Cold processing of eggs in a food production workshop

Cold processing of eggs in a food production workshop

Fresh eggs in the food workshop must be strictly selected, inspected and graded before being cooled and refrigerated. The characteristics of fresh eggs are that the air chamber is small, the large end of the egg is fixed, slightly dark, and the whole egg is transparent. The thickness of the eggshell is different and it is light orange, orange red or slightly dark red,...

Text label: food production workshop, cold processing of eggs, food production purification workshop

Cold processing of eggs in food production workshops

Fresh eggs in the food workshop must be strictly selected, inspected and graded before being cooled and refrigerated. The characteristics of fresh eggs are that the air chamber is small, the large end of the egg is fixed, slightly dark, and the whole egg is transparent. The thickness of the eggshell is different, and it is light orange, orange red or slightly dark red. The yolk cannot be seen, and there are no opaque spots or plaques in the egg. The content of the egg is a homogeneous substance in a semi-liquid state. If it is suddenly cold, the content will shrink and the pressure in the egg will decrease slightly. At this time, the microorganisms in the air will enter the egg together with the air, causing the fresh egg to gradually deteriorate. , so there should be a cooling process before refrigerating fresh eggs. Fresh eggs can be cooled in a dedicated cooling room, or use the Chuantang, aisle, etc. of the cold storage to cool down by 1°C every 1-2H. When the temperature of the fresh eggs drops to 1-2°C, they can be transferred to the cold storage clean room modular and generally cooled. The process is completed within 24-48H; during peak season production, it can be cooled in the refrigerated room of the air cooler.

Before the fresh eggs are put into storage, the refrigerating room must be thoroughly disinfected, and there should be no mold on the walls, floors, dunnage, etc. This is an important link to ensure the quality of fresh eggs in refrigeration; when storing fresh eggs, the general storage temperature At 0～-1.5℃, the relative humidity is 80%-85%. For fresh eggs that need to be stored for a long time, the storage temperature is -2～2.5℃, and the relative humidity is 85%-90%, because the lower storage temperature can be used to keep eggs. The quality of the egg yolk should not stick to the shell, the change of the content is also slow, and the dry consumption of the egg is also small. This kind of supercooling preservation requires uniform room temperature and good insulation performance. Prevent the floor from freezing. Storage of fresh eggs should prevent the temperature of the storage room from rising and falling, and it is required that the temperature fluctuation range does not exceed ±0.5 °C within 24 hours. For fresh eggs during the refrigeration period, you should also pay attention to turning the boxes and sampling inspections on time. The purpose of turning the boxes is to prevent yellowing during the refrigeration period. Under the temperature of 0～-1.5℃, the case is turned over once a month; at the temperature of -2～-2.5℃, the case is turned over once every two or three months; in addition, 2% of each stack should be sampled every 10-20 days -3%, in order to identify its quality and determine the length of storage time. The time for turning the box and sampling inspection depends on the quality of the eggs. If the quality of the eggs is good, the interval can be longer. Generally, high-quality fresh eggs can be stored for 6-8 months. . Zhongjing Global Purification can provide consulting, planning, design, construction, installation, transformation and other supporting services for food purification workshops and dust-free workshops.

When there is a big difference between the outside temperature and the temperature inside the warehouse, the fresh eggs that have been refrigerated should be warmed up first, otherwise the surface of the eggshell will condense into a layer of water droplets, which will damage the outer membrane of the eggshell and cause pores. Complete exposure creates favorable conditions for the invasion of microorganisms into the egg. At the same time, the eggshell is susceptible to microbe infection after water droplets, or the package is damp and moldy, which accelerates the deterioration of the egg. The temperature of the refrigerated eggs should be carried out slowly, that is, gradually increase the temperature of the eggs. When the temperature of the eggs is about 3°C u200bu200blower than the outside temperature, they can be released from the warehouse. In addition to refrigeration, fresh eggs can also be processed into frozen eggs, that is, the eggs are removed from the shell, the egg liquid is packed into cans or plastic bags, frozen, and then refrigerated. Compared with refrigerated fresh eggs, the advantage of this storage method is that it is easy to transport. , Save the volume of cold storage, and the loss is small.

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