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Editor in charge: Food Science
Professor Liu Huiping
School of Food Science and Engineering, Tianjin University of Science and Technology
Liu Huiping, professor and doctoral supervisor
Title
Research on Decompression Technology for Pickled and Re-made Eggs and Application of Intelligent Equipment
China is rich in poultry egg resources, and its production has been ranked first in the world for 30 years.
In 2020, the production of poultry eggs will reach 34.
68 million tons, accounting for 40% of the world's total production
.
The processing rate of egg products in China is only 7.
2%.
Compared with the processing rate of 30% to 50% abroad, China's egg product processing industry has a bright future
.
Remanufactured eggs belong to a traditional industry.
In China alone, the market size of the entire industry exceeds 50 billion yuan per year
.
Although the market scale is large, the development of egg production enterprises is not balanced, and price is the main means of competition.
The key technology, production technology, and processing facilities for deep processing of egg products are still very backward
.
In recent years, with the further development of the downstream industry of egg products and the further development of egg processing technology, consumers' demand for egg products has further increased, and enterprises urgently demand to improve the status quo of production and increase the level of mechanization of egg processing
.
After 12 years of research, the team has originally invented the intelligent pulsating pressure-reducing marinating process, marinating equipment, brine treatment system and related ingredients
.
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