{"id":33002,"date":"2022-04-01T16:29:20","date_gmt":"2022-04-01T08:29:20","guid":{"rendered":"https:\/\/www.meatprocessingmachine.org\/?p=33002"},"modified":"2024-03-13T17:08:58","modified_gmt":"2024-03-13T09:08:58","slug":"how-to-test-if-your-eggs-are-fresh","status":"publish","type":"info","link":"https:\/\/www.meatprocessingmachine.org\/vi\/Info\/how-to-test-if-your-eggs-are-fresh\/","title":{"rendered":"L\u00e0m th\u1ebf n\u00e0o \u0111\u1ec3 ki\u1ec3m tra xem tr\u1ee9ng c\u1ee7a b\u1ea1n c\u00f2n t\u01b0\u01a1i hay kh\u00f4ng?"},"content":{"rendered":"
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\u0110\u00e1nh gi\u00e1 th\u00f4ng tin n\u00e0y<\/span> <\/div> <\/div>

Tr\u1ee9ng gi\u00e0u protein v\u00e0 nhi\u1ec1u d\u01b0\u1ee1ng ch\u1ea5t. Th\u1ef1c ph\u1ea9m th\u01b0\u1eddng d\u00f9ng trong qu\u00e1 tr\u00ecnh n\u1ea5u \u0103n, vi\u1ec7c tr\u1ee9ng c\u00f3 c\u1ea7n ph\u1ea3i l\u00e0m s\u1ea1ch hay kh\u00f4ng l\u00e0 m\u1ed1i quan t\u00e2m c\u1ee7a nhi\u1ec1u ng\u01b0\u1eddi. Tr\u1ee9ng ch\u01b0a r\u1eeda c\u00f3 th\u1ec3 g\u00e2y nhi\u1ec1u nguy hi\u1ec3m<\/a>.<\/p>

Quy \u0111\u1ecbnh \u0111\u1ecba ph\u01b0\u01a1ng v\u1ec1 tr\u1ee9ng<\/h2>

Many countries have clear regulations. The U.S. government stipulates that eggs sold in supermarkets must be washed; eggs are sold under refrigeration to extend the “fresh period” of eggs. This kind of regulation exists in many countries and has become a trend. Therefore, it is necessary to purchase an egg washing machine<\/a> to operate the egg industry, as well as other supporting equipment, egg grader<\/a>, and egg inkjet printers<\/a>.<\/p>

\"m\u00e1y
M\u00e1y r\u1eeda tr\u1ee9ng<\/figcaption><\/figure>

L\u00e0m th\u1ebf n\u00e0o \u0111\u1ec3 ki\u1ec3m tra xem tr\u1ee9ng c\u00f2n t\u01b0\u01a1i hay kh\u00f4ng?<\/h2>

Type one<\/strong>\uff1a The bigger the spread and the more irregular the edges, the more stale the egg will be. Normally, there will be a thin film between the egg yolk and the egg white, which is called “yolk film” professionally. As the storage time becomes longer, the elasticity of the egg yolk film will become smaller and smaller, or even rupture. <\/p>

And the egg yolk will melt together. The more intuitive result is that when an egg is knocked open, the yolk will spread out immediately, there is no feeling of being “wrapped”, and it is very casual.<\/p>

\"Quan
Quan s\u00e1t h\u00ecnh d\u1ea1ng c\u1ee7a l\u00f2ng \u0111\u1ecf tr\u1ee9ng<\/figcaption><\/figure>

Type two:<\/strong> Look at the size of the air chamber, the larger the air chamber, the less fresh the eggs will be. Where is the air chamber? When peeling eggs, you often see a dent on the side of the big end of the egg, right? That is the “air chamber” of the egg. From the moment the egg is born, its weight begins to change, generally becoming lighter and lighter. <\/p>

This is because there are pores in the eggshell, which will allow the moisture in the egg to evaporate continuously, and the weight of the egg will gradually decrease. Yes, the egg baby is still a breathing egg after leaving the mother chicken’s body! But the longer it breathes, the less water it has and the less fresh it becomes. <\/p>

Khoang kh\u00ed c\u1ee7a tr\u1ee9ng m\u1edbi \u0111\u1ebb kh\u00f4ng qu\u00e1 3 mm. N\u1ebfu khoang kh\u00ed c\u1ee7a tr\u1ee9ng c\u1ee7a b\u1ea1n l\u1edbn h\u01a1n nhi\u1ec1u so v\u1edbi m\u1ee9c n\u00e0y, \u0111\u1ed9 t\u01b0\u01a1i s\u1ebd th\u1ea5p h\u01a1n. T\u1ea5t nhi\u00ean, nhi\u1ec7t \u0111\u1ed9 v\u00e0 \u0111\u1ed9 \u1ea9m b\u1ea3o qu\u1ea3n kh\u00f4ng \u0111\u00fang c\u00e1ch s\u1ebd th\u00fac \u0111\u1ea9y qu\u00e1 tr\u00ecnh m\u1ea5t n\u01b0\u1edbc c\u1ee7a tr\u1ee9ng.<\/p>

\"Nh\u00ecn
Khoang kh\u00ed c\u1ee7a tr\u1ee9ng lu\u1ed9c ch\u00edn<\/figcaption><\/figure>

L\u00e0m th\u1ebf n\u00e0o \u0111\u1ec3 b\u1ea3o qu\u1ea3n tr\u1ee9ng \u0111\u00fang c\u00e1ch?<\/h2>

Tr\u1ee9ng d\u1ec5 b\u1ecb nhi\u1ec5m b\u1ea9n b\u1edfi c\u00e1c ch\u1ea5t kh\u00e1c nhau, l\u00e0m th\u1ebf n\u00e0o \u0111\u1ec3 ch\u00fang ta b\u1ea3o qu\u1ea3n tr\u1ee9ng \u0111\u00fang c\u00e1ch \u0111\u1ec3 c\u00f3 th\u1ec3 \u0103n an to\u00e0n?<\/p>

1. Kh\u00f4ng \u0111\u00f3ng b\u0103ng<\/p>

Vi\u1ec7c \u0111\u00f3ng b\u0103ng l\u00e0m thay \u0111\u1ed5i protein, khi\u1ebfn l\u00f2ng \u0111\u1ecf \u0111\u00f4ng l\u1ea1i v\u00e0 c\u00f3 th\u1ec3 l\u00e0m v\u1ee1 v\u1ecf.<\/p>

2. Kh\u00f4ng tr\u1ed9n l\u1eabn<\/p>

C\u00f3 nhi\u1ec1u vi khu\u1ea9n g\u00e2y b\u1ec7nh v\u00e0 b\u1ee5i b\u1ea9n tr\u00ean v\u1ecf tr\u1ee9ng \u0111\u00e3 \u0111\u01b0\u1ee3c b\u1ea3o qu\u1ea3n. Kh\u00f4ng mua ch\u00fang v\u00e0 b\u1ecf tr\u1ef1c ti\u1ebfp v\u00e0o t\u1ee7 l\u1ea1nh, \u0111i\u1ec1u n\u00e0y c\u00f3 th\u1ec3 g\u00e2y nhi\u1ec5m ch\u00e9o v\u1edbi c\u00e1c th\u1ef1c ph\u1ea9m kh\u00e1c.<\/p>

3. Don’t put it sideways<\/p>

Khi \u0111\u1eb7t tr\u1ee9ng, ch\u00fa \u00fd \u0111\u1ebfn \u0111\u1ea7u l\u1edbn, \u0111\u00f3 l\u00e0 ph\u1ea7n c\u00f3 khoang kh\u00ed, gi\u00fap k\u00e9o d\u00e0i th\u1eddi gian b\u1ea3o qu\u1ea3n v\u00e0 ng\u0103n ch\u1eb7n l\u00f2ng \u0111\u1ecf tr\u1ee9ng b\u1ecb v\u00e0ng khi g\u1ea7n v\u1ecf tr\u1ee9ng.<\/p>

\"store
B\u1ea3o qu\u1ea3n tr\u1ee9ng<\/figcaption><\/figure>

Finally, it is important to note that eggs cannot be stored indefinitely. Generally speaking, eggs stored for 1 to 2 weeks are no problem to eat, and the longest should not exceed 1 month. Otherwise, not only will the nutrients be lost in large quantities, but they will also become “bad eggs”.<\/p>

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c\u1ea7n \u0111\u01b0\u1ee3c l\u00e0m s\u1ea1ch, l\u00e0 m\u1ed1i quan t\u00e2m c\u1ee7a nhi\u1ec1u ng\u01b0\u1eddi. Tr\u1ee9ng ch\u01b0a r\u1eeda c\u00f3 th\u1ec3 g\u00e2y ra nhi\u1ec1u nguy hi\u1ec3m.<\/p>","protected":false},"author":1,"featured_media":33005,"parent":0,"template":"","info-type":[588],"class_list":["post-33002","info","type-info","status-publish","has-post-thumbnail","hentry","info-type-news"],"_links":{"self":[{"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/info\/33002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/info"}],"about":[{"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/types\/info"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/media\/33005"}],"wp:attachment":[{"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/media?parent=33002"}],"wp:term":[{"taxonomy":"info-type","embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/vi\/wp-json\/wp\/v2\/info-type?post=33002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}