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Storage method for improving preservation of duck eggs

A technology of duck eggs and storage liquid, which is applied in the direction of egg preservation, food preservation, coating protective layer to preserve eggs, etc. It can solve the problems of poor protection ability, corruption and deterioration, etc., to delay aging, reduce metabolic level and enzyme activity, and reduce penetration volume effect

Inactive Publication Date: 2017-12-08
合肥市明航养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: in terms of protection of duck eggs, the shell of duck eggs is thin and brittle, and has poor protection ability. After environmental microorganisms enter the duck eggs, they can rapidly grow and reproduce by using the nutrients contained in the eggs, such as protein and fat, resulting in corruption and deterioration.

Method used

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  • Storage method for improving preservation of duck eggs

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Effect test

Embodiment 1

[0021] A storage method for improving the freshness of duck eggs, comprising the following steps:

[0022] (1) Cleaning and sterilization: first wash the duck eggs with warm water, and then carry out atomization sterilization, which can reduce the residue of sodium hypochlorite solution in the duck eggs, and the duck eggs must be cleaned;

[0023] (2) Pre-cooling: Place the cleaned duck eggs in the pre-cooling room for pre-cooling treatment. First, reduce the temperature in the pre-cooling room to 15.5°C and keep it for 46 minutes, then lower the temperature to 8°C and keep it for 1.5 hours to obtain the cooled duck eggs ;Reduce the metabolic level of duck egg cells and microorganisms, and prevent the freshness of duck eggs from falling too fast due to the environmental temperature drop;

[0024] (3) Protective treatment: first immerse the cooled duck eggs in hydrochloric acid solution for 3 minutes, which can remove the surface dirt and metal impurities of the duck eggs, and ...

Embodiment 2

[0036] (1) Cleaning and sterilization: first wash the duck eggs with warm water, and then carry out atomization sterilization, which can reduce the residue of sodium hypochlorite solution in the duck eggs, and the duck eggs must be cleaned;

[0037] (2) Pre-cooling: Place the washed duck eggs in the pre-cooling room for pre-cooling treatment. First, lower the temperature in the pre-cooling room to 16.5°C and keep it for 48 minutes, then lower the temperature to 9°C and keep it for 2 hours to obtain the cooled duck eggs; Reduce the metabolism level of duck egg cells and microorganisms, and prevent the freshness of duck eggs from falling too fast due to the environmental temperature drop;

[0038] (3) Protective treatment: first immerse the cooled duck eggs in hydrochloric acid solution for 4 minutes, which can remove the surface dirt and metal impurities of the duck eggs. Calcium oxide can improve eggshell hardness and protection ability through adhesion. After taking it out, p...

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Abstract

The present invention discloses a storage method for improving preservation of duck eggs. The method comprises the following steps: (1) washing and sterilizing: the duck eggs are washed using warm water and an atomizing and sterilizing is conducted; (2) pre-cooling: the duck eggs are put into a pre-cooling chamber and a cooling treatment is conducted at 15-17 DEG C and 7-10 DEG C; (3) protective treating: firstly, the duck eggs are respectively subjected to a soaking treatment in a hydrochloric acid solution and clarified lime water, and then a magnetized protective agent is used to conduct an atomizing protection; (4) functional soaking: the duck eggs are soaked in a functional soaking liquid to be respectively subjected to a soaking treatment at 0.2-0.3 MPa and 0.5-0.6 MPa; and (5) storing: the soaked duck eggs are firstly soaked in glycerol, the soaked duck eggs are baked and then the baked duck eggs are soaked in a storage solution to be subjected to a low temperature storage. Compared with duck eggs in a control group, the stored duck eggs by the method have characteristics of being prolonged in preservation time, increased in a moisture content and low a content of free fatty acids. Besides, the storage method can effectively inhibit growth of microorganisms during the storage, and the duck eggs are high in freshness degree and good in taste.

Description

technical field [0001] The invention belongs to the technical field of livestock product storage, and in particular relates to a storage method for improving the freshness of duck eggs. Background technique [0002] Duck eggs are rich in protein, folic acid, vitamins, calcium, phosphorus, potassium, magnesium, iron and other mineral elements. Long-term consumption of duck eggs has the effects of nourishing yin and clearing the lungs, nourishing yin and blood, moistening the lungs and beautifying the skin. , dry throat, sore throat, high blood pressure, diarrhea and dysentery and other symptoms have significant curative effect, and have high nutritional and health value. Duck egg shells are thin and brittle, easily broken during transportation and storage, and have limited protection against the outside world. Harmful gases and microorganisms in the environment can enter the interior of duck eggs through the egg shell and egg membrane. Because duck eggs are rich in protein, f...

Claims

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Application Information

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IPC IPC(8): A23B5/18A23B5/14A23B5/06A23B5/04A23L15/00A23L33/10A23L33/105A23L5/20A23L5/41
Inventor 陆全堂
Owner 合肥市明航养殖有限公司
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