NL2030517B1 - A cleaning and preserving solution and cleaning and preserving method for tibetan chicken eggs - Google Patents
A cleaning and preserving solution and cleaning and preserving method for tibetan chicken eggs Download PDFInfo
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- NL2030517B1 NL2030517B1 NL2030517A NL2030517A NL2030517B1 NL 2030517 B1 NL2030517 B1 NL 2030517B1 NL 2030517 A NL2030517 A NL 2030517A NL 2030517 A NL2030517 A NL 2030517A NL 2030517 B1 NL2030517 B1 NL 2030517B1
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- eggs
- chicken eggs
- tibetan chicken
- cleaning
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 131
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 81
- 238000004140 cleaning Methods 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000011248 coating agent Substances 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 16
- 230000002335 preservative effect Effects 0.000 claims abstract description 15
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 13
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010081 allicin Nutrition 0.000 claims abstract description 13
- 210000003278 egg shell Anatomy 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 230000004060 metabolic process Effects 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 230000001580 bacterial effect Effects 0.000 claims abstract description 3
- 238000011109 contamination Methods 0.000 claims abstract description 3
- 238000007689 inspection Methods 0.000 claims description 24
- 238000004321 preservation Methods 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 20
- 239000012188 paraffin wax Substances 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 12
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 claims description 6
- 230000001678 irradiating effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 239000003761 preservation solution Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000003908 quality control method Methods 0.000 claims 1
- 230000008952 bacterial invasion Effects 0.000 abstract description 3
- 229940057995 liquid paraffin Drugs 0.000 abstract description 2
- 239000005662 Paraffin oil Substances 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 60
- 238000003860 storage Methods 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000249 desinfective effect Effects 0.000 description 7
- 210000002969 egg yolk Anatomy 0.000 description 6
- 206010011376 Crepitations Diseases 0.000 description 4
- 208000037656 Respiratory Sounds Diseases 0.000 description 4
- 210000003608 fece Anatomy 0.000 description 4
- 208000007536 Thrombosis Diseases 0.000 description 3
- 238000009313 farming Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012372 quality testing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 244000245420 ail Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin 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
- A23B5/06—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
- A23B5/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Disclosed isa cleaning and preserving solution for Tibetan chicken eggs, and a cleaning and preserving method for the Tibetan chicken eggs. A formula of the cleaning and preserving solution includes the following components in parts by volume: 992 - 998 parts of liquid paraffin oil and 2 - 8 parts of allicin. When the coating material is evenly coated on the eggshell and dried, it forms an oily preservative film, which effectively inhibits bacterial contamination, and slows down endogenous metabolism of eggs. After coating, metabolism of Tibetan chicken eggs may be slowed down, and bacterial invasion is inhibited, thereby achieving the purpose of maintaining quality of Tibetan chicken eggs.
Description
METHOD FOR TIBETAN CHICKEN EGGS Technical Field The present invention belongs to the technical field of food preservation, and particularly relates to a cleaning and preserving solution for Tibetan chicken eggs and a cleaning and preserving method for Tibetan chicken eggs.
Background Tibetan chicken eggs are produced by Tibetan chickens, a local variety, raised by farmers in Tibetan areas. Tibetan chicken eggs are smaller in size. The weight of fresh Tibetan chicken eggs is 25 - 38 g. Its Haugh unit is 55 - 80, and yolk index is 0.25 - 0.5. Although both the weight and the Haugh unit are smaller, Tibetan chicken eggs have extremely high nutritive values. Contents of proteins, vitamins, lecithin and cephalin are higher than other eggs. Over the years, Tibetan chicken eggs have been always generally favoured by Tibetan people. However, since the Tibetan areas are remote with poor transportation, Tibetan chicken eggs are easily rotten if not preserved. Tibetan chicken eggs sales are an important source of income for Tibetan farmers. Thereby, if Tibetan chicken eggs are to be sold all over the world, they must be preserved. Unfortunately, it's inevitable for Tibetan farmers to contend the decreasing income due to the current lack of preservation technology.
In recent years, Tibetan chicken farming is developing rapidly in Tibetan areas. A certain scale of Tibetan chicken breeding cooperatives for the farmers has been formed. Tibetan chicken egg yield is increased by years, and at present, market requirements have been basically met in Tibet areas. If the market is not expanded, Tibetan chicken farming may be certainly affected.
Therefore, a simple, feasible, low - cost and effective preserving method is urgently needed by the farmers engaged in Tibetan chicken farming so that the eggs can be stored for a longer time and may also be transported in long distance and sold to other places.
Here are two key factors that cause rotting and deterioration of the eggs. One is the residual microorganisms on eggs’ surfaces. Another is the eggs’ endogenous metabolism. As long as the eggs are cleaned and preserved, the quality of the eggs may be effectively improved. The coating preservation is simple and feasible, and additionally, the special equipment is not needed. Above all, the coating solution suppresses microorganisms on the surface. On the other hand, it slows down the egg's endogenous metabolism. Moreover, the cost is low, and the quality of the eggs may be effectively improved. Then, storage life of the eggs may be prolonged at room temperature.
Many additives are used in the current preservation method, which steps are complex and inapplicable for Tibetan chicken eggs. Therefore, it's urgently need to develop a preservation method for Tibetan chicken eggs.
Summary To solve the above problems, the present invention provides a preserving method for Tibetan chicken eggs. Used coating materials include refined food - grade liquid paraffin and allicin (diallyl disulphide, DADS. CAS: 539 - 86 - 6). Thus, Tibetan chicken eggs’ endogenous metabolism may be slowed down, and bacterial invasion is inhibited, thereby achieving the aim of maintaining quality of Tibetan chicken eggs.
A technical aim of the present invention is achieved by technical solutions as follows: A formula of a cleaning and preserving solution for Tibetan chicken eggs in the present invention includes the following components in parts by volume: 992 - 998 parts of paraffin and 2 - 8 parts of allicin. The allicin includes a major component of DADS which purity is 99%, and paraffin is food grade which purity is 99.8%.
Further in the present invention, the formula includes the following components in parts by volume: 996 - 998 parts of paraffin and 2 - 4 parts of allicin. When the coating material is evenly coated on the eggshell and dried, it forms an oily preservative film, which effectively inhibits bacterial contamination, and slows down endogenous metabolism of eggs.
Another technical aim of the present invention is to provide a cleaning and preserving method for Tibetan chicken eggs, including the following steps: 1) Sorting, cleaning and airing: selecting fresh and crackless Tibetan chicken eggs; Cleaning out dirt on the eggs. And taking out the eggs and airing; 2) Disinfecting: irradiating the eggs under an ultraviolet lamp for disinfection; 3) Preparing a preservative coating material: weighing the components in a formula ratio according to claim 1 or 2; and uniformly mixing the components for later use; 4) Coating, airing and preserving: uniformly applying the coating solution prepared in the step 3) to Tibetan chicken eggs treated in the steps 1) and 2); Airing the eggs; and placing the eggs at intervals for preservation.
Preferably, an application ratio of the preservative film solution is: 3 - 10 ml of the preservative film solution is applied to every 30 - 40 Tibetan chicken eggs (about 1 kg). Further, the method also includes the following step: 5) Quality inspection: placing the Tibetan chicken eggs coated in the step 4) under conditions of a temperature of 4 - 6°C and relative humidity of 20 - 30% for 140 - 150 days, and performing quality inspection on a preservation effect; Or, placing Tibetan chicken eggs coated in the step 4) under conditions of a temperature of 12 - 16°C and relative humidity of 30 - 50% for 140 - 150 days, and performing quality inspection on the preservation effect; Or, placing Tibetan chicken eggs coated in the step 4) under conditions of a temperature of 21 - 25°C and relative humidity of 45 - 60% for 25 - 30 days, and performing quality inspection on the preservation effect.
Preferably in the present invention, in the step 2), a disinfection condition is: Tibetan chicken eggs are irradiated under ultraviolet lamp of 20 - 40 watts in a place that is 10 - 30 cm away from the eggs and disinfected for 12 - 15 min.
Preferably in the present invention, in the step 2}, an ultraviolet light wavelength is 245 - 255 nm. The ultraviolet light is used for sterilizing surfaces of Tibetan chicken eggs; and the band has the highest sterilization efficiency.
The present invention has beneficial effects as follows: Different from the existing water - soluble egg preservatives, in the preservative film solution and the cleaning and preserving method provided by the present invention, the oily preservative film is formed on the eggshell surface; and the preservative film may inhibit Tibetan chicken eggs’ endogenous metabolism and decrease water evaporation. In addition, growth of bacteria on the eggshell surface may also be inhibited; and bacterial invasion is avoided, thereby achieving the purpose of maintaining the quality of Tibetan chicken eggs and prolonging shelf life of Tibetan chicken eggs. In addition, the coated preservative is colourless and transparent on the eggshell surface, and has advantages of safety, harmlessness and low cost.
Detailed Description To make purposes, technical solutions and advantages in the present invention clearer, which preferred embodiments will be described in detail below.
The major process of cleaning and preserving of eggs in the present invention is as follows: Firstly, the eggs are cleaned to remove residual dirt on eggshell surfaces, such as blood stains, feather and chicken manure. Then, natural preservative films on the eggshell will be damaged during general cleaning; Secondly, residual microorganisms on the eggshell are killed or inhibited by utilizing ultraviolet light; and finally, film structures on the eggshell are restored by coating material, thereby prolonging shelf life and storage life of fresh Tibetan chicken eggs by blocking microbial invasion and inhibiting the eggs’ endogenous metabolism .
Coating materials adopted in the present invention include paraffin and allicin. The allicin includes a major component of diallyl disulphide (DADS, CAS: 539 - 86 - 6), that is light yellow oily liquid with garlic flavour. Additionally, DADS is insoluble in water and soluble in the paraffin.
It's well known that DADS has a certain antibacterial action. The paraffin includes a major component of refined mixed hydrocarbons, that is colourless and tasteless transparent oily liquid. Paraffin is insoluble in water and non - volatile at room temperature. Paraffin is nontoxic and harmless, which is divided into food grade, medical grade. Paraffin may be used for production and processing of food and drugs.
Quality inspection methods are as follows: (1) Quality inspection determination method of a yolk index: yolk height (mm) / yolk diameter (mm);
(2) Quality inspection determination method of a Haugh unit: the Haugh unit is equal to 100*Ig[H+7.57 - 1.7*WA37], wherein H is a concentrated protein height (mm); and W is egg mass (9); (3) Quality testing verification method of a weight loss ratio: the weight loss ratio is equal to (mass before storage - mass after storage) / the mass before storage; (4) Quality testing verification method of a rot ratio: the rot ratio is equal to a number of rotten eggs after storage / a total number of the stored eggs.
Embodiment 1 A cleaning and preserving method for Tibetan chicken eggs in embodiment 1 includes the following steps: (1) Sorting, cleaning and airing: selecting fresh and crackless Tibetan chicken eggs; Cleaning out dirt such as faeces and blood clots on eggshells with clear water at 35 - 40°C; and taking out the eggs and airing at 22 - 25°C; (2) Disinfecting: irradiating the eggs under an ultraviolet lamp of 20 - 40 watts in a place that is 10 - 30 cm away from the eggs and disinfecting for 10 - 15 min; (3) Preparing a preservation solution: weighing 992 parts of paraffin and 8 parts of allicin in parts by volume; and uniformly mixing the components for later use; (4) Coating and preserving: uniformly applying 20 ml of the preservative film solution prepared in the step (3) to Tibetan chicken eggs treated in the steps (1) to (2); Airing the eggs at 22 - 25°C; and placing the eggs at intervals for preservation; 5) Quality inspection: placing Tibetan chicken eggs cleaned and preserved in the step (4) under conditions of a temperature of 4 - 6°C and relative humidity of 20 - 30% for 150 days, and performing quality inspection on a preservation effect.
In reference example 1.1, fresh Tibetan chicken eggs are sorted and then directly subjected to quality inspection determination; In reference example 1.2, the eggs are not cleaned or preserved and are determined within 150 days after storage; and in embodiment 1, the eggs are cleaned and preserved and then determined within 150 days after storage. In the embodiment and the reference examples, 200 Tibetan chicken eggs (weight of each of Tibetan chicken eggs ranges from 25 to 38 g) are respectively taken for quality inspection determination; Average is obtained; and details are as shown in Table 1.
Table 1 Contract of preservation effects of embodiment 1 and reference examples thereof Fresh Tibetan chicken Not cleaned or Cleaned and TTT RT | eed [Feo | we | ow ow Di | 0 | mew | we [Re | wwe |e Determination results show that, the determination results in embodiment 1 are obviously better than the results in reference example 1.2, and are close to the results in reference example 5 1.1. Embodiment 2 A cleaning and preserving method for Tibetan chicken eggs in embodiment 2 includes the following steps:
(1) Sorting, cleaning and airing: selecting fresh and crackless Tibetan chicken eggs; cleaning out dirt such as faeces and blood clots on eggshells with clear water at 35 - 40°C; and taking out the eggs and airing at 22 - 25°C;
(2) Disinfecting: irradiating the eggs under an ultraviolet lamp of 20 - 40 watts in a place that is 10 - 30 cm away from the eggs and disinfecting for 15 min;
(3) Preparing a preservation solution: weighing 998 parts of paraffin and 2 parts of allicin in parts by volume; and uniformly mixing the components for later use;
(4) Coating and preserving: uniformly applying 20 ml of the preservative film solution prepared in the step (3) to Tibetan chicken eggs treated in the steps (1) to (2); Airing the eggs at 22 - 25°C; and placing the eggs at intervals for preservation;
5) Quality inspection: placing Tibetan chicken eggs cleaned and preserved in the step (4) under conditions of a temperature of 12 - 16°C and relative humidity of 30 - 50% for 150 days, and performing quality inspection on a preservation effect.
In reference example 2.1, fresh Tibetan chicken eggs are sorted and then directly subjected to quality inspection determination; in reference example 2.2, the eggs are not cleaned or preserved and are determined within 150 days after storage; and in embodiment 2, the eggs are cleaned and preserved and then determined within 150 days after storage.
In the embodiment and the reference examples, 200 Tibetan chicken eggs (weight of each of Tibetan chicken eggs ranges from 25 to 38 g) are respectively taken for quality inspection determination; Average is obtained; and details are as shown in Table 2.
Table 2 Contrast of preservation effects of embodiment 2 and reference examples thereof Quality inspection Reference example 2.1 Reference example 2.2 Embodiment 2 index (Fresh Tibetan chicken (Not cleaned or preserved) (Cleaned and |e eo | et Yolk index 0.39 Disperse yolk, cannot be 0.3 CT ee Haugh unit Water loss, cannot be 40 Cm eel (Wee | 0 | wew | mw Raw | 0 | www ] It can be seen from Table 2 that, the determination results in embodiment 2 are slightly worse than the results in reference example 2.1, but are obviously better than the results in reference example 2.2. Details are as shown in Table 2. Embodiment 3 A cleaning and preserving method for Tibetan chicken eggs in embodiment 3 includes the following steps:
(1) Sorting, cleaning and airing: selecting fresh and crackless Tibetan chicken eggs; Cleaning out dirt such as faeces and blood clots on eggshells with clear water at 35 - 40°C; and taking out the eggs and airing at 22 - 25°C;
(2) Disinfecting: irradiating the eggs under an ultraviolet lamp of 20 - 40 watts in a place that is 10 - 30 cm away from the eggs and disinfecting for 15 min;
(3) Preparing a preservation solution: weighing 996 parts of paraffin and 4 parts of allicin in parts by volume; and uniformly mixing the components for later use;
(4) Coating and preserving: uniformly applying 30 ml of the preservative film solution prepared in the step (3) to Tibetan chicken eggs treated in the steps (1) to (2); Airing the eggs at
22 -25°C; and placing the eggs at intervals for preservation;
5) Quality inspection: placing Tibetan chicken eggs cleaned and preserved under conditions of a temperature of 21 - 25°C and relative humidity of 45 - 60% for 30 days, and performing quality inspection on a preservation effect.
In reference example 3.1, fresh Tibetan chicken eggs are sorted and then directly subjected to quality inspection determination; In reference example 3.2,
the eggs are not cleaned or preserved and are determined within 30 days after storage; In reference example 3.3, the eggs are cleaned only but not preserved, and are determined within days after storage; and in embodiment 3, the eggs are cleaned and preserved and then determined within 30 days after storage.
In the embodiment and the reference examples, 300 Tibetan chicken eggs (weight of each of the Tibetan chicken eggs ranges from 25 to 38 g) are respectively taken for quality inspection determination; Average is obtained; and details are as shown in Table 3. Table 3 Contrast of preservation effects of embodiment 3 and reference examples thereof Quality Reference Reference Reference Embodiment 3 inspection index example 3.1 example 3.2 example 3.3 Cleaned and Fresh Tibetan Not cleaned or Only cleaned but preserved
EEE ew | we | we | we | we eee | 0 | | Rae | 0 | wm | mw It can be seen from Table 3 that, the determination results in embodiment 3 are close to the results in reference example 3.1, and are better than the results in reference examples 3.2 and
3.3. Apparently, the above embodiments in the present invention are merely for clearly describing examples given in the present invention, rather than limiting implementation modes of the present invention. For example, the cleaning and preserving method in the present invention is applicable to Tibetan chicken eggs, and is also applicable to other poultry eggs, such as ordinary eggs, duck eggs and goose eggs. Other changes or modifications of different forms may be made by those ordinary skilled in the art on the basis of the above description. All implementation modes cannot be exhaustive herein. Obvious changes or modifications extended from the technical solutions of the present invention shall fall within the protection scope of the present invention.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2030517A NL2030517B1 (en) | 2022-01-13 | 2022-01-13 | A cleaning and preserving solution and cleaning and preserving method for tibetan chicken eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2030517A NL2030517B1 (en) | 2022-01-13 | 2022-01-13 | A cleaning and preserving solution and cleaning and preserving method for tibetan chicken eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL2030517B1 true NL2030517B1 (en) | 2022-12-05 |
Family
ID=84327861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2030517A NL2030517B1 (en) | 2022-01-13 | 2022-01-13 | A cleaning and preserving solution and cleaning and preserving method for tibetan chicken eggs |
Country Status (1)
| Country | Link |
|---|---|
| NL (1) | NL2030517B1 (en) |
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2022
- 2022-01-13 NL NL2030517A patent/NL2030517B1/en active
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