|
Match
|
Document |
Document Title |
|
|
7951409 |
Method and apparatus for marking an egg with an advertisement, a freshness date and a traceability code
A method of marking an egg is disclosed and comprises applying radiant energy to the shell of an egg so as to cause discoloration of the eggshell, thereby forming a marking comprising at least a...
|
|
|
7851008 |
High fat to protein ratio egg yolk product and methods for making and utilizing same
The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk...
|
|
|
7833557 |
Method of impregnation treatment for foods and a vitamin C-containing egg obtained thereby
The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component...
|
|
|
7799360 |
Method and system for washing eggs shells
The present invention provides a method for washing eggs with a wash mixture of water and composite particles that comprise a mixture of microbial nutrients bound together by a solid fatty acid...
|
|
|
7491417 |
Process for ozone-based decontamination of shell eggs
Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV radiation for external contaminants...
|
|
|
7285302 |
Device and method for the thermal treatment of unshelled eggs
The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the...
|
|
|
7166314 |
Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method
The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component...
|
|
|
7052726 |
Method of pasteurizing chicken shell egg
The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed...
|
|
|
7011739 |
Method for sanitizing shells of eggs using electrolyzed oxidizing water
The present invention relates to methods of sanitizing the shells of eggs, which are used for human consumption and also as hatchlings. More specifically, the present invention relates to a method...
|
|
|
6974599 |
Method of controlling salmonella in shell eggs
The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell...
|
|
|
6800315 |
Methods for decontaminating shell eggs
Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV-light for external contaminants and...
|
|
|
6692784 |
Pasteurized eggs
There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees...
|
|
|
6632464 |
Method for production of pasteurized in-shell chicken eggs
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and c...
|
|
|
6455094 |
Treatment of food products using humidity controlled air
The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process...
|
|
|
6410060 |
Method for the iodine fortification of eggs
This invention relates to the method of non-invasively fortifying eggs with iodine as a dietary supplement without compromising the structural integrity of the egg. The eggs are placed in a...
|
|
|
6406727 |
Method for the pasteurization of egg products using radio waves
Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products,...
|
|
|
6352727 |
Bactericides
An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used...
|
|
|
6322833 |
Pasteurized in-shell chicken eggs and method for production thereof
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and c...
|
|
|
6224929 |
Comestible cleaning process
A new and improved cleaning method and apparatus facilitates a more thorough cleaning of delicate comestibles such as eggs. The process includes using an open frame basket composed of thermoplastic...
|
|
|
6165538 |
Pasteurized in-shell chicken eggs
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and c...
|
|
|
6162478 |
Method and device for preparing chicken eggs
The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber...
|
|
|
6113961 |
Apparatus and methods for pasteurizing in-shell eggs
An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid...
|
|
|
6103284 |
Method of preparing waxed in-shell eggs
A process for waxing in-shell eggs and eggs prepared thereby. In one embodiment, the process for waxing in-shell eggs is directed to waxing an in-shell egg including passing the egg through a...
|
|
|
6086931 |
Sealed egg package
The sealed egg package disclosed herein includes a cup-shaped receptacle formed of transparent thermoplastic material which encloses and resiliently supports an egg therein. The receptacle is...
|
|
|
6035647 |
Method and apparatus for chilling in-shell eggs
A method for chilling a plurality of layers of in-shell eggs includes immersing at least one stack of a plurality of layers of in-shell eggs in cooled liquid until the eggs are cooled to a...
|
|
|
5939118 |
Method for processing poultry shell eggs
Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also...
|
|
|
5756139 |
Egg washing and disinfection process
A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a...
|
|
|
5700504 |
Method for maintaining interior quality of irradiated shell eggs
A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method...
|
|
|
5693352 |
Egg decorating device
A device and method for decorating an object such as an egg, which has a perimeter surface. The device includes a resilient band adapted for placement about the perimeter of the object to be...
|
|
|
5589211 |
Methods for processing poultry shell eggs
Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also...
|
|
|
5520938 |
Low cholesterol eggs and method of selecting same
Reduced cholesterol, low fat eggs are obtained. At least a twenty-five percent reduction in cholesterol is achieved over normal levels for the grade size. The reduction can be achieved by weight...
|
|
|
5431939 |
Hyperpasteurization of food
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a...
|
|
|
5340596 |
Method for preserving the degree of freshness of eggs
A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a...
|
|
|
5283072 |
Modified and simulated liquid poultry egg products and methods of making the same
A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk...
|
|
|
5063071 |
Method for centering an egg yolk during cooking
A method for centering an egg yolk during cooking of the egg is characterized by continuously rotating the egg in opposite directions about the longitudinal axis of the egg while the egg white...
|
|
|
5053238 |
Method for shell removal from hard boiled eggs
A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg...
|
|
|
4853240 |
Method for dyeing eggs using a water soluble dyeing composition in a shaped container
A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different...
|
|
|
4798162 |
Easter egg decorating device
An Easter egg decorating device is provided which securely holds an egg so that the entire surface thereof may be colored in a coloring bath and which is used in conjunction with a pattern which...
|
|
|
4664925 |
Dyed eggs
A means and compositions for pretreating whole intact eggs in a boiling solution at about pH 3.2-3.6 with a buffer, preferably cream of tarter, prior to dyeing and coating with a flavor fragrance.A...
|
|
|
4599235 |
Manufacture of decorated ovoid figurines
A method for producing a decorated ovoid figurine consists of the steps of bonding the small end of a truncated cone made of decorative sheet material to the surface of an ovoid shape, such as an...
|
|
|
4524083 |
Reserved liquid eggs and method of preparation
A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or...
|
|
|
4371555 |
Method for dyeing eggs
There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble...
|
|
|
4181745 |
Method for decorating the shells of eggs
A process for dyeing the shells of eggs by applying a dry granular dyeing medium to the hydrated shell. The dyeing medium includes dye and rock salt. The shell may be wetted in whole or in part...
|
|
|
3965270 |
Method of freezing cooked eggs
A method of freeze treating a cooked egg product which does not result in substantial changes in the physical or chemical characteristics of the later thawed product, which method comprises...
|
|
|
3950557 |
Separation and collection of egg components
A method of separating the components of eggs e.g. for microbiological processes in which the eggs are frozen and allowed to thaw and liquid components separated from solid components.
|
|
|
3882686 |
Method and apparatus for cooling eggs
A continuously moving endless conveyor moves through a series of vertical runs in a cooling room and is provided with a plurality of uniformly spaced carriers each of which has a plurality of...
|
|
|
3830945 |
METHOD AND APPARATUS FOR PROCESSING EGGS WITH MICROWAVE ENERGY
|
|
|
RE02157 |
Title is not available
|
|
|
3321316 |
Method of packaging and treating eggs
|
|
|
3082097 |
Process for preserving perishable products by refrigeration
|