10results about "Eggs preservation by coating" patented technology

The utility model relates to the technical field of egg production, in particular to atomizing, oiling and fresh-keeping equipment for egg production, which comprises a conveyor belt connected to the top end of a processing table, an oiling mechanism for recovering oil is arranged on the processing table, and a rotating mechanism for driving eggs to rotate is arranged on the conveyor belt. By arranging the oil coating mechanism, in the egg processing process, eggs can be stably coated with oil, the oil coating effect is improved, after oil coating is completed, residual oil can be recycled, the practical performance of the device is improved, oil waste is prevented, and the rotating mechanism is arranged, so that the oil coating effect is improved. In the egg oiling process, multiple groups of placed eggs can be rotated, so that the surfaces of the eggs are uniformly coated with oil, the egg oiling effect is improved, in the egg rotating process, the eggs can be limited to a certain degree, and damage to egg shells due to hard friction generated during rotation can be prevented; the processing quality of the eggs is improved.

The present disclosure relates to methods for mass producing a soft-cooked egg or soft-cooked egg food product. The soft-cooked eggs comprise a desired egg white texture, egg yolk texture, IgY content, and consumer acceptance.

The invention relates to the technical field of food, and provides a ground beetle preserved egg and a preparation method thereof.The preparation method comprises the steps of fresh egg selection, material puree preparation, egg wrapping with puree and salting, egg white gel of the obtained ground beetle preserved egg shows an attractive semitransparent golden yellow color, the yolk shows soft faint yellow to golden yellow, and the taste is good. On the basis of reserving the nutritional ingredients of the ground beetle eggs, the ground beetle eggs have soft and fine taste and light and easy texture, better-quality, healthy and delicious preserved egg products are brought to the market, and pursuit and expectation of vast consumers for high-quality food are met.

The utility model relates to the technical field of egg sorting, in particular to an egg size sorting device which comprises a main conveying system for multi-stage screening according to egg sizes, and three branch conveying systems used for egg grading conveying are arranged below the side face of the main conveying system. An oil tank part filled with food-grade mineral oil is arranged outside the main conveying system, the main conveying system comprises a bearing frame placed on the ground, four sets of conveying pieces are installed on the top of the bearing frame, the distance between every two adjacent conveying pieces is gradually increased from back to front, and dredging pieces are arranged in the distance between every two adjacent conveying pieces; the conveying pieces and the dredging pieces are matched to form four egg screening areas, a plurality of limiting strips are fixedly installed on the surfaces of the four conveying pieces, and each dredging piece comprises a steering motor fixed to an inner cavity of the side wall of the bearing frame. According to the egg screening device, the screening efficiency of improving the size of eggs can be achieved, and meanwhile the blocking and stacking conditions in the egg screening process can be reduced.

The invention discloses a low-sodium oil-rich salted duck egg pickling method and system based on biological enzymolysis, and the method comprises the following steps: enzymolysis pretreatment: carrying out surface modification on eggshells by using lysozyme with a specific pH value and cutin protease compound liquid in cooperation with ultrasonic waves; performing variable-pressure pulsation pickling, injecting a micro-emulsified low-sodium pickling solution prepared from sodium chloride and potassium chloride, and performing pickling by adopting a periodic variable-pressure process; low-temperature balancing; antibacterial film coating; and carrying out sectional variable-temperature baking and curing. According to the method, air holes are dredged through biological enzymolysis, and a micro-emulsification system and a variable-pressure pulsation technology are combined, so that the mass transfer efficiency is improved, and low-sodium pickling is realized; meanwhile, coating and variable-temperature baking processes are matched, so that the breakage rate of eggshells is reduced. The prepared salted duck eggs have the advantages of being low in sodium, healthy, high in yolk oil yield, good in taste and short in production cycle.

Presented are compositions that can be used as protective coatings for agricultural (e.g., food) substrates. The compositions can comprise a compound of Formula I: and an additive, wherein the variables m, n, q, r, Ra, Rb, R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11, R12 and R13 are defined herein. The protective coatings formed from the compositions can be used to prevent food spoilage due to, for instance, moisture loss, oxidation, or infection by a foreign pathogen.

The application discloses a vacuum tumbling and flavoring and packaging process for prolonging the shelf life of marinated eggs, and relates to the technical field of egg product processing. The process comprises the following steps: performing a transglutaminase enzyme method pre-structuring treatment on the naked marinated eggs after pre-cooking and shelling; preparing double-function layered concentrated marinade composed of a permeation function layer marinade and a protection function layer marinade; vacuum sealing the naked marinated eggs and the marinade in a flexible steaming bag at a weight ratio of 2:1; performing variable pressure pulsating vacuum tumbling and flavoring in a vacuum tumbling machine under deep vacuum, micro-positive pressure nitrogen and normal pressure alternating circulation; vacuumizing and nitrogen-filling and sealing and standing after tumbling; performing double-peak ladder sterilization including a first high-temperature stage and a second medium-temperature stage; and finally performing gradient cooling including natural slow cooling, cold water spraying and room temperature balancing in sequence. The application realizes prolonging the shelf life of marinated eggs and improving texture and flavor at a lower sterilization temperature.

The utility model discloses preserved duck egg production and processing coating preservation equipment which comprises a bottom plate, vertical plates are fixedly installed at the two ends of the top of the bottom plate, chain wheels are rotatably installed on the opposite faces of the vertical plates at equal intervals, chains are movably connected to the surfaces of the chain wheels in a sleeved mode, a rotating shaft is rotatably installed between the vertical plates, and the rotating shaft is connected with the rotating shaft. The outer surface of the rotating shaft is fixedly connected with the inner surface of a chain wheel, an adjusting motor is fixedly installed at one end of the vertical plate, the output end of the adjusting motor penetrates through the vertical plate and is fixedly connected with one end of the rotating shaft, connecting blocks are fixedly installed at the tops of the chains, and a moving plate is fixedly installed between the connecting blocks; and egg supports are rotationally mounted at the top of the moving plate at equal intervals. According to the preserved duck egg production and processing coating preservation equipment, in the daily use process, an operator places preserved duck eggs in egg supports, then an adjusting motor is started, and the rotating shaft can rotate through operation of the adjusting motor.

The invention relates to the technical field of food processing, in particular to a preserved duck egg preparation technology with goose eggs as raw materials, and the technology comprises the following steps: selecting fresh goose eggs, and carrying out slightly acid cleaning pretreatment; preparing clarified pickling liquid containing tea juice, alkaline substances, table salt and a metal salt hole sealing agent; completely immersing the goose eggs in the pickling liquid, and adopting a segmented variable temperature control strategy of high front part and low rear part; and after pickling is finished, citric acid neutralization deastringency and surface coating preservation are performed. The chemical hole sealing effect of metal ions and the sectional temperature control technology are coordinated and matched, the permeation speed and end point of alkali liquor are effectively regulated and controlled, the phenomenon of head rotting of egg white is thoroughly eradicated, and the finished preserved duck eggs are elastic and moist in egg white, clear in pine pollen, strong in soft yolk and free of pungent and astringent taste; and the yield and commodity value of the preserved goose eggs are obviously improved.