CN107712027A - The store method of fresh egg - Google Patents
The store method of fresh egg Download PDFInfo
- Publication number
- CN107712027A CN107712027A CN201711185407.6A CN201711185407A CN107712027A CN 107712027 A CN107712027 A CN 107712027A CN 201711185407 A CN201711185407 A CN 201711185407A CN 107712027 A CN107712027 A CN 107712027A
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- Prior art keywords
- parts
- fresh
- keeping
- egg
- powder
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- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 51
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 24
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 24
- 210000003278 egg shell Anatomy 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 13
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 13
- 238000007605 air drying Methods 0.000 claims abstract description 13
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 13
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims abstract description 13
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 13
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 13
- 239000001433 sodium tartrate Substances 0.000 claims abstract description 13
- 229960002167 sodium tartrate Drugs 0.000 claims abstract description 13
- 235000011004 sodium tartrates Nutrition 0.000 claims abstract description 13
- 235000011187 glycerol Nutrition 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001110 calcium chloride Substances 0.000 claims abstract description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims abstract description 8
- 239000012286 potassium permanganate Substances 0.000 claims abstract description 7
- 239000012266 salt solution Substances 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- 229930006000 Sucrose Natural products 0.000 claims description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 238000004321 preservation Methods 0.000 claims description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- -1 sucrose ester Chemical class 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 229940073490 sodium glutamate Drugs 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 68
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 241000271566 Aves Species 0.000 description 9
- 210000002969 egg yolk Anatomy 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000005660 chlorination reaction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007430 reference method Methods 0.000 description 1
- 210000000998 shell membrane Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005507 spraying Methods 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
- A23B5/08—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
Abstract
The invention discloses the store method of fresh egg, step includes：1) the outer debris of eggshell is removed；2) irradiated using ultraviolet；3) fresh egg is immersed in salt solution and soaked；4) fresh egg is taken out, natural air drying；5) fresh egg is immersed into potassium permanganate solution immersion；6) fresh-keeping powder is prepared；7) fresh egg is put into 5~10min in fresh-keeping powder prepared by step 6；8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：50~80 parts of 15~25 parts of carboxymethyl chitosan, 3~5 parts of glycerine, 5~8 parts of calcium chloride, 1~4 part of sodium tartrate, 0.5~0.8 part of sodium sorbate and water；9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；10) the fresh-keeping storage of fresh-keeping warehouse is put into after packing.The keeping storage method of fresh of the present invention, by sterilization, bactericidal lamp mode, reduce pollution of the dirt to dissolved content in eggs that intrusion of the microorganism to egg pulp prevents eggshell appearance, it is suppressed that the breeding of microorganism in egg.
Description
Technical field
The invention belongs to a kind of technical field of foodstuff production method, more particularly to a kind of preparation method of roast duck.
Background technology
In order to keep the equilibrium supply of original nutritive value of birds, beasts and eggs, guarantee birds, beasts and eggs, meet the living needs of people, birds, beasts and eggs
Fresh-retaining preserving cause the extensive attention and attention of people.Birds, beasts and eggs are occurring the main reason for rotten during preservation：Carefully
Stomata of the microorganism such as bacterium or mould through eggshell enters in eggshell, and passes through shell membrane by gas and the infiltration of liquid or dispersion
And reach membrane of yolk, cause membrane of yolk to rupture and be long placed in temperature is higher or environmental drying due to the destruction of bacterial enzyme
Cause dehydration excessive and cause to go bad.The shelf-life of birds, beasts and eggs, typically in the case of 2~5 DEG C of temperature, birds, beasts and eggs can typically put one
Month or so, it is 15 days under winter normal temperature laboratory, is 10 days under Summer Indoor normal temperature.Many families are in order to keep birds, beasts and eggs fresh, and one
As be all placed in the refrigerating chamber of refrigerator and deposit.But for large-scale plant that raises, there are substantial amounts of birds, beasts and eggs output, this family daily
The storing and fresh-keeping method of formula does not apply to, and it is simple to work out a kind of technique, easy to operate, the Fresh preservation for fowl eggs method of storage period length, into
For birds, beasts and eggs producer problem in urgent need to solve.
The content of the invention
The problem of for being previously mentioned, the invention provides the store method of fresh egg, step includes：
1) the outer debris of eggshell is removed；
2) 20~25min of fresh egg is irradiated using the ultraviolet that wavelength is 260~280nm；
3) fresh egg is immersed in the salt solution that concentration is 20~25% and soaks 15~20min, water temperature is 45~55 DEG C；
4) fresh egg is taken out, natural air drying；
5) fresh egg is immersed into the potassium permanganate solution that concentration is 2~4% and soaks 2~4min, then taken out, washed with clear water
Only, dry；
6) fresh-keeping powder is prepared, according to parts by weight, the fresh-keeping powder includes：3~5 parts of sucrose ester, 1~2 part of white sugar, paddy ammonia
Sour 0.8~1.2 part of sodium, 2~4 parts of trehalose, acetic acid account for 2~5 parts, 10~13 parts of salt, 2~5 parts of vitamin C powder；
7) fresh egg is put into 5~10min in fresh-keeping powder prepared by step 6；
8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：15~25 parts of carboxymethyl chitosan, glycerine 3~5
Part, 5~8 parts of calcium chloride, 1~4 part of sodium tartrate, 0.5~0.8 part of sodium sorbate and 50~80 parts of water；
9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；
10) after eggshell natural air drying, it is fitted into high temperature resistant aseptic package bag, and vacuumizes, is put into that fresh-keeping warehouse is fresh-keeping to be deposited
Put, 8~15 DEG C of preservation temperature, the fresh-keeping humidity 75~85% of fresh-keeping warehouse.
Preferred scheme is：8 DEG C of preservation temperature, the fresh-keeping humidity 75% of the fresh-keeping warehouse.
Preferred scheme is：The fresh-keeping powder, according to parts by weight, the fresh-keeping powder includes：3 parts of sucrose ester, 1 part of white sugar,
0.8 part of sodium glutamate, 2 parts of trehalose, acetic acid account for 2 parts, 10 parts of salt, 2 parts of vitamin C powder.
Preferred scheme is：The fresh-keeping powder, according to parts by weight, the fresh-keeping powder includes：5 parts of sucrose ester, 2 parts of white sugar,
1.2 parts of sodium glutamate, 4 parts of trehalose, acetic acid account for 5 parts, 13 parts of salt, 5 parts of vitamin C powder.
Preferred scheme is：The antistaling agent, according to parts by weight, the antistaling agent includes：15 parts of carboxymethyl chitosan, glycerine
50 parts of 3 parts, 5 parts of calcium chloride, 1 part of sodium tartrate, 0.5 part of sodium sorbate and water.
Preferred scheme is：The antistaling agent, according to parts by weight, the antistaling agent includes：25 parts of carboxymethyl chitosan, glycerine
80 parts of 5 parts, 8 parts of calcium chloride, 4 parts of sodium tartrate, 0.8 part of sodium sorbate and water.
The keeping storage method of fresh of the present invention, by sterilization, bactericidal lamp mode, reduce intrusion Du of the microorganism to egg pulp
Pollution of the dirt of exhausted eggshell appearance to dissolved content in eggs；Saline sook is carried out by priority, liquor potassic permanganate soaks, is put into guarantor
The spraying that fresh part neutralizes antistaling agent inhibits the breeding of microorganism in egg, and the fresh Fresh preservation for fowl eggs phase is grown, fresh egg can with fresh-keeping 1 year with
On；By the way that the fresh egg after Preservation Treatment is fitted into high temperature resistant aseptic package bag, and vacuumize, be put into the fresh-keeping storage of fresh-keeping warehouse,
8~15 DEG C of preservation temperature, the fresh-keeping humidity 75~85% of fresh-keeping warehouse, the fresh egg of 1 year is preserved, after taking-up, tasty mouthfeel is as before, complete
Availability ratio is more than 95%.This store method, which is that the fresh egg in chicken farm is fresh-keeping, provides reliable reference method.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
The invention provides the store method of fresh egg, step includes：
1) the outer debris of eggshell is removed；
2) 20~25min of fresh egg is irradiated using the ultraviolet that wavelength is 260~280nm；
3) fresh egg is immersed in the salt solution that concentration is 20~25% and soaks 15~20min, water temperature is 45~55 DEG C；
4) fresh egg is taken out, natural air drying；
5) fresh egg is immersed into the potassium permanganate solution that concentration is 2~4% and soaks 2~4min, then taken out, washed with clear water
Only, dry；
6) fresh-keeping powder is prepared, according to parts by weight, the fresh-keeping powder includes：3~5 parts of sucrose ester, 1~2 part of white sugar, paddy ammonia
Sour 0.8~1.2 part of sodium, 2~4 parts of trehalose, acetic acid account for 2~5 parts, 10~13 parts of salt, 2~5 parts of vitamin C powder；
7) fresh egg is put into 5~10min in fresh-keeping powder prepared by step 6；
8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：15~25 parts of carboxymethyl chitosan, glycerine 3~5
Part, 5~8 parts of calcium chloride, 1~4 part of sodium tartrate, 0.5~0.8 part of sodium sorbate and 50~80 parts of water；
9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；
10) after eggshell natural air drying, it is fitted into high temperature resistant aseptic package bag, and vacuumizes, is put into that fresh-keeping warehouse is fresh-keeping to be deposited
Put, 8~15 DEG C of preservation temperature, the fresh-keeping humidity 75~85% of fresh-keeping warehouse.
In another embodiment, 8 DEG C of preservation temperature, the fresh-keeping humidity 75% of the fresh-keeping warehouse.
In another embodiment, the fresh-keeping powder, according to parts by weight, the fresh-keeping powder includes：3 parts of sucrose ester, white sugar 1
Part, 0.8 part of sodium glutamate, 2 parts of trehalose, acetic acid account for 2 parts, 10 parts of salt, 2 parts of vitamin C powder.
In another embodiment, the fresh-keeping powder, according to parts by weight, the fresh-keeping powder includes：5 parts of sucrose ester, white sugar 2
Part, 1.2 parts of sodium glutamate, 4 parts of trehalose, acetic acid account for 5 parts, 13 parts of salt, 5 parts of vitamin C powder.
In another embodiment, the antistaling agent, according to parts by weight, the antistaling agent includes：It is 15 parts of carboxymethyl chitosan, sweet
50 parts of 3 parts of oil, 5 parts of calcium chloride, 1 part of sodium tartrate, 0.5 part of sodium sorbate and water.
In another embodiment, the antistaling agent, according to parts by weight, the antistaling agent includes：It is 25 parts of carboxymethyl chitosan, sweet
80 parts of 5 parts of oil, 8 parts of calcium chloride, 4 parts of sodium tartrate, 0.8 part of sodium sorbate and water.
Embodiment 1
A kind of store method of fresh egg is present embodiments provided, step includes：
1) the outer debris of eggshell is removed；
2) fresh egg 20min is irradiated using the ultraviolet that wavelength is 260nm；
3) fresh egg is immersed in the salt solution that concentration is 20% and soaks 15min, water temperature is 45 DEG C；
4) fresh egg is taken out, natural air drying；
5) fresh egg is immersed into the potassium permanganate solution that concentration is 2% and soaks 2min, then taken out, cleaned with clear water, dried in the air
It is dry；
6) fresh-keeping powder is prepared, according to parts by weight, the fresh-keeping powder includes：3 parts of sucrose ester, 1 part of white sugar, sodium glutamate
0.8 part, 2 parts of trehalose, acetic acid account for 2 parts, 10 parts of salt, 2 parts of vitamin C powder；
7) fresh egg is put into 5min in fresh-keeping powder prepared by step 6；
8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：15 parts of carboxymethyl chitosan, 3 parts of glycerine, chlorination
50 parts of 5 parts of calcium, 1 part of sodium tartrate, 0.5 part of sodium sorbate and water；
9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；
10) after eggshell natural air drying, it is fitted into high temperature resistant aseptic package bag, and vacuumizes, is put into that fresh-keeping warehouse is fresh-keeping to be deposited
Put, 8 DEG C of preservation temperature, the fresh-keeping humidity 75% of fresh-keeping warehouse.
In the present embodiment, the holding time is 11 months, breakage rate 3%, albumen yolk percentage of head rice 97%.
Embodiment 2
The invention provides a kind of store method of fresh egg, step includes：
1) the outer debris of eggshell is removed；
2) fresh egg 25min is irradiated using the ultraviolet that wavelength is 280nm；
3) fresh egg is immersed in the salt solution that concentration is 25% and soaks 20min, water temperature is 55 DEG C；
4) fresh egg is taken out, natural air drying；
5) fresh egg is immersed into the potassium permanganate solution that concentration is 4% and soaks 4min, then taken out, cleaned with clear water, dried in the air
It is dry；
6) fresh-keeping powder is prepared, according to parts by weight, the fresh-keeping powder includes：5 parts of sucrose ester, 2 parts of white sugar, sodium glutamate
1.2 parts, 4 parts of trehalose, acetic acid account for 5 parts, 13 parts of salt, 5 parts of vitamin C powder；
7) fresh egg is put into 10min in fresh-keeping powder prepared by step 6；
8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：25 parts of carboxymethyl chitosan, 5 parts of glycerine, chlorination
80 parts of 8 parts of calcium, 4 parts of sodium tartrate, 0.8 part of sodium sorbate and water；
9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；
10) after eggshell natural air drying, it is fitted into high temperature resistant aseptic package bag, and vacuumizes, is put into that fresh-keeping warehouse is fresh-keeping to be deposited
Put, 15 DEG C of preservation temperature, the fresh-keeping humidity 85% of fresh-keeping warehouse.
In the present embodiment, the holding time is 11 months, breakage rate 2.6%, albumen yolk percentage of head rice 99%.
Embodiment 3
The invention provides a kind of store method of fresh egg, step includes：
1) the outer debris of eggshell is removed；
2) fresh egg 22min is irradiated using the ultraviolet that wavelength is 270nm；
3) fresh egg is immersed in the salt solution that concentration is 23% and soaks 18min, water temperature is 49 DEG C；
4) fresh egg is taken out, natural air drying；
5) fresh egg is immersed into the potassium permanganate solution that concentration is 3% and soaks 3min, then taken out, cleaned with clear water, dried in the air
It is dry；
6) fresh-keeping powder is prepared, according to parts by weight, the fresh-keeping powder includes：4 parts of sucrose ester, 2 parts of white sugar, sodium glutamate
0.9 part, 3 parts of trehalose, acetic acid account for 4 parts, 12 parts of salt, 3 parts of vitamin C powder；
7) fresh egg is put into 8min in fresh-keeping powder prepared by step 6；
8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：19 parts of carboxymethyl chitosan, 4 parts of glycerine, chlorination
70 parts of 6 parts of calcium, 3 parts of sodium tartrate, 0.7 part of sodium sorbate and water；
9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；
10) after eggshell natural air drying, it is fitted into high temperature resistant aseptic package bag, and vacuumizes, is put into that fresh-keeping warehouse is fresh-keeping to be deposited
Put, 9 DEG C of preservation temperature, the fresh-keeping humidity 80% of fresh-keeping warehouse.
In the present embodiment, the holding time is 11 months, breakage rate 2.9%, albumen yolk percentage of head rice 98%.
Comparative example
A kind of store method of egg is：
(1) the complete Fresh Egg that air chamber is less than whole egg volume a quarter, is selected, is cleaned if necessary,
(2), the clean fresh egg selected is immersed in the antistaling agent solution, antistaling agent liquid level is higher than the superiors' fresh egg
About 15cm,
(3), antistaling agent liquid temperature is maintained in the range of 4-35 DEG C.
In the present embodiment, the holding time is 11 months, breakage rate 5.2%, albumen yolk percentage of head rice 60%.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details.
Claims (6)
1. the store method of fresh egg, it is characterised in that step includes：
1) the outer debris of eggshell is removed；
2) 20~25min of fresh egg is irradiated using the ultraviolet that wavelength is 260~280nm；
3) fresh egg is immersed in the salt solution that concentration is 20~25% and soaks 15~20min, water temperature is 45~55 DEG C；
4) fresh egg is taken out, natural air drying；
5) fresh egg is immersed into the potassium permanganate solution that concentration is 2~4% and soaks 2~4min, then taken out, cleaned with clear water,
Dry；
6) fresh-keeping powder is prepared, according to parts by weight, the fresh-keeping powder includes：3~5 parts of sucrose ester, 1~2 part of white sugar, sodium glutamate
0.8~1.2 part, 2~4 parts of trehalose, acetic acid account for 2~5 parts, 10~13 parts of salt, 2~5 parts of vitamin C powder；
7) fresh egg is put into 5~10min in fresh-keeping powder prepared by step 6；
8) antistaling agent is prepared, according to parts by weight, the antistaling agent includes：15~25 parts of carboxymethyl chitosan, 3~5 parts of glycerine, chlorine
Change 50~80 parts of 5~8 parts of calcium, 1~4 part of sodium tartrate, 0.5~0.8 part of sodium sorbate and water；
9) after fresh egg is taken out from fresh-keeping powder, the antistaling agent is sprayed on eggshell；
10) after eggshell natural air drying, it is fitted into high temperature resistant aseptic package bag, and vacuumizes, be put into the fresh-keeping storage of fresh-keeping warehouse, protects
8~15 DEG C of preservation temperature, the fresh-keeping humidity 75~85% in fresh storehouse.
2. the store method of fresh egg according to claim 1, it is characterised in that 8 DEG C of the preservation temperature of the fresh-keeping warehouse, protect
Fresh humidity 75%.
3. the store method of fresh egg according to claim 1, it is characterised in that the fresh-keeping powder, according to parts by weight, institute
Stating fresh-keeping powder includes：3 parts of sucrose ester, 1 part of white sugar, 0.8 part of sodium glutamate, 2 parts of trehalose, acetic acid account for 2 parts, 10 parts of salt, dimension
Raw plain 2 parts of C powder.
4. the store method of fresh egg according to claim 1, it is characterised in that the fresh-keeping powder, according to parts by weight, institute
Stating fresh-keeping powder includes：5 parts of sucrose ester, 2 parts of white sugar, 1.2 parts of sodium glutamate, 4 parts of trehalose, acetic acid account for 5 parts, 13 parts of salt, dimension
Raw plain 5 parts of C powder.
5. the store method of fresh egg according to claim 1, it is characterised in that the antistaling agent, it is described according to parts by weight
Antistaling agent includes：15 parts of carboxymethyl chitosan, 3 parts of glycerine, 5 parts of calcium chloride, 1 part of sodium tartrate, 0.5 part of sodium sorbate and water 50
Part.
6. the store method of fresh egg according to claim 1, it is characterised in that the antistaling agent, it is described according to parts by weight
Antistaling agent includes：25 parts of carboxymethyl chitosan, 5 parts of glycerine, 8 parts of calcium chloride, 4 parts of sodium tartrate, 0.8 part of sodium sorbate and water 80
Part.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198378A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat |
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