Preserving fresh or cooked food e.g. hard boiled eggs - in soln. contg. organic acid and alkaline metal salt

摘要

The fresh or cooked foods contg. lipids, protides, and glucides are preserved by keeping the products in a soln. contg. at least one organic acid type preservative and at least one alkali metal or alkaline earth metal salt antioxidant. A particular embodiment employs an acetic acid type preservative. The exemplified food is hard boiled eggs. The method enables 15-20 days storage avoiding germs and without affecting the nutritive, morphological and organoleptic properties of the eggs. It has been shown that storage in the cold under vacuum or in aq. soln. affects the above properties.