oil only to be wetted, so that the preservative liquid can enter the pores is not completely prevented, on the other hand, the penetration of the preservative liquid into the interior of the eggs and the need to clean the eggshells before using the eggs is avoided.

The purpose of the trial is above all that of the various people! - rigen preservatives preliminary change of the eggshells, as a result of which the Eggshells have a tendency to burst when the eggs are cooked, a simple matter to prevent. In addition, the method should and will also allow the preservation liquid to penetrate are reduced into the eggs, so that with this process a significant improvement in the preservation process, in which the eggs are placed in a preservative liquid, is achieved without any considerable effort being connected with it are.

The procedure is carried out in the following manner.

The eggs, which may have been x-rayed beforehand, to get the good eggs from

Claims (2)

To separate the bad ones, if any, are wiped over with a cloth that has been soaked with a little paraffin oil. This can also be done by placing gloves soaked in paraffin oil over the right hand. or pulling it over both hands and wiping the eggs over. The layer of fat, which extends onto the eggshells in this way, is hardly noticeable. Instead of the liquid paraffin oil, you can also use mixtures thereof, e.g. B. Use mixtures of: paraffin oil with talc, bolus, chalk or similar substances insoluble in water; It is only necessary that the paraffin oil mixture should be easily distributed in the thinnest layer. The eggs are then placed in any preservative solution, preferably a solution of calcium hydroxide. When inserting, calcium hydroxide or mixtures of calcium hydroxide with indifferent, insoluble powders of talc or the like may be sprinkled in, and at the end the container can also be covered with paraffinized tissue or paraffinized paper or the like. Instead of the calcium hydroxide solution, any other liquid suitable for preservation can also be used in the process. The comparative experiments, which were carried out on the one hand with the same eggs without the weak impregnation of the eggshells with paraffin oil, on the other hand using this method, turned out to be very in favor of the present method. The particularly pleasant thing about this procedure is that, after a period of storage, the eggs do not show in the slightest that they have been treated with paraffin; the bowls do not need cleaning in the slightest. It has also been shown that, in spite of this wetting with paraffin oil, eggs which already had small black spots on the inside as a result of piid growth were well preserved, so that the germs on the inside of the eggshells are sufficiently reached by the preservation liquid, which is the case with a complete one Coating the eggs with aseline is entirely excluded. A special embodiment of the process consists in pouring paraffin oil onto the preservation liquid in the insertion vessels and allowing the eggs to fall into the preservation liquid itself through this layer of paraffin oil floating on the preservation liquid. When the eggs quickly fall through the paraffin oil layer, only the outer part of the shells is slightly wetted by the paraffin oil, and the superfluous oil separates itself from the eggshell again in the preservative liquid and goes upwards. Here, too, the essential difference between the present process and the known process remains that no shell is formed which completely seals off the contents of the egg against the preservation liquid, but only a slight impregnation takes place, so that the preservation liquid itself can become effective. In addition, especially in the latter embodiment, the substance of the eggs when sinking in and thus the risk of damage to the shells when the eggs are lowered is reduced. Patent claims: 1. Process for the preservation of eggs, characterized in that the eggshells moistened with paraffin oil before placing in the preservation liquid. 2. An embodiment of the method mentioned in claim ι, characterized. that the eggs to be preserved are placed in the preservation liquid drops through a layer of paraffin oil floating on it.