CN110999950A - Coating preservative based on cooked duck eggs and coating process - Google Patents
Coating preservative based on cooked duck eggs and coating process Download PDFInfo
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- CN110999950A CN110999950A CN201911408801.0A CN201911408801A CN110999950A CN 110999950 A CN110999950 A CN 110999950A CN 201911408801 A CN201911408801 A CN 201911408801A CN 110999950 A CN110999950 A CN 110999950A
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- coating
- duck eggs
- cooked duck
- cooked
- preservative
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- 238000000576 coating method Methods 0.000 title claims abstract description 113
- 239000011248 coating agent Substances 0.000 title claims abstract description 80
- 235000013601 eggs Nutrition 0.000 title claims abstract description 76
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 75
- 239000003755 preservative agent Substances 0.000 title claims abstract description 47
- 230000002335 preservative effect Effects 0.000 title claims abstract description 47
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 60
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 229930194248 Licoflavone Natural products 0.000 claims abstract description 11
- MEHHCBRCXIDGKZ-UHFFFAOYSA-N Licoflavone C Natural products CC(C)=CCC1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 MEHHCBRCXIDGKZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 11
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 11
- 241000018646 Pinus brutia Species 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims abstract description 11
- 238000004043 dyeing Methods 0.000 claims abstract description 11
- 235000021119 whey protein Nutrition 0.000 claims abstract description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 8
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 238000004804 winding Methods 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000003761 preservation solution Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 6
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 3
- 230000008020 evaporation Effects 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
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
- A23B5/06—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a coating preservative based on cooked duck eggs and a coating process, wherein the coating preservative comprises acetic acid, chitosan, soybean lecithin, calcium carbonate, a pine needle extract, whey protein concentrate and licoflavone; after the cooked duck eggs are prepared through multiple processes, the coating equipment is used for dip-dyeing and curing the cooked duck eggs for multiple times, the coating equipment is reasonable in design, simple to operate, low in cost and simple to prepare, is used for fresh-keeping storage of the cooked duck eggs, is not complex in coating process, can be used for curing a preservative film on the surfaces of the shells of the cooked duck eggs, inhibiting metabolism of the duck eggs, reducing water evaporation, and meanwhile has a bacteriostatic effect, so that bacteria are prevented from invading, the fresh-keeping period of the cooked duck eggs is effectively prolonged, and the edible safety of the cooked duck eggs is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a coating preservative based on cooked duck eggs and a coating process.
Background
The duck eggs are rich in nutrients, are rich in various proteins, vitamins and various trace elements, and are indispensable egg varieties in daily life of people.
Wherein, regard salted duck egg as the main processing mode of duck egg, salted duck egg is mostly ripe duck egg when the finished product, makes things convenient for the consumer to directly eat, but ripe duck egg's insurance limit often is shorter, influences its commercial value, moreover, along with closing on of insurance limit, the taste also can greatly reduced.
Disclosure of Invention
The invention aims at the problems and discloses a coating preservative and a coating process based on cooked duck eggs.
The specific technical scheme is as follows:
a coating preservative based on cooked duck eggs and a coating process are characterized in that the coating preservative comprises the following components in parts by weight: 70-80 parts of acetic acid, 10-15 parts of chitosan, 3-5 parts of soybean lecithin, 5-8 parts of calcium carbonate, 1-2 parts of pine needle extract, 1-2 parts of whey protein concentrate and 1-2 parts of licoflavone;
the preparation method of the coating preservative comprises the following steps:
(1) weighing acetic acid and chitosan according to parts by weight, putting the acetic acid and the chitosan into acetic acid, and fully dissolving and mixing to obtain a chitosan acetic acid solution;
(2) weighing calcium carbonate according to the weight part, adding the calcium carbonate into a chitosan acetic acid solution, then dropwise adding soybean lecithin, heating and stirring for 2-3 hours to obtain emulsion, wherein the heating temperature is controlled at 35-45 ℃;
(3) weighing the pine needle extract, the whey protein concentrate and the licoflavone in parts by weight, mixing the pine needle extract, the whey protein concentrate and the licoflavone into the emulsion, and stirring the mixture at a constant temperature of 40-42 ℃ for 4-4.5 hours to obtain a finished coating preservative;
the coating process of the coating preservative comprises the following specific steps:
(a) taking a finished coating preservative, and fully mixing the finished coating preservative with distilled water with the volume 5 times that of the finished coating preservative to obtain a coating preservative solution;
(b) introducing the prepared coating preservation solution into a solution tank, and dip-dyeing the cooked duck eggs for multiple times by a dip-dyeing method;
(3) drying by hot air at intervals between multiple dip-dyeing to solidify the coating on the surface of the cooked duck egg;
(4) and after the coating and curing are finished, the coating preservation of the cooked duck eggs is finished, and at the moment, the cooked duck eggs can be discharged and stored.
The coating preservative and the coating process based on the cooked duck eggs are characterized in that at least 3 layers of coating are solidified.
The coating preservative based on the cooked duck eggs and the coating process are characterized in that the coating process is carried out through coating equipment; the coating equipment comprises a solution tank for containing a coating preservation solution, a hot air channel for hot air drying and a lifting device for containing and controlling cooked duck eggs.
The coating preservative and the coating process based on the cooked duck eggs are characterized in that the hot air channel is arranged above the solution tank, and a plurality of notches are formed in the hot air channel; the lifting device comprises a horizontally-communicated pipeline and a lifter for controlling the pipeline to lift, and the pipeline is matched with the notch in the hot air channel.
According to the coating preservative and the coating process for the cooked duck eggs, the basket for containing the cooked duck eggs is arranged in the containing pipeline.
The coating preservative and the coating process based on the cooked duck eggs are characterized in that the outer wall of the containing pipeline is provided with the guide sliding block, the notch on the hot air channel is transversely erected with the vertical guide rail, and the guide sliding block is in sliding fit with the guide rail.
The coating preservative and the coating process based on the cooked duck eggs are characterized in that the lifter is a winding motor and a rope, the winding motor is fixedly arranged above the notch in the hot air channel, the rope is controlled to be wound and released, and the rope is connected with the top of the containing pipeline.
The coating preservative and the coating process based on the cooked duck eggs are characterized in that the lifter is a screw rod motor, the lower end of a screw rod on the screw rod motor is connected with the top of the containing pipeline, and the containing pipeline is controlled to lift.
The invention has the beneficial effects that:
the invention discloses a coating preservative based on cooked duck eggs and a coating process, wherein the coating preservative comprises acetic acid, chitosan, soybean lecithin, calcium carbonate, a pine needle extract, whey protein concentrate and licoflavone; after the cooked duck eggs are prepared through multiple processes, the coating equipment is used for dip-dyeing and curing the cooked duck eggs for multiple times, the coating equipment is reasonable in design, simple to operate, low in cost and simple to prepare, is used for fresh-keeping storage of the cooked duck eggs, is not complex in coating process, can be used for curing a preservative film on the surfaces of the shells of the cooked duck eggs, inhibiting metabolism of the duck eggs, reducing water evaporation, and meanwhile has a bacteriostatic effect, so that bacteria are prevented from invading, the fresh-keeping period of the cooked duck eggs is effectively prolonged, and the edible safety of the cooked duck eggs is improved.
Drawings
FIG. 1 is a schematic view of the present invention.
FIG. 2 is a schematic view of a coating apparatus.
Detailed Description
In order to make the technical solution of the present invention clearer and clearer, the present invention is further described below with reference to embodiments, and any solution obtained by substituting technical features of the technical solution of the present invention with equivalents and performing conventional reasoning falls within the scope of the present invention.
Example one
The coating preservative based on the cooked duck eggs and the coating process are characterized by comprising the following components in parts by weight: 70-80 parts of acetic acid, 10-15 parts of chitosan, 3-5 parts of soybean lecithin, 5-8 parts of calcium carbonate, 1-2 parts of pine needle extract, 1-2 parts of whey protein concentrate and 1-2 parts of licoflavone;
the preparation method of the coating preservative comprises the following steps:
(1) weighing acetic acid and chitosan according to parts by weight, putting the acetic acid and the chitosan into acetic acid, and fully dissolving and mixing to obtain a chitosan acetic acid solution;
(2) weighing calcium carbonate according to the weight part, adding the calcium carbonate into a chitosan acetic acid solution, then dropwise adding soybean lecithin, heating and stirring for 2-3 hours to obtain emulsion, wherein the heating temperature is controlled at 35-45 ℃;
(3) weighing the pine needle extract, the whey protein concentrate and the licoflavone in parts by weight, mixing the pine needle extract, the whey protein concentrate and the licoflavone into the emulsion, and stirring the mixture at a constant temperature of 40-42 ℃ for 4-4.5 hours to obtain a finished coating preservative;
the coating process of the coating preservative comprises the following specific steps:
(a) taking a finished coating preservative, and fully mixing the finished coating preservative with distilled water with the volume 5 times that of the finished coating preservative to obtain a coating preservative solution;
(b) introducing the prepared coating preservation solution into a solution tank, and dip-dyeing the cooked duck eggs for multiple times by a dip-dyeing method;
(3) drying by hot air at intervals between multiple dip-dyeing to solidify the coating on the surface of the cooked duck egg;
(4) after the coating and curing are finished, the coating preservation of the cooked duck eggs is finished, and at the moment, the cooked duck eggs can be discharged and stored;
wherein the coating film is cured in at least 3 layers;
the coating preservative is used for fresh-keeping storage of cooked duck eggs, is low in cost, simple to prepare and uncomplicated in coating process, can be used for curing preservative films on the surfaces of the shells of the cooked duck eggs, inhibiting metabolism of the duck eggs, reducing water evaporation, and meanwhile, has a bacteriostatic effect, prevents bacteria from invading, effectively improves the fresh-keeping period of the cooked duck eggs, and improves the edible safety of the cooked duck eggs.
Example two
The embodiment relates to a coating preservative based on cooked duck eggs and a coating process, wherein the coating process is carried out by coating equipment; the coating equipment comprises a solution tank 1 for containing a coating preservation solution, a hot air channel 2 for hot air drying and a lifting device 3 for containing and controlling cooked duck eggs;
wherein the hot air channel 2 is arranged above the solution tank 1, and a plurality of gaps are arranged on the hot air channel 2; the lifting device 3 comprises a horizontally-communicated containing pipeline 4 and a lifter 5 for controlling the containing pipeline 4 to lift, the containing pipeline 4 is matched with a gap on the hot air channel 2, and a basket 6 for containing cooked duck eggs is arranged in the containing pipeline 4;
the outer wall of the containing pipeline 4 is provided with a guide sliding block 7, a vertical guide rail 8 is transversely erected at the notch on the hot air channel 2, and the guide sliding block 7 is in sliding fit with the guide rail 8. (ii) a
The lifter 5 is a winding motor and a rope, the winding motor is fixedly arranged above the notch on the hot air channel 2 and used for controlling the winding and releasing of the rope, and the rope is connected with the top of the containing pipeline 4; or, the lifter 5 is a screw rod motor, the lower end of a screw rod on the screw rod motor is connected with the top of the containing pipeline 4, and the containing pipeline 4 is controlled to lift;
the embodiment is convenient coating of ripe duck egg, has set up the equipment of filming, holds ripe duck egg through elevating gear to the controller goes up and down, and when ripe duck egg descends, ripe duck egg soaks in the solution tank, makes ripe duck egg surface dip-dye the fresh-keeping solution of filming, when ripe duck egg rises, holds pipeline and hot-blast passageway intercommunication, carries out hot air drying to ripe duck egg, and the curing plastic wrap, many times the solidification is accomplished the back, has accomplished filming of ripe duck egg promptly.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are also included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (8)
1. A coating preservative based on cooked duck eggs and a coating process are characterized in that the coating preservative comprises the following components in parts by weight: 70-80 parts of acetic acid, 10-15 parts of chitosan, 3-5 parts of soybean lecithin, 5-8 parts of calcium carbonate, 1-2 parts of pine needle extract, 1-2 parts of whey protein concentrate and 1-2 parts of licoflavone;
the preparation method of the coating preservative comprises the following steps:
(1) weighing acetic acid and chitosan according to parts by weight, putting the acetic acid and the chitosan into acetic acid, and fully dissolving and mixing to obtain a chitosan acetic acid solution;
(2) weighing calcium carbonate according to the weight part, adding the calcium carbonate into a chitosan acetic acid solution, then dropwise adding soybean lecithin, heating and stirring for 2-3 hours to obtain emulsion, wherein the heating temperature is controlled at 35-45 ℃;
(3) weighing the pine needle extract, the whey protein concentrate and the licoflavone in parts by weight, mixing the pine needle extract, the whey protein concentrate and the licoflavone into the emulsion, and stirring the mixture at a constant temperature of 40-42 ℃ for 4-4.5 hours to obtain a finished coating preservative;
the coating process of the coating preservative comprises the following specific steps:
(a) taking a finished coating preservative, and fully mixing the finished coating preservative with distilled water with the volume 5 times that of the finished coating preservative to obtain a coating preservative solution;
(b) introducing the prepared coating preservation solution into a solution tank, and dip-dyeing the cooked duck eggs for multiple times by a dip-dyeing method;
(3) drying by hot air at intervals between multiple dip-dyeing to solidify the coating on the surface of the cooked duck egg;
(4) and after the coating and curing are finished, the coating preservation of the cooked duck eggs is finished, and at the moment, the cooked duck eggs can be discharged and stored.
2. The coating antistaling agent and the coating process based on the cooked duck eggs as claimed in claim 1, wherein the coating is solidified for at least 3 layers.
3. The coating antistaling agent and the coating process based on the cooked duck eggs as claimed in claim 1 or 2, wherein the coating process is carried out by a coating device; the coating equipment comprises a solution tank for containing a coating preservation solution, a hot air channel for hot air drying and a lifting device for containing and controlling cooked duck eggs.
4. The coating antistaling agent and the coating process based on the cooked duck eggs as claimed in claim 3, wherein the hot air channel is arranged above the solution tank, and a plurality of notches are arranged on the hot air channel; the lifting device comprises a horizontally-communicated pipeline and a lifter for controlling the pipeline to lift, and the pipeline is matched with the notch in the hot air channel.
5. The coating antistaling agent and the coating process based on the cooked duck eggs as claimed in claim 4, wherein a basket for holding the cooked duck eggs is arranged in the holding pipeline.
6. The coating antistaling agent and the coating process based on the cooked duck eggs as claimed in claim 4 or 5, wherein a guide slide block is arranged on the outer wall of the containing pipeline, a vertical guide rail is transversely erected at the notch on the hot air channel, and the guide slide block is in sliding fit with the guide rail.
7. The coating preservative and the coating process based on the cooked duck eggs as claimed in claim 6, wherein the lifter is a winding motor and a rope, the winding motor is fixedly arranged above the notch on the hot air channel, the rope is controlled to be wound and released, and the rope is connected with the top of the containing pipeline.
8. The coating antistaling agent and the coating process based on the cooked duck eggs as claimed in claim 6, wherein the lifter is a screw motor, the lower end of a screw on the screw motor is connected with the top of the containing pipeline, and the containing pipeline is controlled to lift.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911408801.0A CN110999950A (en) | 2019-12-31 | 2019-12-31 | Coating preservative based on cooked duck eggs and coating process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911408801.0A CN110999950A (en) | 2019-12-31 | 2019-12-31 | Coating preservative based on cooked duck eggs and coating process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110999950A true CN110999950A (en) | 2020-04-14 |
Family
ID=70119975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911408801.0A Pending CN110999950A (en) | 2019-12-31 | 2019-12-31 | Coating preservative based on cooked duck eggs and coating process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110999950A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081067A (en) * | 2021-11-25 | 2022-02-25 | 青岛农业大学 | A method for controlling oxidation of raw nuts |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR857209A (en) * | 1939-07-03 | 1940-08-31 | Process for the preservation of eggs and other perishable products and means of realization | |
| CN104705387A (en) * | 2014-08-16 | 2015-06-17 | 高邮市红太阳食品有限公司 | Special film preservative for cooked salted duck egg and film coating process |
| CN106577994A (en) * | 2017-02-28 | 2017-04-26 | 佛山市恒南医药科技有限公司 | Film preservative suitable for egg preservation, and preparation method thereof |
-
2019
- 2019-12-31 CN CN201911408801.0A patent/CN110999950A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR857209A (en) * | 1939-07-03 | 1940-08-31 | Process for the preservation of eggs and other perishable products and means of realization | |
| CN104705387A (en) * | 2014-08-16 | 2015-06-17 | 高邮市红太阳食品有限公司 | Special film preservative for cooked salted duck egg and film coating process |
| CN106577994A (en) * | 2017-02-28 | 2017-04-26 | 佛山市恒南医药科技有限公司 | Film preservative suitable for egg preservation, and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081067A (en) * | 2021-11-25 | 2022-02-25 | 青岛农业大学 | A method for controlling oxidation of raw nuts |
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