Method for sterilization and packing fresh egg for long term preservation

摘要

The present invention can prolong the quality guarantee period by sterilizing Salmonella, Avian Influenza virus and other food poisoning bacteria while maintaining the quality and physical properties of fresh raw eggs, and the fresh eggs which can prevent secondary pollution occurring during distribution. It relates to a sterilization and packaging method for long-term storage, the step of washing and sterilizing eggs for 20 to 25 minutes at 50 ~ 55 ℃ washing water (step 1); Heat sterilizing the washed and sterilized eggs with sterilized water at 56 to 58 ° C. for 30 to 35 minutes (step 2); Draining the sterilized water and drying the heat sterilized egg (step 3); Injecting sterilizing gas into the dried egg for 20 to 30 minutes (step 4); Vacuum degassing the egg into which the sterilizing gas is introduced (step 5); And coating or gas-substituted packaging of the vacuum degassed egg (step 6). If it is made, the quality of raw eggs is sterilized at 58 ° C. or lower using an advanced oxidation process (AOP) sterilization method. It is able to completely sterilize Salmonella, Avian Flu and harmful microorganisms while maintaining its properties and properties, which can prolong the quality preservation period. There is an effect that can prevent the secondary pollution occurs.