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US 6,663,884 B2Granted
Method of detoxifying the egg of puffer fish for creating healthy foodstuffs and the resulting product
OwnerSang Kuen Kim, Byoung Ki Kim +2inventors
InventorsSang Kuen Kim, Byoung Ki Kim, Jung Sik Shin, Jin San Shin
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Abstract
A method of detoxifying the egg of puffer fish for creating healthy foodstuffs which includes the steps of heating the eggs of puffer fish and ginger root at a temperature of 100-200° C. for 30-40 minutes and drying the heated egg composition, and repeating the heating and drying steps a multiplicity of times to produce a detoxified product.
Claims9
A method of detoxifying the eggs of puffer fish for creating a healthy foodstuff which comprises:
- (a) providing eggs cleaned and separated from the raw egg sac of puffer fish;
- (b) heating said eggs together with ginger root in an amount of 1:2 by weight, respectively, at a temperature of about 100-200° C. for about 30-40 minutes to produce a cooked egg composition;
- (c) drying the cooked egg composition at a room temperature for about 20-30 hours;
- (d) repeating the heating step (b) and the drying step (c) a multiplicity of times, wherein said heating step (b) includes the cooked egg composition covered on new ginger root slices to produce the final egg composition;
- (e) sterilizing the final egg composition for about 30-60 minutes and drying the composition under sun for about 10-20 hours;
- and
- (f) pulverizing the sterilized egg composition to prepare a dispensable form of the product.
4 more elements
A detoxified egg composition comprising a pharmaceutically acceptable amount of eggs of puffer fish and ginger root.
Dependencies are inferred from the claim text.