CN102885124A - Fresh-keeping packaging and processing integration process for fresh egg - Google Patents
Fresh-keeping packaging and processing integration process for fresh egg Download PDFInfo
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- CN102885124A CN102885124A CN 201110201020 CN201110201020A CN102885124A CN 102885124 A CN102885124 A CN 102885124A CN 201110201020 CN201110201020 CN 201110201020 CN 201110201020 A CN201110201020 A CN 201110201020A CN 102885124 A CN102885124 A CN 102885124A
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Abstract
A fresh-keeping packaging and processing integration process for fresh eggs belongs to the packaging and processing integration process. The present invention provides a fresh-keeping packaging and processing integration process for fresh eggs. The fresh-keeping packaging and processing integration process for fresh eggs of the invention includes: (1) selecting fresh and unbroken eggs, wherein the metamorphous and broken eggs must be removed before the cleaning step, because the metamorphous and broken eggs would easily bring bacteria and mould into the entire material to pollute and affect the preservation of the products; (2) cleaning the dirt on the egg shell surface using clean and warm water and then drying to wash away the soil and other dirt on egg material surface in order to ensure health and eliminate the breeding source of microorganisms; (3) performing enzymatic inactivation treatment for the egg material; (4) smearing or wrapping the material with a penetration bio-enzyme and related rapid-result agents (natural herbal ingredients related to finished eggs); and (5) selecting plastic film or composite film with good permeability and sealing for packaging and then putting the finished goods into warehouses.
Description
Technical field
The invention belongs to the package processing integral process.
Background technology
At present, be subject to the impact that inflation and grain and oil, feed price go up, significantly going up also appears in the price of egg, therefore for seem especially important of the reasonable preservation of fresh hen egg.
The experimental data demonstration, in the situation that temperature is 2 ℃-5 ℃, the shelf-life of egg is 40 days, and be 15 days winter under the normal temperature laboratory, and the interior normal temperature of room temperature in summer is 10 days, egg surpasses its freshness of shelf-life and nutritional labeling all can be affected.If the resting period is excessively of a specified duration, the phenomenons such as rotten, the sticking shell of appearance, loose Huang can occur because of the bacterium intrusion in egg.Therefore, how to take rational preserving type to delay as possible the rotten of egg, seem particularly important.
The fresh-keeping mode of traditional fresh hen egg is to adopt food insurance bag, but this fresh-keeping mode just delays the rotten of egg, and effect is also bad.
Protective packing processing integrated technique refers to packing and the processing of food are organically combined, so that food after surpassing freshness date automatic Transition to processing (after food is packed, fermentation through food transforms, in packing, realize the processing of impersonal force), thus a kind of food of flavour formed.
Summary of the invention
The present invention is exactly for the problems referred to above, and a kind of fresh-keeping packaging processing integral process of fresh hen egg is provided.
For above-mentioned purpose, the present invention is achieved in that
The fresh-keeping packaging Manufacture of fresh hen egg among the present invention:
(1) the selected not damaged fresh hen egg that never degenerates, because rotten and damaged egg can be easy to bring into bacterium and mould makes whole material be subject to the fresh-keeping of pollution effect article, must be with its removal before matting.
(2) with clean warm water egg epidermis face booty is cleaned and dried, with the booties such as earth on flush away egg material surface, to guarantee its health and to eliminate the source that grows of microorganism.
(3) the egg material being carried out enzymatic inactivation processes.
(4) smear or wrap up material with infiltrating biology enzyme with relevant rapid-result agent (the natural Chinese medicinal herb composition relevant with the egg finished product).
(5) select gas permeability and sealing preferably plastic sheeting or composite membrane with its packed products warehouse-in.
The equipment that uses in the enzymatic inactivation processing procedure mainly is the atmospherical discharges machine, and the enzymatic inactivation processing procedure is:
The egg that will process is put into airtight storehouse or packing container, during processing atmospherical discharges equipment placed indoor or introduce the multiple generation gas that equipment produces indoor, processing time decides according to the size of storehouse or packer's bay, and the material after the processing enters into next process.
Egg after treatment can automatically from the fresh-keeping process that enters, finally obtain being similar to the products such as the resulting lime-preserved egg of tradition processing about 10 days.
The enzyme preparation that is used for fresh hen egg in the step (4) of the fresh-keeping packaging Manufacture of fresh hen egg is the hydrogen peroxide enzyme preparation, the this kind of enzyme preparation has the autoxidation of reducing property inhibition target molecule and namely suppresses radical chain reaction, thereby suppresses the generation of becoming sour of lipid.
Beneficial effect of the present invention:
(1) fresh-keeping within a period of time, to the processing maturity period, form the food of flavour above automatic Transition after the freshness date, prevent food apoilage.
(2) do not need various complex device in the process, such as retort, boiler etc., do not need container yet, really realize batch production production.
(3) the package processing integrated technique has reduced the techniques such as heating, pressurization in traditional food processing, so that processing is more energy-conservation, simple and practical.
(4) the processing maturation relies on the effect of biology enzyme fully, reaches ripe voluntarily by food latent heat, thoroughly solves the problems such as the waste of rotting.
The specific embodiment
The fresh-keeping packaging Manufacture of fresh hen egg among the present invention:
(1) the selected not damaged fresh hen egg that never degenerates, because rotten and damaged egg can be easy to bring into bacterium and mould makes whole material be subject to the fresh-keeping of pollution effect article, must be with its removal before matting.
(2) with clean warm water egg epidermis face booty is cleaned and dried, with the booties such as earth on flush away egg material surface, to guarantee its health and to eliminate the source that grows of microorganism.
(3) the egg material being carried out enzymatic inactivation processes.
(4) smear or wrap up material with infiltrating biology enzyme with relevant rapid-result agent (the natural Chinese medicinal herb composition relevant with the egg finished product).
(5) select gas permeability and sealing preferably plastic sheeting or composite membrane with its packed products warehouse-in.
The enzymatic inactivation treatment facility that integrated use is processed in fresh-keeping packaging mainly is the atmospherical discharges machine, it utilizes the oxidation of ozone directly to kill the microorganism that is attached to body surface, can kill and reach the microorganism that exists in other environment in the air, reduce the danger of secondary pollution, indirectly the keeping quality of value added goods.
The atmospherical discharges machine that is used for enzymatic inactivation adopts the voltolising of turbulent flow type inhomogeneous field to add the combined electrode structure of corona discharge, windage is little, air velocity and cooldown rate have been improved, improved the productive rate of discharging generating gas, dwindled the volume and weight of machine, made airflow state reach the optimum state of fresh-keeping requirement.
The enzymatic inactivation processing procedure is in the step (3):
The egg that will process is put into airtight storehouse or packing container, during processing atmospherical discharges equipment placed indoor or introduce the multiple generation gas that equipment produces indoor, processing time decides according to the size of storehouse or packer's bay, and the material after the processing enters into next process.
Egg after treatment can automatically from the fresh-keeping process that enters, finally obtain being similar to the products such as the resulting lime-preserved egg of tradition processing about 10 days.
Egg at storage, to process and cook the peroxidation that occurs in the process larger to stability and the quality influence of egg.The peroxidation of lipid is the process of radical pair unrighted acid effect generation peroxidization, is the radical chain reaction that typical active oxygen participates in, and also is a process that causes fatty acidifying and corruption.
The level of lipid peroxide (LPO) constantly increases (P＜0.01) with the prolongation of storage time, but the LPO in the egg white does not occur significantly to change O in storage
2-and the HO-free radical be the key factor that starts LPO.Free radical superoxide anion (O
2-) be a kind of in body eubolism process, be producible active oxygen, character is active, and can form the free radicals such as hydroxyl (HO-) through further reaction.The intermediate product free radical is very active, and is reactive extremely strong, and easily reaction generates stable molecule.Cause the polymerization of protein molecule, the lipid peroxidation reaction in the egg reduces the film unrighted acid, and the flowability of film fat reduces, and the end-product MDA of reaction can cause the crosslinked of protein.
The enzyme preparation that is used for fresh hen egg in the step (4) of the fresh-keeping packaging Manufacture of fresh hen egg is the hydrogen peroxide enzyme preparation, the this kind of enzyme preparation has the autoxidation of reducing property inhibition target molecule and namely suppresses radical chain reaction, thereby suppresses the generation of becoming sour of lipid.
The adding of biological enzyme formulation has siccative directly joining method and dissolving addition method, the dissolving addition method is after enzyme preparation water or its solvent are dissolved, form mixed solution with other composition again, then carry out package encapsulation with fresh-keeping material to be processed, enzyme preparation is slowly infiltrated in the material body in packing and is played a role.
Claims (3)
1. integral process is processed in the fresh-keeping packaging of fresh hen egg, it is characterized in that process is:
(1) the selected not damaged fresh hen egg that never degenerates, because rotten and damaged egg can be easy to bring into bacterium and mould makes whole material be subject to the fresh-keeping of pollution effect article, must be with its removal before matting,
(2) with clean warm water egg epidermis face booty is cleaned and dried, with the booties such as earth on flush away egg material surface, guaranteeing its health and to eliminate the source that grows of microorganism,
(3) the egg material is carried out enzymatic inactivation and processes,
(4) smear or wrap up material with infiltrating biology enzyme with relevant rapid-result agent (the natural Chinese medicinal herb composition relevant with the egg finished product),
(5) select gas permeability and sealing preferably plastic sheeting or composite membrane with its packed products warehouse-in.
2. the fresh-keeping packaging of fresh hen egg according to claim 1 processing integral process is characterized in that the equipment that uses in the step (3) is the atmospherical discharges machine.
3. the fresh-keeping packaging of fresh hen egg according to claim 1 processing integral process is characterized in that the enzyme preparation for fresh hen egg is the hydrogen peroxide enzyme preparation in the step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110201020 CN102885124A (en) | 2011-07-19 | 2011-07-19 | Fresh-keeping packaging and processing integration process for fresh egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110201020 CN102885124A (en) | 2011-07-19 | 2011-07-19 | Fresh-keeping packaging and processing integration process for fresh egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102885124A true CN102885124A (en) | 2013-01-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110201020 Pending CN102885124A (en) | 2011-07-19 | 2011-07-19 | Fresh-keeping packaging and processing integration process for fresh egg |
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| CN (1) | CN102885124A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548979A (en) * | 2013-10-28 | 2014-02-05 | 河南天成鸽业有限公司 | Fresh-keeping method for pigeon eggs |
-
2011
- 2011-07-19 CN CN 201110201020 patent/CN102885124A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548979A (en) * | 2013-10-28 | 2014-02-05 | 河南天成鸽业有限公司 | Fresh-keeping method for pigeon eggs |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130123 |