Audited Supplier
Raw material | Hen egg |
Finished product | Pasteurized egg white/yolk liquid and powder |
Processing capacity | 5000eggs/h 10000eggs/h 20000eggs/h |
Process chart | Egg cleaning--breaking--liquid filtration & pasteurization---spray drying for powder |
Dimension information | Production area base on each capacity and equipment list |
Selection and inspection
Select fresh and undamaged eggs, and remove abnormal eggs (such as cracked eggs, bloodshot eggs, etc.) through appearance inspection and egg light detector to ensure that the raw materials meet food safety standards .Some enterprises use intelligent systems to monitor the health status of laying hens and improve the quality of egg sources .
Cleaning and disinfection
After cleaning the eggshell surface with a brush, soak in 0.5% potassium permanganate solution or other disinfectants to
sterilize, remove salmonella and other pathogens .After washing, rinse with warm water and dry to avoid contamination of residual chemicals .Shell breaking and separation
Through automated equipment to complete the shell breaking, separating egg yolk and white; For whole egg mixture, mix yolk and white directly .Strain the egg mixture to remove impurities such as broken shells and membranes, ensuring an even texture .Mixing and blending, Pasteurization
Adjust the ratio of yolk to white according to product requirements (such as whole egg liquid usually retains the natural ratio,the yolk liquid needs to be separated from the pure yolk) .Some products are customized with added salt, sugar or emulsifiers to meet specific food processing needs .
After sterilization, immediately cool to below 4ºC to inhibit microbial reproduction .
