| 摘要 |
FIELD: food industry. SUBSTANCE: egg shell is cleared off from mud and liquid embryo residue and calcined at temperature above 100 C to remove residual moisture and sterilize. Then egg shell is cooled and ground in medium of coolant agent, for example, liquid nitrogen, or liquid freon, or liquid chladon, or solid carbon dioxide up to particle size 50-600 mcm. Obtained food addition shows good assimilation by organism and does not contain pathogenic microflora. EFFECT: improved method of preparing, simplified procedure, decreased energy consumption. 3 cl, 3 ex
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