Clean egg laminating machine

Abstract

The invention discloses a clean egg laminating machine, and belongs to the field of food processing machinery and equipment. The clean egg laminating machine comprises a machine frame, a preservative spraying mechanism, a dryer 9 arranged above the machine frame, and a preservative reflux mechanism. A brush device is also arranged between the preservative agent spraying mechanism and the dryer. A conveying mechanism in chain transmission on the machine frame conveys eggs orderly through the preservative agent spraying mechanism, the brush device and the dryer. The clean egg laminating machine has the advantages of compact structure, high mobility, convenient conveyance, good laminating quality, high automation degree and improved preservation effect.

Description

Technical field [0001] The invention belongs to the field of food processing machinery and equipment, in particular to an egg-cleaning machinery and equipment that utilizes automation technology to preserve the freshness of egg coating films. Background technique [0002] Clean eggs refer to fresh eggs with shells that have been processed by a series of processes such as cleaning and disinfection, drying, coating to keep fresh, and grading. Although my country is the largest producer and consumer of poultry eggs in the world, the export volume of fresh eggs has been very small. The influencing factors are mainly because the consumption of fresh eggs in my country has been dominated by fresh eggs without any cleaning, disinfection, coating, fresh-keeping, etc. for thousands of years, and the export is facing serious "green barriers". Advocating the production of clean eggs, and using mechanical equipment to carry out a series of treatments such as cleaning, disinfection, dry...

AI Technical Summary

Problems solved by technology

However, in the traditional immersion cleaning of poultry eggs, the eggs rub against each other, and the cuticle on the shell surface will be lost, and microorganisms are easy to invade, causing the eggs to rot early. The amount of loss increases, which makes the weight of the egg decrease faster

Some studies have pointed out that commercial egg washing water with different chemical components and different concentrations were used to wash poultry eggs. The results showed that although the bacteria content on the surface of the eggshell can be reduced, the surface structure of the eggshell will be changed, and these Changes on the eggshell will destroy the structure of the eggshell, resulting in an increase in the rate of loss of moisture and carbon dioxide in the egg, resulting in a decline in egg quality, and making it easier for microorganisms or bacteria to penetrate into the egg

In the process of washing eggs, the eggs are placed in a high-humidity environment, and if they are not dried in time, the corruption of the eggs will be accelerated.

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