Chinese medicinal herb composite egg preservative and making method

A technology of antistaling agent and Chinese herbal medicine, which is applied in the production field of the antistaling agent, can solve the problems of high dry consumption, lack of attention to production, and impact on the economic benefits of farmers, etc.
CN104322652AInactive Publication Date: 2015-02-04INST OF ANIMAL HUSBANDRY & VETERINARY SCI SHANXI ACAD OF AGRI SCI SAAS
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
INST OF ANIMAL HUSBANDRY & VETERINARY SCI SHANXI ACAD OF AGRI SCI SAAS
Publication Date
2015-02-04
Estimated Expiration
Not applicable ยท inactive patent

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Abstract

The invention discloses a Chinese medicinal herb composite egg preservative, consisting of the following raw materials in parts by mass: 10-20 parts of dandelion, 10-20 parts of Chinese violet, 20-25 parts of bletilla and 1,000 parts of water. The preservative is low in cost, simple in preparation, convenient to use and operate and easy to popularize and apply. Chinese medicinal herbs are used as raw materials, so the preservative does not have toxic or side effect and meets the requirements of food safety. A film formed by the preservative is not compact as paraffin, so eggshells treated by using the preservative become dry easily and have a very good sensory effect. Experimental results show that eggs can be preserved for 14 days more under the high-temperature summer natural condition by adopting the preservative.
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Description

technical field

[0001] The invention relates to the technical field of extending the preservation period of eggs, in particular to an egg preservation agent composed of Chinese herbal medicines and a preparation method of the preservation agent. Background technique

[0002] Eggs are rich in nutrients such as high protein, multiple vitamins, and minerals, and are one of the main protein-based nutritious foods for people. The quality of eggs will undergo a series of changes during the storage period, including physical and chemical changes in egg content, physiological changes in embryos, and spoilage caused by microorganisms. The spoilage caused by microorganisms will lead to a rapid reduction in egg quality and safety, so much attention. About one week after fresh eggs are produced, a layer of biological film on the surface of the eggs will fall off by itself. Fresh eggs are equivalent to being exposed to the air. Bacteria and air can easily invade the egg, causing the pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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