34results about "Eggs preservation by heating" patented technology

A process 100 for the decontamination and microbiological stabilisation of liquid egg white stored at room temperature, comprising the operating steps of: preparing the egg white in a liquid state; carrying out a first thermal treatment 110 by carrying out a first and a second sub-step for heating to specific temperature ranges and for specific time intervals in order to eliminate part of the microorganisms present in the egg white and activate any spores present; incubating 130 the egg white at a pre-established temperature and for a specific incubation time interval for the germination of any spores present; carrying out a second thermal treatment 140 on the egg white equivalent to the first to eliminate the spore-derived bacteria; carrying out an isothermal treatment 160 of the egg white to eliminate the bacteria present in the egg white that were not eliminated by the second thermal treatment; carrying out a third thermal treatment 170 similar to the aforesaid first and second thermal treatment in order to eliminate the bacteria present in the egg white that were not eliminated by said first and second thermal treatments.

The invention relates to the field of food sterilization, and particularly discloses an ultrahigh-temperature instant sterilization process and system for solids. The solid matter ultra-high-temperature instantaneous sterilization process comprises the step of putting solid matter into a sterilization space, and the sterilization process comprises the following steps: S1, injecting overheated hot water into the sterilization space to carry out high-temperature instantaneous sterilization on the solid matter; s2, discharging overheated hot water; and S3, the solid matter is placed in a cooling space, and rapid cooling is achieved. High-temperature instantaneous sterilization is carried out on the solid matter through overheated hot water, the solid matter is immediately placed in the cooling space after sterilization, rapid cooling is achieved, the overall temperature curve of the solid matter is in an n shape in the process, through the process from instantaneous high-temperature heating to rapid cooling, spores, bacterial colonies and escherichia coli are effectively killed, efficient sterilization is achieved, and the solid matter can be rapidly cooled. Due to instantaneous heating and rapid cooling, in the process of the solid matter, the surface temperature changes rapidly, but the internal temperature changes slowly, the high temperature time is short, and the quality and flavor of the solid matter are not affected.

The invention discloses a production process and filling equipment for frozen sugared egg liquid. The filling equipment for the frozen sugared egg liquid comprises a machine shell, an egg liquid storage tank, a filling bag, a filling mechanism, an egg liquid conveying mechanism and an argon conveying mechanism. The filling mechanism comprises a bidirectional linear driving device, a moving frame, a clamping device, a filling pipe, a ventilation sleeve, a clamping seat and an inclined tee joint; the egg liquid conveying mechanism comprises an egg liquid conveying pipeline, an egg liquid backflow pipeline, an egg liquid supply pipeline, a conveying pump and an egg liquid input control valve; the argon conveying mechanism comprises an argon bottle, an argon conveying pipeline and an argon supply pipeline; the production process of the frozen sugared egg liquid comprises the following steps: pre-treating eggs, beating the eggs, filtering, adding sugar and stirring, homogenizing, pasteurizing, cooling, filling and freezing. Air in the bag is replaced by argon, so that egg liquid oxidation reaction and microorganism proliferation are inhibited; egg liquid can be circularly pumped in and out from the egg liquid storage tank, so that the egg liquid is prevented from layering, and the components of the egg liquid are uniform and consistent.

An in-shell egg pasteurization process includes, in a temperature-raising stage (12), raising the temperature of yolk of a plurality of in-shell eggs (40), simultaneously and at least predominantly by means of microwave radiation, to a pasteurization temperature, the temperature-raising stage (12) including a plurality of elongate or longitudinally extending microwave cavities that are isolated from one another so that microwaves fed into an elongate or longitudinally extending microwave cavity do not leak into any other elongate or longitudinally extending microwave cavity. The in-shell eggs (40) are displaced along the lengths of the elongate or longitudinally extending microwave cavities whilst being irradiated with microwaves. In a pasteurization stage (14), the raised temperatures of the in-shell eggs (40) are maintained for a pasteurization time sufficient to pasteurize the in-shell eggs (40).

This utility model discloses a sterilization device for poultry egg products with good sterilization effect, relating to the field of poultry egg product sterilization technology. It includes a sterilization box, an equipment box, a box door, a first servo motor, a rotating rod, a placement plate, and a heating tube. The equipment box is located at the bottom of the sterilization box, and a box door is located at one end of the sterilization box. Poultry egg products are placed on the top of the placement plate, and then the box door is closed. The internal temperature is increased by the heating tube, and then the first servo motor is powered on and started. Through the meshing of the first and second gears, the nozzle rotates, which agitates the internal airflow and neutralizes the gas in the hotter areas, thus maintaining a uniform internal temperature and avoiding poor sterilization effect due to uneven temperature. Combined with the rotation of the placement plate, the placed poultry egg products can be sterilized evenly and quickly, improving the sterilization effect.

The invention discloses a processing technology of bamboo shoot flavored instant quail eggs, and relates to the technical field of food processing. The technology comprises the following steps: pre-treating quail eggs and bamboo shoots to obtain a pre-treated quail egg and bamboo shoot flavor precursor concentrated solution; adding table salt, white granulated sugar and spices into the bamboo shoot flavor precursor concentrated solution, and stirring for dissolving; and adding papain, filtering and sterilizing to obtain the compound flavor liquid. And putting the quail eggs and the compound flavor liquid into a vacuum tumbling machine to carry out vacuum pumping-pressure relief circulation treatment. And performing pasteurization after curing and sterilization. The technical problems that existing instant quail eggs are single in flavor, difficult to tasty, poor in taste, short in shelf life and large in environmental protection pressure are effectively solved, the product is natural and free of chemical additives, the bamboo shoot flavor is rich and uniform, the taste is elastic and tender, the shelf life can reach 90 days or above under a 25-DEG C acceleration test, energy is saved in the production process, emission is reduced, and good industrial application prospects are achieved.

The apparatus (11) for pasteurizing eggs comprises a feeding device (2) for receiving and transferring eggs (11) to a carrier (10), a chamber (3) for heating and pasteurizing the eggs (11), a conveyor device for moving the carrier (10) with the eggs (11) through the chamber (3), a transfer station for transferring the eggs (11) from the carrier (10) to a transport device (21, 22) and a packing station (7) for packaging the coated eggs (11), and is provided with a spraying device (15) by which the eggs (11) in the chamber (3) are sprayed with a liquid.Furthermore, the present invention relates to a method for pasteurizing eggs.

The present application belongs to the technical field of food processing. The present application provides an industrialized processing method of traditional tea leaf eggs, comprising the following steps: baking eggs, steaming and curing; making the egg shell crack by low-frequency vibration to obtain cracked egg shells; preparing a brine by mixing green oranges, black tea, spices, salt, soy sauce, monosodium glutamate, white granulated sugar and water, placing the brine and the cracked egg shells in a pressure container, heating the brine and marinating, circulating the brine during marinating, and obtaining marinated eggs; vacuum cooling and dehydrating the marinated eggs, removing the shells, vacuum packaging, high-temperature sterilization, and obtaining tea leaf eggs. The present application uses baking treatment to reduce the gelation of egg white, so that the protein of the prepared tea leaf eggs is more tender. The present application uses baking treatment, low-frequency vibration and vacuum cooling and dehydration to promote the flavor of the tea leaf eggs. The present application uses low-frequency vibration and vacuum cooling and dehydration to strengthen the crack texture of the tea leaf eggs. The present application uses high-temperature sterilization to prolong the shelf life of the tea leaf eggs.

The invention discloses an alkali-heat synergistic rapid pickling method of preserved eggs, and belongs to the technical field of food processing. The method comprises the following steps: selecting fresh and undamaged eggs, cleaning and airing the eggs, putting the eggs into a sodium hydroxide solution with the concentration of 5-10%, and soaking the eggs at 20-30 DEG C for 16-48 hours; then the eggs are taken out and subjected to heat treatment, and the eggs are treated for 20-60 minutes at the temperature of 70-80 DEG C; then the eggs are put into cold water at 0-4 DEG C to be rapidly cooled; according to the method, alkali liquor treatment and heat treatment are combined, so that the pickling time of the preserved eggs can be shortened to 1-2 days, the prepared preserved eggs not only are uniform in egg white solidification and moderate in yolk soft yolk, but also have the advantages of being smooth in taste, unique in flavor, low in alkalinity, less in microbial pollution, long in shelf life and the like, a new technical path is provided for efficient production of the preserved eggs, and the method is suitable for industrial production. Good practical application values and market popularization prospects are realized.

A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location along an axis of the injector, while the product flow path also extends to the contact location along the injector axis. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the injector axis, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.

A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location, while the product flow path also extends to the contact location. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. A mixture flow path is defined within the injector structure between the contact location and an injector outlet of the injector structure and is defined at least in part by a mixture flow path outer surface comprising a mixture flow path wall. A cooling structure extends along both a product flow path boundary wall and the mixture flow path wall so as to traverse a plane extending transverse to the foodstuff flow path at the contact location.

The invention discloses an egg liquid processing method, which is characterized in that after eggs are killed and broken, residual egg liquid on eggshells can be recovered, and the collected egg liquid is subjected to full-flow closed and temperature-controlled conveying and storage, so that the egg liquid is always in a proper temperature interval, and the contact time of the egg liquid and air is effectively shortened; and the deterioration speed of the egg liquid is greatly delayed.

The utility model relates to the technical field of egg processing, and discloses a high-temperature sterilization device for egg processing, which comprises an equipment fixing frame, a high-temperature water bath sterilization bin is arranged on the equipment fixing frame, a sealing cover is hinged to the high-temperature water bath sterilization bin, and a lock catch is fixedly mounted at the edge position of the sealing cover. A sliding cylinder rotates to a certain degree under the guiding action of a plurality of inclined guide rails, and meanwhile, the position of an arc-shaped sliding block in an annular groove is changed, so that the sliding cylinder drives an egg placing basket to continuously reciprocate and rotate in a high-temperature water bath sterilization bin; by means of the space action, the eggs in the egg containing basket can make full contact with hot water so that some bacteria in the eggs can be killed, and the problem that according to a traditional soaking mode, due to insufficient contact between the eggs and the hot water or uneven heating, the consistency of the sterilization effect is not enough is solved.

The invention relates to a liquid egg white, with novel organoleptic and texture and / or rheological characteristics. It also relates to the methods to produce it and to compositions and food products comprising it.

The invention discloses an egg liquid sterilization box with a defoaming mechanism, and belongs to the technical field of egg liquid processing sterilization, the egg liquid sterilization box comprises a vertically placed tank box, the inner side of the tank box is fixedly provided with an inner tank body, and the top of a cover body of the tank box is fixedly provided with a motor; a stirring shaft in transmission connection with the output end of the motor is rotationally mounted on the cover body in a penetrating manner; a rotating seat is rotatably mounted on the inner side of the inner tank body, the stirring shaft and the rotating seat are in transmission connection through a transmission assembly, a mounting seat is fixedly mounted on the inner wall of the upper part of the inner tank body, meanwhile, a lifting seat is mounted on the mounting seat in an elastic lifting manner, and an elastic rubber part is fixedly connected between the rotating seat and the lifting seat; and a defoaming assembly for defoaming is mounted on the lifting seat. The egg liquid sterilizing box with the defoaming mechanism can promote egg liquid to flow and heat, and can perform multi-mode defoaming on the egg liquid by utilizing air pressure and mechanical action in the sterilizing process, so that the subsequent processing efficiency of the egg liquid is effectively improved.

The present invention relates to an apparatus and a process for treating eggs wherein the process comprises: - a phase A of loading eggs from a warehouse (11 ) to a transfer unit(12) by means of a suction cup manipulator (13); - a phase B for feeding the eggs to a shelling station (14) where the eggs are sanitized; - a shelling phase C which involves irradiating the inside of the shelling chamber (142) with ultraviolet radiation, keeping the shelling chamber (142) under over-pressure by means of a filtered air flow and sanitizing each shelling device (141 ) following each shelling; where the shelling product is collected in a refrigerated tank (143); - a step D of filtering the shelling product by means of a chilled piston filter (151 ) and with a sanitized stem (153); - a phase E of pasteurization with a radiofrequency electromagnetic emission; - a transfer phase F by means of at least one flushed pump (17). Following each phase A the suction cups (131 ) are sanitized.

A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

The ginseng dried egg comprises the following raw materials in parts by weight: 140 parts of eggs, 8 parts of drinking water, 0.2 part of ginseng, 2 parts of spices, 2 parts of salt, 4 parts of white granulated sugar, 1 part of monosodium glutamate and 2.5 parts of fermented soy sauce. The method has the advantage of high efficiency, and solves the problems of low automation degree, low production speed caused by dependence on manual operation, easy precipitation or uneven distribution of manually mixed ginseng powder, and fluctuation of the active ingredient content of a single product in the existing preparation process of the ginseng dried egg.

The utility model relates to the field of sterilization equipment, and discloses a tunnel type microwave sterilization device for bagged egg powder production, which comprises a support frame, the top of the support frame is fixedly connected with a support table, the front side and the rear side of the top of the support table are vertically and fixedly connected with side plates, and conveying rollers are rotatably connected between the left ends and the right ends of the two side plates. The sterilizing tunnel is fixedly connected between the tops of the two side plates, the bottoms of the front inner side wall and the rear inner side wall of the sterilizing tunnel are fixedly connected with mounting strips, and the right side wall of the left mounting strip is fixedly connected with a plurality of mounting seats which are distributed at equal intervals; the left side wall of the right side installation strip is fixedly connected with a plurality of reflection plates distributed at equal intervals. By means of the infrared sensor assembly, the transportation condition of bagged egg powder in the sterilization tunnel can be monitored in real time, once the bag clamping phenomenon occurs, an alarm is triggered immediately, an operator is reminded to handle in time, and production interruption and product quality problems caused by bag clamping are avoided.

Two stage heated water treatment of shell eggs results in-shell poached eggs. The in-shell poached are sufficiently cooked so when the eggs are cracked onto a plate the eggs have the characteristics of conventional poached eggs without further cooking and need only to be warmed for consumption. The in-shell poached eggs are also pasteurized in the shell to meet the FDA and WHO requirement of a 5-log reduction of Salmonella Enteritidis.

The utility model discloses a high-temperature sterilization device for salted duck egg processing, which comprises a storage box, a sterilization assembly is arranged on the storage box, the sterilization assembly comprises a plurality of support mechanisms, the plurality of support mechanisms are arranged in the storage box, and a cleaning mechanism is arranged above the support mechanisms; and an air pump is fixedly arranged on the top side of the storage box. When the improved high-temperature sterilization device for salted duck egg processing is used, high-temperature water vapor can be sequentially blown to all the outer walls of salted duck eggs through circular flowing of the high-temperature water vapor in the storage box and rotation of the salted duck eggs, so that disinfection treatment of the outer walls of the salted duck eggs is completed, and the disinfection effect of the salted duck eggs is good; and through cooperation of circular flowing of the high-temperature steam and heat conduction of the high-temperature steam, the salted duck eggs, the storage box and water in the storage box, most of the high-temperature steam can be liquefied into water again to be reused, and waste of water resources is reduced.

Two stage heated water treatment of shell eggs results in-shell poached eggs. The in-shell poached are sufficiently cooked so when the eggs are cracked onto a plate the eggs have the characteristics of conventional poached eggs without further cooking and need only to be warmed for consumption. The in-shell poached eggs are also pasteurized in the shell to meet the FDA and WHO requirement of a 5-log reduction of Salmonella Enteritidis.

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.

An article includes a heating medium injector, a mixture flow path, and a vacuum chamber. The heating medium injector has a heating medium path connected to receive a heating medium such as steam and a product path connected to receive undenatured meat protein. The heating medium injector also includes a mixing structure and a mixture outlet. The mixing structure comprises a structure within the heating medium injector at which the heating medium path and product path merge and the mixture outlet is connected to receive material from the mixing structure. The mixture flow path defines a mixture flow path volume and is connected at one end to the mixture outlet of the heating medium injector and at the opposite end to the vacuum chamber. Undenatured meat protein is contained within the vacuum chamber outside of the mixture flow path volume.

The present invention discloses a method and system for ultra-high temperature instantaneous surface sterilization and aseptic packaging of soft-boiled eggs. The method comprises the following steps: heating eggs with water at 75°C - 80°C for 20 min - 30 min, removing cracked eggs with or without shells, and cooling the obtained soft-boiled eggs with or without shells to 5°C - 10°C; placing the soft-boiled eggs into a sterilization chamber filled with saturated steam at a high temperature of 130°C - 135°C for ultra-high temperature instantaneous surface sterilization, with a sterilization time of 20 s - 30 s; transferring the soft-boiled eggs after ultra-high temperature instantaneous surface sterilization to a sterile cooling chamber in a sterile passage, and cooling the soft-boiled eggs to room temperature; performing aseptic filling and sealing on the soft-boiled eggs cooled to room temperature in a sterile cavity. The present application can maintain the original taste of the packaged soft-boiled eggs to the greatest extent, achieve long-term storage of soft-boiled eggs at room temperature, and enable the soft-boiled eggs to obtain a good soft-boiled effect.

This invention discloses a soft-boiled tea egg and its preparation method. The preparation method includes: rapidly cooling the eggs after high-temperature boiling using sterile air at 19.5~20.5℃ to close the micropores of the eggshell and reduce subsequent microbial contamination; adding a compound antibacterial agent composed of ε-polylysine hydrochloride, nisin, and lysozyme to the brine; constructing an isothermal processing system that controls the entire process—from cooling endpoint, brine storage, vacuum filling, and water bath sterilization—at 66.0~68.0℃, and simultaneously performing hot filling with the shell under vacuum negative pressure. This invention achieves a 90-day shelf life at room temperature for pre-packaged soft-boiled tea eggs by constructing a synergistic sterilization barrier of "gentle heat + biological preservation," without exceeding the yolk coagulation threshold and perfectly preserving the natural liquid soft-boiled texture and tender taste.

The invention discloses a processing method and application of egg yolk liquid with a long shelf life, and belongs to the technical field of food processing. Aiming at the problem of short shelf life of the traditional egg yolk liquid, the fresh egg yolk liquid is treated by two parts: one part is fermented by lactobacillus plantarum, then is directionally hydrolyzed by phospholipase, and is sterilized and deactivated; and pasteurizing the other part, mixing the pasteurized part with the fermentation hydrolysate, degassing in vacuum, and filling to obtain a finished product. Through the combined preservation effect of fermentation and enzymolysis, chemical preservatives do not need to be added, the shelf life of the egg yolk liquid is remarkably prolonged, meanwhile, the original nutrition and processing performance of the egg yolk liquid are kept, the method can be widely applied to salad dressing, sponge cakes and other food, the technology is simple, and the method is suitable for industrial production.

Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively, the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.