Special film preservative for cooked salted duck egg and film coating process

A film-coating preservative and preservative technology, applied in the direction of coating a protective layer to preserve eggs, etc., can solve problems such as plastic composite cooking bags not easily degraded, salted duck egg shells easily damaged, environmental pollution, etc., to reduce losses, reduce Production cost and effect of reducing environmental pollution

Active Publication Date: 2015-06-17
高邮市红太阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current cooked salted duck egg products are mainly vacuum-packed in plastic composite retort bags, but due to the effect of vacuum negative pressure, the salted duck egg shells are easily damaged during the vacuum packaging process, resulting in product loss, and plastic composite retort bags are not easy to degrade, which is harmful to the environment. form some pollution

Method used

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  • Special film preservative for cooked salted duck egg and film coating process
  • Special film preservative for cooked salted duck egg and film coating process
  • Special film preservative for cooked salted duck egg and film coating process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] First weigh 5 grams of film-forming agent, 10 grams of hydrophobic agent, 5 grams of disinfectant, and 1 gram of surfactant and mix thoroughly, then add 250 ml of acetic acid and water mixed solution with a volume ratio of 1:1, heat at 80 ° C, stir , 2 hours, until completely dissolved, and then diluted to 1000ml with a mixed solution of acetic acid and water with a volume ratio of 1:1.

[0017] The film-forming agent is one or two of polyvinyl alcohol (PVA) and chitosan (Chitosan).

[0018] The hydrophobic agent is one or more of food-grade stearic acid, glutaraldehyde, and whey protein concentrate.

[0019] The surfactant is one or two of nano-TiO2 and nano-SiO2.

[0020] The present invention is applied to the fresh-keeping treatment of boiled salted duck eggs, and the technological process is:

Embodiment 2

[0022] First weigh 10 grams of film-forming agent, 10 grams of hydrophobic agent, 5 grams of disinfectant, and 2 grams of surfactant and mix thoroughly, then add 250 ml of acetic acid and water mixed solution with a volume ratio of 1:1, heat at 80 ° C, stir , 2 hours, until completely dissolved, and then diluted to 1000ml with a mixed solution of acetic acid and water with a volume ratio of 1:1.

[0023] The film-forming agent is one or two of polyvinyl alcohol (PVA) and chitosan (Chitosan).

[0024] The hydrophobic agent is one or more of food-grade stearic acid, glutaraldehyde, and whey protein concentrate.

[0025] The surfactant is one or two of nano-TiO2 and nano-SiO2.

[0026] The present invention is applied to the fresh-keeping treatment of boiled salted duck eggs, and the technological process is:

[0027]

Embodiment 3

[0029] First weigh 10 grams of film-forming agent, 15 grams of hydrophobic agent, 5 grams of disinfectant, and 3 grams of surfactant and mix thoroughly, then add 250 ml of acetic acid and water mixed solution with a volume ratio of 1:2, heat at 80 ° C, stir , 2 hours, until completely dissolved, and then diluted to 1000ml with a mixed solution of acetic acid and water with a volume ratio of 1:2.

[0030] The film-forming agent is one or two of polyvinyl alcohol (PVA) and chitosan (Chitosan).

[0031] The hydrophobic agent is one or more of food-grade stearic acid, glutaraldehyde, and whey protein concentrate.

[0032] The surfactant is one or two of nano-TiO2 and nano-SiO2.

[0033] The present invention is applied to the fresh-keeping treatment of boiled salted duck eggs, and the technological process is:

[0034]

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PUM

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Abstract

The invention relates to a special film preservative for a cooked salted duck egg. Film preservatives with barrier performance, antibacterial properties and mechanical properties are prepared with natural degradable polyvinyl alcohol and chitosan as main base materials and stearic acid, glutaraldehyde, whey protein concentrate, nano-TiO2, nano-SiO2, Kelinggu, a solvent and other materials or processing aids as auxiliary materials; and based on the data of mechanical properties, barrier performance and antibacterial properties of films prepared from different formulas, the special film preservative for the cooked salted duck egg is obtained. The special film preservative has the following beneficial effects: the special film preservative can prevent exchange between substances in and out of the shell of the cooked salted duck egg and invasion by a variety of harmful microbes during storage of the cooked salted duck egg, exerts a certain bacteriostatic effect, reduces loss of dry matters and moisture, allows the cooked salted duck egg to maintain good storage quality and prolongs the high-quality shelf life of the cooked salted duck egg; moreover, the special film preservative replaces conventional plastic composite boiling bags in packaging, so the usage amount of plastics is lowered down, environmental pollution is reduced, production cost is decreased, and benefits are increased.

Description

technical field : [0001] The invention relates to the technical field of freshness preservation, in particular to a coating film preservative specially used for boiled salted duck eggs. Background technique [0002] Salted duck eggs are one of the traditional foods in my country, especially the salted duck eggs in Gaoyou, which is a famous local specialty. It is sold at home and abroad and is popular with consumers. It is rich in nutrition, rich in fat, protein and various amino acids needed by the human body. , calcium, phosphorus, iron and various trace elements and vitamins [1-4]. The current cooked salted duck egg products are mainly vacuum-packed in plastic composite retort bags, but due to the effect of vacuum negative pressure, the salted duck egg shells are easily damaged during the vacuum packaging process, resulting in product loss, and plastic composite retort bags are not easy to degrade, which is harmful to the environment. form some pollution. Contents of the...

Claims

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Application Information

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IPC IPC(8): A23B5/06
Inventor 朱广宏王清汤业朝
Owner 高邮市红太阳食品有限公司
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