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Method for prolonging shelf life of eggs

A shelf life and egg technology, applied in the field of poultry and egg preservation, can solve the problems of short shelf life, increased enterprise circulation costs, and difficult promotion, etc., and achieve the effect of extending shelf life, good promotion value, and moderate cost

Inactive Publication Date: 2013-09-25
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The refrigeration method has very strict requirements on the cold chain, which will increase the circulation cost of the enterprise; the coating method does not sterilize the eggs before coating, and the shelf life is relatively short
In addition, the coating materials used by many enterprises are cheap chemical products, which have serious safety hazards; the modified atmosphere method has very strict requirements on packaging, and it is difficult to promote in the entire circulation process

Method used

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  • Method for prolonging shelf life of eggs
  • Method for prolonging shelf life of eggs
  • Method for prolonging shelf life of eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for extending the shelf life of eggs comprises the following steps:

[0017] (1) Pick 100 fresh eggs of uniform size and clean eggshells and place them on the tray.

[0018] (2) The egg is subjected to ultraviolet irradiation treatment, and the treatment process parameters are: the power of the ultraviolet lamp is 20W, the lamp distance is 40cm, and the irradiation is 3min.

[0019] (3) After the eggs are irradiated with ultraviolet rays, they are immediately put into a wire basket and immersed in a 5% whey protein preservation solution, taken out after 10 seconds, drained of the preservation solution, and then placed on an egg rack to dry naturally.

[0020] (4) Put the dried eggs into a plastic film bag, and tighten the rope at the mouth of the bag. This not only prevents the peeling of the coating film on the eggshell surface of the eggs during circulation, but also reduces cross-contamination.

[0021] (5) Store the wrapped eggs in an artificial climate b...

Embodiment 2

[0023] The same method as in Example 1 was adopted, except that the egg was tightly wrapped with plastic film in step (4).

Embodiment 3

[0025] The same method as in Example 1 was adopted, except that the ultraviolet irradiation treatment process parameters were: the power of the ultraviolet lamp was 15W, the lamp distance was 50cm, and the irradiation was 2min.

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Abstract

The invention discloses a method for prolonging shelf life of eggs. The method provided by the invention comprises the following operating steps: (1) carrying out ultraviolet irradiation treatment on fresh eggs with cleaned eggshell; (2) immediately carrying out coating treatment on the eggs which has undergone the ultraviolet irradiation treatment by the use of a whey protein fluid; (3) naturally airing the coated eggs; (4) putting the dried eggs into a plastic film bag or tightly wrapping the eggs by the use of a plastic film; and (5) storing the wrapped eggs at the temperature of 10-30 DEG C. In comparison with other storage methods, the method provided by the invention can be adopted to remarkably prolong shelf life of eggs. The method has good popularization value.

Description

technical field [0001] The invention belongs to the technical field of preservation of poultry and eggs, in particular to a method for prolonging the shelf life of eggs. Background technique [0002] my country's egg production ranks first in the world for more than 20 consecutive years, and the consumption of fresh eggs is the mainstay. [0003] The consumption of fresh eggs is greatly affected by factors such as seasons, holidays and epidemics. In summer, people's diet is relatively clear, and the consumption of egg substitutes, pork, beef and mutton, decreases, and the demand for eggs increases; on the contrary, in winter, the consumption is relatively reduced. During the holidays, fresh eggs are used as gifts for relatives and friends, and the consumption increases sharply. When the holidays are over, the consumption drops sharply again, resulting in a rapid increase in the inventories of farmers, producers and sellers. Due to the short shelf life of eggs, many product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/015A23B5/06
Inventor 闫文杰李兴民康学敏
Owner BEIJING UNION UNIVERSITY
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