Method for disinfecting eggs and improving quality in storage period

Abstract

The invention discloses a method for disinfecting eggs and improving quality in storage period, and belongs to the field of agricultural product storage. The method comprises the following steps: firstly, placing two ultraviolet lamps, wherein the power of the ultraviolet lamps is not lower than 10W / cm<2>, the height from the ultraviolet lamps to the horizontal ground or the action point is not greater than 40cm, and the distance between the two ultraviolet lamps is not more than 100cm; secondly, preparing 30-50mg / l subacid electrolyzed water by using a subacid electrolyzed water machine; then, washing all fresh eggs with clear water, and performing natural airing; and placing a transparent glass container between the two ultraviolet lamps, pouring the prepared subacid electrolyzed water, soaking the eggs in the subacid electrolyzed water solution for 3-5 minutes, turning on the two ultraviolet lamps at the same time, performing natural airing at room temperature with the blunt ends of the eggs facing downwards, putting the eggs into a plastic egg support, and performing storing at room temperature. The ultraviolet lamps are combined with environment-friendly disinfectant subacid electrolyzed water having the bacteriostasis function, the remarkable synergistic sterilization function can be achieved, good bacteriostasis and fresh keeping functions are achieved, the egg quality in the egg storage period can be effectively improved, the requirements of the modern food industry are met, and the market prospect is wide.

Description

technical field [0001] The invention belongs to the field of agricultural product storage, and in particular relates to a method for disinfecting eggs and improving the quality during storage. Background technique [0002] Eggs are a common human food rich in nutrients. However, during the production process, eggs will inevitably come into contact with feces, feathers, cages and other environments, thus being polluted by bacteria, especially Escherichia coli and Salmonella; these bacteria It is very easy to intrude into eggs, affecting the freshness of eggs and causing a decline in egg quality, and it is also very likely to cause intestinal diseases; there are reports of food safety incidents caused by eating eggs in the United States, Europe and China; therefore, Europe and the United States It has been stipulated that eggs must be cleaned and disinfected before sale. However, the commonly used chemical disinfectants are, on the one hand, likely to cause chemical residue p...

AI Technical Summary

Problems solved by technology

[0002] Eggs are a common human food rich in nutrients. However, during the production process, eggs will inevitably come into contact with feces, feathers, cages and other environments, thus being polluted by bacteria, especially Escherichia coli and Salmonella; these bacteria It is very easy to intrude into eggs, affecting the freshness of eggs and causing a decline in egg quality, and it is also very likely to cause intestinal diseases; there are reports of food safety incidents caused by eating eggs in the United States, Europe and China; therefore, Europe and the United States It has been stipulated that eggs must be cleaned and disinfected before sale.

However, chemical disinfectants are commonly used at present. First, it is easy to cause chemical residue problems. Second, it is easy to damage the shell membrane on the surface of the egg, which will cause the evaporation of water and carbon dioxide inside the egg, resulting in a decline in the quality of the egg during storage.

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