CN109169848A - A kind of method for keeping freshness of duck eggs - Google Patents
A kind of method for keeping freshness of duck eggs Download PDFInfo
- Publication number
- CN109169848A CN109169848A CN201811345292.7A CN201811345292A CN109169848A CN 109169848 A CN109169848 A CN 109169848A CN 201811345292 A CN201811345292 A CN 201811345292A CN 109169848 A CN109169848 A CN 109169848A
- Authority
- CN
- China
- Prior art keywords
- egg
- duck
- fresh
- edible oil
- keeping freshness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 26
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 239000012266 salt solution Substances 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003921 oil Substances 0.000 abstract description 3
- 230000000845 anti-microbial effect Effects 0.000 abstract description 2
- 230000003026 anti-oxygenic effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 238000009361 aviculture Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000006467 substitution reaction 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
- A23B5/08—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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of method for keeping freshness of duck eggs, comprising the following steps: S1: it is 8-10% that fresh duck egg, which is put into concentration, impregnates 25-30 minutes in the salt solution that temperature is 35-45 DEG C, pulls out and dry；Duck's egg: being completely immersed in edible oil by S2 again, so that edible oil level is higher than top layer's fresh egg 10-15cm, eats oil temperature in preservation process and maintain within the scope of 25-35 DEG C.The present invention is of good preservation effect, has high-efficiency antimicrobial, and mould proof, antioxygenic property, good water solubility is easy to use, economical and practical, is widely used, natural safe without toxic side effect, and preparation method is simple.
Description
Technical field
The present invention relates to birds, beasts and eggs manufacture fields, more particularly to a kind of method for keeping freshness of duck eggs.
Background technique
In recent years, egg production is quickly grown, market ample supply and prompt delivery, but is at source largely accumulated in the presence of production busy season egg product
The even putrid and deteriorated phenomenon of pressure, causes huge economic loss to aviculture.Commercially available fresh egg without Preservation Treatment, shelf life compared with
It is short, index of fish freshness, sanitary condition, the nutritive value decline after point of purchase of some fresh eggs, or even occur dissipating yellow, denaturalization phenomenon, it loses
Edible value.Therefore, the preservation and freshness for solving birds, beasts and eggs is always hot spot concerned by people.
Summary of the invention
The present invention provides a kind of method for keeping freshness of duck eggs, adopt the technical scheme that
A kind of method for keeping freshness of duck eggs, it is characterised in that: the following steps are included:
S1: it is 8-10% that fresh duck egg, which is put into concentration, is impregnated 25-30 minutes in the salt solution that temperature is 35-45 DEG C,
It pulls out and dries；
Duck's egg: being completely immersed in edible oil by S2 again, and edible oil level is made to be higher than top layer's fresh egg 10-15cm, fresh-keeping mistake
Oil temperature is eaten in journey to maintain within the scope of 25-35 DEG C.
The present invention has following the utility model has the advantages that of good preservation effect, has high-efficiency antimicrobial, mould proof, antioxygenic property is water-soluble
It is good, it is easy to use, it is economical and practical, it is widely used, natural safe without toxic side effect, and preparation method is simple.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.
A kind of method for keeping freshness of duck eggs, comprising the following steps:
S1: it is 8-10% that fresh duck egg, which is put into concentration, is impregnated 25-30 minutes in the salt solution that temperature is 35-45 DEG C,
It pulls out and dries；
Duck's egg: being completely immersed in edible oil by S2 again, and edible oil level is made to be higher than top layer's fresh egg 10-15cm, fresh-keeping mistake
Oil temperature is eaten in journey to maintain within the scope of 25-35 DEG C.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (1)
1. a kind of method for keeping freshness of duck eggs, it is characterised in that: the following steps are included:
S1: it is 8-10% that fresh duck egg, which is put into concentration, impregnates 25-30 minutes, pulls out in the salt solution that temperature is 35-45 DEG C
It dries；
Duck's egg: being completely immersed in edible oil by S2 again, and edible oil level is made to be higher than top layer's fresh egg 10-15cm, in preservation process
Edible oil temperature maintains within the scope of 25-35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811345292.7A CN109169848A (en) | 2018-11-13 | 2018-11-13 | A kind of method for keeping freshness of duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811345292.7A CN109169848A (en) | 2018-11-13 | 2018-11-13 | A kind of method for keeping freshness of duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109169848A true CN109169848A (en) | 2019-01-11 |
Family
ID=64939435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811345292.7A Withdrawn CN109169848A (en) | 2018-11-13 | 2018-11-13 | A kind of method for keeping freshness of duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109169848A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387271A (en) * | 2020-03-21 | 2020-07-10 | 徐州工程学院 | Quail egg cleaning and fresh-keeping agent and quail egg cleaning and fresh-keeping method |
-
2018
- 2018-11-13 CN CN201811345292.7A patent/CN109169848A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387271A (en) * | 2020-03-21 | 2020-07-10 | 徐州工程学院 | Quail egg cleaning and fresh-keeping agent and quail egg cleaning and fresh-keeping method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190111 |
|
| WW01 | Invention patent application withdrawn after publication |