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.

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.

The present invention discloses a cold sterilization and preservation method of fresh egg liquid and belongs to the field of egg product processing. The method creatively uses a high-density CO<2> sterilization technology nesting stirrer and combines ultrasonic and an ultra-high-pressure sterilization technology to conduct a treatment of the egg liquid, and solves problems that produced CO<2> is relatively poor in diffusion and dissolution effects in the egg liquid products. The three technological synergistic effects improve a sterilization ability of salmonella by 3-4 orders of magnitudes (1,000-10,000 times), and realize the complete sterilization of the egg liquid products. A storage test shows that the sterilized egg liquid products are significantly prolonged in shelf life, and the shelf life is 95 days under refrigeration and 45 days at room temperature.

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 discloses a preservation method of fresh egg liquid. The method comprises the following steps: (1) carrying out pretreatment on raw material eggs: selecting the fresh raw material eggs,washing the surface of the eggshell with clean water and then carrying out air drying, carrying out ultraviolet sterilization on the raw material eggs in a working table, opening the eggshell, takingout the egg liquid and stirring evenly; (2) placing the egg liquid in a sterilization container, adding a compound preparation, stirring until the composite preparation is completely dissolved, and uniformly mixed; (3) sealing a egg liquid sample obtained in the step (2) in another sterilization container, carrying out pasteurization, and then immediately cooling the egg liquid sample to 0-4 DEG C; (4) aseptically filling to obtain the finished product, and storing at 0-4 DEG C. The preservation method provided by the invention enhances the protein solubility, emulsification activity and emulsion stability of the egg liquid as well as the foaming power and the foam stability and prolongs the shelf life of the egg liquid product while guaranteeing the sterilization effect by adding the compound preparation into the fresh egg liquid. The method is simple to operate and suitable for industrial production.

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 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 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 present invention discloses a preservation method of fresh eggs. The preservation method of the fresh eggs comprises the following steps: collected fresh eggs are fully soaked in a 25%-35% sodiumchloride solution for 5-7 min, a soaking water temperature is 15-19 DEG C, and blood spots, feces, soil and other dirt on surfaces of fresh egg shells are softened; and the residue blood spots, feces,soil and other dirt on the surfaces of the fresh egg shells of the soaked fresh eggs are brushed away using a brusher. The method can effectively remove the blood spots, feces, soil and other dirt onthe surfaces of the fresh egg shells, the fresh eggs are successively disinfected using two methods of peroxyacetic acid solution spraying and ultraviolet radiation, and finally a preservative applying method is used. A film-applying method uses a macromolecular compound with a film-forming function as the preservative, one of three of chitosan, polyvinyl alcohol and liquid paraffin is applied onthe surfaces of the egg shells to form an artificial protective film on the egg shells, air-pores of the egg shells are blocked, and escape of carbon dioxide and loss of moisture from the eggs can bereduced.

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 discloses a poultry egg sterilization method, comprising: conveying in a predetermined direction, poultry eggs to be sterilized through a conveying mechanism, while keeping the poultry eggs rotating in a predetermined direction through the conveying mechanism; producing low-energy electron beams of predetermined energy by an electron beam generating mechanism arranged on the conveying mechanism so as to irradiate with the low-energy electron beams, shells of the poultry eggs passed on the conveying mechanism, so that microbes attaching to the surfaces of the shells of the poultry eggs and microbes hiding in micropores of the shells of the poultry eggs are killed. According to the poultry egg sterilization method, low-energy electron beams are used to irradiate the surfaces of the poultry eggs to kill the microbes attaching to the surfaces, the electron beams partially enter the micropores of the shells to kill the microbes hiding in the micropores and close to inner membranes at the tail ends of the micropores, the killing rate may reach 99.9% and above, and reliable aseptic poultry eggs are acquired.

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.

A cold plasma device for killing or reducing a microbiological pathogen, or denaturing a protein in food, in a food processing system using a cold plasma device. The cold plasma device directs a cold plasma at food or a food surface over an effective area for an effective amount of time. The cold plasma device can be a DBD electrode device, or an army of DBD electrode devices. A grounding rod assembly is also described.

The invention provides a method for treating preserved goose eggs. The method comprises the following steps: 1) cleaning goose eggs just laid by geese with light salt brine, and drying; 2) performing primary sterilization on the dried goose eggs in ultraviolet light; 3) soaking the sterilized goose eggs in a sterilizing solution for performing secondary sterilization; 4) drying the goose eggs subjected to secondary sterilization, and coating an antifreeze agent layer on the surface of the dried goose eggs; 5) coating the coated goose eggs with plant ash, and airing; 6) spraying a peelable liquid protective film layer on the outer surface of the coated goose eggs. According to the method disclosed by the invention, the sterilization is safe and environmentally friendly, and the sterilization efficiency is improved due to the secondary sterilization. Meanwhile, a protective layer can be formed on the goose eggs, and after the antifreeze agent is unfrozen, damage of inner surface and internal cells of the goose eggs can be avoided.

A method for freshness-retaining storage of egg white powder relates to the freshness retaining method of food. The method solves the problem that the existing egg white powder is quite easy to breed worms and mildew and not suitable for storage. The irradiation treatment method of the method for freshness-retaining storage of egg white powder comprises the following steps of: 1, packaging the egg white powder with a transparent polyvinyl plastic bag; and 2, performing irradiation treatment on the plastic bag containing the egg white powder in the step 1 by using cobalt 60-gamma, wherein the irradiation adsorbed dose is 3.3-5 kGy and the irradiation dose rate is 1.2-1.8 Gy / min; therefore, the egg white powder suitable for freshness-retaining storage is obtained. The irradiated egg white powder obtained by the method provided by the invention is obvious in freshness retaining effect; irradiation is capable of effectively killing microorganisms in the egg white powder, thereby prolonging the quality guarantee period and the storage period of the egg white powder; the nutrient substances in the irradiated egg white powder are not influenced by irradiation and the microbiological indicator thereof completely satisfies the national food standards; no pathogenic bacterium is detected; and simultaneously, the production cost is also reduced. The method for freshness-retaining storage of egg white powder can be widely applied to the food industries.

The invention discloses a high-efficiency automatic egg sterilizing device. The high-efficiency automatic egg sterilizing device comprises a cover plate type hood body and a conveying belt, wherein the conveying belt is placed right below the cover plate type hood body; two ultraviolet lamp sets are fixedly connected to a position under the cover plate type hood body, and are sequentially fixed to the lower part of the cover plate type hood body from front to back; each ultraviolet lamp set comprises a plurality of ultraviolet lamp tubes which are parallel to each other and are arranged at intervals; an intermediate lamp cap fixing seat is arranged at the middle position of the lower part of the cover plate type hood body; two end lamp cap fixing seats are respectively arranged at the front end and the rear end of the lower part of the cover plate type hood body; and a photosensitive sensor which is capable of sensing the brightness of the corresponding ultraviolet lamp tube is arranged on each end lamp cap fixing seat. The high-efficiency automatic egg sterilizing device disclosed by the invention is good in sterilizing effect, the fault of each ultraviolet lamp can be timely sensed, the ultraviolet lamps can be timely maintained, and the influence on the quality of egg products is avoided, so that the high-efficiency automatic egg sterilizing device is good in 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.