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Analysis

The Science and Market of Egg Liquid Production

作者:小编 点击: 发布时间:2024-11-14 21:36:11

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Egg liquid production begins with carefully selected fresh eggs, which undergo cleaning, shelling, separation, and pasteurization to kill harmful bacteria while retaining the egg's flavor. This process requires cleaning machines, shelling and separation machines, pasteurization equipment, and filling and packaging machines. The cleaning machine ensures the cleanliness of the eggshell surface, the shelling and separation machine separates the egg liquid from the eggshell, the pasteurization equipment kills harmful bacteria without altering the egg's flavor, and the filling and packaging machine ensures the egg liquid's hygiene and safety for storage and transportation.

Chemically, some proteins in the egg liquid denature during pasteurization, but flavor compounds are retained. Physically, the egg liquid transitions from a liquid state to a cooled and solidified state after pasteurization.

Currently, egg liquid is widely used in food processing, catering chains, and other fields due to its convenience, hygiene, and high quality, with market demand continuing to grow.



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