Rapid reformed egg manufacturing system and method using medium-high voltage electric field

Abstract

The invention relates to a rapid reformed egg manufacturing system and method using a medium-high voltage electric field. The system comprises an overhead rail delivering system, a medium-high voltageelectric field pickling system, and a washing system. Eggs to be processed is introduced into the system from the input end of the overhead rail delivering system; the output end of the overhead raildelivering system is connected to the input end of the washing system; the medium-high voltage electric field pickling system is arranged between the overhead rail delivering system and the washing system; the overhead rail delivering system can drive the eggs to go through the medium-high voltage electric field pickling system; eggs are pickled in the medium-high voltage electric field picklingsystem after the eggs enter the medium-high voltage electric field pickling system; and the washing system can wash and dry pickled eggs. The structure is simple, the operation is convenient, automation is easy to realize; the system can be applied to production lines in a factory, the efficiency is high, energy is saved, environment is protected, industrial production is easy to realize, and thesystem can be applied to large scale production of reformed eggs.

Description

technical field [0001] The invention belongs to the field of food science and technology, and relates to a poultry egg pickling system, in particular to a system and a method for rapidly producing reprocessed eggs by a medium-high voltage electric field method. Background technique [0002] Reconstituted eggs are egg products that have not changed the shape of fresh eggs after being salted, soda, distilled, marinated, and fried. They mainly include preserved eggs, salted eggs, bad eggs, marinated eggs and various cooked eggs. The remanufactured eggs that need to be processed by pickling are mainly preserved eggs, salted eggs, salted preserved eggs and bad eggs, among which preserved eggs, salted eggs and salted preserved eggs are the most widely processed. [0003] Salted eggs have a unique flavor and are easy to eat. They are mainly made by salting. The salted egg yolk can be used as a raw material for processing other foods, such as: moon cakes, rice dumplings, etc., and ...

AI Technical Summary

Problems solved by technology

The salted eggs processed by traditional methods have the following problems: 1. Due to the long curing period, a large amount of corporate funds are accumulated on the salted eggs during the curing process. Once the products have quality problems during the curing process, the company will face major losses; 2. 1. The traditional salted egg processing cycle is too long, and the microbial pollution is serious during the processing process

Preserved eggs processed by traditional methods have the following problems: 1. The traditional method of pickling preserved eggs has a long pickling period, generally about 40 to 90 days, open pickling, lye is volatile, and it is harmful to the respiratory tract of operators and the environment during manual operation , the production environment needs to be improved urgently; 2. Due to the long pickling cycle, a large amount of corporate funds are accumulated in the preserved eggs during the pickling process. Once the products have quality problems during the pickling process, the company will face major losses or even go bankrupt

At present, there are few researches on the technology of salted preserved eggs

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