Method for treating preserved goose eggs

Abstract

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.

Description

technical field [0001] The invention relates to the technical field of white goose processing, in particular to a method for processing fresh-keeping goose eggs. Background technique [0002] Goose eggs have high nutritional value and are easy to eat, and are deeply loved by consumers. However, they are also a perishable food, which is mainly manifested in water evaporation, weight loss, Hough unit reduction, sticky shell and loose yellow. In order to reduce the loss of goose eggs during storage and increase their commercial value, it is necessary to preserve goose eggs. [0003] However, the development of fresh eggs in my country's fresh egg market is very slow. The fresh eggs sold in the market have not undergone fresh-keeping treatment, and the shelf life is short. Although some goose eggs have not yellowed or deteriorated after purchase, the freshness index of goose eggs , hygienic conditions, and nutritional value decline, not only losing its edible value, but also los...

AI Technical Summary

Problems solved by technology

[0003] However, the development of fresh eggs in my country's fresh egg market is very slow. The fresh eggs sold in the market have not undergone fresh-keeping treatment, and the shelf life is short. Although some goose eggs have not yellowed or deteriorated after purchase, the freshness index of goose eggs , hygienic conditions, and nutritional value decline, not only losing the edible value, but also losing the significance of being used as an auxiliary material in the related food processing industry