CN107183147A - A kind of processing method of fresh-keeping goose egg - Google Patents
A kind of processing method of fresh-keeping goose egg Download PDFInfo
- Publication number
- CN107183147A CN107183147A CN201710369712.4A CN201710369712A CN107183147A CN 107183147 A CN107183147 A CN 107183147A CN 201710369712 A CN201710369712 A CN 201710369712A CN 107183147 A CN107183147 A CN 107183147A
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- goose egg
- goose
- fresh
- keeping
- processing method
- Prior art date
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 87
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 66
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 25
- 230000001681 protective effect Effects 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000009928 pasteurization Methods 0.000 claims abstract description 18
- 239000012267 brine Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 16
- 230000002528 anti-freeze Effects 0.000 claims abstract description 15
- 238000005253 cladding Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000003899 bactericide agent Substances 0.000 claims description 28
- 239000003292 glue Substances 0.000 claims description 28
- 239000002956 ash Substances 0.000 claims description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 14
- 108010053481 Antifreeze Proteins Proteins 0.000 claims description 13
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 7
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical group C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 7
- 235000010081 allicin Nutrition 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 101710153593 Albumin A Proteins 0.000 claims 1
- 239000010410 layer Substances 0.000 abstract description 15
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 239000011241 protective layer Substances 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 56
- 239000002994 raw material Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/18—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Cosmetics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a kind of processing method of fresh-keeping goose egg, its step is as follows：1) by goose just under goose egg carry out light salt brine cleaning, drying；2) goose egg after drying is put into ultraviolet and once sterilized；3) goose egg after sterilization is immersed in bactericidal liquid and carries out re-pasteurization；4) goose egg after re-pasteurization is dried, the goose egg surface after drying coats one layer of antifreeze；5) it will be coated, dried using vegetation grieshoch in the goose egg after foregoing coating；6) outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film.Safety and environmental protection is compared in present invention sterilization, and re-pasteurization improves the efficiency of sterilization, while to goose egg formation protective layer, antifreezing agent goose egg endosexine and the destruction of cell inside can be avoided after defrosting.
Description
Technical field
The present invention relates to white goose processing technique field, and in particular to a kind of processing method of fresh-keeping goose egg.
Background technology
Goose egg nutritive value is very high, instant, deep to be liked by consumers in general, but it is also a kind of easy corruption food
Product, are mainly shown as moisture evaporation, weight saving, the reduction of Hough unit, viscous shell and scattered Huang etc..In order to reduce goose egg in storage
Loss, improve its commercial value, it is necessary to goose egg carry out preservation process.
But it is very slow in the development of China's fresh egg market Freshness-retaining egg, commercially available fresh egg is without Preservation Treatment, shelf life
It is shorter, though some goose eggs do not occur dissipating after point of purchase yellow, denaturalization phenomenon, under the index of fish freshness of goose egg, sanitary condition, nutritive value
Drop, not only loses edibility, is lost the meaning applied as auxiliary material in relevant food processing industry.Therefore, goose egg
Fresh-keeping problem is not only related to the stabilization, health, sustainable development of egg goose aquaculture, is also related to egg processing industry and related food
The development of product processing industry.
The content of the invention
For above problems of the prior art, the invention provides a kind of processing method of fresh-keeping goose egg, prolong
The freshness date of goose egg is grown.
The present invention is achieved by the following technical solutions：
A kind of processing method of fresh-keeping goose egg, its step is as follows：
1) by goose just under goose egg carry out light salt brine cleaning, drying；
2) goose egg after drying is put into ultraviolet and once sterilized, the time of sterilization is 10-30 minutes；
3) goose egg after sterilization is immersed in bactericidal liquid and carries out re-pasteurization, the time of immersion is 30-50 minutes, temperature
For 40-45 DEG C；
4) goose egg after re-pasteurization is dried, the goose egg surface after drying coats one layer of antifreeze；
5) it will be coated, dried using vegetation grieshoch in the goose egg after foregoing coating；
6) outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film.
Further, the ratio between parts by weight of raw materials of bactericidal liquid is bactericide in step 3：Light-coloured vinegar：White wine：Glycerine is (0.5-
1)：(1-2):0.5:1.
Further, step 3 bactericide is organic bactericide, and organic bactericide is allicin.
Further, antifreeze is antifreeze protein AFPS, water and liquid glue mixture in step 4.
Further, the mass ratio of antifreeze protein AFPS, water and liquid glue is 4:12:1.
Further, the mass concentration of light salt brine is 10-12% in step 1.
Further, plant ash layer is made up of plant ash, water and liquid glue in step 5, wherein plant ash, water and liquid glue
Weight ratio be 4:1:0.5.
Further, the peelable liquid protective film of step 6 is what Tian Chi anticorrosive paints Co., Ltd of Shenzhen produced
The peelable liquid protective films of TCBS64-1.
Further, a sterilizing time is 10 minutes in step 2.
Further, the time soaked in step 3 is 30 minutes, and temperature is 42 DEG C；
Beneficial effects of the present invention are：The more cleaning that can be not only sterilized but also can cleaned using light salt brine；Ultraviolet
Safety and environmental protection is compared in sterilization, and re-pasteurization improves the efficiency of sterilization, while can be thawed to goose egg formation protective layer, antifreezing agent
Goose egg endosexine and the destruction of cell inside can be avoided afterwards；The setting of vegetation grieshoch can provide titanium dioxide over time
Carbon, can suppress the breeding of eggshell surface and albumen microorganism, and peelable liquid protective film, water self-drying type, low taste environmental protection is prevented
Pollution, adds the hardness of overall goose egg finished product, shatter-resistant, therefore prevent goose egg from being broken in transportation.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
By goose just under goose egg carry out light salt brine cleaning, drying, the mass concentration of light salt brine is 10%；By the goose after drying
Egg is put into ultraviolet and once sterilized, and the time of sterilization is 10 minutes；Goose egg after sterilization is immersed in bactericidal liquid
Row re-pasteurization, the time of immersion is 30 minutes, and temperature is 40 DEG C, and the ratio between parts by weight of raw materials of bactericidal liquid is bactericide：Light-coloured vinegar：
White wine：Glycerine is 0.5：1:0.5:1, bactericide is organic bactericide, and organic bactericide is allicin；By the goose after re-pasteurization
Egg is dried, and the goose egg surface after drying coats one layer of antifreeze, and antifreeze is the mixed of antifreeze protein AFPS, water and liquid glue
Compound, antifreeze protein AFPS, water and liquid glue mass ratio are 4:12:1；Vegetation grieshoch will be used in goose egg after foregoing coating
Cladding, dries, vegetation grieshoch is made up of plant ash, water and liquid glue, and wherein the weight ratio of plant ash, water and liquid glue is 4:1:
0.5；Outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film, peelable liquid protective film is that Shenzhen day speeds
The peelable liquid protective films of TCBS64-1 of anticorrosive paint Co., Ltd production.
Embodiment 2
By goose just under goose egg carry out light salt brine cleaning, drying, the mass concentration of light salt brine is 11%；By the goose after drying
Egg is put into ultraviolet and once sterilized, and the time of sterilization is 13 minutes；Goose egg after sterilization is immersed in bactericidal liquid
Row re-pasteurization, the time of immersion is 35 minutes, and temperature is 42 DEG C, and the ratio between parts by weight of raw materials of bactericidal liquid is bactericide：Light-coloured vinegar：
White wine：Glycerine is 0.7：1.2:0.5:1, bactericide is organic bactericide, and organic bactericide is allicin；After re-pasteurization
Goose egg is dried, and the goose egg surface after drying coats one layer of antifreeze, and antifreeze is antifreeze protein AFPS, water and liquid glue
Mixture, antifreeze protein AFPS, water and liquid glue mass ratio are 4:12:1；Plant ash will be used in goose egg after foregoing coating
Layer cladding, dries, vegetation grieshoch is made up of plant ash, water and liquid glue, and wherein the weight ratio of plant ash, water and liquid glue is 4:
1:0.5；Outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film, peelable liquid protective film is Shenzhen day
Speed anticorrosive paint Co., Ltd production the peelable liquid protective films of TCBS64-1.
Embodiment 3
By goose just under goose egg carry out light salt brine cleaning, drying, the mass concentration of light salt brine is 12%；By the goose after drying
Egg is put into ultraviolet and once sterilized, and the time of sterilization is 18 minutes；Goose egg after sterilization is immersed in bactericidal liquid
Row re-pasteurization, the time of immersion is 39 minutes, and temperature is 44 DEG C, and the ratio between parts by weight of raw materials of bactericidal liquid is bactericide：Light-coloured vinegar：
White wine：Glycerine is 0.9：1.8:0.5:1, bactericide is organic bactericide, and organic bactericide is allicin；After re-pasteurization
Goose egg is dried, and the goose egg surface after drying coats one layer of antifreeze, and antifreeze is antifreeze protein AFPS, water and liquid glue
Mixture, antifreeze protein AFPS, water and liquid glue mass ratio are 4:12:1；Plant ash will be used in goose egg after foregoing coating
Layer cladding, dries, vegetation grieshoch is made up of plant ash, water and liquid glue, and wherein the weight ratio of plant ash, water and liquid glue is 4:
1:0.5；Outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film, peelable liquid protective film is Shenzhen day
Speed anticorrosive paint Co., Ltd production the peelable liquid protective films of TCBS64-1.
Embodiment 4
By goose just under goose egg carry out light salt brine cleaning, drying, the mass concentration of light salt brine is 10%；By the goose after drying
Egg is put into ultraviolet and once sterilized, and the time of sterilization is 25 minutes；Goose egg after sterilization is immersed in bactericidal liquid
Row re-pasteurization, the time of immersion is 44 minutes, and temperature is 44 DEG C, and the ratio between parts by weight of raw materials of bactericidal liquid is bactericide：Light-coloured vinegar：
White wine：Glycerine is 1：1.8:0.5:1, bactericide is organic bactericide, and organic bactericide is allicin；By the goose after re-pasteurization
Egg is dried, and the goose egg surface after drying coats one layer of antifreeze, and antifreeze is the mixed of antifreeze protein AFPS, water and liquid glue
Compound, antifreeze protein AFPS, water and liquid glue mass ratio are 4:12:1；Vegetation grieshoch will be used in goose egg after foregoing coating
Cladding, dries, vegetation grieshoch is made up of plant ash, water and liquid glue, and wherein the weight ratio of plant ash, water and liquid glue is 4:1:
0.5；Outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film, peelable liquid protective film is that Shenzhen day speeds
The peelable liquid protective films of TCBS64-1 of anticorrosive paint Co., Ltd production.
Embodiment 5
By goose just under goose egg carry out light salt brine cleaning, drying, the mass concentration of light salt brine is 12%；By the goose after drying
Egg is put into ultraviolet and once sterilized, and the time of sterilization is 30 minutes；Goose egg after sterilization is immersed in bactericidal liquid
Row re-pasteurization, the time of immersion is 50 minutes, and temperature is 45 DEG C, and the ratio between parts by weight of raw materials of bactericidal liquid is bactericide：Light-coloured vinegar：
White wine：Glycerine is 1：2:0.5:1, bactericide is organic bactericide, and organic bactericide is allicin；By the goose egg after re-pasteurization
Dried, the goose egg surface after drying coats one layer of antifreeze, antifreeze is antifreeze protein AFPS, water and liquid glue mixing
Thing, antifreeze protein AFPS, water and liquid glue mass ratio are 4:12:1；Vegetation grieshoch bag will be used in goose egg after foregoing coating
Cover, dry, vegetation grieshoch is made up of plant ash, water and liquid glue, wherein the weight ratio of plant ash, water and liquid glue is 4:1:
0.5；Outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film, peelable liquid protective film is that Shenzhen day speeds
The peelable liquid protective films of TCBS64-1 of anticorrosive paint Co., Ltd production.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (10)
1. a kind of processing method of fresh-keeping goose egg, it is characterised in that：Its step is as follows：
1) by goose just under goose egg carry out light salt brine cleaning, drying；
2) goose egg after drying is put into ultraviolet and once sterilized, the time of sterilization is 10-30 minutes；
3) goose egg after sterilization is immersed in bactericidal liquid and carries out re-pasteurization, the time of immersion is 30-50 minutes, and temperature is
40-45℃；
4) goose egg after re-pasteurization is dried, the goose egg surface after drying coats one layer of antifreeze；
5) it will be coated, dried using vegetation grieshoch in the goose egg after foregoing coating；
6) outer surface after foregoing cladding is sprayed into one layer of peelable liquid protective film.
2. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：The original of bactericidal liquid in step 3
Material weight ratio is bactericide：Light-coloured vinegar：White wine：Glycerine is (0.5-1)：(1-2):0.5:1.
3. a kind of processing method of fresh-keeping goose egg according to claim 2, it is characterised in that：Step 3 bactericide is organic
Bactericide, organic bactericide is allicin.
4. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：Antifreeze is anti-in step 4
Freeze the mixture of albumin A FPS, water and liquid glue.
5. a kind of processing method of fresh-keeping goose egg according to claim 4, it is characterised in that：Antifreeze protein AFPS, water and
The mass ratio of liquid glue is 4:12:1.
6. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：The matter of light salt brine in step 1
Amount concentration is 10-12%.
7. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：In step 5 plant ash layer by
Plant ash, water and liquid glue composition, wherein the weight ratio of plant ash, water and liquid glue are 4:1:0.5.
8. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：The peelable liquid of step 6
Diaphragm is the peelable liquid protective films of TCBS64-1 that Tian Chi anticorrosive paints Co., Ltd of Shenzhen produces.
9. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：When once being sterilized in step 2
Between be 10 minutes.
10. a kind of processing method of fresh-keeping goose egg according to claim 1, it is characterised in that：The time soaked in step 3
For 30 minutes, temperature was 42 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710369712.4A CN107183147A (en) | 2017-05-23 | 2017-05-23 | A kind of processing method of fresh-keeping goose egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710369712.4A CN107183147A (en) | 2017-05-23 | 2017-05-23 | A kind of processing method of fresh-keeping goose egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183147A true CN107183147A (en) | 2017-09-22 |
Family
ID=59875820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710369712.4A Pending CN107183147A (en) | 2017-05-23 | 2017-05-23 | A kind of processing method of fresh-keeping goose egg |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712027A (en) * | 2017-11-23 | 2018-02-23 | 韩伟东 | The store method of fresh egg |
| CN111096355A (en) * | 2020-01-15 | 2020-05-05 | 宿州市新皖鹅业有限责任公司 | Goose egg storage processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343005A (en) * | 2016-08-13 | 2017-01-25 | 浙江田歌实业股份有限公司 | Controlled-atmosphere treatment method for preserving eggs |
| CN106376641A (en) * | 2016-08-30 | 2017-02-08 | 西藏职业技术学院 | Cleaning and fresh-keeping solution for Tibetan chicken eggs and cleaning and fresh-keeping method |
-
2017
- 2017-05-23 CN CN201710369712.4A patent/CN107183147A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343005A (en) * | 2016-08-13 | 2017-01-25 | 浙江田歌实业股份有限公司 | Controlled-atmosphere treatment method for preserving eggs |
| CN106376641A (en) * | 2016-08-30 | 2017-02-08 | 西藏职业技术学院 | Cleaning and fresh-keeping solution for Tibetan chicken eggs and cleaning and fresh-keeping method |
Non-Patent Citations (3)
| Title |
|---|
| 杨景山: "《医学细胞化学与细胞生物技术》", 30 June 1990, 北京医科大学 中国协和医科大学联合出版社 * |
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| 高海燕: "《鹅类产品加工技术》", 30 September 2010, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712027A (en) * | 2017-11-23 | 2018-02-23 | 韩伟东 | The store method of fresh egg |
| CN111096355A (en) * | 2020-01-15 | 2020-05-05 | 宿州市新皖鹅业有限责任公司 | Goose egg storage processing method |
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Application publication date: 20170922 |