Research results in 2018:
1) Egg Nutrition and Function Research Laboratory:
① Study on anticancer mechanism and active ingredients of preserved egg: in vitro experimental studies have shown that preserved egg digestion products have a certain effect on inducing apoptosis of Caco-2 cells (Caco-2 cells are human cloned colon adenocarcinoma cells), and in vitro experiments in mice are being carried out;
② Research on vinegar egg liquid: Complete the adjustment of the formula to remove fishy and bitter taste and the investigation and test of the efficacy of hangover and liver protection, and the results show that vinegar egg liquid has a more obvious hangover effect than apple vinegar and mineral water.
2) Egg processing research room:
①Study on the control of argillation of low-salt salted eggs: It was found that the argillation of salted eggs was related to the moisture content, but not to the sodium chloride content, with an average of 44.26 per cent of the water content of the yolk and 28.68 per cent of the yolk;
2 salted egg yolk rapid pickling: 6 days can be developed mature, egg yolk is orange red, oily sand run.
3) Egg Equipment Laboratory:
① Egg production line (production capacity 6800 pieces/hour, qualified rate 97-98%);
② Efficient egg punching machine (automatic hole 400 pieces/hour).
4) Egg detection and evaluation research room: through its visual technology, collect the image of the egg, extract the characteristic parameters, and establish the non-destructive automatic detection model of the quality of the egg gel.
2019 Research Results:
Rules and regulations:
