KR100860257B1 - Method for manufacturing canned boiled-egg - Google Patents

Method for manufacturing canned boiled-egg Download PDF

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Publication number
KR100860257B1
KR100860257B1 KR1020070035606A KR20070035606A KR100860257B1 KR 100860257 B1 KR100860257 B1 KR 100860257B1 KR 1020070035606 A KR1020070035606 A KR 1020070035606A KR 20070035606 A KR20070035606 A KR 20070035606A KR 100860257 B1 KR100860257 B1 KR 100860257B1
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South Korea
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egg
yolk
egg white
boiled
white
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KR1020070035606A
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Korean (ko)
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김선수
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김선수
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method of manufacturing a canned boiled egg is provided to reduce loss of nutrients, increase shelf life and enable the consumer to selectively eat the egg yolk and egg white. A boiled egg is separated into egg yolk and egg white which are put into each grinding machine and finely cut. The finely cut egg yolk and egg white are put into a mold unit(10), pressed, covered with a vacuum packaging film, hermetically sealed, put into a can and hermetically sealed. The mold unit comprises: a body(11) with a penetration structure and a receiving space(11a) inside; a door(12) hinge(H)-connected to one end part of the body to open the one end part; and a pressing member(14) to press the egg yolk and egg white which are filled in the receiving space.

Description

삶은 계란 통조림 제조방법{Method for manufacturing canned boiled-egg}Method for manufacturing canned boiled eggs {Method for manufacturing canned boiled-egg}

도 1은 본 발명에 따른 삶은 계란 통조림 제조방법에 있어, 몰드유닛을 나타낸 단면도이다.1 is a cross-sectional view showing a mold unit in the boiled egg canned manufacturing method according to the present invention.

도 2는 본 발명에 따른 삶은 계란 통조림 제조방법에 있어, 몰드유닛에 충진된 난황 및 난백을 가압하는 과정을 나타낸 단면도이다.Figure 2 is a cross-sectional view showing the process of pressing the yolk and egg white filled in the mold unit in the boiled egg canned manufacturing method according to the present invention.

<도면의 주요 부분에 대한 설명>Description of the main parts of the drawing

10 : 몰드 유닛 11 : 몸체10: mold unit 11: body

11a : 수용공간 12 : 도어11a: accommodation space 12: door

13 : 개폐수단 14 : 가압부재13: opening and closing means 14: pressure member

본 발명은 삶은 계란 통조림 제조방법에 관한 것으로서, 보다 상세하게는 삶은 계란에서 난황과 난백을 분리한 후 그 각각의 난황과 난백에 첨가물를 첨부하여 세절한 후 가압하여 진공포장용기에 포장함으로써, 영양분 손실을 줄이고 장기간 보존할 수 있고 언제 어디서나 간편하게 취식할 수 있으며, 사용자의 기호에 따라 난황과 난백을 선택적으로 취식할 수 있는 삶은 계란 통조림 제조방법에 관한 것이다.The present invention relates to a method for manufacturing boiled egg canned food, and more particularly, separating egg yolk and egg white from boiled eggs, adding the additives to the respective egg yolk and egg white, cutting them, and pressing and packing them in a vacuum packaging container to reduce nutrients. It is possible to reduce the long-term preservation, can easily eat anytime, anywhere, and to cook boiled egg canned eggs that can selectively eat yolk and egg white according to the user's preference.

삶은 계란은 삼겹살이나 돼지갈비에 비해 열량과 지방이 거의 없는 반면 단백질 및 비타민과 각종 영양소가 다량 함유되어있고 대표적인 저지방 고단백 식품으로 다이어트는 물론 헬스클럽에서 운동 후 소비된 열량 및 근육량 보충을 위함으로도 많이 이용하고 있다.Boiled egg contains less calories and fat than pork belly or pork ribs, but it is high in protein, vitamins and various nutrients. It is a representative low-fat high-protein food for supplementing calories and muscle mass consumed after exercising in the gym as well as diet. I use it a lot.

이러한 삶은 계란을 가정이나 야외 또는 헬스클럽에서 운동 후 바로 취식하기 위해서는 사전에 계란을 구입하여 직접 삶아 포장해야 하는데, 이때 삶은 계란이 이동도중 외부충격이나 각각의 계란의 마찰에 의에 쉽게 파손되는 문제점이 있으며, 취식을 위해 삶아진 계란의 껍질을 일일이 까야 하고 취식 후 그 깐 껍질을 수거하여 버려야 하는 번거로움이 있으며, 계란의 특성상 원형의 형상을 이루고 있어 보관이 이동이 상당히 불편한 문제점이 상존하게 된다.In order to eat these boiled eggs immediately after exercising at home, outdoor or health clubs, the eggs must be purchased and packed in advance. In this case, the boiled eggs are easily damaged by external impact or friction of each egg during the movement. There is a hassle of having to close the shell of the boiled eggs for eating and collecting the shell after eating, and has a circular shape due to the characteristics of the eggs, so that the storage is quite inconvenient to move. .

본 발명은 상기와 같은 문제점을 해소하기 위해 안출된 것으로서, 삶은 계란에서 난황과 난백을 분리한 후 그 각각의 난황과 난백에 첨가물를 첨부하여 세절한 후 가압하여 진공포장용기에 포장함으로써, 영양분 손실을 줄이고 장기간 보존할 수 있고 언제 어디서나 간편하게 취식할 수 있으므로 헬스클럽에서 운동 후 소비된 열량 및 근육량을 보충하는데 용이함은 물론 사용자의 기호에 따라 난황과 난백을 선택적으로 취식할 수 있는 삶은 계란 통조림 제조방법을 제공한다.The present invention has been made to solve the above problems, by separating the egg yolk and egg white from the boiled egg and then adding the additives to the respective egg yolk and egg white, and then pressurized and packaged in a vacuum packaging container, nutrient loss It is easy to replenish calories and muscles consumed after exercising in the gym, and can easily eat egg yolk and egg white according to the user's preference. to provide.

본 발명은 계란을 삶는 1단계와 삶은 계란을 난황과 난백으로 분리시키는 2단계와 상기 난황과 난백을 각각 다른 분쇄기에 충진시킨 후 세절하는 3단계와 세절된 상기 난황과 난백을 몰드유닛에 충진하여 가압하는 4단계와 가압된 상기 난황과 난백을 각각 진공포장용 필름에 충진하여 밀봉하는 5단계와 밀봉된 다수개의 상기 진공포장용 필름을 포장용 캔에 충진하여 밀봉하는 6단계로 이루어진 것을 특징으로 한다.In the present invention, the first step of boiling eggs and the second step of separating the boiled eggs into egg yolk and egg white, and filling the egg yolk and egg white in different grinders, and then three steps of the egg yolk and egg white filled in the mold unit Four steps of pressing the pressurized yolk and the egg white and the pressurized egg packing in a vacuum packaging film, respectively, and five steps of sealing a plurality of the sealed vacuum packaging film is filled with a packaging can, characterized in that consisting of six steps.

또한, 상기 1단계는 계란을 삶기 전에 난황과 난백을 분리,추출하여 난황과 난백을 각각 따로 삶는 것을 특징으로 한다.In addition, the first step is characterized by boiled egg yolk and egg white separately by extracting, extracting egg yolk and egg white before boiled eggs.

또한, 난황과 난백이 충진된 분쇄기에 소금, 향신료, 삶은 감자 및 고구마 중 어느 하나를 투입하여 세절하는 것을 특징으로 한다.In addition, the shredded with egg yolk and egg white is characterized in that the cutting of any one of the salt, spices, boiled potatoes and sweet potatoes.

또한, 상기 몰드유닛은 관통된 구조이며 내부에 수용공간이 구비된 몸체와 상기 몸체의 일단부가 개폐되도록 그 일단부에 힌지결합되는 도어와 상기 수용공간에 충진되는 상기 난황 및 난백을 가압하는 가압부재를 포함하여 구성된 것을 특징으로 한다.In addition, the mold unit has a penetrating structure, a body having a receiving space therein, a door hinged at one end thereof so that one end of the body is opened and closed, and a pressing member for pressing the yolk and egg white filled in the receiving space. Characterized in that configured to include.

또한, 상기 4단계는 상기 난황과 난백을 상기 몰드유닛의 수용공간에 각각 충진,가압하여 막대형상으로 형성시키고, 상기 5단계의 진공포장용 필름 또한 막대형상의 수납부를 갖도록 형성시켜 그 수납부에 상기 막대형상의 상기 난황과 난백을 수납하여 밀봉시키는 것을 특징으로 한다.In the fourth step, the yolk sac and egg white are respectively filled and pressed into the accommodating space of the mold unit to form a rod, and the vacuum packaging film of the fifth step is formed to have a rod-shaped accommodating part to the accommodating portion. It characterized in that the accommodating the yolk and egg white of the rod shape.

또한, 상기 6단계는 상기 난황 및 난백이 충진,밀봉된 다수개의 상기 진공포장용 필름을 종이재의 박스에 수납,포장하는 것을 특징으로 한다.In addition, the sixth step is characterized in that the plurality of the vacuum packaging film filled with the egg yolk and egg white packed, sealed in a box of paper material, characterized in that the packaging.

이하, 본 발명에 따른 삶은 계란 통조림 제조방법의 바람직한 실시예 설명한다. 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례에 따라 달라질 수 있다. 그러므로, 이러한 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.Hereinafter, a preferred embodiment of the method for producing boiled egg canned food according to the present invention. The terms to be described below are terms defined in consideration of functions in the present invention, which may vary depending on the intention or convention of a user or an operator. Therefore, definitions of these terms should be made based on the contents throughout the specification.

또한, 하기 실시예는 본 발명의 권리범위를 한정하는 것이 아니라 단지 예시로 제시하는 것이며, 본 기술 사상을 통해 구현되는 다양한 실시예가 있을 수 있다.In addition, the following examples are not intended to limit the scope of the present invention but merely presented by way of example, and there may be various embodiments implemented through the present invention.

도 1은 본 발명에 따른 삶은 계란 통조림 제조방법에 있어, 몰드유닛을 나타낸 단면도이며, 도 2는 본 발명에 따른 삶은 계란 통조림 제조방법에 있어, 몰드유닛에 충진된 난황 및 난백을 가압하는 과정을 나타낸 단면도이다.1 is a cross-sectional view showing a mold unit in the boiled egg canned manufacturing method according to the present invention, Figure 2 is a method for producing boiled egg canned according to the present invention, the process of pressing the yolk and egg white filled in the mold unit It is sectional drawing shown.

본 발명인 삶은 계란 통조림 제조방법은 계란을 삶는 1단계(S1)와 삶은 계란을 난황과 난백으로 분리시키는 2단계(S2)와 상기 난황과 난백을 각각 다른 분쇄기에 충진시킨 후 세절하는 3단계(S3)와 세절된 상기 난황과 난백을 몰드유닛에 충진하여 가압하는 4단계(S4)와 가압된 상기 난황과 난백을 각각 진공포장용 필름에 충진하여 밀봉하는 5단계(S5)와 밀봉된 다수개의 상기 진공포장용 필름을 포장용 캔 에 충진하여 밀봉하는 6단계(S6)로 이루어진다.The inventors canned boiled eggs can be prepared in one step (S1) of boiled eggs and two steps (S2) of separating the boiled eggs into egg yolk and egg white and three steps of filling the egg yolk and egg white in different grinders (3) ( S3) and the four steps (S4) for filling the pressurized egg yolk and egg white in the mold unit (S4) and the pressurized yolk and egg white in a vacuum packaging film to seal each step (S5) and a plurality of the sealed It consists of six steps (S6) of filling the vacuum packaging film in the packaging can and sealing.

본 발명에서는 상기 1단계(S1)에서 계란을 삶고 상기 2단계에서 그 삶아진 계란을 난황과 난백으로 분리하는 것으로 설명되고 있지만 이에 한정되는 것은 아니다.In the present invention, it is described that the egg is boiled in the first step (S1) and the boiled egg is separated into egg yolk and egg white in the second step, but is not limited thereto.

예를 들면 상기 1단계(S1)에서 계란을 삶기 전에 계란 분리추출기를 이용하여 난황과 난백을 분리,추출한 후 그 난황과 난백을 각각 따로 삶아 계란을 삶은 후 난황과 난백을 분리하는 번거로움을 줄일 수 있게 된다.For example, in the first step (S1), before the egg is boiled, the egg separation extractor is used to separate and extract the egg yolk and egg white, and then the egg yolk and egg white are boiled separately to reduce the hassle of separating the egg yolk and egg white. It becomes possible.

상기한 계란 분리추출기, 계란 및 그 계란에서 분리시킨 난황과 난백을 삶는 방법은 것은 일반적으로 널리 알려지고 사용되는 것으로 이에 상세한 설명은 생략하기로 한다.The above-described egg extractor, egg, and the method of boiling egg yolk and egg white separated from the egg are generally known and used, and detailed description thereof will be omitted.

상기 3단계(S3)는 삶아진 상기 난황 또는 난백을 적당량 분쇄기에 충진시킨 후 곱게 갈아주게 되는데 이때, 상기 분쇄기에는 첨가물 즉 소금, 향신료, 삶은 감자 및 삶은 고구마 중 어느 하나를 소비자의 기호에 맞게 선택적으로 투입하여 세절하게된다. 상기한 첨가물 이외에 분쇄된 난백이 잘 뭉치도록 꿀이 첨가될 수 있으며, 운동 후 소비된 열량 및 근육량 보충할 수 있는 다양한 식품을 첨가하는 것이 바람직하다.In step 3 (S3), the boiled egg yolk or egg white is filled into an appropriate amount in a grinder, and then finely ground. At this time, the grinder may be any one of additives, namely, salt, spices, boiled potatoes, and boiled sweet potatoes. It is cut into small pieces. In addition to the above-mentioned additives, honey may be added to agglomerate the crushed egg white well, and it is preferable to add various foods that can supplement calories and muscle mass consumed after exercise.

이때, 상기한 난황과 난백을 분쇄시키는 분쇄기는 통상의 믹서기를 사용하는 것이 바람직하며, 믹서기 이외에 상기 난황과 난백을 분쇄시킬 수 있는 것이면 어 느것이 사용되어도 무방하다.At this time, the pulverizer for grinding the egg yolk and egg white is preferably used a conventional mixer, and any other thing can be used as long as it can crush the egg yolk and egg white in addition to the mixer.

상기 4단계(S4)는 상기 난황과 난백을 상기 몰드유닛(10)의 수용공간(11a)에 각각 충진,가압시켜 사용자가 먹기 적당한 크기로 형성시키는 것으로서, 이에 이와같이 4단계에서 사용되는 상기 몰드유닛은(10)은 관통된 구조이며 내부에 수용공간(11a)이 구비된 몸체(11)와 상기 몸체(11)의 일단부가 개폐되도록 그 일단부에 힌지(H)결합되는 도어(12)와 상기 수용공간에 충진되는 상기 난황 및 난백을 가압하는 가압부재(14)를 포함하여 구성되며, 상기 몸체부(11)와 상기 도어(12)의 단부에는 상기 힌지(H)와 대응되게 계폐수단(13)이 구비시키는 것이 바람직하며, 상기한 개폐수단(13)은 몸체부에 형성된 걸림돌기와 상기 도어에 설치되고 회동에 의해 상기 걸림돌기에 걸림고정되는 걸림구로 구성된다.The fourth step (S4) is to fill and press the egg yolk and egg white in the receiving space (11a) of the mold unit 10, respectively, to form a size suitable for the user to eat, thus the mold unit used in step 4 The silver 10 has a penetrating structure and a door 12 coupled to a hinge H at one end thereof so that one end of the body 11 and the body 11 having an accommodation space 11a therein are opened and closed. It comprises a pressing member 14 for pressing the egg yolk and egg white filled in the receiving space, the body portion 11 and the end of the door 12, the closing means corresponding to the hinge (H) ( 13) is preferably provided, the opening and closing means 13 is composed of a locking projection formed on the body portion and the locking hole is installed on the door and locked to the locking projection by the rotation.

또한, 상기 도어(12)는 상기 몸체부(11)의 단부에 탈착되도록 끼움,고정시키는 것도 가능하다.In addition, the door 12 may be fitted and fixed to be detachably attached to the end of the body portion 11.

상기 몰드유닛(10)의 수용공간(11a)에서 가압된 상기 난황과 난백을 도면에 도시된 바와 같이 막대형상으로 형성시키는 것이 바람직하며, 상기 몰드유닛(10)의 수용공간(11a)의 형상을 다양하게 제작하여 상기 난황과 난백의 형상을 막대 형상 이외에 다양한 형성과 모양으로 형성시키는 것도 가능하다.It is preferable to form the yolk and egg white pressed in the accommodation space 11a of the mold unit 10 in the shape of a rod as shown in the drawing, and the shape of the accommodation space 11a of the mold unit 10 is defined. It is also possible to form a variety of shapes and shapes in addition to the shape of the egg yolk and egg white by making a variety.

상기한 몰드유닛(10)에 상기 난황 및 난백을 충진하여 가압하는 과정을 설명하면 먼저, 도 2에 도시된 바와 같이 몰드유닛(10)의 수용공간(11a)에 난황 또는 난백을 선택적으로 적당량 충진시킨 상태에서 가압부재(14)를 작업자가 상기 수용 공간(14)에 삽입,가압하여 상기한 난황 또는 난백을 압축시킨 후 상기 개폐수단(13)을 조작하여 상기 도어(12)를 상기 몸체(11)에서 탈거시킨 다음 재차 상기 가압부재(14)를 가압하여 상기 압축된 난황 또는 난백을 상기 몸체(11)에서 탈거시키게 된다.Referring to the process of filling and pressing the egg yolk and egg white in the mold unit 10, first, an appropriate amount of yolk or egg white is selectively filled in the receiving space 11a of the mold unit 10 as shown in FIG. In this state, the pressure member 14 is inserted into the receiving space 14 and pressed by the operator to compress the yolk or egg white, and then operate the opening and closing means 13 to move the door 12 to the body 11. ) And then pressurizing the pressing member 14 again to remove the compressed egg yolk or egg white from the body 11.

상기 5단계는 가압된 상기 난황과 난백을 각각 진공포장용 필름에 충진하여 밀봉하게 되는데 이때 상기한 진공포장용 필름을 막대형상의 수납부를 갖도록 형성시켜 그 수납부에 상기 막대형상의 난황과 난백을 수납되도록 함이 바람직하며, 그 수납부에 난황과 난백을 수납시킨 다음 상기 진공포장용 필름의 상단부를 밀봉하게 된다.In the fifth step, the pressurized egg yolk and egg white are respectively filled in a vacuum packaging film and sealed. At this time, the vacuum packaging film is formed to have a rod-shaped storage portion so that the rod-shaped egg yolk and egg white are stored in the storage portion. Preferably, the yolk and egg white are accommodated in the receiving portion, and the upper end of the vacuum packaging film is sealed.

상기 6단계는 밀봉된 다수개의 상기 진공포장용 필름을 포장용 캔에 충진하여 밀봉하는 것으로, 상기한 6단계(S6)에서는 포장용 캔 이외에 상기 난황 및 난백이 충진,밀봉된 다수개의 상기 진공포장용 필름을 보관 및 이동이 용이하도록 종이재의 박스에 수납,포장하는 것도 가능하다.The sixth step is to seal the sealed plurality of the vacuum packaging film in the packaging can, in the sixth step (S6) in addition to the packaging can store the plurality of the vacuum packaging film filled with the yolk and egg white in addition to the packaging can. And it can also be stored and packaged in a box of paper material for easy movement.

또한, 상기 난황 및 난백이 충진,밀봉된 상기 진공포장용 필름을 상기 포장용 캔 및 종이박스에 수납시키지 않고 유통시키는 것도 가능하다.In addition, it is also possible to distribute the vacuum packing film filled with the yolk and egg white without sealing in the packaging can and the paper box.

상기한 1단계에서 6단계의 과정을 자동화시켜 생산성을 향상시킴과 아울러 비용절감을 도모하는 것이 바람직하다.It is desirable to automate the process of steps 1 to 6 above to improve productivity and to reduce costs.

상기와 같은 삶은 계란 통조림의 제조방법은 삶은 계란에서 난황과 난백을 분리한 후 그 각각의 난황과 난백에 첨가물를 첨부하여 세절한 후 가압하여 진공포장용기에 포장함으로써, 영양분 손실을 줄이고 장기간 보존할 수 있고 언제 어디서나 간편하게 취식할 수 있으며, 사용자의 기호에 따라 난황과 난백을 선택적으로 취식할 수 있는 효과가 있다.The method of manufacturing canned boiled eggs as described above is to separate egg yolk and egg white from boiled eggs, and then add the additives to each egg yolk and egg white, and then pressurize and pack them in a vacuum packaging container to reduce nutrient loss and preserve for a long time. It is easy to eat anywhere anytime, and has the effect of selectively eating egg yolk and egg white according to the user's preference.

Claims (6)

삭제delete 삭제delete 삭제delete 계란을 삶는 1단계(S1)와 삶은 계란을 난황과 난백으로 분리시키는 2단계(S2)와 상기 난황과 난백을 각각 다른 분쇄기에 충진시킨 후 세절하는 3단계(S3)와 세절된 상기 난황과 난백을 몰드유닛(10)에 충진하여 가압하는 4단계(S4)와 가압된 상기 난황과 난백을 각각 진공포장용 필름에 충진하여 밀봉하는 5단계(S5)와 밀봉된 다수개의 상기 진공포장용 필름을 포장용 캔에 충진하여 밀봉하는 6단계(S6)로 이루어진 것을 특징으로 하는 삶은 계란 통조림 제조방법에 있어서,The first step (S1) of boiling eggs and the second step (S2) of separating the boiled eggs into egg yolk and egg white, and the third step (S3) of filling the egg yolk and egg white into different grinders and then cutting the egg yolk and Four steps (S4) for filling and pressing the egg white in the mold unit 10 and the five steps (S5) for filling and sealing the pressurized egg yolk and egg white in the vacuum packaging film, respectively, for packing the plurality of the vacuum packaging films sealed In the canned egg can manufacturing method characterized in that the filling consisting of six steps (S6) to seal the can, 상기 몰드유닛(10)은 관통된 구조이며 내부에 수용공간이 구비된 몸체(11)와The mold unit 10 has a through structure and a body 11 having a receiving space therein; 상기 몸체의 일단부가 개폐되도록 그 일단부에 힌지(H)결합되는 도어(12)와The door 12 is hinged to one end of the body so that one end of the body is opened and closed; 상기 수용공간에 충진되는 상기 난황 및 난백을 가압하는 가압부재(14)를 포함하여 구성된 것을 특징으로 하는 삶은 계란 통조림 제조방법.Boiled egg canned manufacturing method characterized in that it comprises a pressing member 14 for pressing the yolk and egg white filled in the receiving space. 삭제delete 삭제delete
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101442911B1 (en) 2012-10-05 2014-09-19 주식회사 하림홀딩스 The white of an egg canned manufacturing methods

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58179463A (en) 1982-04-14 1983-10-20 Yoshiki Yano Preparation of rod-like boiled egg
KR970019901A (en) * 1995-10-20 1997-05-28 신현식 How to prepare egg packaging
KR0185367B1 (en) * 1995-10-20 1999-03-20 신현식 Powder for egg soup
KR20030038869A (en) * 2001-11-06 2003-05-17 이봉균 Algae eggs hatched before hatching and high concentration eggs
KR20060004492A (en) * 2004-07-09 2006-01-12 정연배 Preparation method of bar type boiled egg

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58179463A (en) 1982-04-14 1983-10-20 Yoshiki Yano Preparation of rod-like boiled egg
KR970019901A (en) * 1995-10-20 1997-05-28 신현식 How to prepare egg packaging
KR0185367B1 (en) * 1995-10-20 1999-03-20 신현식 Powder for egg soup
KR20030038869A (en) * 2001-11-06 2003-05-17 이봉균 Algae eggs hatched before hatching and high concentration eggs
KR20060004492A (en) * 2004-07-09 2006-01-12 정연배 Preparation method of bar type boiled egg

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101442911B1 (en) 2012-10-05 2014-09-19 주식회사 하림홀딩스 The white of an egg canned manufacturing methods

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