| 摘要 |
PURPOSE:To obtain in high operating efficiency the titled egg oil of high nutritive value by heating a fluid produced by finely grinding snapping turtle eggs to obtain a black caked form. CONSTITUTION:Snapping turtle eggs with crust are subjected to a mixer and ground until the crust is converted into fine powder to produce a fluid with yolk, albumen and said fine powder of crust intimately mixed. Thence, this fluid is transferred into a heating vessel where the fluid is heated for a long time (ca. 5hr) and thoroughly boiled down, thus obtaining the objective egg oil in the form of an oily black cake. When used, this egg oil is packed into one or more soft capsules which can conveniently be ingested. |
