JPS60105472A - Production of egg powder of snapping turtle and eggs similarto snapping turtle - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] The nutritional components contained in various types of Elag are extremely rich, and include large amounts of protein, milk yolk, vitamin AlB2, and the like. For example, stupon elag contains higher amounts of iron, potassium, vitamin E and vitamin D than other elags.

The production volume of stupon elags is much lower than that of general elags, and in addition to the difference in the volume of the elags themselves, stupon elags have a spawning period of only five months a year; Every year from Otsuki to New Year of the following year, fresh stupon erag cannot be eaten. Although there is a method of storing stupon erag for a relatively long period of time using the most refrigerated method, it cannot avoid the disadvantage that the freshness of stupon erag is greatly reduced.

The present invention provides a method for producing fresh Erag powder or various similar Erag products that are convenient to carry and can be stored for a long period of time. In particular, stupon elag or various elags are processed into a powder form that does not impair the original nutritional ingredients by the method of the present invention, and are made into the form of capsules, sugar-coated tablets, tablets, prison sentences, or canned elag powders that are convenient for packaging. The product containing natural nutrients is portable, durable for long-term storage, and can be eaten even during times when fresh stupon erag is scarce.

Since there is no heating process that destroys the nutritional ingredients contained in Susopon Egg during the manufacturing process, the nutritional ingredients contained in the Susopon Egg powder product are almost the same as fresh Susopon Egg. By the production method of the present invention, the natural proteins, milk yolk, vitamin A, vitamin B2, vitamin E, and vitamin D contained in the stupone elagu can be preserved for a long period of time.

After washing the fresh Elagu that was harvested on the day and drying the surface of the Elagu, it can be used for alcoholic beverages with an alcohol concentration of 40 parts or more.
After soaking for more than 0 days, it is frozen and dehydrated in a closed room at -40 degrees Celsius, and then dried with cold air at -40 degrees Celsius to bring it into a state with an extremely low water content that allows the shelled Elag granules to be easily crushed. The manufacturing method of Elag powder is to crush it into powder using a grinder in a cold room at 40 degrees C, which retains the nutrients contained in Elag and can withstand long-term storage, or into capsules, sugar-coated tablets, tablets, and bottles. This is a method for producing various types of Elag powder, which is characterized by making it convenient to carry as a powder or in difficult-to-pack packaging.

The method and process for producing Elag powder of the present invention will be described in detail below.

(1) Selection of Elagu: We carefully select a considerable number of fresh Elagu that were born on the day, and manually wash each Elagu one by one with clean water to ensure that the surface of each Elagu shell is clean. Make sure that it is not attached.

After washing, store the Elag grains at a room temperature of 15 degrees (degrees Celsius, the same below).
Place in an air-conditioned room at a temperature of 20 to 20 degrees and use a fan or dry naturally to make the surface of the elagu moisture-free, making it convenient for the next dipping process.

(2) Soaking: Collect clean elagu with no moisture on the outer surface,
An equal amount of Erag is left in a large number of airtight containers that can be easily opened and closed. Each airtight container contains an alcoholic liquid with an alcohol content of 40 degrees or more (for example, Gaoliang wine produced in the Republic of China or other alcoholic beverages with an equivalent alcohol content), and the alcoholic liquid in each airtight container is Make sure to cover the upper layer. In other words, the Elag granules are completely immersed in the alcoholic liquid in a closed container, so that the nutritional components contained within the Elag do not deviate.

The soaked stupon erags are taken out after about 120 days (for other elags, the soaking period is extended depending on the volume) and placed in an air-conditioned room at -40 degrees Celsius.

(3) Dehydration: Drain water at a low temperature of -40 degrees in an air-conditioned room, and forcefully dry it indoors with cold air at the same temperature to reduce the total water content of the Elag grains to 3% or less. It is finished into fine granules that can be crushed.

(4) Grinding and packaging: Grind the Elag granules using a general grinder in an air-conditioned room at -40 degrees Celsius.

The low temperature in the room does not generate heat that destroys the nutritional components when the Erag granules are crushed into powder, and the released Stupon Erag powder is maintained at a low temperature continuously to maintain the same nutritional content as fresh Erag. If the Elagu powder product is sugar-coated, gunpowder, tablet, or hard-packed, it is convenient to carry, retains the nutrients it contains, and can be eaten at any time.

As a result of the above, the method of the present invention can produce elag powder with a high degree of natural nutritional ingredients, and it is possible to easily carry elags (for example, stupon erag), which conventionally had restrictions on production time and were difficult to maintain freshness. It can be manufactured into a form that can be stored for a long time.

In other words, the method of the present invention allows natural nutritional ingredients that are not easily available to be retained by appropriate means, and has great utility value.

Patent applicant: Huang Ishi (male agent: Hidenori Ito) Procedural amendment (method) % formula % 1 Case description Patent Application No. 212605, 1988 2
, Name of the invention: Stupon Elag and method for producing Elag powder similar to Stupon 3; Relationship with the case of the person making the amendment; Address of the patent applicant; X g Part 4, Agent 5, Date of amendment order February 28, 1980 6 Amendment fe, r-> Application and specification, --1-c QEt
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ud-t2 (J') Procedural amendment Written March 21, 1980 Kazuo Wakasugi, Commissioner of the Patent Office ■ Case description Patent application No. 212605 No. 2 of 1982
Name of the invention: Stupon Elag and method for producing Elag powder similar to Stupon 3; Relationship with the case of the person making the amendment Address of patent applicant: Xiushui Town 4, Changhua County, Taiwan, Republic of China Address of agent: Shibaura, Minato-ku, Tokyo 2-4-5, Subject of amendment Claims section of the specification Patent specification 2, Claims (1) Cleaning of fresh elags laid on the day, free of poor quality and dirt. After confirming, air-dry the moisture on the surface of the Elag in a cooling room at about 15 to 20 degrees Celsius, and immerse the clean Elag granules with no moisture on the surface tightly in an alcoholic liquid with an alcohol concentration of 40% or more. After about 120 days have passed, the number of elagu grains that have been soaked should be reduced to about 4 below zero.
Dry at a low temperature in an air-conditioned room at 0 degrees C, and force-air dry with cold air at the same low temperature until the entire Elag grains have a moisture content of about 3 parts or less and become easily crushed fine grains.

The Elag granules are crushed using a pulverizer in a cooling room at about -40 degrees Celsius to obtain a powdered Elag powder product.

In addition, after preparing the fresh elags that were born on the day, about 10~
Elag granules (A) that have been air-dried indoors at 20 degrees Celsius, and the Elag granules (A) are added to about 1 part salt solution of about 20 to 40 parts.
Elag grains (B) soaked for ~4 months can also be applied in the same manner.

To make a product of Elag powder which is convenient to carry and can be stored for a long time by putting a certain amount of Elag powder in difficult-to-fill packaging or as capsules, sugar-coated tablets, or fire powder.

The freezing and dehydration method of producing Elagu powder retains natural nutritional ingredients through the above production process.

(2) Indoor low-temperature power strong wind dehydration method After washing fresh elags dropped by Cancer Nissan with water, approximately 10~
Elag granules (by air drying indoors at 20 degrees C)
A) - The Erag granules of (A) were soaked in Takahashi sake or whiskey containing about 40% alcohol for about 120 days.
Elag granules (C) obtained by immersing the Elag granules of ~40% salt solution for about 1 to 4 months (A) Elag granules obtained by immersing the Elag granules of (A) in about 20% vinegar for about 1 to 4 months ( D) Break the outer skin of each of the above (AXB) (CXD) Elag granules, take out the contents, spread them thinly, and bake at a room temperature of 15 degrees Celsius to -7 degrees Celsius in order to avoid destroying vitamin E, at a speed of 3 seconds.
It takes about 70 to 100 hours to dehydrate in strong winds of 300 ft. It contains 5% water. Grind it into powder. Elag powder is made into gunpowder, capsules, or bottled.

In this way, a product of Elagu powder that is convenient to carry and does not lose its nutritional content can be obtained.

3. Detailed Description of the Invention The nutritional components contained in various types of Elag are extremely rich, including large amounts of protein, milk yolk, vitamin AlB2, etc. For example, stupon elag contains higher amounts of iron, potassium, vitamin E and vitamin D than other elags.

The production volume of stupon elags is much lower than that of general elags, and in addition to the difference in the volume of the elags themselves, stupon elags have a spawning period of only five months a year; Unfortunately, it is not possible to eat fresh stupon erag every year from Otsuki to New Year of the following year. Although there is a method of storing stupon erag for a relatively long period of time using the most refrigerated method, it cannot avoid the drawback of significantly reducing the freshness of stupon erag.

The present invention provides a method for producing fresh Erag powder or various similar Erag products that are convenient to carry and can be stored for a long period of time. In particular, the method of the present invention is used to make stupon elag or various elags into a powder form that does not impair the original nutritional ingredients, and it is made into capsules, sugar-coated tablets, tablets, gunpowder, or difficult-to-fill elag powders that are convenient for packaging. The product contains natural nutrients that are convenient to carry, can be stored for a long period of time, and can be eaten even during times when fresh stupone elagu is scarce.

Since there is no heating process during the manufacturing process that destroys the nutritional components contained in the Stupone Erag, the nutritional components contained in the Stupone Erag powder product are almost the same as fresh Stupone Erag. By the production method of the present invention, the natural proteins, milk yolk, vitamin A, vitamin B, vitamin E, and vitamin D contained in stupone elagu can be preserved for a long period of time.

After washing the fresh Elagu that was born on the day and drying the surface of the Elagu, immersing it in alcoholic beverages with an alcohol concentration of 40% or more for about 120 days or more, the bag is frozen and dehydrated in a sealed room at -40 degrees Celsius, and then the bag is packed. Dry with cold air at -40 degrees Celsius to bring the shelled Elag granules to a state with extremely low water content that allows them to be easily crushed, and then crush them into powder using a grinder in a cold room at about -40 degrees Celsius. Due to the production method of Elag powder, various types of Elag that are characterized by retaining the nutrients contained in Elag, being able to withstand long-term storage, or making it convenient to carry as capsules, sugar-coated tablets, tablets, bottled powder, or canned packaging. This is a method for producing powder.

The method and process for producing Elag powder of the present invention will be described in detail below.

(1) Selection of Elagu: We carefully select a considerable number of fresh Elagu that were born on the day, and manually wash them one by one with clean water, ensuring that there is no contamination or bad quality attached to the surface of each Elagu shell. Check.

After washing, place the Erag grains in an air-conditioned room at a room temperature of 15 degrees Celsius (hereinafter the same) to 20 degrees Celsius and use a fan or dry naturally to make the Elag surface moisture-free, which is convenient for the next dipping process. Make it familiar.

(2) Soaking: Collect clean elagu with no moisture on the outer surface,
An equal amount of Erag is left in a large number of airtight containers that can be easily opened and closed. Each airtight container contains an alcoholic liquid with an alcohol content of approximately 40 parts or more (e.g., Gaoliang wine produced in the Republic of China or other alcoholic beverages with an equivalent alcohol content), and the alcoholic liquid in each airtight container is Allow the liquid to submerge the upper layer of the elag. t, b Ensure that the Elagu granules are completely immersed in the alcoholic liquid in a closed container to prevent the nutritional components contained within the Elagu from escaping.

The soaked stupon erags are taken out after about 120 days (for other elags, the soaking period is extended depending on the volume) and placed in an air-conditioned room at -40 degrees Celsius.

(3) Dehydration: Drain moisture at a low temperature of -40 degrees Celsius in an air-conditioned room, and forcefully dry it indoors with cold air at the same temperature to reduce the total moisture content of the Elag grains to about 3 degrees or less,
Finished in a compacted fine granule that can be easily crushed.

(4) Grinding and packaging: Grind the Elag granules using a general grinder in an air-conditioned room at about -40 degrees Celsius. The low temperature in the room does not generate heat that destroys the nutritional components when the Erag granules are crushed into powder, and the antacid Stupon Erag powder is continuously kept at a low temperature to maintain the same nutritional content as fresh Erag.

If the Elagu powder product is packaged in sugar-coated tablets, gunpowder/tablets, or canned packaging, it is convenient to carry, retains the nutrients it contains, and can be eaten at any time.

As a result of the above, the method of the present invention can produce Elagu powder with highly natural nutritional ingredients, and it is possible to easily carry Elagu (such as stupon Elagu), which conventionally had a limited production period and had difficulty keeping fresh, and to maintain it for a long period of time. It can be manufactured into a form that can be stored easily.

In other words, the method of the present invention preserves in a suitable manner natural nutritional ingredients that are not easily available and is of great utility to dogs.

Patent applicant: Oshio Huang Agent Hidenori Ito

Claims (2)

[Claims] (1) Clean the fresh elags produced on the day and remove impurities.
After confirming that there is no dirt attached, the moisture on the surface of the Elag is air-dried in an air-conditioned room at 15 to 20 degrees Celsius, and the clean Elag granules with no moisture on the surface are sealed in an alcoholic liquid with an alcohol concentration of 40% or more. Soak for at least 120 days, then take out and soak the soaked Elag grains at -40 degrees Celsius.
Dry at a low temperature in an air-conditioned room, and force-air dry with cold air at the same low temperature until the entire Elag grain has a moisture content of 396 or less and becomes a compacted fine grain that can be easily crushed. The Elag granules are crushed using a pulverizer in a cooling room at -40 degrees Celsius to obtain a powdered Elag powder product. Also, after washing the fresh elags that were born on the day, about 10 to 2
Elag granules (A) naturally dried in a room at 0 degrees C, and Elag granules (B) obtained by soaking the Elag granules (A) in 20 to 40% saline solution for 1 to 4 months can be similarly applied. . To make a product of Elag powder which is convenient to carry and can be stored for a long period of time by packaging a certain amount of Elag powder in cans, capsules, sugar-coated tablets, or open bottles. The freezing and dehydration method of producing Elagu powder retains natural nutritional ingredients through the above production process. (2) Indoor low-temperature power strong wind dehydration method After washing the fresh crab rags that were laid on the day with water, about 10~
Elag granules (by air drying indoors at 20 degrees C)
A) Elag granules of (A) were soaked in Takahashi sake or whiskey containing about 40% alcohol for 120 days (B) Elag granules of (A) were soaked for 20 to 4 days.
The Elag grains (C) and (A), which were soaked in 0q6 salt water for 1 to 4 months, were soaked in 20 grams of vinegar for 1 to 4 months.
Elag granules (D) by the method of soaking in the moon, and the above (AX
Break the outer skin of each Elag granule (BXCXD), remove the contents, spread it thinly, and heat it at room temperature of 15 degrees Celsius to minus 7 degrees Celsius in a strong wind of 3 meters per second to avoid destroying the vitamin E.
Dehydrate for 0 to 100 hours. -It contains 5 parts of water. Grind it into powder. Elag powder is made into prison sentences, capsules or bottles. In this way, a product of Elagu powder that is convenient to carry and does not lose its nutritional content can be obtained.