83results about "Eggs preservation by freezing/cooling" patented technology

The purpose of the present invention is to provide a method for producing a frozen food having a texture, which is similar to that in a state before freezing, even after defrosting. The means for solution of the present invention is a method for producing a frozen food comprising the steps of: immersing at least one food material selected from the group consisting of vegetables, fruits, seafoods and eggs, in an aqueous solution containing salt, saccharide and calcium salts; and freezing the food material immersed in the aqueous solution by being passed through a temperature range of 0 to −50° C. within 15 minutes to reach a temperature range of −20° C. or less. The aqueous solution contains 1 to 5 wt % of salt, 2 to 10 wt % of saccharide and 0.1 to 0.5 wt % of calcium salts.

A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

The invention discloses seasoned soft boiled eggs. The seasoned soft boiled eggs are obtained through a preparation method that firstly, eggs are classified according to quality standards; secondly, the temperature of a heat transferring medium is raised to the range from 80 DEG C to 95 DEG C; thirdly, the eggs are completely immersed into the heat transferring medium and boiled for 7-10 minutes; fourthly, the boiled eggs are cooled in water with the temperature from 10 DEG C to 20 DEG C; fifthly, the cooled eggs are completely immersed into modulated spice water with the temperature from 4 DEG C to 10 DEG C for 3-5 days; sixthly, the soft boiled eggs prepared through the steps are refrigerated at the low-temperature environment where the temperature ranges from 0 DEG C to 10 DEG C. Egg white of the obtained soft boiled eggs is completely changed in feature, and hardness and elasticity achieve the states of normal boiled eggs. The texture of yolk is in a soft state, and the yolk is in a gel shape and is bright deep yellow, and fine, smooth and soft in state; small molecular flavor substances of the modulated spice water completely enter the interior of the eggs, the internal forms of the soft boiled eggs are not damaged, and the soft boiled eggs have good colors, aroma and tastes.

The invention discloses soft boiled eggs. A preparing method for soft boiled eggs includes the steps that 1, eggs are graded according to the quality standard; 2, the temperature of a heat transferring medium rises to 80 DEG C to 95 DEG C; 3, the eggs are completely immersed into the heat transferring medium and boiled for 7 minutes to 10 minutes; 4, the boiled eggs are cooled in water at the temperature of 10 DEG C to 20 DEG C; 5, the soft boiled eggs prepared with the steps are put into the low-temperature environment at the temperature of 0 DEG C to 10 DEG C and refrigerated. In the preparing method, the soft boiled eggs are products with shells, the whole shapes of the eggs are kept, spice ingredients are not added in the preparing process, and the advantages of the quality of raw egg materials can be quite incarnated. In addition, as the boiling time of the soft boiled eggs is short, the unique taste, different from the taste of well-done eggs, of the eggs is given; egg white is completely solidified but is not excessively solidified, and is fair, smooth and rich in elasticity, the texture of yolk is in the soft-boiled state and in the glue state, the yolk is soft, fragrant, tender and without losing the chewing feeling, the enough egg fragrance is achieved, and the original delicious flavor of the eggs is kept to the maximum degree.

The invention discloses a processing method of quail eggs. The processing method comprises the following steps: I, selecting quail eggs as raw materials, and removing old quail eggs; II, cooking the selected quail eggs: boiling the selected quail eggs in a pressure cooker with salt, sharply quenching the boiled quail eggs with cold water, and rinding the sharply quenched quail eggs; III, marinating and pickling the rinded quail eggs: putting the rinded quail eggs in a marinating tank, adding marinating juice, setting the temperature to 0-4 DEG C, and pickling the quail eggs for 2 hours by using a standard that the quail eggs are under the liquid surface of the marinating juice; IV, ageing the pickled quail eggs: boiling water and a condiment package together, stopping boiling, putting the pickled quail eggs obtained in the step III in a pot, and braising and cooking the pickled quail eggs; V, baking the braised and cooked quail eggs: placing the braised and cooked quail eggs in the step IV in a constant-temperature baking box of 85 DEG C, and baking the braised and cooked quail eggs; and VI, cooling the baked quail eggs, and packaging the cooled quail eggs. According to the processing method disclosed by the invention, the quail eggs are cooked, marinated and pickled, so that salt and condiment are uniformly infiltrated into the quail eggs; besides, bacteria are restrained, endogenous zymolysis is promoted, flavor substances are increased, and the flavor of products is improved; the quail eggs are aged, so that bacteria are killed, fragrance is generated, and the aged quail eggs become tender; the quail eggs are baked, so that the mouth feel of products is improved; the temperature is controlled, so that bacterial reproduction is restrained, and ageing pollution is avoided; working procedures of cooling the aged quail eggs, packaging the cooled quail eggs and the like are performed, so that leisure quail egg foods which are rich in nutrition and pure in taste and do not have any preservatives are provided.

An egg chiller is provided that can be used to chill both raw and hard-boiled eggs. The egg chiller has a base tray and at least one additional tray. An interior volume of both the base tray and the at least one additional tray is filled with an amount of water through an interior opening. A plug is inserted into the interior opening of both the base tray and the at least one additional tray in order to prevent the amount of water from leaking out. After the amount of water is allowed to freeze, eggs are placed within a plurality of egg-bottom recesses of both the base tray and the at least one additional tray. The at least one additional tray is then stacked on top of the base tray, allowing for compact storage of the egg chiller.

The invention provides a low-temperature air-conditioning coating preservation method for prolonging storage life of eggs. The method comprises the following steps: S10) cleaning the eggs; S11) soaking the eggs; S12) freezing the eggs; S13) placing in vacuum; S14) performing refreshing treatment; S15) storing the eggs. According to the invention, the low-temperature air-conditioning coating preservation method is adopted for performing refreshing treatment on the eggs; a layer of preservative film is coated on the egg surface and the film can restrain the enzymatic activity of the eggs and slow down the life attenuation process, so that the purposes of keeping the eggs fresh and maintaining the quality can be achieved; the characteristics, such as, anti-bacteria effect, antioxidant effect and antiviral effect, of the extracted compound are utilized to prolong the shelf life of the eggs, so that the social cost can be saved; the preservative coated on the egg surface is under colorless transparent state after the preservative is dried; the method has the advantages of safety and low cost.

The invention relates to a preservation method of an egg liquid and belongs to the field of food processing. The method comprises the following steps: (1) eggs are cleaned and air-dried; (2) eggshells are removed through an eggbeater to obtain an egg liquid; (3) the egg liquid is cooled to 0-4 DEG C; (4) pH value is adjusted to 5-8.5; (5) preservative(s) Nisin and / or potassium sorbate are / is added into the egg liquid, and the materials are stirred uniformly; (6) the egg liquid is sterilized; and (7) the egg liquid undergoes sterile filling to obtain a finished product. The egg liquid product prepared by the above method has excellent properties. By the above method, nutrients, flavor, freshness and the like of the egg liquid are maintained to the greatest extent, and food safety will not be affected. The product is suitable for storage, transportation and processing.

The invention provides a method and a device for processing quick-frozen prepared food, relates to the technical field of deep processing of egg products and aims to solve the problems of much water flowing out, poor taste, nutrition loss, single combination and the like of frozen egg products in the prior art after the egg products are heated again. The method for processing the quick-frozen prepared food comprises steps as follows: egg wrapper processing raw materials which include egg pulp of hens, vegetable oil, starch, seasoning and water are prepared and mixed uniformly; stuffing processing raw materials which comprise a first component part and a second component part are prepared, the first component part comprises egg pulp of hens, vegetable oil, starch and seasoning, and the second component part comprises auxiliaries, water, starch, animal oil and seasoning; the uniformly mixed egg wrapper processing raw materials are cooked and made into egg wrapper, and the stuffing processing raw materials are cooked and made into stuffing; the cooked egg wrapper and the stuffing are combined and packaged; the packaged materials are quickly frozen.

A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen processed food containing the frozen water-boiled egg. There is provided a process for producing a frozen water-boiled egg, comprising the step (A) of preparing a water-boiled egg, the step (B) of immersing the water-boiled egg in a saccharide-containing aqueous solution of 0 to 10°C in which a phosphate, trehalose and sorbitol are contained, the step (C) of immersing the immersed water-boiled egg in a hot saccharide-containing aqueous solution of 80 to 100°C in which a phosphate, trehalose and sorbitol are contained, and the step (D) of freezing the water-boiled egg having undergone at least the steps(A) to (C). Further, there is provided a process for producing a frozen processed food, comprising the above steps (A) to (C) plus the step (X) of preparing a processed food maintaining the configuration of the water-boiled egg with the use of the water-boiled egg having undergone at least these steps, and the step (D-1) of freezing the processed food.

A product and method by which a range of foodstuff products may be produced having a sufficiency of soluble dietary fiber to supplement dietary intake in a form that improves taste and texture. By adding a low viscosity, non-digestible fiber to foodstuff products in the form of a syrup composition, such foodstuff products have markedly enhanced sensory appeal and provide consumers a highly palatable source of dietary fiber.

The invention provides seasoned soft boiled eggs. The seasoned soft boiled eggs are made by the following making method: (1) classifying eggs according to a quality standard; (2) raising the temperature of heat-transfer mediums to 80-95 DEG C; (3) completely immersing the eggs into the heat-transfer mediums, and cooking the immersed eggs for 7-10 minutes; (4) putting the cooked eggs in water of 10-20 DEG C for cooling; (5) completely immersing the cooled eggs in concocted spice water, and placing the eggs immersed in the concocted spice water in ultrasonic equipment for treatment for 3-5 hours, wherein the ultrasonic power is 500-700w; and (6) placing the soft boiled eggs made by the steps in low temperature environment of 0-10 DEG C for cold storage. According to the soft boiled eggs made by the making method disclosed by the invention, the egg white of the soft boiled eggs is completely denatured, and the hardness and the elasticity of the soft boiled egg both achieve the state of those of normal boiled eggs; and the texture of egg yolk of the soft boiled eggs is in a soft boiled state and in a colloidal state, the color is bright dark yellow, the mouth feel is fine and soft, and micromolecular flavor substances of the concocted spice water completely enter the inner parts of the eggs but do not destroy the inner shapes of the soft boiled eggs, so that the soft boiled eggs are complete in color, aroma and taste.

The present invention relates to base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions, and cabbage with an extract powder from anchovies, dried pollock, kelp, and green onion, and with ground anchovies and rice, freezing and drying the mixture to produce a powder, and to a method for producing the base broth powder. The base broth powder according to the present invention can prepare a strong base broth without complicated procedures in a short time, and a disposable small pouch for the long-term storage of products of the base broth powder can be obtained.; The present invention may satisfy the recent consumer trend of seeking convenience by eliminating the necessity of making a variety of base broths over a long time during the cooking of broth, improves taste quality by providing a richer taste and a stronger anchovy taste as compared to conventional products, and ensures a greater degree of storability as compared to conventional methods or products.

The invention provides a method for prolonging the quality guarantee period of egg liquid and belongs to the technical field of processing of egg products. The method comprises the following steps: taking eggs as a main raw material; carrying out pre-treatment (washing, disinfection, drying, breaking the eggs, separating and filtering), adding a compound, carrying out high-pressure homogenization,carrying out pulse electric field assisted pasteurization and carrying out sterile filling to obtain an egg liquid product with stable quality. The added compound can be used for remarkably improvingthe sterilization efficiency of the pulse electric field assisted pasteurization, and functions and properties of the egg liquid can be kept to the greatest extent; the egg liquid product with stablequality and the quality guarantee period of 56 to 63 days is provided.

The invention discloses a sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid, and belongs to the technical field of fresh keeping and sterilizing of foods. Through united usage of blue light and the fresh keeping fluid and particularly through the synergistic effects of the blue light and the fresh keeping fluid, a new high-efficient simple convenient method for treating eggs and egg products is established. Through adoption of the method disclosed by the invention, shell pollution bacteria of the eggs and the egg products can be effectively killed, the quality guarantee period of the eggs and the egg products can be prolonged, a harmful chemical reaction is not generated in the eggs and the eggproducts, and moisture loss is reduced.

The invention discloses a processing method for clean and long-time-storable salted eggs and a yolk storage method of the salted eggs. The processing method comprises the following steps: taking clean and undamaged fresh eggs which are produced for no more than five days and have the uniform size as raw materials; taking drinking water as a solvent and respectively taking table salt, potassium sorbate and citric acid as solutes to prepare a clean salt egg pickling solution; washing and disinfecting the fresh eggs by using the prepared pickling solution and airing; and pickling the eggs by the pickling solution at a constant temperature in a dark and shady place. The yolk storage method comprises the following steps: quickly freezing yolks of the pickled salted eggs at -38 DEG C; and storing at -18 DEG C for two years. The pickled salted eggs are stable in quality; the pickling solution can be used repeatedly so that the cost is saved and the environment is protected, and furthermore, the sustainable and healthy development of enterprises is easy to realize.

The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

The present invention belongs to the technical field of processing and storage of agricultural products. Before freezing, egg yolk is subjected to biological enzymolyzed added substance and physical treatment methods; the two technologies are effectively combined to provide a method for inhibiting a gelatinization phenomenon of frozen egg yolk during a freezing storage period. After enzymatic hydrolysis, compound sugar or salt is added; then the materials are subjected to a homogenization treatment; after 6 months of the freezing storage, compared with untreated frozen egg yolk, the apparent viscosity of the treated egg yolk decreases from 34.88 times of the viscosity of the original fresh egg yolk to 2.03 times; and an emulsification activity is increased by 20.7%. The method solves a problem that the frozen egg yolk is difficult to be mixed with other raw materials in the food technology. Besides, the prepared egg yolk liquid is prolonged in shelf life, and has the higher emulsification property and emulsification stability than the untreated frozen egg yolk. The method provides a theoretical guidance for the application of the frozen egg yolk in the food industry.

The invention discloses an egg preservation technology. The egg preservation technology comprises the following steps: S1, performing pretreatment on eggs by using a mixed solution of calcium hydroxide and sodium citrate; S2, heating 100 parts of water to 95-105 DEG C, adding 6-8 parts of polyvinyl alcohol, 2-4 parts of sodium alginate, 0.4-0.6 part of konjac gum and 3-5 parts of mica powder, carrying out stirring until complete swelling, cooling the mixture to room temperature so as to obtain mixed gel, dissolving 0.1-0.3 part of potassium sorbate and 0.06-0.1 part of licoflavone in 6-8 partsof ethanol so as to obtain a solution, dropwise adding the solution into the mixed gel, and carrying out ultrasonic dispersion so as to obtain a coating freshness-keeping agent; S3, performing air-spraying by using the coating freshness-keeping agent so as to have the coating freshness-keeping agent uniformly deposited on surfaces of eggs; and S4, sequentially spraying a lysozyme solution of which the concentration is 0.1-0.2% and an aqueous chlorine dioxide solution of which the volume concentration is 30-50ppm, and carrying out preservation at 2-6 DEG C for standby application. According tothe egg preservation technology, a soaking method, a coating method and a refrigerating method are integrated so as to perform treatment on eggs, so that water evaporation from eggs and microbial invasion through egg shell are prevented so as to slow down life activity and nutrient loss of the eggs; and thus, shelf lives of the eggs can be effectively extended.

The invention relates to a cooling system for the deep processing of livestock and poultry blood, which comprises a blood collection groove, a cooling pot, a refrigerator and a cleaning fluid pot, wherein, the blood collection groove comprises an inlet arranged at the upper end and an outlet joint arranged at the lower end, wherein, the inlet is internally provided with a filtration plate and the outlet joint is connected with the inlet joint arranged at the upper end of the cooling pot by a first pump and pipelines; the cooling pot comprises a pot body, a stirrer arranged inside the pot body and a speed reducer arranged outside the pot body and driving the stirrer to rotate and stir, a ring shaped sprinkler arranged at the upper side inside the pot body and connected with the inlet joint arranged at the upper end, and a cooling layer additionally arranged on the outside wall of the pot body, wherein, the cooling layer is communicated with the refrigerator, the bottom end of the pot body is provided with an outlet joint which is connected with the inlet joints arranged at the upper ends of a separator and the cleaning fluid pot by a second pump and pipelines. The cooling system has the advantages of rapid cooling of the blood and fine cooling effects, thus guaranteeing the freshness and fluid quality of the blood transported to the separator.

The invention discloses a method for producing grains by turtle eggs, including: rinsing impurity on the surface of the turtle eggs, breaking the eggs with pulper blending eggshell protein and yolk with agitator, and then separating solid eggshell and liquid protein and yolk inside with solid-liquid separator, after the cooling and drying treatment under subzero 55 to45 Deg.C for 16 to 24 hours, polishing the eggshells relatively to grains, and polishing the protein and yolk together to grains, and then blending with such grains evenly by high-speed polishing in the rate of 3200 to 4000 revolutions per minute, to get perfect grains of fineness 70 to 90, not only avoidable to eat unsmoothly for bigger particles when eating it, but also easy to absorb nutritious component.

The invention discloses a making method for a frozen dried poultry egg product. The making method comprises the following steps: preparing materials, performing pasteurization on whole egg liquid, blending, filling, forming through steaming, demoulding, freezing, packaging and preserving. The frozen dried poultry egg product comprises the following raw materials in parts by weight: 75-150 parts of whole egg liquid, 15-25 parts of water, 1.2-1.8 parts of salt, 0.5-1.5 parts of soy sauce, 0.6-0.8 part of cooking wine and 0-1.8 parts of natural flavoring spice. The frozen dried poultry egg product provided by the invention is a brand-new egg product, can improve the added value of a poultry egg product, brings more convenience to consumers during eating of poultry eggs, avoids inconvenience brought by instant use of the poultry eggs in traditional eating habits, and can better ensure the original taste and flavor of the eggs as no food additives is added; in the product, conventional high-temperature sterilization is replaced with a freezing manner, so that the defects of bag expanding, bag breaking, influence on flavor and the like, which are caused by non-complete sterilization or excessive sterilization in a sterilization process, can be overcome, the requirements of people on nutritional and convenient foods can be met, and the product is very suitable for being eaten with hot pot in winter.

The invention relates to the technical field of agricultural breeding, and discloses an egg laying henhouse for mountain free-range chickens. Waterproof cloth is obliquely arranged in a shell from right to left, the four sides of the waterproof cloth are fixedly connected with the four inner walls of the shell respectively, hens reach a transverse plate from an inlet, and the weight of the hens can drive the transverse plate to move downwards so as to drive a connecting pipe to move downwards, so that a rotary circular plate is driven to move downwards through a supporting roller; when the rotary circular plate is attached to the upper end of a guide pipe, the hens can lay eggs in egg laying grooves; after the hens lay eggs and leave, rebounding of four elastic ropes can drive the transverse plate to move upwards, the eggs can roll to the rotary circular plate along the egg laying grooves, and the eggs can drive the circular plate to rotate through gravity, so that the eggs can fall into an inclined pipe through the guide pipe, are buffered by a buffer layer and then slowly fall onto the waterproof cloth, and the eggs can be automatically collected and prevented from being damagedwhen being placed outside.

A method of handling fruit at ambient temperature is provided using bagging and cooling for prolonged storage and ripening of fruit. The type of fruit that is contemplated with respect to the method is a fruit having an internal fruit seed. The method begins by enclosing the fruit within a plastic packaging material to produce an enclosed fruit. The method continues with the enclosed fruit being exposed to an air flow. The enclosed fruit is exposed to the air flow until the internal fruit cools to a first cool temperature. The fruit is transferred from a surrounding environment at an ambient temperature to a surrounding environment which allows the internal fruit seed to cool to the first cool temperature. The internal fruit seed cools from the ambient temperature to the first cool temperature within a cool-down period. The method may conclude with the fruit being maintained at the first cool temperature of the internal fruit seed for a storage period.

The present invention discloses a storage method for improving preservation of duck eggs. The method comprises the following steps: (1) washing and sterilizing: the duck eggs are washed using warm water and an atomizing and sterilizing is conducted; (2) pre-cooling: the duck eggs are put into a pre-cooling chamber and a cooling treatment is conducted at 15-17 DEG C and 7-10 DEG C; (3) protective treating: firstly, the duck eggs are respectively subjected to a soaking treatment in a hydrochloric acid solution and clarified lime water, and then a magnetized protective agent is used to conduct an atomizing protection; (4) functional soaking: the duck eggs are soaked in a functional soaking liquid to be respectively subjected to a soaking treatment at 0.2-0.3 MPa and 0.5-0.6 MPa; and (5) storing: the soaked duck eggs are firstly soaked in glycerol, the soaked duck eggs are baked and then the baked duck eggs are soaked in a storage solution to be subjected to a low temperature storage. Compared with duck eggs in a control group, the stored duck eggs by the method have characteristics of being prolonged in preservation time, increased in a moisture content and low a content of free fatty acids. Besides, the storage method can effectively inhibit growth of microorganisms during the storage, and the duck eggs are high in freshness degree and good in taste.

The invention discloses a storage method for prolonging the shelf life of duck eggs. The method comprises the following steps: 1, preprocessing: cleaning the duck eggs with warm water, and carrying out atomizing sterilization on the cleaned duck eggs with sodium hypochlorite; 2, pre-cooling: impregnating the duck eggs in a plant sterilization solution, cooling the duck eggs to 5-7 DEG C, and rising the temperature to 9-12 DEG C; 3, impregnating the duck eggs to form a membrane: adding lignin, aloe vera gel and guar gum to the plant sterilization solution, stirring the plant sterilization solution and the added substances, and repeatedly impregnating and baking the duck eggs 2-3 times; 4, storing: adjusting the temperature and the oxygen content in a storage cabinet, storing the duck eggs, and regularly sprinkling the low-temperature plant sterilization solution on the duck eggs; and 5, discharging the duck eggs from a warehouse: heating the discharged duck eggs, cleaning the heated duck eggs in alcohol, packaging the cleaned duck eggs, and warehousing out the packaged duck eggs. The duck egg storage method allows the shelf life to be same to that of a control group, makes the water content of the stored duck eggs be 72% or above, reduces the total bacterium colony in the duck eggs by 439 cfu / g, and reduces the cost by 11.9%.

The invention discloses a fresh duck egg storage method. The fresh duck egg storage method comprises the following steps of selecting clean and undamaged fresh duck eggs produced in the current day, in a thermostatic chamber operation room, putting a paper or a brown paper on the bottom of an egg product transfer case, paving red cavings, arranging a layer of the duck eggs at intervals, filling the gaps between the duck eggs with red cavings, sequentially placing duck eggs layer by layer until the egg product transfer case is filled with the duck eggs, paving a paper or a brown paper on the duck eggs, carrying out stacking, feeding the egg product transfer case into a thermostatic chamber, and carrying out storage at humidity of 4-6%, wherein in the storage, in the first day to the second day, a temperature in the thermostatic chamber is in a range of 10-15 DEG C, in the third day to the forth day, a temperature in the thermostatic chamber is in a range of 2-3 DEG C, in the fifth day to the sixth day, a temperature in the thermostatic chamber is in a range of 0 to -1 DEG C, and from the seventh day, a temperature in the thermostatic chamber is in a range of -2 to -3 DEG C. Through use of the red cavings and gradient cooling, duck egg frost cracks are avoided, yolk dispersion and egg shell adhesion are avoided, the duck eggs are fast in a storage state and storage time is prolonged.