《匈牙利专利》公布了一项破壳蛋防腐方法:用相当于蛋量0.5～2%(按体积百分数计)的氢氧化氨溶液与破壳蛋的内容物混合,使蛋黄、蛋白均匀化后,放置在2—15℃的温度下密封贮藏2—3天。用此法处理后,一般可贮藏一周不变质,加工成的各种蛋类食品与用鲜蛋加工的相似。如在更低温度下密封贮藏处理,则 The Hungarian Patent discloses a preserved egg hull preserving method which is mixed with the contents of the broken egg hull with a solution of ammonium hydroxide in an amount corresponding to 0.5-2% by volume of the egg to homogenize the egg yolk and protein , Placed at a temperature of 2-15 ℃ sealed storage 2-3 days. With this method of treatment, the general can be stored for a week without deterioration, processed into a variety of eggs and eggs with the processing of similar. Such as sealing storage at lower temperatures, then