CN103976007A - Egg preservation method - Google Patents

Abstract

The invention discloses an egg preservation method. The egg preservation method can effectively prolong the preservation time of eggs, and is low in cost and simple in operation. According to the technical scheme, the egg preservation method comprises the following steps: soaking eggs in a 30% to 45% sodium chloride solution for 30 minutes; and then coating egg shells with a preparation comprising sodium benzoate, dextrin and water in a ratio of 1 to 6 to 100. The egg preservation method has the beneficial effects that bacteria outside the eggs are exterminated with sodium chloride, and sodium benzoate with a preservative characteristic and dextrin capable of forming an adhesive in boiling water are used to form a film on each egg shell, so that the preservation time of the eggs can be effectively prolonged; in addition, the preparation cost is low, and the operation is simple and feasible.

Description

A kind of egg fresh-keeping process

Technical field

The present invention relates to food fresh keeping field, relate in particular to a kind of egg fresh-keeping process.

Background technology

Egg is subject to popular favor because of its abundant nutritive value and moderate price very much, but will not spend several days to tens days not etc. laying eggs, purchase, transport, peddle until buy this process in one's hands, and the egg time has been grown apt to deteriorate.

Summary of the invention

The object of this invention is to provide a kind of egg fresh-keeping process, can effectively extend the freshness date of egg, cost is low, simple to operate.

To achieve these goals, technical scheme of the present invention is achieved in that a kind of egg fresh-keeping process: egg is immersed in the sodium chloride solution of concentration 30%～45% and steep 30 minutes, egg shell being coated to constituent is again: Sodium Benzoate, dextrin, water, each composition proportion is for being followed successively by the preparation of 1: 6: 100.

Further, described sodium chloride is edible salts.

The present invention has following beneficial effect: the present invention first utilizes sodium chloride to kill the external bacterium of egg, anticorrosion according to Sodium Benzoate, dextrin forms the characteristic of stick in boiling water, on the shell of egg, cover a skim, effectively extend the freshness date of egg, cost of manufacture is low, and operating process is simple.

Detailed description of the invention

A kind of egg fresh-keeping process of the present invention: first the egg in 10 days postpartum is placed in the saline solution of concentration 30%～45% and soaks 30 minutes; Pull out, dry; In the water that again dextrin to be poured into its mass ratio be 100: 6, being heated to boil makes it form stick, and the slightly cold Sodium Benzoate that to add in a moment with water quality ratio be 1: 100 stirs; Finally egg is immersed in above-mentioned stick completely, treat that egg shell is coated with stick completely and can takes out, dry.

Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, other amendments that those of ordinary skill in the art make technical scheme of the present invention or be equal to replacement, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of claim scope of the present invention.

Claims (2)

1. an egg fresh-keeping process: it is characterized in that, egg is immersed in the sodium chloride solution of concentration 30%～45% and steep 30 minutes, egg shell being coated to constituent is again: Sodium Benzoate, dextrin, water, each composition proportion is for being followed successively by the preparation of 1: 6: 100.

2. a kind of egg fresh-keeping process according to claim 1, is characterized in that, described sodium chloride is edible salts.