Preservative and film coating process for cooked salted duck eggs

A technology of coating preservatives and salted eggs, which is applied in the direction of coating protective layers to preserve eggs, etc., can solve the problems of plastic composite cooking bags that are not easy to degrade, salted duck egg shells are easily damaged, and product loss, etc., to reduce losses and reduce Production cost and usage reduction effect

Active Publication Date: 2018-04-06
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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  • Preservative and film coating process for cooked salted duck eggs
  • Preservative and film coating process for cooked salted duck eggs
  • Preservative and film coating process for cooked salted duck eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 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.

[0016] The film-forming agent is one or two of polyvinyl alcohol (PVA) and chitosan (Chitosan).

[0017] The hydrophobic agent is one or more of food-grade stearic acid, glutaraldehyde, and whey protein concentrate.

[0018] The surfactant is one or two of nano-TiO2 and nano-SiO2.

[0019] The present invention is applied to the fresh-keeping treatment of boiled salted duck eggs, and the technological process is:

[0020]

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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Abstract

The invention relates to a film-coated fresh-keeping agent specially used for boiled salted duck eggs. The present invention uses natural degradable polyvinyl alcohol and chitosan as the main substrate, supplemented with stearic acid, glutaraldehyde, whey protein concentrate, nano-TiO2, nano-SiO2, Kelingu, solvents and other materials or Processing aids to obtain coating film preservatives with barrier properties, antibacterial properties and mechanical properties. Through the data of mechanical properties, barrier properties and antibacterial properties of coating films obtained from different formulations, finally obtain special coating film preservation for boiled salted duck eggs agent, the beneficial effects of the present invention are: it can prevent the exchange of materials inside and outside the eggshell and the infection of various harmful microorganisms during the storage process of boiled salted duck eggs, and has a certain antibacterial effect, reducing the loss of dry matter and water, making Cooked salted duck eggs maintain good storage quality, extend the high-quality shelf life, and replace the existing plastic composite retort bag packaging, which can not only reduce the amount of plastic used, reduce environmental pollution, but also reduce production costs and increase profits.

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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Patent Type & Authority Patents(China)
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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