538 results about "Whole egg" patented technology

The invention discloses feeds for laying hens in egg producing periods, and belongs to the technical field of feeds and cultivation. According to the feeds for the laying hens in the egg producing period, corresponding scientific and reasonable nutrients are fed according to physical characteristics of the laying hens in different egg producing periods, and accurate feeding dosage is ensured, so that the requirements of the laying hens in different egg producing stages on accurate nutrition are met, the number of the laying hens rapidly peaks, and high peak duration, high egg quality, high immunity of the laying hens and great spent chicken weight are ensured; meanwhile, with the adoption of staging, the shortcoming that only one kind of feeds is used for the laying hens in the whole egg producing period at present is overcome, and the cultivation efficiency of the laying hens and the egg producing quality are effectively improved.

The invention discloses pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and a preparation method thereof. The pre-mixed flour of mochi bread comprises the following components: 30 to 50% of modified starch, 5 to 10% of water-milled glutinous rice flour, 7 to 13% of non reducing sugar, 6 to 10% of sugar alcohol, 1.8 to 3.8% of edible colloid, 2 to 3% of edible emulsifier, 1 to 3% of salt, 1 to 3% of full-cream milk powder and 20 to 30% of self-raising flour. To produce the mochi bread from the pre-mixed flour of the mochi bread, the pre-mixed flour of the mochi bread is uniformly mixed with whole eggs, water, syrup and soybean oil to obtain the required properties, and then the mixture is baked to obtain the mochi bread without fermentation. The preparation method of the mochi bread is simple, and the prepared mochi bread has honeycomb internal phase and is softer than the common bread and not sticky; moreover, the shelf life of the mochi bread is obviously prolonged that the mochi bread can be stored for a month at normal temperature.

A skin care formulation is provided, the formulation comprises dehydrated whole egg, at least one emollient substance and at least one humectant substance and the dehydrated whole egg is hydrated during the manufacturing process.

The invention provides an organic selenium chromium whole egg powder and a production method thereof. In the organic selenium chromium whole egg powder, protein content is more than 50%, fat content is more than 30%, selenic content is more than 0.8mg / 100g, chromic content is more than 0.5mg / 100g, and cholesterol content is not higher than 600 mg / 100g; and the organic selenium chromium whole egg powder is prepared from the following raw materials: high-selenium and low-cholesterol egg white powder, high-selenium and low-cholesterol yolk powder, high-chromium and low-cholesterol egg white powder and high-chromium and low-cholesterol yolk powder. The invention also provides a production method of the organic selenium chromium whole egg powder. The organic selenium chromium whole egg powder provided by the invention can be directly utilized as food or a good food additive, has high selenium and chromium contents and low cholesterol content which is 20-30% of that of egg powder available in market, and the whole egg powder is a total nutrient egg powder which is safe to eat.

The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and / or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg.

An apparatus and method are provided for steam injection heating of a bulk food product. When cooking scrambled eggs, the method includes providing a predetermined amount of liquid uncooked egg. A predetermined amount of water is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of liquid uncooked egg when injected therein. The liquid egg may be liquid pasteurized whole egg. The predetermined amount of the food product may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

The invention discloses a visual inspection device and method for inspecting freshness of poultry eggs, and relates to the technical field of poultry egg processing and grading. The device is characterized in that a light source is arranged under a conveyor belt, a dark box is arranged over the conveyor belt, and the top center of the dark box is provided with an industrial camera; the light source irradiates the poultry eggs placed on the conveyor belt through a gap of the conveyor belt, and the industrial camera is connected with a computer through a data line. The method comprises the following steps: (1) capturing a poultry egg image; (2) preprocessing the poultry egg image; (3) extracting the ratio of air chamber area to whole egg area, and taking the ratio as a characteristic parameter; (4) extracting other characteristic parameters; (5) establishing a model; and (6) distinguishing freshness. The device and the method inspect freshness through machine vision, are not captious to application environments, and have good application and promotion foreground; a method never used before is used for extraction of air chamber area, and works well; an SVM (Support Vector Machine) is used for grading, and accuracy is high; and the device and the method are efficient and highly intelligent, and can realize nondestructive inspection.

A muscle soothing skin care formulation is provided, the formulation comprises whole egg, at least one emollient substance, at least one humectant substance and at least one muscle soothing substance such as menthol and camphor. The formulation is designed to treat arthritis and muscle aches and pains.

The invention discloses a making method of a novel egg bean curd cake. The method mainly includes: (1) selecting high quality dry soybeans, conducting cleaning, soaking, and impurity removal, then performing jordaning and slurry boiling; (2) adding a proper amount of a pasteurized whole egg liquid into cooled cooked soybean milk; (3) mixing the two, performing homogenizing, and then conducting curdling; (4) subjecting the mixed slurry to steam heating, then pressing a bean curd cake; (5) putting the well pressed egg bean curd cake into a seasoning cylinder to perform marinating; and (6) performing cooling sterilization, and packaging. The adding of egg solves the problem of single nutritional value in traditional bean curd cakes, and makes the product taste more smooth, delicious, and palatable.

The invention relates to high-foamability whole egg powder and a preparation method thereof. The invention solves the problem that the whole egg powder has low foamability and poor foam stability in the prior art. Whole egg powder is selected as a raw material unconventionally, disaccharide and polysaccharide are compounded and added into a whole egg liquid creatively, the foamability and foam stability of the whole egg powder are improved through heat treatment and chemical reaction, and unexpected technical effects are achieved by using the disaccharide and the polysaccharide in a ratio of 1:1.2. When the disaccharide is sucrose, lactose and maltose in a weight part ratio of 2:1:1, the polysaccharide is carrageenan, xanthan gum and maltodextrin in a weight part ratio of 2:5:1, and the inventor discovers that the foamability and foam stability are obviously improved unexpectedly. The preparation method has the advantages of simple process, simple operation, low cost and the like, a technical foundation is laid for developing and industrially producing special whole egg powder products, and the economic benefits of enterprises are increased.

The invention provides a rice-made sponge cake and a processing method thereof. The rice-made sponge cake comprises the following ingredients in parts by weight: 100-180 parts of whole eggs, 60-70 parts of granulated sugar, 100 parts of rice flours, 1-1.5 parts of salt, 6-9 parts of vital gluten, o.5-2 parts of baking powders, 3-5 parts of cake oil, 10-15 parts of vegetable oil, and 20-35 parts of water. The rice-made sponge cake provided by the utility model has fine and smooth internal tissues, uniform air holes, spongy appearance, and no sour flavor, and is soft and elastic, and not easy to age.

The invention provides a cordyceps militaris fruit body cultivation technology for stabilizing cordycepin content. The major ingredients of a culture medium consist of at least three of corn grit, sorghum, oat, millet, rice, wheat and soybean meal, and the content of each component is (1 / N)+ / -5% by mass, wherein N is the component number; the major ingredients of the culture medium are soaked with a pine needle nutrient solution; and the use amount of the pine needle nutrient solution is 1.2-1.4 times the weight of the major ingredients of the culture medium based on the condition that the liquid is completely absorbed by the major ingredients. A preparation method of the pine needle nutrient solution comprises the following steps of: fetching the dry Chinese pine needle growing in an environment without industrial and pesticide pollution for over 6 years, wherein the use amount of the pin needle is 1.0-1.4 times the weight of the major ingredients of the culture medium; adding 9-11 times of water and boiling for 1.5-2 hours; fetching the filtrate, and adding water to obtain initial liquid amount; and adding sucrose, VB1 and silkworm chrysalis meal, or mashing a whole egg and adding to replace the silkworm chrysalis meal, wherein the addition amount of the sucrose, VB1 and silkworm chrysalis meal or whole egg is 1.8-2.2%, 0.015-0.025% and 18-22% of the weight of the major ingredients of the culture medium respectively; and the total culture period is 62-75 days.

A skin care formulation is provided, the formulation comprises whole egg, at least one herbal extract, at least one humectant and at least one aromatherapeutical substance or essential oil, whereby the formulation is used to reduce the visible appearance of cellulite. The formulation contains no caffeine, no aminophylline and no caffeine derivatives.

The invention discloses high-protein high-dietary-fiber nutrient bars and a preparation method thereof. The nutrient bars comprise the following components in parts by weight: 5-15 parts of whey protein, 10-20 parts of soy protein isolate, 6-15 parts of dietary fibers, 2-5 parts of isomaltooligosacharide, 15-30 parts of sugar alcohol, 2-5 parts of whole egg powder, 0.2-0.6 part of cocoa, 1-2 partsof phosphatide, 5-8 parts of fat, 10-15 parts of broken nuts, 6-8 parts of eggs, 5-11 parts of starch and 0.1-0.3 part of table salt. The nutrient bars can strengthen the nutrition of eaters and strengthen satiety, are good in eating feeling, and can be stored for 10 months or above under the condition that no preservatives are used, and after the high-protein high-dietary-fiber nutrient bars areeaten, the blood sugar increasing index is low. According to the preparation method, the stirring time is shortened, and the problems that materials are easy to be tenacious and hard after being stirred for a long time, and products are not good in mouth feel can be solved.

The invention relates to the foodstuff field, in particular to a nutrient egg powder. The nutrient egg powder consists of raw materials with the weight portions as follows: 100 portions of whole egg powder, whole yolk egg powder or whole egg white egg powder, 10 to 30 portions of milk powder, 10 to 20 portions of fruit and vegetable, 0.1 to 0.5 portion of vitamin B1, 0.1 to 0.5 portion of vitamin B2, 0.1 to 0.5 portion of vitamin E, 0.005 portion of vitamin D and 0.1 to 0.05 portion of calcium powder which are mixed. The whole egg powder is prepared by the steps as follows: a fresh egg is pasteurized and spray-dried or is fermented and dried for drying after removing a shell and is made into powdery solid granules. The whole yolk egg powder or the whole egg white egg powder is prepared by the steps as follows: the shell of the fresh egg is removed; the fresh egg is pasteurized; yolk and egg white are separated and are spray-dried and dried separately and are made into the powdery solid granules. The invention has the beneficial effects that the nutrient egg powder is easy for preserving and convenient for eating, the nutrient egg powder not only has the nutrient components of the fresh egg but also has other nutrient components and can be fit for the requirements of different people.

The present invention provides a skin care product comprising whole egg, an emollient substance and a humectant substance, colostrum, lactoferrin and / or methyl sulfonyl methane (MSM).

The invention discloses a medicine for treating male oligospermia and asthenozoospermia and improving sperm quality. The medicine for treating male oligospermia and asthenozoospermia and improving sperm quality takes L-carnitine, maca, corduceps militaris, zinc-rich selenium-rich whole egg powder, vitamin C, citric acid, zizyphus jujube, deer blood, folic acid, taurine, fructose and coenzyme Q10 as active compositions, and is prepared according to a certain weight ratio. The medicine aims at the disadvantages of conventional spermatogenic medicines, and is reasonable in formula. By properly combining multiple bulk drugs and utilizing the mutual synergic effect of the bulk drugs, the treatment effect is improved, the medicine adapts to treatment requirements of complex disease conditions, adverse reaction is reduced, and the medicine is durable in treatment effect, fast in absorption, rapid in effectiveness, strong in effect, free of stimulation, safe, reliable and simple for administration, is capable of effectively promoting generation of sperms, improving the survival rate of sperms, and is an effective medicine for treating oligospermia, asthenozoospermia and sperm quality badness caused by various reasons. The total effective rate of the medicine reaches 95.6% based on 5730 examples treated by using the medicine.

The invention discloses egg powder rich in organic selenium and low in cholesterol and a production method thereof, relating to egg powder and a production method thereof. The egg powder rich in organic selenium and low in cholesterol comprises whole egg powder, meringue powder and egg yolk powder, wherein, in the whole egg powder, the content of organic selenium is 15-30mg / kg, and the content of cholesterol is 600-655mg / 100g; in the meringue powder, the content of organic selenium is 25-40mg / kg; and in the egg yolk powder, the content of organic selenium is 10-20mg / kg, the content of cholesterol is 855-935mg / 100g. The production method is as follows: breaking fresh eggs rich in organic selenium and low in cholesterol into egg liquid, carrying out pasteurization treatment, and then carrying out enzymolysis reaction, ozone sterilization and spray drying to obtain the egg powder rich in organic selenium and low in cholesterol. Egg powder prepared by the invention can be directly used as food or excellent food addictives, the content of organic selenium of the egg powder is high, and element selenium daily needed by human body can be supplemented by a diet way, thereby effectively preventing and reducing metabolic syndrome complication, in addition, the content of cholesterol is low, which is only 20-30% of that of merchant egg powder cholesterol.

The invention provides an egg freshness nondestructive testing system based on an Android system and an egg freshness nondestructive testing method. By utilizing the egg freshness nondestructive testing system and the testing method, a target can be subjected to real-time testing, the speed is high, and the testing accuracy is high. The testing method comprises the following steps: firstly determining whether an egg has a crack, then fractionizing freshness testing to four different testing items of air chamber area, ratio of egg yolk pixel to whole egg pixel, egg yolk ovality and egg yolk deviation, training to obtain effect weight to the freshness of the different testing items, namely a freshness model, and synthesizing to obtain a Half value of the tested egg. By utilizing the egg freshness nondestructive testing system and method, the freshness of the egg can be directly provided, and the egg freshness nondestructive testing system has testing instantaneity and high testing stability and accuracy and is suitable for an egg consumer to use.

The invention belongs to a method for cultivating cordyceps sinensis stroma, and particularly relates to a method for cultivating cordyceps sinensis stroma by using hirsutella sinensis. The method comprises the following steps: soaking maize pulp, soybean meal, wheat grains, rice grains, sorghum grains, silkworm chrysalis meal or crushed whole egg and beef peptone in water; mixing and filtering the soaked raw materials and auxin to obtain filter liquor; and inoculating the soaked materials to the hirsutella sinensis liquor, then cultivating the mixture in dark place, adding the filter liquor to the mixture, and cultivating the mixture in a greenhouse to obtain the cordyceps sinensis stroma. The method has the following advantages that: the asexual hirsutella sinensis strains are inoculated to a manually prepared culture medium so as to grow the stroma in batch, and the stroma can be cyclically grown. The biological conversion rate of the cultivated cordyceps sinensis stroma is about 40 percent, and the cordyceps sinensis stroma contains over 0.02 percent of adenosine C10H13N504 and over 0.10 percent of cordycepin C10H13N503.

A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and / or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.

The invention relates to a method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase, belonging to a functional drinkwhich is prepared from the following ingredients: 15% of whole egg pulp, 35% of milk, 7% of saccharose, 0.3% of CMC-Na. and 0.2% of carrageenin, wherein the ratio of the raw materials (the whole eggplug and the milk) to water is 1:1 (W / V). The primary fermentation condition is described as following: streptococcus thermophilus Tx, Lactococcus lactis subsp.lactis KS4 and Lactobacillus casei KL1 are mixed in proportion of 1:1:1, the inoculum size is 3%, and then the mixture is fermented for 8h at the temperature of 43 DEG C. The secondary fermentation condition is described as following: Kluyveromyces marxianus M3 and K1 are compounded in proportion of 1:1 or the inoculum size of the single strain is 1%, and then the composite is fermented for 24-26 h at the temperature of 30 DEG C (mixture strain) or 32-34 DEG C; after ripening is carried out for 1 day at the temperature of 4 DEG C, the reducing rate of raw material cholesterol reaches as high as 89.3%. By utilizing the characteristics of strain high-yielding BSH, exopolysaccharide and the like, the invention has the efficiencies of immunological regulation, cholesterol reducing, tumor prevention and the like, and the problem of egg smell is not only solved, but also the content of raw material cholesterol is efficiently reduced through egg pulp proper sterilization and eggnog secondary fermentation. The eggnog drink preparedby the invention has simple fermentation process, short period and lower cost and is suitable for industrialized production.

The invention discloses an online visual inspection device and an online visual inspection method for surface dirt of group origin eggs, relating to the technical field of egg processing and grading. The method comprises the following steps: (1) acquiring an egg image; (2) preprocessing the egg image; (3) extracting the color characteristic parameters, and dividing the eggs into green-shell eggs and white-shell eggs according to the shell color; (4) extracting the egg surface dirt characteristic parameters comprising the ratio of the dirt area to the whole egg area and the number of dirt blocks; (5) finding the characteristic parameter range for distinguishing the clean eggs and dirty eggs; and (6) establishing an automatic identification model, and discriminating the dirt on the eggs. Detection is performed by utilizing machine vision, and the method has the non-critical property on the application environment and has good popularization and application prospects; and moreover, high efficiency and high intelligence are realized, and nondestructive testing can be realized.

The invention discloses a production method of a fancy carp feed, belonging to the technical field of feeds, and in particular relates to a production method of a feed for spectacular fish, fancy carp. The feed is prepared from eleven raw materials including fish meal, dried shrimp powder, bran, whole egg powder, soybean meal, dried seaweed, dehydrated spinach, carrot powder, garlic powder, soybean peptide and spirulina powder. The feed can enhance immunity of the fancy carp, prevent fish diseases and prolong the life of the fancy carp.

This invention discloses a fruit and vegetable breakfast formula containing pumpkin, comprising 88-93% of fresh pumpkin, 3-7% of soybean meal, 2-7% of fruit and vegetable powder, 1-5% of whole-wheat flour, 0.5-3% of whole egg powder, 0.5-5% of whole milk powder, tiny mineral substance, vitamin and condiment by weight percent; meanwhile, the invention also discloses a processing method of the fruit and vegetable breakfast formula which comprises the following steps: cutting fresh pumpkin into grain, pulping, centrifuging, dehydrating and putting into a stirring tank; adding soybean meal, fruit and vegetable powder, whole-wheat flour, whole egg powder, whole milk powder, mineral substance, vitamin and condiment to the stirring tank; uniformly mixing and stirring; moulding, curing, cooling and packaging the finished products into a bag. The invention is characterized by convenient eating, low fat, high dietary fibre and pectin, and rich nutrition, and is applied to the health demand of the modern people.

The present invention relates to a preparation method of feed protein powder containing colibacillus yolk antibody whose active valence is greater than or equal to 1:64 and its application. Its preparation method includes the following steps: preparing serotype colibacillus immunogen, using said immunogen to immunize health egg-laying hen, immunogen injection dose is 0.5-3.0 ml / every hen, collecting the egg laid by hen after which is immunized for 7-10 days, remaining the egg containing colibacillus yolk antibody whose active valence is greater than 1:64 for stand-by, using whole egg liquor to make pasteurization and spray-drying.

The invention discloses a method for preparing an egg essence by using maillard reaction. The method comprises the following steps: (1) shelling an egg, adding water to prepare egg liquid, wherein the mass content of shelled egg in the egg liquid is 10-20%, firstly, adjusting the pH of the egg liquid to 7.9-8.1, and then heating in a water bath, cooling to the room temperature, adding alkaline protease, and carrying out enzymatic hydrolysis at the constant temperature of 54-56 DEG C for 1-4 hours; filtering after the hydrolysis is ended, carrying out rotary evaporation and vacuum concentration on the obtained filtrate at 55-65 DEG C, and stopping the concentration until the volume is 30-35%, so as to obtain whole egg protein hydrolysis concentrate; and 2) adding revertose and amino acid to the whole egg protein hydrolysis concentrate, carrying out heat preservation reaction at 100-130 DEG C for 60-90 minutes, and cooling to the room temperature after the reaction is ended, so as to obtain the egg essence.

The invention provides an instant egg product and a preparation method thereof. The instant egg product comprises whole egg powder, wheat meal, modified starch and xanthan gum in mass ratio of (65-75): (10-12): (1.6-2.3): (0.2-0.4). The preparation method of the instant egg product comprises the following steps of: weighting and completely mixing the raw materials, kneading dough, pelletizing, and performing microwave drying, secondary pelletizing, and sieve shaking, thus preparing the particles with diameter of 0.2-1.2 cm. The preparation method provided by the invention is used for preparing the instant egg product.

The invention discloses conditioning cream for egg tart pudding and application of the conditioning cream.The conditioning cream is prepared from, by weight, 80-200 parts of vegetable oil, 0-20 parts of glucose, 1-200 parts of white granulated sugar, 0-200 parts of sugar alcohol, 50-100 parts of butterfat, 50-100 parts of milk powder, 100-250 parts of liquid whole eggs, 0-100 parts of liquid egg yolks, 60-120 parts of emulsifier, 0.1-0.5 part of carrageenan, 0.1-5 parts of phosphate buffer salt, 0.5-2 parts of edible salt, 0-2 parts of flavoring essence and the balance water, and the raw materials are added to 1,000 parts.The conditioning cream can replace traditional manual liquid egg tars and pudding liquid, time and labor are saved, the quality is stable, frost resistance and high temperature resistance are achieved, user using or DIY is convenient, the conditioning cream can also be added to desserts to enhance the flavor, and the baking quality is improved; the conditioning cream is moderate in milk flavor, the egg flavor is rich, high temperature resistant baking is achieved, the unique flavor of animal fat is achieved, and use is convenient; meanwhile, the texture state of a product is improved, the stability is good, baking resistance and collapsing are achieved, and the Portuguese-style egg tart or Hong Kong-style egg tart state can be achieved through baking according to needs.