689 results about "Egg product" patented technology

The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.

A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140 DEG F. and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product are then cooled rapidly to a refrigeration temperature to further inhibit germination of any remaining bacterial spores. The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between 71.1 DEG C. and 55 DEG C. and then hot filled with a egg product treated to about the same temperatures as the package. The hot filled package is then sealed and allowed to stand for about 30 seconds and then it is rapidly cooled to at least about 5 DEG C. in a cooling time period of about 5 mintues.

The invention discloses a laying hen feed taking nuts as feed components and a classified feeding method of the laying hen, wherein the classified feeding method comprises laying hen feed preparing, laying hen drying water preparing, laying hen classifying and a laying hen feeding method. The laying hen feed is characterized in that the laying hen feed has nut components, wherein the nuts comprise shelled melon seeds (A3), peanut kernels (A4), perilla seeds (A15), castor seeds (A25), sesames (A34), and the like. According to the laying rate, the laying hens are classified into ri laying hens, mu laying hens, chang laying hens, jing laying hens and to-be-selected laying hens; a feed component (A), a feed component (B) and standard feed (M) are pre-mixed according to a certain weight ratio to prepare a mixed feed (X); the mixed feed (X) is fed for a laying hen crowd with different laying rates according to a certain number of the laying hens to feed the laying hens; a drinking water component (C) and a drinking water component (D) are added into standard drinking water (W) in a ratio of (C) (1-5): (D) (2-10), 700g-1000g in total, by respectively adopting a penetrating method to prepare mixed drinking water (Y) for the laying hens to drink. After the method is adopted to feed the laying hens, the egg product quality can be effectively improved, meat quality of obsolete laying hens can be improved, and great economic benefits can be brought for the breeding industry.

The invention relates to livestock feed compositions and methods for producing food products of improved nutritional quality from the livestock. Specifically, in one embodiment, feed compositions comprising whole flaxseed and dietary grit, and further comprising menhaden oil, soybean oil, and vitamin E, can be used to produce chicken eggs with improved essential fatty acid and vitamin E contents. The eggs so produced score favorably when compared to control eggs in taste tests. Furthermore, there is no reduction in egg production from the chickens fed a diet of the compositions disclosed.

The invention discloses a method for breeding southern Anhui local chickens. The breeding method is a green ecological breeding method and has the advantages of being easy to implement and popularize, low in cost, high in practicability and the like. According to the method, implementation is convenient, time and labor are saved, management is convenient, notable results are brought, and convenience is brought to expanding the breeding scale of the southern Anhui local chickens and increasing market promotion of the southern Anhui local chickens. The southern Anhui local chickens are bred in an outside-cage mode, the outside-cage breeding site environment is elegant and fresh in air, and egg products and meat products are natural, green, nutrient, healthy, delicious in taste and unique in relish.

Belonging to the premix field, the invention relates to an additive premix for laying hens. The premix of the invention mainly contains: soybean meal, calcium hydrogen phosphate, stone powder, salt, compound vitamin, nicotinic acid, D-calcium pantothenate, biotin, choline chloride, copper sulfate, ferrous sulfate, zinc sulfate, manganese sulfate, potassium iodide premix, sodium selenite premix, ethoxy quinoline, phytase, microecologics, xylo oligosaccharide, bentonite and rice husk. With xylo oligosaccharide and a plurality of probiotics and without antibiotic, the premix in the invention hasa reasonable formula and high viable bacteria content. Animal feeding experiments prove that the additive premix in the invention has ideal feeding effects. The ammonia concentration, the death and culling rate, and the broken egg rate can be reduced, while the laying rate and egg weight are enhanced. The composite premix provided in the invention can well promote the laying performance and health status of laying hens, and meet the needs of mass raising households, and is suitable for green and healthy culture so as to produce pollution-free egg products.

The invention relates to a method for preparing nutrition egg powder. The method solves the limitations of the manner for eating the conventional egg products, avoids the egg fishy smell of the common egg powder, expands the product varieties of ready-to-eat instant drink foods, and meets the needs of the people for food nutrition, food health and food safety. The method comprises the following operating steps: (1) selecting eggs; (2) cleaning the eggs; (3) sterilizing the eggs; (4) breaking shell of the eggs; (5) filtering and sterilizing; (6) deodorizing in vacuum; (7) mixing raw materials according to the mixture ratio; (8) spraying powder; (9) preparing nutrients; and (10) aseptic packaging.

The invention discloses salted eggs in which the salt content of egg white is kept at about 4 percent. The salted eggs are characterized in that: a secondary soaking method is used for making the salted eggs; the salted eggs have attractive appearances; and egg yolks are mature and emit oil. The method for preparing the salted eggs comprises the following steps of: treating raw materials; preparing pickle; performing secondary soaking on the eggs; cleaning and drying the soaked eggs; and packaging the dry eggs under vacuum and sterilizing the packaged eggs at the temperature of 121 DEG C for 30 minutes. Different duck eggs can keep relatively uniform salt-absorbing speed in a soaking process, the salt content of the egg white is controlled to be about 4 percent, inherent properties of the salted eggs, such as pure egg white, loose egg yolk, oil emission and the like are kept and salted egg products have high uniformity and consistency.

The invention discloses a heal-care Chinese yam biscuit which is mainly prepared from the following raw materials in parts by weight: 40-70 parts of Chinese yam powder, 5-30 parts of edible fat, 1-5 parts of cream or egg products, 10-25 parts of sugar and 0.1-0.5 parts of table salt. The biscuit product is processed by taking the Chinese yam as a main raw material, is rich in nutrition, applicable to the old and the young, high in industrialization degree and easy for realization of nutrition enrichment; the defects that an existing biscuit which utilizes flour as a main raw material has fewer nutritive elements and is low in nutritive value can be improved; the biscuit can be prepared into a Chinese yam cookie, a Chinese yam fiber biscuit and a Chinese yam and Chinese wolfberry biscuit so as to satisfy demands on different tastes.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

The invention provides a method for prolonging a quality guarantee period of liquid eggs, provides a liquid egg product with a long quality guarantee period and belongs to the technical field of egg manufacture. The invention creatively combines a high density carbon dioxide sterilization method and a super killing sterilization method, a composite antiseptic agent is added to restrain growth and breeding of remaining microorganism, quality guarantee period of liquid eggs can be obviously prolonged, function property cab be kept to the maximum limit, energy consumption and production cost can be reduced, corporate economic loss can be reduced, corporate economic benefits are increased. A storage test proves that the quality guarantee period of the liquid egg product under 4 DEG C refrigeration condition can achieve 75-80 days, and a compound antiseptic special for the liquid eggs for prolonging the quality guarantee period of the liquid eggs is provided simultaneously.

The invention discloses a setting method for thermal coagulation egg products. The method comprises the following production steps: selecting materials; whipping eggs; mixing and filling; conducting pressure setting; reshaping and stirring; packaging; and sterilizing, and finally obtaining the product. The method has the following characteristics of solving the bubble problem in setting process of the thermal coagulation egg product as well as the problem of increased sample moisture caused by adopting a traditional stewing method, keeping the gel property of the egg products, and being good in mouth feeling of the product, enriching the nutrients of the products and having salubrious taste.

The invention relates to a method for preparing dried poultry egg by using salted egg white. The method for preparing dried poultry egg by using salted egg white comprises the following steps: (1) sorting chicken eggs and salted duck eggs; (2) breaking the chicken eggs and the salted duck eggs, putting in different containers, separating salted egg white and yolk of the salted duck eggs, and uniformly stirring to break structures of chalazas; (3) removing large and thick chalaza of the salted egg white and removing salt in the salted egg white; (4) mixing the uniformly-stirred egg liquid and the salted egg white without salt to obtain a mixed liquid; (5) filling dies with the mixed liquid and baking; (6) marinating; and (7) drying and performing vacuum packaging. The preparation method of the dried poultry egg is simple in process and low in cost and can easily realize industrialized production; the prepared dried poultry egg is brownish yellow, and delicate and chewy in taste and has the poultry egg flavor and the unique aromatic flavor of the dried egg product; the dried poultry egg product is abundant in protein, rich in nutrition and ready to enjoy when being opened; meanwhile, the poultry egg product can be mixed into a variety of cold dishes according to the personal taste.

The present invention discloses a fermented feed-containing 5% laying hen premix and a laying hen full price daily diet prepared from the premix. The fermented feed consists of corn, tenebrio molitor meal, soybean meal, cottonseed meal, apple residues, chili meal, corn soaking liquid sprayed corn husk, wheat bran, microorganism liquid and water. The preparation steps of the fermented feed are as follows: raw material crushing and weighing, raw material primary mixing, strain activating, strain and raw material secondary mixing, solid anaerobic fermenting, and wet basic state fermentation product drying. The fermented feed-containing 5% laying hen premix comprises dry basic state fermentation feed and other materials. The daily diet consists of corn, soybean meal, stone powder, and the fermented feed-containing 5% laying hen premix. The advantages of the daily diet are that after the laying hens are fed by the daily diet, the laying hen egg production rate and other egg laying performances and egg product quality are significantly improved, egg production peak period is extended, immune function is enhanced, anti-stress ability is improved, and the daily diet can superimposedly play the roles of regulating the microecology of beneficial bacterium flora and regulating neurotransmitter in the central nervous system.

The invention discloses a manufacturing method of an additive for a complete feed, which comprises the following steps: A. selecting bamboo leaf, rhizoma polygonati and chickens gizzard-skin, respectively drying, pulverizing into 100 meshes with a pulverizer, and screening to obtain bamboo leaf powder, rhizoma polygonati powder and chickens gizzard-skin powder for later use; B. stirring microzyme or sporeformer and rice sprout together for 40 minutes, wrapping with a plastic cloth, and fermenting at 45 DEG C for 3 days for later use; C. mixing albumen powder, plant enzyme, lipase and Chinese yam powder, uniformly stirring with the mixture obtained in the step B, and granulating; and D. in the granulating process in the step C, wrapping the mixture obtained in the step B on the external surface of the granules as a coating to obtain the additive for a complete feed, packaging into small bags (1kg per bag), and storing at 18 DEG C. The manufacturing method is simple; and the prepared product is simple in proportioning, is green and environment-friendly, enhances the immunity of poultry and livestock, improves the flavor of flesh and eggs, and lowers the drug residue level in flesh and egg products.

The present invention discloses a heat-resisting vitelline product and a making method. The present method belongs to the technical field of egg product process, in particular to the vitelline product and the making method. The techniques of the relevant vitelline product comprises the steps of : the egg cleaning; vitelline separating and collecting; other ingredient filtering and removing; pre-cooling; salt adding; pH value adjusting; heating; enzyme processing; degassing, cooling and filling or sterilizing, etc. The present invention applies the process technology of phosphatidase matched with other process technologies, and the products processed with the technology have great heat resistance; meanwhile, the emulsification performance of the vitelline product is also greatly increased; thus, the applicability of vitelline is widened.

A method for determining the presence of delayed food allergy and intolerance against antigens extracted from modified foods. The method includes determining a level of antibodies against a modified dietary food antigen in blood and mucosal samples from the patient and comparing the level with normal levels of the antibodies. Dietary antigens that were tested include milk and modified milk products; eggs and modified egg products; meat and modified meat products; fish, mollusks, and crustaceans and their modified products; oils, fats and their modified products; grains and modified grain products; pulses, seeds kernels, nuts and their modified products; vegetables and modified vegetable products; fruits and modified fruit products; sugar, modified sugar products, modified chocolate products and confectionery; and spices and their modified forms.

The invention discloses a nutritional dried egg filled with fruit and vegetable juice inside. Eggs are used as a main raw material, fresh fruit and vegetable juice is used as an auxiliary material, and the nutritional dried egg filled with fruit and vegetable juice inside is prepared from the following raw materials in parts by weight: 60-80 parts of beaten egg, 10-20 parts of fruit and vegetable juice, 1-3 parts of compound seasoning and 0.001-0.01 part of food additive. The fruit and vegetable juice is filled inside the dried egg through a pulp wrapping mold, the provided nutritional dried egg enables dried egg rich in protein and fruit and vegetable juice rich in vitamins and dietary fibers to be combined, and the nutrition complementary efficacy can be achieved; the dried egg is filled with the fruit and vegetable juice, the texture properties of the dried egg can be changed, and the dried egg has elasticity and good mouthfeel; the nutritional dried egg is in accordance with the modern food nutrition complementation concept, has special flavor, and is a novel highly-processed egg product with great market potential; and besides, the process is simple, the equipment is mature and industrial production can be realized conveniently.

The invention relates to a traditional poultry egg product composite nano-material coating preservation method, belonging to the poultry egg fresh-keep packaging technical field. The method comprises the following steps: 5%-10% polyvinyl alcohol and 0.1%-0.5% nano-SiO2 are dissolved in water and heated; 1% -5% stearic acid is dissolved in (w/v is equal to 1:15-20) ethanol and heated; when the temperature of the polyvinyl alcohol solution and that of the stearic acid solution reach 80-85 DEG C at the same time, the two solutions are mixed, heated and stirred evenly to prepare the composite film coating agent; and the composite coating agent is hot-coated on the surface of the poultry egg and then dried with hot air and filmed. Compared with the cooked egg vacuum-packaging, the poultry egg coating preservation method can significantly reduce the using amount of packaging materials and simplify the packaging sterilization technique of the cooked eggs; besides, the poultry egg coating preservation method can achieve mechanized operation, effectively reduce the damage rate of eggs and significantly improve the economic benefits; moreover, the composite coating material is safe and degradable, which improves the marketability of products after being filmed on the egg surface and can also extend the shelf-life of the cooked egg products.