Reformed egg preserving solution and preserving method

The invention relates to the field of food processing and storing and provides reformed egg preserving solution and a reformed egg preserving method. The reformed egg preserving solution is sterile solution with a pH value of 9 to 11, and the sterile solution contains a buffer pair and 3 to 5 mass p...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HUANG YING, XIA BO, LI XIGU, PANG LI, XIA YANBIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention relates to the field of food processing and storing and provides reformed egg preserving solution and a reformed egg preserving method. The reformed egg preserving solution is sterile solution with a pH value of 9 to 11, and the sterile solution contains a buffer pair and 3 to 5 mass percent of sodium chloride. When the reformed eggs are preserved in the reformed egg preserving solution for 14 hours, the sensory indexes, physical and chemical indexes and microorganism indexes of the reformed eggs are all qualified, the food feeling satisfaction rate is 87 percent, and the flavor satisfaction rate is 92.67 percent.