Preserved Egg Nutrition clear material processing technology law.doc

 PAGE \* MERGEFORMAT 14 Preserved Egg Nutrition clear material processing technology law [Keywords:] Qing Liu Law Nutrition preserved eggs processing technology Preserved eggs, egg production is an important part of processing, however, most areas of the province is not yet mastered the process technology, very few of mass production, resulting in eggs can not be rational utilization of resources, less consumption channels, products poor circulation, will affect the care duck industry in sustainable development. The traditional formula and process preserved eggs, there are many drawbacks, such as excessive levels of lead, clay materials and packaging, in the pursuit of green, nutritious diet of today, preserved eggs, processed by severe restrictions. For the above We preserved eggs of the traditional formula and process have been improved and successfully developed a free nutrition preserved eggs, and product shelf-life extension of 90 days. The processing technology and convenient operation, simple process, both for large-scale processing large enterprises, but also for cottage small manufacturers. Specifically, the following. 1, processing materials, space and equipment 1.1 The selection of raw materials and requirements of the egg Fresh duck eggs: duck eggs required to be fresh, the shell should be full size to be consistent, the contents must be normal, clean. 1.2 The choice of materials and requirements Soda (NaCO3) soda ash is the major materials processing preserved eggs, requiring color white, fine powder, sodium carbonate content of 96%. Quicklime (CaO) and soda lime main, water from the reaction of sodium hydroxide. Processing of lime preserved egg quality requirements with a white, lightweight, big block, no impurities, the effective calcium oxide content of not less than 75%. Preserved eggs with salt salt processing requirements of more than 96% purity of sea salt or salt. Requirements of the quality of the end of the e