http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2021105288-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e9297c8f247b3724a04ec3c3130f182 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2021-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37fea19104fa49e0d5d1b1912721a2d1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_235b5666823caeaf7cb4e05cb316141a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f60f20b30b128716b42a4700c84646c7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff2eca6af4438fa107fdfb33aa369974 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3cd6a031d55f5374c7425aaa97aa1119 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0503957aa5ef2ca561abdd9c2a24fe2e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_911196646bcb0405d4e3c565c67eb8ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f4f498ff8e57b2ce25a602dc1d86d5c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73870e374713448e2282a24461b51744 |
| publicationDate | 2021-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2021105288-A4 |
| titleOfInvention | Method for preparing raw poultry eggs with low cholesterol, high nutrition and long storage period and system thereof |
| abstract | OF THE DISCLOSURE nThe present disclosure relates to a preparation method and system of raw eggs with nlow cholesterol, high nutrition and long storage period. The preparation method ncomprises the following steps: (1) separation of egg white and egg yolk; (2) cholesterol nremoval from the egg yolk; (3) purification of the egg yolk; (4) nutrition fortifying and nsterilization of the egg yolk; (5) concentration and packaging of the egg yolk; and (6) naseptic packaging, thereby obtaining the raw eggs with low cholesterol, high nutrition nand long storage period. The raw poultry eggs prepared by the method have more ncomplete nutrition and higher value due to the addition or fortification of nutrition, nflavor or color of the egg white and yolk, and the prepared raw poultry eggs have better ncolor and flavor; by adding different nutritional fortifiers, it is suitable for the needs of ndifferent people; the raw poultry eggs prepared by this method have been processed by nthe enzymatic hydrolysis treatment of immobilized cholesterol oxidase to reduce ncholesterol, so that the yolk of the poultry eggs is both nutritious and suitable for more npeople due to the low cholesterol content, preventing consumers from the increasing of nblood pressure and blood lipid levels to ensure the safety and eliminate worries of nconsumers. nABSTRACT DRAWING - Fig 1 n17960873_1 (GHMatters) P116971.AUn1/3 nFIG1 |
| priorityDate | 2021-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.