Refrigerated egg storage is the use of low temperature to delay the decomposition of protein in the egg, inhibit microbial growth and reproduction, to achieve a longer period of time to save fresh eggs. The refrigeration method is simple in operation, convenient in management, and has good storage effect. Generally, it can keep fresh eggs for more than six months. The key points of fresh eggs' refrigerating technology are as follows: 1. Make preparations before refrigerating 1. Cold storage disinfection. Before fresh eggs are put into storage, they must first be cleaned, ventilated and sterilized, in order to kill the remaining microorganisms. 2. Strictly choose eggs. The quality of fresh eggs is closely related to the source of eggs. Before going into storage, fresh eggs are subjected to appearance and fluoroscopy to remove broken, cracked, dripping, and abnormal shaped eggs. 3. Reasonably packaged. The packaging of stored eggs should be clean, dry, complete, strong, no odor, prevent the eggs from being contaminated and moldy, and lightly loaded and unloaded. 4. Pre-cooling fresh eggs. The selected fresh eggs are pre-cooled before entering the store. If a fresh egg with a higher temperature is sent directly to the cold store, the temperature of the store will rise, causing the water vapor to condense on the shell, creating conditions for the growth of the mold; on the other hand, the contents of the egg are semi-fluid. Liquids, in the event of rapid cooling, quickly shrink their contents, and outside organisms easily enter the eggs with the air. There are two methods of pre-cooling: one is to pre-cool the cold storage halls and aisles, reduce the temperature by 1 °C every 1-2 h (hours), and wait until the temperature of the eggs drops to 1-2 °C, and the other is Precooling room is set near the cold storage room. The temperature of the pre-cooling room is 0~2°C, the relative humidity is 75%~85%, the pre-cooling is 20~40h (hours), and the egg temperature is reduced to 2-3°C and transferred to the cold storage. Second, refrigeration technology management 1. Reasonable palletizing. In order to improve the ventilation in the warehouse and evenly cool the temperature inside the warehouse, it is convenient to check the storage effect. The pallets should be properly spaced. Eggs that are ready to be stored for a long time should be placed inside, and they should be kept outside for storage in the short term. After each batch of eggs are put into the library, they should be accompanied by the date of change, the date of shipment, quantity, type, place of production, and temperature change. 2. Constant temperature and humidity. Controlling the temperature and humidity in the cold room is the key to ensuring good cold storage. The best temperature for refrigerated eggs is -2 to -1°C and the relative humidity is 85% to 90%. Generally, they can be refrigerated for 6 to 8 months. During the cold storage period of fresh eggs, the temperature should remain stable and even, and there should be no fluctuation phenomenon. The temperature difference within 24 hours (hours) does not exceed 0.5°C, otherwise it may affect the quality of the eggs. If the temperature in the cold room is too high, cool air should be blown in; if the temperature is too low, dry air should be blown in and 24 hours (hours) should be kept. Fresh air should be replaced on time to remove dirty gases. The amount of fresh air exchanged is generally 2 to 4 volumes per day and night. 3. The library gradually warmed up. After refrigerated fresh eggs are brought out of the storehouse, they need to gradually warm up. Otherwise, if the eggs suddenly become hot, a layer of water droplets will be condensed on the surface of the eggshell, and the outer membrane of the eggshell will be destroyed and susceptible to microorganisms, thereby accelerating the deterioration of the eggs outside the storehouse. The temperature rise of refrigerated eggs can be carried out in a specially designed temperature rising room, or in the hallway and aisle of the cold storage room. The room temperature rises by 1°C every 2-3 hours (hours) when the egg temperature is 3~5°C lower than the outside temperature. , warming up will end.
Goji Berry Juice is made from the fresh, high-quality, hand-picked Goji Berries of Zhonning County, Ningxia, applying the production process and method of enterprise independent intellectual property rights which have obtained national invention patents. The patent numbers of our Goji Berry Juice is respectively ZL00103020.5, ZL10095412.4, 201310180299.9. Our invention patents are conform to American Fruit and Vegetable Juice Products HACCP Laws and Regulations --21CFRpart120 and Food Safety Management System Certification, BRC Certification. And we have many other certification such as BCS, HALAL and KOSHER.
As our factory is near to the raw material base, and the application of aerospace technological products in the production equipment, our Goji Berry Juice is maintained with original flavor, color and nutrition in maximum, especially the heat sensitive nutrients and unique functional ingredients of Goji berry-Goji Berry polysaccharide, vitamin E, β-carotene, vitamin C, lutein and lycine etc are all effectively protected.
In the past, we preserved the freshness of Goji through freezing, which, extremely energy-consuming and very inconvenient to store and transport, tended to inconvenience production and seriously restrict market sales. Ningxia Qixiang Biologic Foodstuff Co., Ltd has found out a thick juice processing that can produce Goji raw juice under normal temperature without the addition of any preservative. By means of fresh juice pretreatment, after-extraction color protection, vacuum decompression and concentration and sterilized aseptic filling, goji raw juice can be preserved under normal temperature and achieve an industrialized production. Products thus made are sold to the United States, Japan, Australia, South Africa and other countries. This is an innovative way of producing Goji Juice.
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Ningxia Qixiang Biologic Foodstuff Co., Ltd. , http://www.qxgoji.com
