1results about "Eggs preservation by coating" patented technology

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.