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Traditional Chinese medicine type poultry egg preservative formula

A preservative and poultry egg technology, applied in egg preservation, food preservation, food ingredients containing natural extracts, etc., can solve problems such as failure to meet market demand, structural damage of poultry eggs, human safety risks, etc., and achieve good antibacterial preservation Effect, low cost, broad market prospect

Inactive Publication Date: 2019-01-22
福建上上科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common way to keep poultry eggs fresh is to freeze them, which is easy to cause structural damage to the internal structure of poultry eggs and reduce the quality of poultry eggs. However, the use of poultry egg preservatives to keep poultry eggs fresh can eliminate the need to keep them fresh in a low temperature environment , to ensure the quality of poultry eggs
However, most of the various poultry and egg preservatives on the market are artificially synthesized chemical preservatives, which have certain safety risks to the human body. Not only are the preparations complicated, the cost is high, and the antibacterial effect is not good at the same time, they cannot meet the market demand.

Method used

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  • Traditional Chinese medicine type poultry egg preservative formula

Examples

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Effect test

Embodiment 1

[0021] A traditional Chinese medicine type poultry and egg fresh-keeping agent formula is composed of the following raw materials in parts by weight: 4 parts of Artemisia annua, 8 parts of Neem Seed, 8 parts of Litsea Cubeba and 8 parts of alcohol.

[0022] In the present embodiment, the preparation method of the traditional Chinese medicine type poultry egg fresh-keeping agent, the steps are as follows:

[0023] 1) Weigh the Artemisia annua, Neem and Litsea cubeba respectively according to the parts by weight, wash them with deionized water, cut them into pieces of 0.3cm×0.3cm in size, and mix them uniformly to obtain mixture A;

[0024] 2) Extract the juice from the mixture A obtained in step 1) to obtain the mixture B, wherein the method of extracting the juice adopts a boiling method, and the boiling method is to add the mixture A obtained in the step 1) to the container , then add 18 times the weight of deionized water, boil in water at 100°C for 4 hours, filter through 8...

Embodiment 2

[0028] A traditional Chinese medicine type poultry and egg fresh-keeping agent formula is composed of the following raw materials in parts by weight: 12 parts of Artemisia annua, 32 parts of Neem Seed, 24 parts of Litsea Cubeba and 24 parts of alcohol.

[0029] In the present embodiment, the preparation method of the traditional Chinese medicine type poultry egg fresh-keeping agent, the steps are as follows:

[0030] 1) Weigh the Artemisia annua, Neem and Litsea cubeba respectively according to the parts by weight, wash them with deionized water, cut them into pieces of 0.3cm×0.3cm in size, and mix them uniformly to obtain mixture A;

[0031] 2) Extract the juice from the mixture A obtained in step 1) to obtain the mixture B, wherein the method of extracting the juice adopts a boiling method, and the boiling method is to add the mixture A obtained in the step 1) to the container , then add 18 times the weight of deionized water, boil in water at 100°C for 4 hours, filter throu...

Embodiment 3

[0035] A traditional Chinese medicine type poultry and egg fresh-keeping agent formula is composed of the following raw materials in parts by weight: 8 parts of Artemisia annua, 20 parts of Neem Seed, 20 parts of Litsea Cubeba and 20 parts of alcohol.

[0036] In the present embodiment, the preparation method of the traditional Chinese medicine type poultry egg fresh-keeping agent, the steps are as follows:

[0037] 1) Weigh the Artemisia annua, Neem and Litsea cubeba respectively according to the parts by weight, wash them with deionized water, cut them into pieces of 0.3cm×0.3cm in size, and mix them uniformly to obtain mixture A;

[0038] 2) Extract the juice from the mixture A obtained in step 1) to obtain the mixture B, wherein the method of extracting the juice adopts a boiling method, and the boiling method is to add the mixture A obtained in the step 1) to the container , then add 18 times the weight of deionized water, boil in water at 100°C for 4 hours, filter throug...

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Abstract

The invention discloses a traditional Chinese medicine type poultry egg preservative formula, which consists of the following raw materials in parts by weight: 4-12 parts of herba artemisiae selengensis, 8-32 parts of fructus meliae azedarach, 8-24 parts of fruit of cubeb litsea tree and 8-24 parts of alcohol. The invention also discloses a preparation method for the traditional Chinese medicine type poultry egg preservative. The traditional Chinese medicine type poultry egg preservative prepared with the preparation method has the characteristics that a good bacteria inhibition and refreshment effect is realized, the materials are easy to obtain, the preparation method is simple, and the traditional Chinese medicine type poultry egg preservative can favorably carry out bacteria inhibitionand refreshment and resist virus, so as to prolong a poultry egg refreshment period; through a synergistic interaction function of the herba artemisiae selengensis, fructus meliae azedarach and fruitof cubeb litsea tree, a bacteria inhibition effect is effectively improved, the traditional Chinese medicine type poultry egg preservative does not need to be frozen for storage, and the quality of poultry eggs is guaranteed. Meanwhile, the traditional Chinese medicine type poultry egg preservative has the advantages of environment protection, safety, low cost, high applicability and wide marketprospect.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping eggs, in particular to a formula of a traditional Chinese medicine type poultry egg fresh-keeping agent. Background technique [0002] With the continuous development of society, people pay more and more attention to their own health. Wherein, poultry eggs such as chicken eggs, duck eggs, and goose eggs are very popular among consumers because of their rich protein, fat, mineral matter and vitamins. In order to reduce the deterioration of poultry eggs with the prolongation of storage time and the change of environmental factors, it is particularly necessary to keep poultry eggs fresh. At present, the common way to keep poultry eggs fresh is to freeze them, which is easy to cause structural damage to the internal structure of poultry eggs and reduce the quality of poultry eggs. However, the use of poultry egg preservatives to keep poultry eggs fresh can eliminate the need to keep them fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/14
CPCA23B5/14A23V2002/00A23V2250/21
Inventor 不公告发明人
Owner 福建上上科技有限公司
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