METHOD OF PRODUCING IODINE-FORTIFIED SALTED EGGS

In a method of producing iodine-fortified salted eggs, poultry eggs are placed in a saline solution that contains water and iodized salt, and are subsequently hard-boiled. In the saline solution, the iodized salt is present in an amount ranging from 160 grams to 200 grams for every 500 milliliters o...

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Bibliographische Detailangaben
Hauptverfasser:	JANAIRO, Gerardo C, LIWAG, Hanna Racquel V, YEH, Jaine Flordeliz D
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	In a method of producing iodine-fortified salted eggs, poultry eggs are placed in a saline solution that contains water and iodized salt, and are subsequently hard-boiled. In the saline solution, the iodized salt is present in an amount ranging from 160 grams to 200 grams for every 500 milliliters of the water. Further, the poultry eggs are placed in the saline solution for a period ranging from 190 hours to 340 hours. The method enables commercial scale production of salted eggs, and the salted eggs thus produced were found to be agreeable in taste and have sodium and iodine contents conforming to he Philippine Recommended Daily Nutrient Intakes.