Patent ID: 6663884
Filing Date: 2003-12-16
Classification: A23L,A23V,A61K

Abstract:
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 100-200Â° 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.