| 摘要 |
PURPOSE:To obtain a yolk liquid for the differentiation of food poisoning bacteria, having high preservability and excellent differentiation performance and easily producible in a mass, by partly removing water from liquid yolk and dissolving sodium chloride in the liquid. CONSTITUTION:A fresh unopened egg is sterilized with an alcohol, etc., put into an aseptic box and opened to obtain a liquid yolk. The liquid yolk is put into a water-permeable bag such as Vinylon(R) film, packed in vacuum and immersed in a dehydration sugar solution (e.g. sucrose solution) at 3-5 deg.C to effect the osmotic dehydration to a dehydration ratio of 10-15%. The dehydrated liquid yolk obtained by this process is taken out of the bag in an aseptic box, added with sodium chloride in vacuum to attain a salt concentration of 10-12wt.% and mixed. The obtained liquid yolk is filled and sealed in a sterilized vessel and, if necessary, stored in a refrigeration chamber at about -15 deg.C.
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