CN105076351A - Preservation method of egg liquid - Google Patents
Preservation method of egg liquid Download PDFInfo
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- CN105076351A CN105076351A CN201410206453.XA CN201410206453A CN105076351A CN 105076351 A CN105076351 A CN 105076351A CN 201410206453 A CN201410206453 A CN 201410206453A CN 105076351 A CN105076351 A CN 105076351A
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- egg liquid
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- 239000007788 liquid Substances 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004321 preservation Methods 0.000 title claims abstract description 20
- 235000013601 eggs Nutrition 0.000 claims abstract description 98
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 238000012859 sterile filling Methods 0.000 claims abstract description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 7
- 108010053775 Nisin Proteins 0.000 claims abstract description 7
- 235000010297 nisin Nutrition 0.000 claims abstract description 7
- 239000004309 nisin Substances 0.000 claims abstract description 7
- 210000003278 egg shell Anatomy 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 102000002322 Egg Proteins Human genes 0.000 claims description 18
- 108010000912 Egg Proteins Proteins 0.000 claims description 18
- 210000002969 egg yolk Anatomy 0.000 claims description 18
- 235000013345 egg yolk Nutrition 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 241000271566 Aves Species 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 241000272814 Anser sp. Species 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 241000286209 Phasianidae Species 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 24
- 239000000047 product Substances 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 235000019609 freshness Nutrition 0.000 abstract 1
- 239000012263 liquid product Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000012009 microbiological test Methods 0.000 description 12
- 241000588724 Escherichia coli Species 0.000 description 7
- 238000009928 pasteurization Methods 0.000 description 7
- WMWTYOKRWGGJOA-CENSZEJFSA-N fluticasone propionate Chemical compound C1([C@@H](F)C2)=CC(=O)C=C[C@]1(C)[C@]1(F)[C@@H]2[C@@H]2C[C@@H](C)[C@@](C(=O)SCF)(OC(=O)CC)[C@@]2(C)C[C@@H]1O WMWTYOKRWGGJOA-CENSZEJFSA-N 0.000 description 6
- 230000002906 microbiologic effect Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 229940127100 salmeterol-fluticasone Drugs 0.000 description 6
- 238000001514 detection method Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- 239000008156 Ringer's lactate solution Substances 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a preservation method of an egg liquid and belongs to the field of food processing. The method comprises the following steps: (1) eggs are cleaned and air-dried; (2) eggshells are removed through an eggbeater to obtain an egg liquid; (3) the egg liquid is cooled to 0-4 DEG C; (4) pH value is adjusted to 5-8.5; (5) preservative(s) Nisin and/or potassium sorbate are/is added into the egg liquid, and the materials are stirred uniformly; (6) the egg liquid is sterilized; and (7) the egg liquid undergoes sterile filling to obtain a finished product. The egg liquid product prepared by the above method has excellent properties. By the above method, nutrients, flavor, freshness and the like of the egg liquid are maintained to the greatest extent, and food safety will not be affected. The product is suitable for storage, transportation and processing.
Description
Technical field
The invention belongs to the processing method field of egg products, be specifically related to a kind of method that egg products are fresh-keeping.
Background technology
Birds, beasts and eggs are separable after beating eggs and shelling is egg pulp, protein liquid, egg yolk liquid three class, the as an alternative product of fresh egg.Egg liquid not only has the nutritional labeling that fresh egg has, and quality is higher, more Portable safety.Egg pulp is applicable to bake, food and drink, can be used for sending, the making food such as noodles, biscuit, cake; Protein liquid is applicable to the making of the food such as cake, Egg Tarts, burger, sausage; Egg yolk liquid is applicable to the making of the food such as ice cream, salad-dressing, burger, sausage.But the fresh-keeping existence of egg liquid difficult problem: egg liquid Middle nutrition material local flavor, and the easy sex change of protein wherein, can not high temperature sterilization.Therefore need to develop the preservation method that can keep egg liquid nutritional labeling.Microorganism in liquid eggs mainly contains following several: streptococcus fecalis, streptocoocus faecium, bacteria escherichia coli, Pseudomonas fluorescence, Thompson detection of Salmonella, Lactobacillus brevis, Hansenula anomala, bacillus subtilis etc.Nisin can suppress gram-positive bacteria as Lactobacillus brevis, bacillus.The activity of potassium sorbate energy mould fungus inhibition, saccharomycete and aerobic bacteria, can also prevent the harmful microbe such as staphylococcus, salmonella Growth and reproduction.But the pH value of egg liquid is higher, Nisin or potassium sorbate are in the basic conditions, its antisepsis effect degradation, this method adopts composite mode, Nisin, potassium sorbate is combined with acid regulator, under the prerequisite not changing egg fluidity shape, obtain better antiseptic effect, method of operating is simple, is easy to industrialization, and substantially prolongs the shelf-life of egg liquid.
Summary of the invention
For the deficiencies in the prior art part, the object of this invention is to provide a kind of preservation method of birds, beasts and eggs egg liquid.
The technical scheme realizing above-mentioned purpose is:
A preservation method for egg liquid, comprises the steps:
(1) birds, beasts and eggs are air-dry through cleaning;
(2) remove eggshell by egg-whisk and obtain egg liquid, described egg liquid is egg pulp, or for being separated the egg yolk liquid or protein liquid that yolk and albumen obtains;
(3) step (2) gained egg liquid is cooled to 0-4 DEG C;
(4) pH value of regulating step (3) gained egg liquid is to 5-8.5;
(5) Liquid BPF isin and/or potassium sorbate are joined in egg liquid, stir;
(6) by the sterilization of step (5) gained egg liquid;
(7) sterile filling, obtains finished product.
Wherein, described egg liquid source is egg, duck's egg, goose egg or quail egg.
Preferably, one or more adjustments pH to 5-8.5 in citric acid, tartaric acid, sodium lactate or NaOH is adopted in described step (3).
During adjust pH, if adjust too low with citric acid and/or tartaric acid, then the sodium hydroxide solution of available 5-25wt% and/or sodium lactate solution fine setting.
Preferably, when described egg liquid is protein liquid, pH adjustable range is 6-8.5.
When described egg liquid is egg yolk liquid, pH adjustable range is 5-7.
When described egg liquid is egg pulp, pH adjustable range is 6-8.
Preferably, in described step (5), Nisin addition is 0-200mg/kg (addition/egg liquid quality, lower same), and potassium sorbate addition is 0-1.5g/kg, and is 0 when the addition of two kinds of anticorrisive agents is different.Further preferably, Nisin addition is 100-200mg/kg, and potassium sorbate addition is 0.3-1.0g/kg, and two kinds of anticorrisive agents add simultaneously.
Wherein, in described step (6), when egg liquid is protein liquid, be at ambient pressure, 52-60 DEG C of sterilization 120-360s.
In described step (6), when egg liquid is egg yolk liquid, first under homogenization pressure 0.4-0.8MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
In described step (6), when egg liquid is egg pulp, first under homogenization pressure 0.5-0.9MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
Beneficial effect of the present invention is:
The present invention adopts anticorrisive agent process egg liquid, and carries out sterilization under cryogenic, maintains the qualities such as the nutrition of egg liquid, local flavor and freshness to greatest extent, can not affect foodsafety, be suitable for accumulating and processing.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
The equipment of sterilization: Denmark Sanovo pasteurization machine.
Survey the equipment of pH value: U.S. HI2221pH counts.
The equipment of homogeneous: Shanghai Samro Homogenizer Co., Ltd. SRH high pressure homogenizer.
Embodiment 1
The preservation method of protein liquid, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg protein liquid; Be 7.0 with citric acid adjust pH, add 500mgNisin, be stirred to and dissolve completely.Then use Sanovo pasteurization machine by gained protein liquid at ambient pressure, 56 DEG C of sterilization 200s, sterile filling obtains finished product.
The egg liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.
Embodiment 2
The preservation method of protein liquid, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg protein liquid; Being cooled to 4 DEG C, is 7.0 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Then use Sanovo pasteurization machine by gained protein liquid at ambient pressure, 56 DEG C of sterilization 200s, sterile filling obtains finished product.
The egg liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.Table 1 is the comparison of embodiment 1 and embodiment 2 antiseptic effect.Found out by experimental result, two kinds of anticorrisive agents combine, better effects if.
Table 1 embodiment 1,2 microorganism detection results contrast
Embodiment 3
The preservation method of egg pulp, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg pulp; Be cooled to 4 DEG C, be 7.0 with sodium lactate adjust pH, add 500mgNisin, be stirred to and dissolve completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by gained egg pulp at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg pulp of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.
Embodiment 4
The preservation method of egg yolk liquid, step is:
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg yolk liquid; Being cooled to 4 DEG C, is 6.0 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by the sterilization of gained egg yolk liquid at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg yolk liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.
Table 1 is microorganism detection result, and adding preservative agent sterilization egg pulp regulates without pH and adds the pasteurize sample of anticorrisive agent.
Table 1 microorganism detection result
Comparative example 1
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg pulp; Being cooled to 4 DEG C, is 7.5 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by the sterilization of gained egg yolk liquid at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg yolk liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.20th day total plate count reaches 2200cfu/mL after sterilization, and 30 days total plate counts reach 20100cfu/mL after sterilization.
Comparative example 2
Get egg in 30 days, through cleaning, to detect, select, air-dry through ultraviolet disinfection, beat eggs and isolate 5kg egg pulp; Being cooled to 4 DEG C, is 8.5 with citric acid adjust pH, adds 500mgNisin and 1.5g potassium sorbate, is stirred to and dissolves completely.Under 0.6Mpa, homogeneous once.With Sanovo pasteurization machine by the sterilization of gained egg yolk liquid at ambient pressure, 68 DEG C of sterilization 180s, sterile filling obtains finished product.
The egg yolk liquid of preparation is through GB-T4789.2-2010 food microbiological examination total plate count mensuration, GB-T4789.4-2008 microbiological test of food hygiene Salmeterol fluticasone propionate and GB-T4789.38-2010 microbiological test of food hygiene E. coli counts.20th day total plate count reaches 29100cfu/mL after sterilization, does not reach corrosion-resistant object.
Concrete case study on implementation described herein only illustrates as to the present invention's spirit and part Experiment.The technical staff in field of the present invention can make various amendment or supplements or adopt similar mode to substitute to described concrete case study on implementation, but can't depart from spirit of the present invention or surmount the scope that appended claims defines.
Claims (10)
1. a preservation method for egg liquid, is characterized in that, comprises the steps:
(1) birds, beasts and eggs are air-dry through cleaning;
(2) remove eggshell by egg-whisk and obtain egg liquid, described egg liquid is egg pulp, or for being separated the egg yolk liquid or protein liquid that yolk and albumen obtains;
(3) step (2) gained egg liquid is cooled to 0-4 DEG C;
(4) pH value of regulating step (3) gained egg liquid is to 5-8.5;
(5) Liquid BPF isin and/or potassium sorbate are joined in egg liquid, stir;
(6) step (5) gained egg liquid sterilization;
(7) sterile filling, obtains finished product.
2. preservation method according to claim 1, is characterized in that, described egg liquid source is egg, duck's egg, goose egg or quail egg.
3. preservation method according to claim 1, is characterized in that, adopts one or more adjustments pH to 5-8.5 in citric acid, tartaric acid, sodium lactate or NaOH in described step (3).
4. preservation method according to claim 3, is characterized in that, when described egg liquid is protein liquid, pH adjustable range is 6-8.5.
5. preservation method according to claim 3, is characterized in that, when described egg liquid is egg yolk liquid, pH adjustable range is 5-7.
6. preservation method according to claim 3, is characterized in that, when described egg liquid is egg pulp, pH adjustable range is 6-8.
7. according to the arbitrary described preservation method of claim 1-6, it is characterized in that, in described step (5), Nisin addition is 0-200mg/kg, and potassium sorbate addition is 0-1.5g/kg, and is 0 when the addition of two kinds of anticorrisive agents is different.
8., according to the arbitrary described preservation method of claim 1-6, it is characterized in that, in described step (6), when egg liquid is protein liquid, be at ambient pressure, 52-60 DEG C of sterilization 120-360s.
9. preservation method according to claim 1, is characterized in that, in described step (6), when egg liquid is egg yolk liquid, first under homogenization pressure 0.4-0.8MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
10. preservation method according to claim 1, is characterized in that, in described step (6), when egg liquid is egg pulp, first under homogenization pressure 0.5-0.9MPa, homogeneous is once; Then at ambient pressure, 62-70 DEG C of sterilization 120-360s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410206453.XA CN105076351A (en) | 2014-05-15 | 2014-05-15 | Preservation method of egg liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410206453.XA CN105076351A (en) | 2014-05-15 | 2014-05-15 | Preservation method of egg liquid |
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| Publication Number | Publication Date |
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| CN105076351A true CN105076351A (en) | 2015-11-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410206453.XA Pending CN105076351A (en) | 2014-05-15 | 2014-05-15 | Preservation method of egg liquid |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101030A (en) * | 2019-06-19 | 2019-08-09 | 武汉轻工大学 | A kind of preparation method of liquid eggs product |
| CN114246302A (en) * | 2021-12-23 | 2022-03-29 | 武汉市天翼鲜食食品有限公司 | Traditional marinated eggs and preparation method thereof |
| CN115669878A (en) * | 2021-07-28 | 2023-02-03 | 勤亿蛋品科技股份有限公司 | Preparation method of liquid egg product |
| CN116784378A (en) * | 2023-06-30 | 2023-09-22 | 东北农业大学 | A kind of preparation method of whole egg liquid with long shelf life |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2283900A (en) * | 1993-11-18 | 1995-05-24 | Aloysius Knipper | Preserving liquid egg |
| CN101258867A (en) * | 2008-04-18 | 2008-09-10 | 东北农业大学 | Preparation method of liquid egg with long shelf life |
| CN102986828A (en) * | 2013-01-10 | 2013-03-27 | 迟玉杰 | Method for prolonging quality guarantee period of liquid eggs |
-
2014
- 2014-05-15 CN CN201410206453.XA patent/CN105076351A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2283900A (en) * | 1993-11-18 | 1995-05-24 | Aloysius Knipper | Preserving liquid egg |
| CN101258867A (en) * | 2008-04-18 | 2008-09-10 | 东北农业大学 | Preparation method of liquid egg with long shelf life |
| CN102986828A (en) * | 2013-01-10 | 2013-03-27 | 迟玉杰 | Method for prolonging quality guarantee period of liquid eggs |
Non-Patent Citations (2)
| Title |
|---|
| 耿桂萍: "Nisin在延长液蛋制品保存期中的应用", 《食品科技》 * |
| 赵月兰等: "《动物性食品卫生学》", 31 August 2012, 中国农业科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101030A (en) * | 2019-06-19 | 2019-08-09 | 武汉轻工大学 | A kind of preparation method of liquid eggs product |
| CN115669878A (en) * | 2021-07-28 | 2023-02-03 | 勤亿蛋品科技股份有限公司 | Preparation method of liquid egg product |
| CN114246302A (en) * | 2021-12-23 | 2022-03-29 | 武汉市天翼鲜食食品有限公司 | Traditional marinated eggs and preparation method thereof |
| CN116784378A (en) * | 2023-06-30 | 2023-09-22 | 东北农业大学 | A kind of preparation method of whole egg liquid with long shelf life |
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