Research results in 2018:
1) egg nutrition and function laboratory:
(1) study on anticancer mechanism and active ingredients of preserved egg: in vitro studies showed that the digested products of preserved egg had certain effect on inducing apoptosis of Caco-2 cells (Caco-2 cells are a kind of human colonic adenocarcinoma cells);
(2) vinegar egg juice research: the formula adjustment of removing fishy and bitter taste and the investigation and test of the effect of anti alcohol and liver protection were completed. The survey results showed that vinegar egg liquid had obvious anti alcohol effect compared with apple vinegar and mineral water.
2) egg processing laboratory:
(1) study on mud control of low salt salted eggs: the results showed that the salted eggs were related to the water content, but not to the sodium chloride content. The average water content of the mashed egg yolk was 44.26%, and that of the non salted egg yolk was 28.68%;
(2) quick salting of salted egg yolk: it can be developed and matured in 6 days. The egg yolk is orange red and oily and smooth.
3) egg equipment laboratory:
(1) production line of soft boiled eggs (production capacity: 6800 pieces / hour, qualified rate: 97-98%);
(2) high efficiency egg punching machine (automatic opening 400 pieces / hour).
4) egg detection and evaluation laboratory: through its vision technology, the preserved egg image was collected, the characteristic parameters were extracted, and the non-destructive automatic detection model of preserved egg gel quality was established.
Research results in 2019:
Rules and regulations: