Egg preservation technology

Abstract

The invention discloses an egg preservation technology. The egg preservation technology comprises the following steps: S1, performing pretreatment on eggs by using a mixed solution of calcium hydroxide and sodium citrate; S2, heating 100 parts of water to 95-105 DEG C, adding 6-8 parts of polyvinyl alcohol, 2-4 parts of sodium alginate, 0.4-0.6 part of konjac gum and 3-5 parts of mica powder, carrying out stirring until complete swelling, cooling the mixture to room temperature so as to obtain mixed gel, dissolving 0.1-0.3 part of potassium sorbate and 0.06-0.1 part of licoflavone in 6-8 partsof ethanol so as to obtain a solution, dropwise adding the solution into the mixed gel, and carrying out ultrasonic dispersion so as to obtain a coating freshness-keeping agent; S3, performing air-spraying by using the coating freshness-keeping agent so as to have the coating freshness-keeping agent uniformly deposited on surfaces of eggs; and S4, sequentially spraying a lysozyme solution of which the concentration is 0.1-0.2% and an aqueous chlorine dioxide solution of which the volume concentration is 30-50ppm, and carrying out preservation at 2-6 DEG C for standby application. According tothe egg preservation technology, a soaking method, a coating method and a refrigerating method are integrated so as to perform treatment on eggs, so that water evaporation from eggs and microbial invasion through egg shell are prevented so as to slow down life activity and nutrient loss of the eggs; and thus, shelf lives of the eggs can be effectively extended.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to an egg preservation process. Background technique [0002] Eggs, also known as chicken eggs and chicken eggs, are rich in cholesterol, lecithin, amino acids, minerals, etc., with high nutritional value, and the proportion of amino acids in eggs is suitable for human physiological needs, easy to absorb, and the utilization rate is as high as 98%. It is an important food for human beings. Process raw materials and common foods. However, due to the distribution of more than 7,000 curved pores on the surface of the shell of the egg, it is exposed to the air for a long time and is easily polluted by external germs. At the same time, the evaporation of water in the egg will reduce the quality and freshness of the egg. Therefore, the storage time of the egg is relatively short. , at room temperature in summer, it can only be stored for 10 days. [0003] At present, the commo...

AI Technical Summary

Problems solved by technology

The soaking method is cheap and easy to implement, but the appearance of the eggshell after long-term soaking and storage is slightly poor, and the eggshell is easy to break when cooked; the operating temperature of the pasteurization method is generally 70-80°C, which has a negative effect on the composition and flavor of the egg. The damage is relatively large; the effect of modified atmosphere preservation is better, but the airtightness of packaging materials is stricter, special equipment is required, and the cost is higher; although the burial method is not technically difficult, the preservation period is short, and the eggs are easily damaged during operation. It is not suitable for large-scale long-term storage; the cold storage method is simple and easy to operate, and can effectively inhibit the metabolism and respiration in the egg, but when it is used alone, the fresh-keeping time is still relatively limited; The advantages of chemical preservation, at the same time, it also improves the hardness of the egg shell, reduces the probability of mechanical damage, and ensures the quality and flavor of the egg

Therefore, the prior art generally adopts the coating method to keep eggs fresh, but when the single-layer film on the shell falls off, it loses the antibacterial and fresh-keeping effects, and the coating agents are mostly made of vegetable oil, vaseline, and liquid paraffin. Membrane technology is backward, and there are problems of uneven film layer and poor buffering capacity

[0004] The patent application number is CN201711045454.0, which discloses a composite coating solution and a fresh-keeping method for eggs. The coating solution is prepared by mixing polysaccharides, glycerin, gum arabic and antibacterial agents, and the film-forming and fresh-keeping effects are excellent. It is better, but the method of soaking and covering the film in a single layer is not strong enough, and the eggs without the protection of the outer film are easy to deteriorate, and the drying temperature of the film is high, which is 40-70°C, which will greatly damage the quality and flavor of the egg itself