83results about "Eggs preservation by irradiation/electric treatment" patented technology

The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

A method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals.An animal feed and method for preparing an animal feed. An enhanced method for preparing an animal feed and an enhanced animal feed. This invention also relates to the use of irradiation technology of a feed component for one animal whereby an enhancement is provided, including but not limited to, feed gain performance and the like.

The invention relates to a method for treating products, which may contain cellular material of eukaryotic and/or prokaryotic origin and in particular micro-organisms, by bringing the product in device comprising two electrodes connected to an electronic circuit such that in said device and in said product a pulsating electrical field is created, characterized by the rise time of each imposed voltage pulse which is less than the electronic relaxation time of the product. Preferably the rising edge of each cycle starts within the relaxation time of the product and even more preferably each electrical field pulse has a duration shorter than the relaxation time of the product. Dependent on the type of product and the types of micro-organisms contained in the product, the maximum fieldstrength of each pulse, the repetition frequency and the number of cycles in the treatment are selected such that the target micro-organisms and/or spores are functionally inactivated leading to a shelf stable, microbiologically safe product.

Methods for producing process cheese products having both good melting properties and good shredding properties are provided. The dual functionality process cheese products provided herein can be provided in a wide variety of formats and used in a wide variety of food service applications.

Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agent onto the food or food processing articles. One embodiment of the invention may include a method for treating a food article comprising disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity, applying a first charge to a antimicrobial agent, applying a second charge to the at least one inner plate of the same polarity as the first charge, and spraying the antimicrobial agent into the cavity in a manner whereby at least a portion of the antimicrobial agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article.

A method for preparing liquid-state egg food by non-heat sterilizing technique to elongate its cold storage period to 3 weeks includes such steps as degassing, ultrafiltering for desalting, sterilizing by high-voltage pulse electric field and adding lysozyme, and aseptic bottling.

An automatic delivering, disinfecting and sterilizing system for eggs is composed of netted delivering belt, disinfecting and sterilizing case, and vacuum packing unit.

Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.

The present invention provides formulations comprising one or more compounds derived from natural sources that act to reduce the dose of irradiation required to inhibit the growth of micro-organisms in food. The present invention further provides for the use of the formulations in conjunction with low doses of irradiation to increase the safety and prolong the shelf life of food without adversely affecting its organoleptic qualities. The present invention also provides methods of applying the formulations to food products.

The invention discloses a method for prolonging shelf life of eggs. The method provided by the invention comprises the following operating steps: (1) carrying out ultraviolet irradiation treatment on fresh eggs with cleaned eggshell; (2) immediately carrying out coating treatment on the eggs which has undergone the ultraviolet irradiation treatment by the use of a whey protein fluid; (3) naturally airing the coated eggs; (4) putting the dried eggs into a plastic film bag or tightly wrapping the eggs by the use of a plastic film; and (5) storing the wrapped eggs at the temperature of 10-30 DEG C. In comparison with other storage methods, the method provided by the invention can be adopted to remarkably prolong shelf life of eggs. The method has good popularization value.

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 relates to a cleaning and fresh-keeping solution for Tibetan chicken eggs and a cleaning and fresh-keeping method. The cleaning and fresh-keeping solution comprises, by volume, 992-998 parts of liquid paraffin oil and 2-8 parts of garlicin. A coating material used by the cleaning and fresh-keeping solution comprises refined food-grade liquid paraffin oil and garlicin. Through coating with the fresh-keeping film solution, Tibetan chicken egg metabolism is slow down and bacterial invasion is inhibited so that Tibetan chicken egg quality is kept.

The present invention discloses a new sterilization device for countryman egg processing and the device includes a body frame and a pot body arranged on the top of the body frame. A feed hatch door and a discharge hatch door are arranged at the left and right side of the pot body; a high-temperature sterilization chamber is arranged inside of the pot body and is arranged at the right side of the feed hatch door; a cooling chamber is arranged at the right side of the high-temperature sterilization chamber; an air-drying chamber is arranged between the cooling chamber and the discharge hatch door; an interconnected slide rail is arranged at the bottom of the high-temperature sterilization chamber, the cooling chamber and the air-drying chamber; a feeding car is movably arranged on the slide rail; a PLC controller is arranged on the feed hatch door; the device can kill residual bacteria, quickly air-dry products to enable an easy packaging, improve productivity, and provide an ultraviolet sterilization device to further ensure food safety; the entire sterilization process is controlled by the PLC controller automatically, which improves intellectualization degree; the device has a simple overall structure and is very convenient to operate.

The invention discloses a method of marinating goose eggs and belongs to the technical field of food processing. The method comprises the steps of (1) carrying out enzymatic processing; (2) deactivating; (3) carrying out steam blasting; (4) marinating; (5) treating with irradiation; (6) carrying out vacuum packaging. The method herein is scientific and reasonable; bioavailability of the raw material is high; the produced goose eggs are unique in flavor, sweet and delicious, long in shelf life and convenient to carry, can enhance immunity and improve resistance, and has high economic benefit and a promising application prospect.

The invention provides an intelligent food processing sterilizing and cleaning integration device. The intelligent food processing sterilizing and cleaning integration device comprises a cleaning box, a material outlet, a supporting seat, a motor, a connecting shaft, a bearing, a gear, a clearing roller brush, a cleaning tube rack, an upper cleaning spray head, a cleaning box structure, a water removal box structure, an impurity scraper plate structure and a sterilizing box structure, wherein the material outlet is formed in the left upper portion of the cleaning box; the supporting seat is welded on the bottom of the cleaning box; and a motor bolt is installed on the right side of a rear wall of the cleaning box. The intelligent food processing sterilizing and cleaning integration device has the beneficial effects that by arranging the cleaning box structure, the cleaning effect of the food processing sterilizing and cleaning integration device can be favorably improved; meanwhile, the damage problem of food such as eggs caused by the clearing roller brush can be avoided; and by arranging the water removal box structure, after the food is cleaned, water on the surface of the food can be favorably and conveniently removed, and when the food is moved, the water on the surface of the food can be prevented from being polluted by a great amount of dust.

The invention belongs to the technical field of processing and storage of agricultural products, and provides a method for improving the foamability of an egg white solution and prolonging the preservation period of the egg white solution. The method comprises the following steps: preparing a fresh egg white solution, adding compound protease into the fresh egg white solution in a certain proportion, performing proper ultrasonic treatment, and performing enzymolysis; and applying ultrasound to the egg white solution after enzymolysis treatment is completed, performing enzyme deactivation and sterilization, and performing proper pasteurization by increasing temperature once again. By adopting the preparation method, the foaming performance of the egg white solution is increased by 3 times,the foam stability does not have remarkable difference, and the preservation period is prolonged by 4 times. The method can be used for effectively solving the problems of foamability and preservationperiod, can meet the requirement of enterprises, has high equipment utilization, and is beneficial to improving the benefit of egg white solution enterprises.

The invention discloses a high-efficiency automatic sterilizing device for eggs, which includes a cover-type cover and a transmission belt, the drive belt is placed directly under the cover-type cover, and an ultraviolet lamp group is fixedly connected under the cover-type cover. The number of the above-mentioned ultraviolet lamp groups is set as two groups and fixed on the lower part of the cover-type cover body in sequence. The middle position and the front and rear ends are respectively provided with a middle lamp cap fixing seat and an end lamp cap fixing seat, and a photosensitive device capable of sensing the brightness of each ultraviolet lamp tube is provided on the end lamp cap fixing seat. The high-efficiency automatic sterilizing device for eggs has a good sterilizing effect, and can timely sense the failure of the ultraviolet lamp and perform maintenance in time to avoid affecting the quality of eggs, so it has good practicability.

The invention provides preserved eggs free from heavy metals and a production technology of the preserved eggs free from heavy metals. The production technology comprises the following steps of (1) preparing material liquid; (2) preserving eggs to obtain preserved eggs; (3) taking out the preserved eggs and cleaning the taken preserved eggs; (4) performing cooking and performing airing; (5) performing bagging, performing vacuumizing, and performing sampling inspection; and (6) performing sterilizing, and performing airing for the second time to obtain finished products. A conventional production technology is changed, in the production process of the preserved eggs, heavy metals of lead ions, copper ions and the like are not added, and the preserved eggs are healthy foods for consumers, sothat people can feel relieved when eating the preserved eggs loved by the people, and fear of people for the condition that the heavy metals exceed the standard when people eat the preserved eggs iseliminated.

The invention discloses a split-type small isolation sterilization box. The split-type small isolation sterilization box comprises a first box body and a second box body, wherein the first box body and the second box body are integrally arranged; isolation plates are arranged in the first box body, and the isolation plates are distributed in an equal spacing manner; an egg holder for placing eggsis arranged on each of the isolation plates; each of the egg holders is arranged in a zigzag manner; a protective cover is arranged on each of the egg holders, and is arranged in a transparent manner;circular holes are formed in each of the protective covers; ultraviolet disinfection lamps are arranged on each of the isolation plates, and are symmetrically arranged; a storage battery and a control device are arranged in the second box; the storage battery is connected with a second housing in a bolting manner; the storage battery is connected with the control device in a detachable manner; the ultraviolet disinfection lamps and the control device are electrically connected with the storage battery; and the ultraviolet disinfection lamps are electrically connected with the control device.Through the adoption of the split-type small isolation sterilization box, the sterilization efficiency can be improved.