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Application filed by George LashkarashvilifiledCriticalGeorge Lashkarashvili
Priority to GEAU19973812UpriorityCriticalpatent/GEU1999461Y/en
Publication of GEU1999461YpublicationCriticalpatent/GEU1999461Y/en
1. Technical Result Reduction of cost and simplification of technological process. 2. Essence A method provides for separation of yolk from a boiled egg, its homogenization and extracting of oil by pressing in two stages, the first of which is carried out before homogenization by preliminary heating of yolk during 8-12 minutes at temperature 100-150°C, and the second - after homogenization by preliminary heating of yolk during 3-5 min. at temperature 150-300°C. 3. Field of Application Food industry, in particular fat production, can be used in perfumery.
GEAU19973812U1997-07-081997-07-08Method for Obtaining Egg Oil
GEU1999461Y
(en)