200results about "Eggs preservation by coating" patented technology

The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates also to novel methods for preparing the microcapsules according to the invention, as well as to the use of the microcapsules of the present invention. A microcapsule of the present invention comprises a solidified hydrophobic shell matrix, an encapsulated aqueous bead or beads which is/are encapsulated in or by the solidified hydrophobic shell matrix, and an active ingredient or active ingredients dissolved or incorporated in the encapsulated aqueous bead or beads.

The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

Methods for producing process cheese products having both good melting properties and good shredding properties are provided. The dual functionality process cheese products provided herein can be provided in a wide variety of formats and used in a wide variety of food service applications.

The invention relates to a traditional poultry egg product composite nano-material coating preservation method, belonging to the poultry egg fresh-keep packaging technical field. The method comprises the following steps: 5%-10% polyvinyl alcohol and 0.1%-0.5% nano-SiO2 are dissolved in water and heated; 1% -5% stearic acid is dissolved in (w/v is equal to 1:15-20) ethanol and heated; when the temperature of the polyvinyl alcohol solution and that of the stearic acid solution reach 80-85 DEG C at the same time, the two solutions are mixed, heated and stirred evenly to prepare the composite film coating agent; and the composite coating agent is hot-coated on the surface of the poultry egg and then dried with hot air and filmed. Compared with the cooked egg vacuum-packaging, the poultry egg coating preservation method can significantly reduce the using amount of packaging materials and simplify the packaging sterilization technique of the cooked eggs; besides, the poultry egg coating preservation method can achieve mechanized operation, effectively reduce the damage rate of eggs and significantly improve the economic benefits; moreover, the composite coating material is safe and degradable, which improves the marketability of products after being filmed on the egg surface and can also extend the shelf-life of the cooked egg products.

The invention relates to a food coating preservative containing water-soluble soybean polysaccharides. The preservative can also contain an enhancer, a plasticizer and other auxiliary components. Thepreservative has good film-forming property and antibacterial property, compared with the coating preservation for eggs which is carried out by using chitosan coating liquid and paraffin coating liquid, a water-soluble soybean polysaccharide coating has the advantages of lower water permeability rate, better preservation effect, a wide range of sources of raw materials, low production cost and edible safety.

The invention discloses a preserved egg mechanical wax-spraying type wax-sealing method and a device, wherein the method comprises the following steps: firstly, adding solid wax into a wax melting box and heating, secondly, pumping fused wax into a wax spraying box, thirdly, starting a main drive motor, and placing preserved eggs on a feeding device, fourthly, delivering preserved eggs to a spraying wax-sealing device to seal wax for preserved eggs, fifthly, transporting preserved eggs after sealing wax to a blanking device, and collecting by workers, sixthly, finishing wax-sealing work. The feeding device, the blanking device and the spraying wax-sealing device are respectively provided with chain transmission formed by chains and sprockets, a feed egg roller and a discharge egg roller are respectively mounted on a feeding device chain accessory and a blanking device chain accessory, and a feeding device frame, a spraying wax-sealing device frame and a blanking device frame are placed on the flat ground surface by four groups of supporting stands after connecting and fixing by screw threads. The preserved egg mechanical wax-spraying type wax-sealing device can continuously work, and has high production efficiency, compact structure, simple operation, high wax-sealing quality and low preserved egg damage rate.

The invention relates to a method and a device, by which eggs in shells are subjected to heat treatment using a liquid or gaseous or vaporous medium, wherein pasteurization is carried out at a temperature in a range from 70 to 75° C. The object of the invention is to destroy or temporarily render dormant harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturation of the proteins thereof should be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60° C., followed by shock-like cooling to 4° to 5° C., and to carry out pasteurization for a duration of between 12 to 18 seconds.

The invention provides a processing process of preserved eggs, belonging to the technical field of food processing. The processing process comprises the following steps: selecting fresh eggs, washing, pickling, washing the eggs, coating wax and preserving, and preserving. Sodium hydroxide in a pickling solution is 1.5-2 percentage points higher than alkaline substances in a conventional pickling solution, so that a chemical reaction of the eggs is promoted and a processing period of the preserved eggs is shortened; and meanwhile, liquid paraffin wax is used for carrying out film coating on the produced preserved eggs, and a phenomenon that the preserved eggs and the pickling solution are subjected to reaction to be hardened and go bad is avoided. Meanwhile, material liquid can be circularly utilized, so that the production cost is saved, wastewater emission is also reduced and the environment is protected; the surfaces of the products have no soil and are smooth and clean, and the products are convenient to convey, store and consume; color and luster: egg white is transparent and bright and yolks are yellow, orange, green and dark brown, so that the preserved eggs are colorful and have attractive color and luster; the taste is cool and tasty and refreshing, the aroma is mellow, and the products have no obvious spicy taste and other abnormal tastes; and the processed preserved eggs are lead-free preserved eggs and the products have low salt content and high food safety.

The invention is concerned with a kind of method to mixture of five spices preserved eggs. The said preserved egg has the taste and nutritional value of mixture of five spices tea egg and preserved egg with special flavor and abundant nutritional value and keeps the intrinsic nutritional components of eggs and the operation is convenient and easy. Mix calcareousness, caustic soda, common salt, plant ash and flovoring powder as preserved egg powder, add tea water to the powder and stir into glutinous stuff of preserved egg, run the fresh egg in the glutinous stuff mud one by one and put the disposed egg in sealed container. The proportion of calcareousness, caustic soda, common salt, plant ash and flovoring powder is 3:3:2:1:1. Weight, mix and stir the said components into preserved egg powder and the preserved egg powder in each 250 g will dispose 50 preserved eggs. Cook tea to get tea water, pour into the container with preserved egg powder while the tea water is hot, stir till the temperature is drop under 30 degree and get the glutinous stuff of preserved egg.

The invention discloses a method for producing richly selenium-contained Chinese preserved egg, which belongs to the field of deep processing for egg products. The method comprises the steps of fresh egg production, preserving and Chinese preserved egg storage, and is characterized in that in the process of the fresh egg production, feed used for feeding egg ducks is prepared by the mixing of basal feed, and Chinese traditional medicine additive feed and sodium selenite; and in the process of the Chinese preserved egg storage, a chemical coating process is adopted, and feed liquid for coating is prepared by sodium cellulose glycolate, citric acid and the like. Compared with prior art, the method has the advantages that the production efficiency is high, and the content of organic selenium in the Chinese preserved egg preserved by the method is high, and is also easily absorbed by human body, so that the method has good popularization and application values.

The invention provides an egg product freshness keeping method by means of double layers of nano-antibacterial coating films. The method comprises the steps that a PVA-whey protein nano-antibacterial coating film solution and a chitosan-PVA nano-antibacterial coating film solution are prepared separately; egg products are steeped in the prepared PVA-whey protein nano-antibacterial coating film solution, naturally air-dried, steeped in the prepared chitosan-PVA nano-antibacterial coating film solution, air-dried and then packaged for storage. According to the egg product freshness keeping method by means of double layers of the nano-antibacterial coating films, safe, nontoxic and degradable materials serve as coating film freshness keeping substrates to perform double-layer film coating treatment on the egg products, therefore, the safety of the product is improved, and the shelf life of the egg products is effectively prolonged. The method is beneficial for improving the quality of the egg products and increasing the economic benefits of egg product industry, easy and convenient to operate and low in production energy consumption and has a good application prospect.

The invention relates to a preparation method for south China pine needle extractives and application of south China pine needle extractives in freshness of eggs. The preparation method comprises the steps of collecting and treating pine needles, then freezing and thawing repeatedly, performing ethanol digestion and finally filtering and concentration. The preparation method uses fresh, tender and non-toxic pine needles to be cleaned, dried and smashed, repeatedly freezes and thaws for 2 to 3 times, uses 45% of ethanol solution to perform digestion, and decompresses and concentrates to obtainpine needle extractives. The pine needle extractives are applied to freshness of eggs to prolong quality guarantee period. The preparation method for south China pine needle extractives and application of south China pine needle extractives in freshness of eggs are low in production cost, high in product yield, safe, reliable, green, free of pollution, antibacterial and capable of retaining freshness to achieve the purpose of prolonging shelf time of eggs.

The invention provides a pulling wheel type egg product waxing machine comprising a chain type egg feeding and conveying device (1), a waxing device (2), a belt type egg unloading device (3), a rack (4) and a power transmission device, wherein the chain type egg feeding and conveying device (1) comprises a driving wheel (11), a driven wheel (12), chains (13) and a plurality of egg rollers (14) which are horizontally arranged between two chain type conveying chains (13); the waxing device (2) comprises a wax melting box (21), and a pulling wheel (23) and an air exhausting cover (25) which are arranged above the wax melting box (21); an egg guide groove (213) is arranged above the wax melting box (21), and a heating pipe (211) is arranged below the wax melting box (21); and the egg unloading device (3) comprises a driving rotary drum (31), a driven rotary drum (32) and a conveying belt (33). The pulling wheel type egg product waxing machine has the advantages of simple structure, convenience in use, no need of a pump, a pipeline and a valve system, and no generation of sputtered wax foams; and the machine is simple in operation, can continuously work and has high efficiency.

The lead-less preserved duck egg producing process is superior to traditional preserved duck egg producing process, which is complicated and time consuming and produces preserved duck egg with high lead content harmful to human health. The lead-less preserved duck egg producing process is simple and the lead-less preserved duck egg has the traditional flavor maintained and is clean, good in look and easy to preserve. The lead-less preserved duck egg producing process includes the steps of sorting eggs, compounding the first soaking liquid with supplementary material, the first soaking, compounding the preserving liquid, the second soaking and packing.

The invention discloses a method for prolonging shelf life of eggs. The method provided by the invention comprises the following operating steps: (1) carrying out ultraviolet irradiation treatment on fresh eggs with cleaned eggshell; (2) immediately carrying out coating treatment on the eggs which has undergone the ultraviolet irradiation treatment by the use of a whey protein fluid; (3) naturally airing the coated eggs; (4) putting the dried eggs into a plastic film bag or tightly wrapping the eggs by the use of a plastic film; and (5) storing the wrapped eggs at the temperature of 10-30 DEG C. In comparison with other storage methods, the method provided by the invention can be adopted to remarkably prolong shelf life of eggs. The method has good popularization value.

The invention discloses a plant glycogen nano film coating preservative and a film coating preservation method of poultry eggs. The plant glycogen nano film coating preservative is prepared according to the following manner: uniformly mixing and dispersing plant glycogen, calcium hydroxide and an acetic acid water solution with the volume ratio of 2%; adding chitosan and heating and stirring for 4-6 minutes; adjusting the pH value to be 5-6; adding methylcellulose and carrying out ultrasonic degassing; and cooling to obtain the product. The film coating preservative of the poultry eggs has good water solubility and the chitosan in the preservative component is extracted from waste crab shells; and the plant glycogen is extracted from sweet corns and has edibility. The water-soluble nano plant glycogen particles are added into a chitosan preservation solution so that the antibacterial molecule connection strength in a coated film is enhanced, the permeable rate of the coated film is reduced, the light transmittance of the coated film is enhanced and the dissolving rate of the thin film is enhanced; and the nano coated film has an antibacterial function all the time and has antibacterial and preservation effects for long time, so that the product can be used for storing the poultry eggs for the long period and keeping the quality.

The invention discloses a salting method of a health-care preserved egg. The method comprises the following steps of cleaning fresh eggs, preparing a salting agent, salting, salting for the second time, cleaning, inspecting, sterilizing and packaging. According to the preserved egg salted by the invention, not only is the chemical reaction happened on a dark egg just right, but also a nutritive value of the egg can be improved, and the salted preserved egg is alkali-free, and bottle green and solidified in yolk, has a soft yolk, and is cool, tasty and refreshing, and fragrant without grease; through the application of plant ash, the preserved egg has no any additive, so that the addition of a leaded product is avoided, and the preserved egg is safer and more delicious to eat; by adding multiple Chinese herbal medicines, the prepared preserved egg has the efficacies on dispelling wind and clearing heat, calming liver and improving eyesight, relaxing bowel, invigorating qi for strengthening superficies, reducing blood pressure, tonifying spleen and appetizing, nourishing blood for tranquillization, soothing the liver and harmonizing the stomach, enriching blood and invigorating the circulation of blood, regulating the qi flowing in the channels and relieving exterior syndrome, inducing diuresis for treating strangurtia, and clearing lung and eliminating phlegm.

The invention discloses preparation technology for a salted egg or preserved egg film coating agent. The salted egg or preserved egg film coating agent consists of food grade chitosan as a film forming agent and a water soluble organic acid solution as a solvent of the film forming agent; organic acids comprise the water soluble organic acids of an acetic acid, a lactic acid, a malic acid, an n-butyric acid, and the like; and a proper amount of food colorants can be added into the recipe. The salted egg or preserved egg film coating agent takes the chitosan as the main raw material and is assisted by the water soluble organic acids. When the salted egg or preserved egg film coating agent is coated on the salted eggs or preserved eggs, the salted egg or preserved egg film coating agent has better preservation effect. Simultaneously, as the chitosan is an innocuous and harmless edible natural polysaccharide, the salted egg or preserved egg film coating agent has great advantages on the green and environmental protection performance, and represents the development trend of the future preservation method.