23results about "Eggs preservation" patented technology

The invention discloses a bamboo shoot pulp enzymolysis and bamboo shoot composite flavor seasoning egg preparation technology, and belongs to the technical field of seasoning egg preparation. The preparation process is used for solving the technical problem that the flavor and taste of the seasoning eggs need to be further improved in the prior art, and comprises the following steps: soaking pretreated eggs in flavor seasoning juice for 10-12 hours, and performing post-treatment to obtain the flavored seasoning eggs. Bamboo cellulose modification and bamboo shoot enzymolysis technologies are combined, the hydrophilicity and flavor carrying performance of cellulose are improved through oxidation reduction and glycerol and malic acid grafting, sauce forms stable colloid, the seepage force is enhanced, enzymolysis bamboo shoot pulp releases small-molecule flavoring substances, natural fresh fragrance is given, and the flavor of the bamboo shoots is improved by being matched with vacuum and long-time impregnation. The seasoned eggs are elastic and moist in taste and rich in flavor, and the overall quality is remarkably improved.

The invention provides a dynamic regulation and control method and device for regulation and control parameters of a poultry egg fresh-keeping environment. The method comprises the following steps: establishing a poultry egg quality digital twinborn model; monitoring the multi-dimensional parameters, identifying the fluctuation mode of the multi-dimensional parameters, and evaluating the influence degree of the fluctuation mode on the attenuation rate of the fresh-keeping quality of the poultry eggs to obtain environmental risk evaluation data; fusing the environment risk assessment data, the historical fresh-keeping data and the current environment parameters to construct an intelligent decision model, and generating an environment regulation and control strategy; adjusting storage environment parameters according to the environment regulation and control strategy; collecting egg quality change data and environmental risk index change after regulation and control, evaluating the effect of an environmental regulation and control strategy, and feeding back a risk reduction degree evaluation result to the digital twinborn model; and updating an environment risk identification model and an environment regulation and control strategy based on the accumulated risk assessment data, regulation and control data and fresh-keeping effect data. According to the invention, the fresh-keeping effect is improved, the storage life is prolonged, and the precision and response speed of environment monitoring are improved.

The invention discloses application of a spice composition in a salted egg yellow argillization inhibition process, and belongs to the technical field of deep processing of egg products. The spice composition provided by the invention comprises a first composition and a second composition. Wherein the first composition comprises cinnamon, clove, pepper, anise and fennel; the second composition comprises lysimachia sikokiana, murraya paniculata, fennel, rhizoma kaempferiae and oregano. The mass ratio of the first composition to the second composition is 1: (0.5-1.5). According to the method, spices are creatively adopted as a modifier for preventing egg yolk from being muddy in the storage process of the salted eggs. Not only is the use of food additives such as traditional antioxidants and water-retaining agents avoided, but also the egg yolk muddy phenomenon caused by oxidation of protein lipid and over-high internal water activity in the storage process of the salted egg finished product is delayed.

The invention discloses a novel anti-salmonella nano preparation CCJY as well as a preparation method and application thereof. The preparation comprises chitosan nano particles. The chitosan nanoparticle comprises cross-linked chitosan, and a lasso peptide MccJ25 and a lasso peptide MccY which are loaded on the chitosan. According to the invention, the synergistic antibacterial effect among different lasso peptides is exerted through a chemical cross-linking technology, on the basis of integrating the original antibacterial types of the lasso peptide MccJ25 and the lasso peptide MccY, the antibacterial types are expanded to serratia marcescens and enterococcus cloacae, and the broad-spectrum antibacterial effect is realized. Meanwhile, the invention further discloses a preparation method and application of the chitosan nano-particles and an anti-salmonella nano-preparation containing the chitosan nano-particles.

The utility model relates to the technical field of instruments for salted egg production, in particular to a pickling device system for salted egg production. Comprising two supports, a material mixing bin used for pickling salted eggs is arranged between the two supports, arc-shaped guide rails are arranged in the material mixing bin at intervals, a stirring frame staggered with the arc-shaped guide rails is further arranged between the upper side walls of the material mixing bin, and a first motor with the output end connected with one end of the stirring frame is installed on one side of the material mixing bin; stirring wheels for stirring bottom-layer pickling mud are uniformly and rotatably arranged between the inner walls of the lower side of the mixing bin at intervals, and gears located on the same side are arranged at the ends of the stirring wheels. The stirring frame driven by the first motor and the stirring wheel driven by the second motor are introduced, continuous stirring of soil or marinade in the mixing bin is achieved, the problem that materials at the bottom are caked is effectively solved through the design, it is guaranteed that each egg can be evenly wrapped by the marinade through continuous stirring, and the consistency treatment of the eggs is effectively improved.

The invention discloses egg yolk powder with phospholipid enzymolysis synergistic interface steady-state protection and a preparation method of the egg yolk powder, and belongs to the technical field of creation of high-quality egg yolk powder. Carrying out phospholipase A2 controllable enzymolysis pretreatment on the egg yolk liquid under the protection of nitrogen; performing micro-emulsification steady-state construction on the compound colloid of the Arabic gum and the beta-cyclodextrin; and carrying out temperature-controlled spray drying on the pretreatment liquid. The key processes are coupled to form a steady-state pretreatment scheme for actively reconstructing a lipid dispersion state from a molecular level, so that the passive defect that oxidation deterioration cannot be fundamentally inhibited due to the fact that a traditional process only depends on later packaging or external addition of an antioxidant is overcome, and the egg yolk powder with low surface free fat coverage rate (SFCR is less than or equal to 3.5%) is produced. After the product is stored for 90 days in an accelerated manner, the peroxide value growth rate (delta POV) is less than or equal to 60.0%, the key smelly aldehyde total concentration (TCKA) is less than or equal to 2.5 mu g / kg, and the emulsifying activity index retention rate is greater than or equal to 85.0%.

The invention relates to the technical field of roast egg preservation, in particular to high-temperature-resistant modified embedded nisin and application thereof in high-temperature roast egg processing. Comprising nisin, hydroxypropyl-beta-cyclodextrin wrapping the outer side of a non-bacteriostatic hydrophobic region of the nisin, and non-denatured type I collagen wrapping the outer sides of the nisin and the hydroxypropyl-beta-cyclodextrin, and the non-denatured type I collagen forms a continuous porous network structure. After the modified embedded nisin is applied to high-temperature baked egg processing, the total number of bacterial colonies of the baked eggs can be smaller than 103 CFU / g, the modified embedded nisin also has an excellent antibacterial effect on gram-negative bacteria of escherichia coli, the storage period reaches 3 months, and the shelf life is prolonged.

Procedure and composition for producing a specific pasteurised egg preparation comprising 50-95% liquid beaten fresh egg and 50-5% water-based liquid mix and 3-15 g of at least one thickening gum per litre of water. The composition further includes 3-20 g of colorant per litre of water and 3-20 g of salt per litre of water. The composition may also include sweet and salty aromas. Once the product has been packed, it can be frozen without its organoleptic properties being altered.

The utility model discloses a quail egg soaking processing device which comprises a soaking pool, a material frame is arranged in the middle of the soaking pool, a leakage net is arranged on the outer surface of the lower end of the material frame, a drainage pipe is arranged in the middle of the lower end of the outer surface of one side of the soaking pool, and a collecting box is arranged in the middle of the outer surface of the rear end of the soaking pool. An adjusting mechanism is arranged on the outer surface of the upper end of the soaking pool and comprises fixing frames, a hanging ring, a limiting plate, a limiting groove, a groove and a roller, the two fixing frames are fixedly installed in the middles of the two sides of the outer surface of the upper end of the material frame correspondingly, and the hanging ring is located on one side of the outer surface of the upper end of the fixing frame; the limiting plate is located on one side of the outer surface of the lower end of the fixing frame. According to the quail egg soaking processing device, the material frame can be conveniently moved back and forth, the influence of stacking of quail eggs on screening is reduced, the screened quail eggs can be collected and stored through the collecting box, and a better use prospect is brought.

The application discloses a low-salt salted duck egg pickling solution and a method for pickling low-salt salted duck eggs, and belongs to the technical field of food processing. Each 100 parts by weight of water contains the following components by weight: 16-18 parts of salt, 0.2-2 parts of composite phosphate, 0-5 parts of baijiu, 0.1-1 parts of spice powder, 1-5 parts of sucrose, and 0.5-4 parts of sugar alcohol; the composite phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of (1-3):(1-3):(1-3). The pickling solution can realize low-salt concentration pickling to obtain high-quality low-salt salted duck eggs, and significantly shortens the pickling period; the salted duck egg yolk of the obtained high-quality low-salt salted duck egg has the texture of loose sand, orange yellow color, high oil yield, low salt content, and after vacuum packaging storage for three months, the egg yolk is free of black circles and mud.

The present application relates to the technical field of agricultural and livestock product pickling device, and specifically relates to a positive and negative pressure pickling device, which comprises a shell, a pressure pickling tank arranged in the shell, a control system arranged on one side of the pressure pickling tank, a positive and negative pressure system arranged on one side of the pressure pickling tank, a vacuum pump arranged on one side of the pressure pickling tank, an air compressor arranged on the other side of the pressure pickling tank and a pickling trolley arranged in the pressure pickling tank. The present application can realize an efficient pickling process through the arrangement of the pressure pickling tank. The arrangement of the control system enables the operator to realize precise control over the pickling process. The positive and negative pressure system can adjust the pressure of the system as required. The arrangement of the vacuum pump can make the pressure reduction process in the pressure pickling tank more rapid. The arrangement of the air compressor can promote the pressure control in the pickling process. The arrangement of the pickling trolley can help improve the production efficiency and reduce the demand for material handling.

The invention discloses a processing technology of fluffy fried eggs, and belongs to the technical field of food processing and packaging. According to the process, by optimizing the ratio of egg white to egg yolk, screening the variety of frying oil, controlling the frying temperature and time, screening the variety of starch and adding a proper amount of starch, a loose and uniform porous structure is formed in the fried egg, and the outer layer is well shaped and uniform in color and luster. By combining a nitrogen charging and deoxidizing agent composite packaging technology, the shelf life of the product can be obviously prolonged. The process flow is simple, the cost is controllable, the equipment universality is high, an integrated processing mode of structure formation, oxidation inhibition and quality maintenance is constructed, and high-quality preparation and long-term stable storage of the fluffy fried eggs are realized.

The present application relates to the technical field of fresh-keeping materials, and particularly relates to a preparation method and application of a high-branched carbon dot-mediated intelligent response film material. The specific technical scheme is as follows: taking degradable polymer materials such as polyvinyl alcohol, polylactic acid or polycaprolactone as a base material, a 'dynamic borate ester bond cross-linking- hyperbranched hydrogen bond entanglement' composite network is constructed through p-benzene diboronic acid and hyperbranched polyester; NH2-NCDs are uniformly fixed and loaded in the base material; and a high-branched carbon dot-mediated intelligent response film is prepared through a flow casting film forming and annealing strengthening process. The high-branched carbon dot-mediated intelligent response film has a sensitive fluorescent response to food state changes (pH, humidity changes), and has a high-efficiency inhibitory effect on pathogenic bacteria such as escherichia coli and staphylococcus aureus, and can be used as an intelligent packaging material for poultry egg preservation, and can also be applied to the preservation of fruits and vegetables, chilled meat, aquatic products and the like.

The invention belongs to the technical field of food processing, and discloses a salted egg white gel block and a preparation method thereof. The surface of the salted egg white gel block is in a compact net shape; the gel block salted egg white comprises salted egg white and a protein network formed by cross-linking glycosylated salted egg white peptide through glutamine transaminase; the glycosylated salted egg white peptide is a glycosylated compound formed by carrying out Maillard reaction on salted egg white peptide and lactose; the salted egg white gel block has the following texture characteristics: the hardness of the salted egg white gel block is 6.68 N to 11.37 N, the chewiness of the salted egg white gel block is 4.84 N to 8.00 N, and the elasticity of the salted egg white gel block is 89.68% to 100.76%. According to the method, macromolecular protein is cut into peptide fragments with proper molecular weight through trypsin enzymolysis, and a triple modification technology of lactose glycosylation modification and glutamine transaminase cross-linking is combined, so that the content of alpha-helix and beta-corner of the salted egg white peptide is reduced, the content of beta-fold is increased, amido bonds are promoted to be formed between proteins, and the salted egg white peptide is prepared. And a compact cross-linked network structure is constructed. The hardness, the elasticity and the chewiness of the salted egg white gel block are obviously improved.

Embodiments of the present disclosure relate to a food thawing apparatus. An example food thawing apparatus includes a thawing chamber configured to receive a plurality of frozen products; at least one refrigeration element configure to cool air within the thawing chamber; at least one heating element configured to heat air within the thawing chamber; a plurality of fans spaced vertically apart from one another and in alignment with a vertical axis, wherein: at least one fan is configured to generate an airflow of heated air within the thawing chamber, the airflow configured to thaw the frozen products; and at least one rotational element configured to rotate the at least one fan about the vertical axis between a first orientation and a second orientation to adjust the direction of the airflow within the thawing chamber, wherein the fan is configured to continue to generate the airflow as the frame is rotated.

The invention provides cicada slough oligopeptide with antibacterial activity, and the amino acid sequence of the cicada slough oligopeptide is shown as SEQ ID No.1. The cicada slough oligopeptide amino acid sequence is subjected to codon optimization, a target gene is synthesized, a recombinant expression vector is constructed, and the constructed recombinant expression vector is transformed into engineering bacteria to obtain recombinant engineering bacteria; and carrying out amplification culture on the recombinant engineering bacteria, inducing short peptide expression, and separating and purifying an expression product to obtain the purified cicada slough short peptide with antibacterial activity. The invention provides application of the cicada slough oligopeptide with the antibacterial activity. The cicada slough oligopeptide is used for preparing a broad-spectrum antibacterial preparation, a wound dressing, a preparation for protecting the activity of probiotics, a food preservative and a feed additive. The cicada slough oligopeptide is low in production cost, can effectively inhibit the activity of pathogenic bacteria, has the characteristics of high temperature resistance and acid resistance, is high in environmental adaptability, and provides a key material basis for research and development of novel antibacterial products.

The invention belongs to the technical field of agricultural product storage, and particularly relates to a method for improving the freeze-thaw stability of egg white protein by using 2-hydroxypropyl-beta-cyclodextrin. Based on the characteristics of oligosaccharide and similar surfactants of the 2-hydroxypropyl-beta-cyclodextrin, the protein structure is protected through the dual characteristics that the 2-hydroxypropyl-beta-cyclodextrin binds water molecules to inhibit the growth of ice crystals and competes with egg white protein to be adsorbed on an ice-water interface, so that the problem of quality deterioration after repeated freezing and thawing of the egg white liquid is solved. The preparation method comprises the following specific steps: beating and separating eggs, and then collecting fresh egg white liquid; homogenizing and filtering egg white liquid; 2-hydroxypropyl-beta-cyclodextrin is added into the egg white liquid, and secondary homogenization is carried out; packaging to obtain a finished product. Compared with untreated fresh egg white liquid, the egg white liquid added with the 2-hydroxypropyl-beta-cyclodextrin has the advantages that the content of freezable water is remarkably reduced, the protein structure is effectively protected after five freezing and thawing cycles, the size of insoluble aggregates is remarkably inhibited, and the protein solubility, the heat-induced gel strength, the water binding capacity and the like are remarkably improved.

A flow sensor system for detecting the presence or absence of flow of a liquid nutrient formula through a conduit of an enteral feeding system. The flow sensor system includes a channel configured to retain the conduit therein, a heat source disposed at a first location at a first portion of the conduit, and a heat detector disposed at a second location at a second portion of the conduit. The heat source may include an 1R LED, and the heat detector may include a thermopile sensor. A method for using the flow sensor system to detect the presence or absence of flow of a liquid nutrient formula through a conduit of an enteral feeding system is also disclosed.

The application discloses a low fishy and bitter egg white powder processing device and method, which comprises a heat exchanger, a first three-way pipe, a liquid delivery pump, a jet device, an ultrasonic dispersion machine, a first serpentine pipe, a second three-way pipe, a second serpentine pipe and a bubble removing tank which are sequentially connected through pipelines, the first three-way pipe is connected with an alkali enzyme pipe, the first serpentine pipe and the second serpentine pipe are respectively soaked in a first hot water tank and a second hot water tank, the second three-way pipe is connected with a middle enzyme pipe, the jet device is connected with a nitrogen pipe, and a bubble remover is installed on the bubble removing tank. The application is used to solve the problems of the existing egg white powder, such as fishy and bitter taste, poor instant solubility, dispersibility and stability.

The invention provides fried eggs with a long shelf life and a making method and a shelf life prediction method thereof, and relates to the field of foods. The preparation method comprises the following steps: taking an egg, separating egg white from egg liquid, and uniformly stirring to obtain egg white liquid and egg yolk liquid; uniformly mixing the egg white liquid and the egg yolk liquid in proportion to obtain egg frying liquid, and the mass fraction of the egg yolk liquid in the egg frying liquid is 10%-15%; the egg frying liquid is poured into preheated oil to be fried and shaped; and fishing out the fried eggs, draining oil, cooling and packaging. The fried egg product prepared by the method has relatively high storage stability, and is not easy to mildew in a normal-temperature storage process; the sensory quality is excellent, the oil content is obviously reduced, and the total fat content of the product is reduced; the egg frying liquid prepared by the method has little influence on the oxidation stability of frying oil in the frying process, the grease deterioration phenomenon is obviously reduced, and the utilization rate of the frying oil and the overall production efficiency are improved.

The invention provides a composition and a method for preserving marinated eggs, which are characterized in that a composite antioxidant consisting of phytic acid, tea polyphenol and beta-carrot and a composite preservative consisting of N-acetylcysteine and trehalose are respectively subjected to antioxidant treatment in an egg marinating and boiling stage and before vacuum packaging. The synergistic oxidation effect among different natural antioxidants is utilized to effectively inhibit the oxidative browning of egg white and fat during marinating of eggs and the greenness of egg yolk caused by vulcanization reaction. The color and luster of the marinated eggs are protected through two times of antioxidant treatment, the quality of the marinated eggs is improved, and the shelf storage period of the marinated egg products is prolonged.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.