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Storage method for prolonging shelf life of duck eggs

A shelf life and duck egg technology, which is applied in the field of storage to improve the shelf life of duck eggs, can solve the problems of decreased nutritional value, spoilage and deterioration of duck eggs, and achieve the effects of reducing water loss, improving taste and nutritional value, and inhibiting the level of aerobic respiration

Inactive Publication Date: 2017-11-24
合肥市明航养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: duck eggs are hygienic, because the waters where ducks live and the environment of duck houses are poor, there are many microorganisms on the surface and inside of the duck eggs produced, which causes the duck eggs to rot and deteriorate, and their nutritional value decreases

Method used

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  • Storage method for prolonging shelf life of duck eggs

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Experimental program
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Effect test

Embodiment 1

[0018] A storage method for improving the shelf life of duck eggs, comprising the following steps:

[0019] (1) Pretreatment: immerse fresh duck eggs in warm water, and use sodium hypochlorite solution for atomization sterilization to remove microorganisms on the surface of duck eggs, and the atomization method can effectively reduce the penetration of sodium hypochlorite solution into duck eggs, improve food safety, and obtain sterilized duck eggs;

[0020] (2) Pre-cooling: first immerse the sterilized duck eggs in the plant sterilizing liquid and heat at 44°C for 41 minutes. Nutrients such as minerals, vitamins and organic acids can improve the taste and nutritional value of duck eggs, then cool duck eggs to 5.5°C at a cooling rate of 1°C / 7min, keep for 32min, then raise the temperature to 10°C, keep for 0.6h, reduce For the metabolic level of microorganisms and duck egg cells, duck eggs must be cooled;

[0021] (3) Immersion film: Add lignin, aloe vera gel and guar bean gu...

Embodiment 2

[0030] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0031] Wash with warm water as described in step (1), the temperature is 26°C, and the time is 14 minutes.

[0032] In the atomization sterilization described in step (1), the mass concentration of the sodium hypochlorite solution is 60 ppm, the atomization temperature is 38° C., and the time is 29 minutes.

[0033] Step (2) pre-cooling, its parameters are:

[0034] Cool the duck eggs to 6.5°C at a cooling rate of 1°C / 7min and keep for 34 minutes, then raise the temperature to 11°C and keep for 0.8h.

[0035] The plant sterilization liquid described in step (2), its preparation method is:

[0036] Weigh 24 parts of fresh leaves of tea tree, 16 parts of bamboo leaves, 8.5 parts of ginkgo fruit, 7 parts of Chinese jujube, 6 parts of Panax notoginseng, and 4.6 parts of Sophora flavescens according to the quality. Ultrasonic vibration for 33 minutes, then heating in a water b...

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Abstract

The invention discloses a storage method for prolonging the shelf life of duck eggs. The method comprises the following steps: 1, preprocessing: cleaning the duck eggs with warm water, and carrying out atomizing sterilization on the cleaned duck eggs with sodium hypochlorite; 2, pre-cooling: impregnating the duck eggs in a plant sterilization solution, cooling the duck eggs to 5-7 DEG C, and rising the temperature to 9-12 DEG C; 3, impregnating the duck eggs to form a membrane: adding lignin, aloe vera gel and guar gum to the plant sterilization solution, stirring the plant sterilization solution and the added substances, and repeatedly impregnating and baking the duck eggs 2-3 times; 4, storing: adjusting the temperature and the oxygen content in a storage cabinet, storing the duck eggs, and regularly sprinkling the low-temperature plant sterilization solution on the duck eggs; and 5, discharging the duck eggs from a warehouse: heating the discharged duck eggs, cleaning the heated duck eggs in alcohol, packaging the cleaned duck eggs, and warehousing out the packaged duck eggs. The duck egg storage method allows the shelf life to be same to that of a control group, makes the water content of the stored duck eggs be 72% or above, reduces the total bacterium colony in the duck eggs by 439 cfu / g, and reduces the cost by 11.9%.

Description

technical field [0001] The invention belongs to the technical field of storage and processing of agricultural products, and in particular relates to a storage method for improving the shelf life of duck eggs. Background technique [0002] Nutrients in duck eggs include protein, fat, vitamins and mineral components such as calcium, phosphorus, and potassium. The protein is vegetable protein, which has a higher absorption and utilization rate than the protein in chicken, duck, and fish, and provides the main nutrition for daily life. food. However, due to the poor water breeding and duck house environment of artificially raised or free-range ducks, there may be more microorganisms on the surface and inside of the duck eggs produced. During the storage of duck eggs, the nutrients in duck eggs are consumed, and the nutrition of duck eggs In addition, duck eggs are rich in protein and mainly rely on eggshells and egg membranes for protection. Spoilage microorganisms and pathogen...

Claims

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Application Information

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IPC IPC(8): A23B5/18A23B5/14A23B5/04A23B5/06A23B5/10
Inventor 陆全堂
Owner 合肥市明航养殖有限公司
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