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US 9,629,375 B2Granted
Method of preserving a food product
AssigneeMichael J. Akerman
InventorEmanuel Akerman
Life of this patent
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Abstract
A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.
Claims12
A pre-treated egg immersed in an aqueous solution, said solution comprising:
- a hard-boiled egg;
- at least three osmotic agents selected from any of edible acids, edible alkalinic agents, and salt agents;
- and
- at least one polyol;
- wherein the pH of the solution is 1.0 for a period of time and said aqueous solution reaches equilibrium with said hard-boiled egg's pH is raised to between 2 and 4 and left for a period of at least two weeks at ambient temperature whereinafter a number of bacteria found in said aqueous solution and in said hard-boiled egg is less than 10.
2 more elements
A method for preserving an egg by using edible agents exclusively, said method comprising:
- pre-treating said egg by hard-boiling;
- immersing the pre-treated egg in an aqueous solution, said aqueous solution provided with at least one of an edible acid, an edible alkalinic agent, and a salting agent;
- adding a polyol
- adjusting the pH of said solution to a final value of about 1;
- and
- leaving said pre-treated egg for at least two weeks, said pre-treated egg having a bacteria count of less than 10.
3 more elements
A method of preserving a hard-boiled egg comprising the step of:
- immersing said hard-boiled egg in a mixture of vinegar, glycerin, and salt with a pH of about 3.0 while said hard-boiled egg retains a higher pH than that of said mixture;
- leaving said hard-boiled egg in said mixture for a period of at least two weeks at ambient temperature;
- causing said hard-boiled egg to have a bacteria count of less than 10 after said two weeks time.
Dependencies are inferred from the claim text.