Why do We Need to Process Liquid Eggs?_LIJUN Machinery Plant

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Why do We Need to Process Liquid Eggs?

Date:2020-9-4      Author:Egg washing machine

Poultry eggs have the characteristics of high nutrition and easy absorption. Like meat, grains, vegetables, etc., they occupy a high proportion of daily life. The processing of poultry eggs into liquid eggs not only increases the added value but also facilitates transportation and consumption, which is conducive to promoting the development of the egg industry.

Why do we need to process liquid eggs?

Liquid egg refers to liquid fresh egg, which is a product in which poultry eggs are beaten and shelled, and the egg liquid is packaged and refrigerated (or frozen) after a certain treatment, instead of fresh eggs. Liquid egg products include concentrated liquid eggs, whole egg liquid, protein liquid, egg yolk liquid, salted or sweetened egg yolk liquid, enzyme-modified egg yolk liquid, egg white, and egg yolk mixed liquid in different proportions, etc.

Liquid egg processing plants

Liquid egg production kills pathogenic bacteria and ensures food safety. Liquid egg products are hygienic and free of harmful bacteria and can be stored for several weeks at refrigerated temperatures. Products such as salt or sugar can be stored for several months in freezing conditions.

At the same time, liquid eggs can greatly reduce labor costs, and the use of mechanical egg-beating methods can also increase the yield of products. These are all advantages brought by liquid eggs. See here, if you want to know more about the contents of the liquid egg processing plant, you can contact LIJUN Machinery Plant.

Of course, when processing liquid eggs, it should be noted that due to the characteristics of the liquid eggs, the sterilization temperature should not be too high, otherwise they may be cooked or lose their functional properties. Therefore, liquid eggs cannot be completely high-temperature sterilized.

The pasteurization process will affect the superior functional properties of liquid egg products (such as foam, emulsification, viscosity), including the color and flavor of the final food. The minimum requirement allowed in the United States is to keep it at 60°C for 3.5 minutes, and the standard in some European and Asian countries is to keep it at 62.5°C for 2.5 minutes.