Fremgangsmåde til tilberedning af ovulerede æg fra vanddyr til delikatesselevnedsmidler

摘要

A method for processing ovulated eggs of an aquatic animal into delicacy foods. Ovulated eggs are harvested without harmful intervention of the aquatic animal. The harvested ovulated eggs are exogenously treated in an aqueous solution by adding at least one signal transduction molecule. Accordingly the membrane of the egg is physiologically stabilized by ovoperoxidase activation. The signal transduction molecule is naturally occurring in the egg cell. The eggs are then preserved.