Method for treating preserved goose eggs

A treatment method and technology of goose eggs, which are applied in the direction of coating protective layer to preserve eggs, preservation of eggs through radiation/electrical treatment, food preservation, etc., can solve the problems of freshness index of goose eggs, decline in nutritional value of hygienic conditions, and loss of application significance , loss of edible value and other problems, to achieve the effect of increasing hardness, preventing pollution and improving efficiency

Inactive Publication Date: 2017-09-22
SHOUXIAN TIANGE GOOSE DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Wash the freshly laid goose eggs with light salt water, dry them, and the mass concentration of light salt water is 10%; put the dried goose eggs into ultraviolet light to sterilize once, and the sterilization time is 10 minutes; put the sterilized goose eggs The goose eggs are soaked in the sterilizing solution for secondary sterilization. The soaking time is 30 minutes and the temperature is 40°C. The bactericide is an organic bactericide, and the organic bactericide is allicin; the goose eggs after the secondary sterilization are dried, and the surface of the dried goose eggs is coated with a layer of antifreeze, and the antifreeze is antifreeze protein AFPS, The mixture of water and liquid glue, the mass ratio of antifreeze protein AFPS, water and liquid glue is 4:12:1; Adopt plant ash layer coating on the aforementioned goose egg after coating, dry, plant ash layer is made of plant ash, water and liquid glue, wherein the weight ratio of plant ash, water and liquid ...

Embodiment 2

[0027] Wash the freshly laid goose eggs with light salt water, dry them, and the mass concentration of light salt water is 11%; put the dried goose eggs into ultraviolet light to sterilize once, and the sterilization time is 13 minutes; put the sterilized goose eggs The goose eggs are soaked in the sterilizing solution for secondary sterilization. The soaking time is 35 minutes and the temperature is 42°C. The bactericide is an organic bactericide, and the organic bactericide is allicin; the goose eggs after the secondary sterilization are dried, and the surface of the dried goose eggs is coated with a layer of antifreeze, and the antifreeze is antifreeze protein AFPS, The mixture of water and liquid glue, the mass ratio of antifreeze protein AFPS, water and liquid glue is 4:12:1; Adopt plant ash layer coating on the aforementioned goose egg after coating, dry, plant ash layer is made of plant ash, water and liquid glue, wherein the weight ratio of plant ash, water and liquid ...

Embodiment 3

[0029] Wash the freshly laid goose eggs with light salt water, dry them, and the mass concentration of the light salt water is 12%; put the dried goose eggs into ultraviolet light to sterilize once, and the sterilization time is 18 minutes; put the sterilized goose eggs The goose eggs are soaked in the sterilizing solution for secondary sterilization. The soaking time is 39 minutes and the temperature is 44°C. The weight ratio of the raw materials of the sterilizing solution is bactericide:white vinegar:white wine:glycerin is 0.9:1.8:0.5:1, The bactericide is an organic bactericide, and the organic bactericide is allicin; the goose eggs after the secondary sterilization are dried, and the surface of the dried goose eggs is coated with a layer of antifreeze, and the antifreeze is antifreeze protein AFPS, The mixture of water and liquid glue, the mass ratio of antifreeze protein AFPS, water and liquid glue is 4:12:1; Adopt plant ash layer coating on the aforementioned goose egg a...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/015A23B5/06A23B5/14A23B5/18
CPCA23B5/015A23B5/06A23B5/14A23B5/18A23V2002/00A23V2200/206A23V2250/6406
Inventor 王延林王延宝高月
Owner SHOUXIAN TIANGE GOOSE DEV CO LTD
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