| 摘要 |
OF THE DISCLOSURE METHOD FOR PROCESSING THE OVULATED EGGS OF AQUATIC ANIMALS INTO DELICACY 5 FOODS AND OVULATED EGGS PROCESSED USING THE METHOD THE PROCESSING OF OVULATED, MATURE EGGS, WHICH MAY BE OBTAINED NATURALLY WITHOUT KILLING THE ANIMAL, HAS HAD UNSATISFACTORY RESULTS UP TO THIS POINT, BECAUSE THE OVULATED EGGS USUALLY BURST. IN THE METHOD ACCORDING TO THE IO PRESENT INVENTION, AFTER THE NATURAL HARVESTING, THE OVULATED EGGS ARE TREATED EXOGENOUSLY USING AT LEAST ONE SIGNAL TRANSDUCTION MOLECULE ALSO NATURALLY OCCURRING IN THE EGG CELL, SUCH AS HYDROGEN PEROXIDE AND/OR CALCIUM CHLORIDE. OVOPEROXIDASE IS THUS ACTIVATED, WHICH CAUSES FORMATION AND HARDENING OF AN EXTRACELLULAR EGG MEMBRANE. AN ABSOLUTELY HARMLESS TREATMENT POSSIBILITY, I5 WHICH IS UNOBJECTIONABLE IN FOOD LAW, FOR HARDENING THE OVULATED EGGS HAS BEEN FOUND BY THE TREATMENT OF THE OVULATED EGGS USING A MOLECULE ALSO NATURALLY OCCURRING IN THE EGG CELL, WHICH IS OTHERWISE FORMED IN THE NORMAL CELL METABOLISM FOR AVOIDING POLYSPERMIA. THE DEGREE OF HARDENING IS ADJUSTABLE THROUGH THE TREATMENT TIME. THE HARDENED EGGS, WHOSE ARTIFICIAL HARDENING MAY 2O BE DETECTED UNDER THE ELECTRON MICROSCOPE BY A SPECIAL STRUCTURE, MAY BE PRESERVED AND STORED BETTER, BECAUSE THE METHOD ADDITIONALLY HAS A BACTERICIDAL EFFECT AND AVOIDS TYROSINE CRYSTALLIZATION. SIGNIFICANT |
