20results 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.

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 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 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 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.

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.

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.

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.

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.

The invention discloses a liquid egg continuous microwave pasteurization method based on a spiral resonant cavity and a quality regulation and control system. The system comprises a microwave cavity, a spiral tube, a four-magnetron array and a temperature control unit. The high dielectric loss characteristic of whole egg liquid and the secondary flow effect of a spiral pipe are utilized, microwaves penetrate through, reflect and absorb liquid eggs to achieve the rapid heating and heat preservation functions, the basic physical and chemical functions are guaranteed, meanwhile, germs are reduced, and the system adopts a Log-Logistic model to accurately predict and compare the inactivation behaviors of microorganisms under specific treatment conditions. The method is suitable for the field of industrial liquid egg product production.

This invention discloses an intelligent control system and method for temperature-viscosity linkage in egg pasteurization, belonging to the field of industrial process automatic control technology. The method includes the following steps: collecting continuous viscosity change data during the egg pasteurization process and constructing a viscosity change sequence in chronological order; identifying composite fluctuation segments at the same time position in the viscosity change sequence to form overlapping candidate segments. This invention expands and separates the sources of viscosity changes to form a change expression with a single direction of advancement, reducing conflicting adjustment criteria and ensuring continuous temperature adjustment along a stable trend. Simultaneously, based on the dominant advancement sequence, the temperature adjustment is rearranged and delayed to maintain consistent adjustment direction, reduce fluctuation accumulation, and make the pasteurization process more continuous and stable, improving the consistency of output quality.

To provide a method for producing egg white powder that has an improved, particularly neutral flavor, due to its low salt content, after dissolution in water. [Solution] In this method, after desalting and spray drying, the heat treatment is carried out at 60-90°C for a treatment period of 1-5 or 1-4 weeks, with a longer treatment period at lower temperatures. Preferably, the gel produced by dissolving and heating the desalted or demineralized egg white powder via heat treatment at high temperatures still has high gel strength and high moisture binding, which can be measured as slight water leakage.

A soft boiled egg sterilization system and method relates to the technical field of food processing, and comprises a steam preheating device, a high temperature sterilization device, a cooling device and a sterilization tank; the steam preheating device, the high-temperature sterilization device and the cooling device are all connected with the sterilization tank, and the steam preheating device is used for introducing high-temperature steam into the sterilization tank; the high-temperature sterilization device is used for introducing high-temperature hot water into the sterilization tank after preheating; the cooling device is used for introducing cooling water into the sterilization tank after high-temperature sterilization. According to the method, commercial sterility can be guaranteed, meanwhile, the semi-liquid state of the yolk is kept through the top-speed temperature-rising temperature-controlling and rapid-cooling technology, the soft core character of the yolk can be kept, microorganisms on the surface of the yolk can be killed, the preservation time is long, and the taste is good.