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A fresh-keeping material for salted duck egg storage

A fresh-keeping material and a technology for salted duck eggs, applied in the field of fresh-keeping materials for salted duck egg storage, can solve the problems of limiting the storage environment of salted duck eggs, influence on the taste of salted duck eggs, high environmental requirements, etc., so as to solve the problem of poor fresh-keeping effect and achieve production and sales volume. , the effect of simple processing technology

Active Publication Date: 2020-12-01
WUHE SHUNPENG AGRI & SIDELINE PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many ways to prepare salted duck eggs, but the same problems that need to be faced are short storage period, high environmental requirements, easy deterioration and loss of nutrition, and affect the taste
The existing fresh-keeping methods mostly use physical cooling to preserve or use fresh-keeping materials. Physical cooling methods limit the storage environment of salted duck eggs and have a certain impact on the taste of salted duck eggs.
The existing fresh-keeping materials are mostly made of resins and other raw materials that consume a lot and are not easy to degrade, and the fresh-keeping performance is average.

Method used

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  • A fresh-keeping material for salted duck egg storage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping material for storing salted duck eggs, which is made of the following components in parts by weight: 25 parts of polylactic acid fiber, 18 parts of ethyl acrylate, 12 parts of ethyl acetate, 7.0 parts of dimethylacetamide, and 30 parts of ethanol , 2.6 parts of functional powder, 6.0 parts of sodium hydroxide solution, and 4.5 parts of sodium sulfate. The preparation method of the functional powder comprises the following steps:

[0017] (1) Mix 18 grams of zeolite powder and 8 grams of white carbon black, grind them to pass through a 150-mesh sieve, put them in a beaker, add 2.5 times the volume of ethylene glycol, stir and mix evenly, and then add 4.5 grams of pretreated Fe3iron tetroxide powder was continuously magnetically stirred at room temperature for 40 minutes to form a uniform suspension, and the suspension was ultrasonically oscillated in an ultrasonic cleaner for 3 minutes;

[0018] (2) Pour the mixed material after ultrasonic vibration treat...

Embodiment 2

[0024] A fresh-keeping material for storing salted duck eggs, which is made of the following components in parts by weight: 26 parts of polylactic acid fiber, 19 parts of ethyl acrylate, 13 parts of ethyl acetate, 7.5 parts of dimethylacetamide, and 32 parts of ethanol , 2.7 parts of functional powder, 7.0 parts of sodium hydroxide solution, and 5.0 parts of sodium sulfate. The preparation method of the functional powder comprises the following steps:

[0025] (1) Mix 19 grams of zeolite powder and 9 grams of white carbon black, grind them to pass through a 180-mesh sieve, put them in a beaker, add 2.8 times the volume of ethylene glycol, stir and mix evenly, and then add 4.8 grams of pretreated Fe3iron tetroxide powder was continuously magnetically stirred at room temperature for 45 minutes to form a uniform suspension, and the suspension was ultrasonically oscillated in an ultrasonic cleaner for 4 minutes;

[0026] (2) Pour the mixed material after ultrasonic vibration treat...

Embodiment 3

[0032] A fresh-keeping material for storing salted duck eggs, which is made of the following components in parts by weight: 28 parts of polylactic acid fiber, 20 parts of ethyl acrylate, 14 parts of ethyl acetate, 8.0 parts of dimethylacetamide, and 35 parts of ethanol , 2.8 parts of functional powder, 8.0 parts of sodium hydroxide solution, and 5.5 parts of sodium sulfate. The preparation method of the functional powder comprises the following steps:

[0033] (1) Mix 20 grams of zeolite powder and 10 grams of white carbon black, grind them to pass through a 200-mesh sieve, put them in a beaker, add 3.0 times the volume of ethylene glycol, stir and mix evenly, and then add 5.0 grams of pretreated Fe3iron tetroxide powder was continuously magnetically stirred at room temperature for 50 minutes to form a uniform suspension, and the suspension was ultrasonically oscillated in an ultrasonic cleaner for 5 minutes;

[0034] (2) Pour the mixed material after ultrasonic vibration trea...

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Abstract

The invention relates to the technical field of the modern agricultural industry, and discloses a fresh-keeping material for storing salted duck eggs. The fresh-keeping material has the advantages that prepared functional powder is added into raw materials, including polylactic acid fibers and ethyl acrylate, and accordingly, the obtained fresh-keeping material has good antibacterial property andhigh air permeability, can prevent microbial invasion, and has the dual functions of locking nutrients and moisture and inhibiting bacterial growth; the processing technique is simple, the cost and consumption are low, the degradability is high, and harm to the environment is avoided; the existing problem of poor fresh-keeping effect of the salted duck eggs during storage is solved, nutrition andtaste of the salted duck eggs are not affected, the shelf life is guaranteed, the sale of products is facilitated, the yield and sales of the salted duck eggs can be increased, and the storage cost can be reduced; a technical solution that is extremely worthy of promotion is provided.

Description

technical field [0001] The invention belongs to the technical field of modern agricultural industry, and in particular relates to a fresh-keeping material used for storing salted duck eggs. Background technique [0002] Salted duck eggs, Chinese specialties. It was called Xianzhuzi in ancient times. It is also called "salted duck eggs", "pickled duck eggs" and "green fruit" in folklore. Salted duck eggs have a long history in China, are deeply loved by the common people, and are also favored in the market. Salted duck eggs are salted eggs made of fresh duck eggs as the main raw material. They are rich in nutrients, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc. needed by the human body. Absorbed by the body, moderately salty, suitable for all ages. The eggshell is cyan, and the appearance is round and smooth, so it is also called "green egg". Salted duck egg is a kind of reprocessed egg with special flavor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L67/02C08L33/08C08K13/06C08K7/24C08K3/36C08K3/22C08F283/00C08F220/18
CPCC08F283/02C08K2003/2275C08L67/02C08L33/08C08K13/06C08K7/24C08K3/36C08K3/22C08F220/18
Inventor 史自鹏刘德田
Owner WUHE SHUNPENG AGRI & SIDELINE PROD CO LTD